Exam 3 Study Guide | Catering Management | HTM 2514, Study notes of Hospitality and Tourism

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HTM 2514_Spring 2012

Exam 3 Study Guide

Chapter 8  Basic principles of food and beverage o Serve from left when placing food from a platter o Serve form right when food is pre-plated o Beverages from the right o Soup on the right, unless it is poured by the watier, then left o Serve women first and then remain guests clockwise o Clear plates from the right o Place fresh untesils on right o Never reach across guest o Never touch food, if does, apologize and get new dish o Never grab glass at drinking edge, always stem or bottom of glass  Styles of service p.221- o American- plated in kitchen, sit-down banquets, fast service consistent portion o Buffet- standard and interactive o Butler- similar to Russian service. Guests serve themselves from a platter brought to them. o English- family style, served on large platters each having portions for all people at table. Food served by each tables designated host. Like tradition thanksgiving dinner. Used very little. o Family- informal and less staff, serverd on large platters and encouraged to serve themselves. Not appropriate for foods that cool quickly. o French- teams of service personnel, food assembled at the table on a cart o Russian- food comes all on one large platter o Stand up cocktail party- severs walk around offering finger foods, encourages mingling o Synchronized- multiple servers surrounding the table and setting table all at once. Everything done in unison.  Standard vs. interactive buffets o Standard- platters of food are placed in a central area and guests serve themselves o Interactive- features stations which food handlers serve food. Most popluar, smaller plates to graze not gourge, no signs so people interact with server.  Timelines for the service team works o Sit-down banquet: 232- o Buffet: 234-  Responsibilities of each service position

o Event planner/function manager: Plans the event, the point person throughout the event. Collects final payment o Expediter/food checker: quality control in the kitchen. Checks cold dish 1 hour, hot 30 minutes before. o Maître d’hotel- supervises setup, choreographs the service of food and beverage. Greets guests, the liaison between kitchen and dining room and communicates with the chef on issues such as the timing of courses, actual guests counts, dietary restrictions and special requests. o Captain- manages the service of specific section of the dining area. Stays on floor a dn get specific needs of guests o Sommelier- wine steward. Onlu used for most formal banquest. Most caters just have waiters/captains serve wine o Waitpersons- set up, pass out food, clear place setting, pur wine, breakdown event o Runners/food handlers- to bring food from kitchen to dinning room. Also help with setup/breakdown. o Buspersons- clears plates and bring to cleaning area. Also serve water and bread. o Bartenders- set up bar, make drinks, can also serve drinks once guests are seated. o Setup crew- large catering operations commonly employ housemen or setup crew.  Uniforms- provide a cohesive identity for caterer’s staff o complement the mission of the organization o Complement the type of service being performed o Identify the employee as a member of the catering staff o Communicate to the guest what job task is being performed  Waitpersons’ dos and don’ts o Do  Appearance  Clean and well groomed, pressed uniform and shined shoes  Keep hair neat and pulled back, accessories must be black  Understated makeup  Only studs for earrings  Complete uniform must be worn beginning at setup time  Manners  Always be cordial, SMILE  Know what you’re serving and how to pronounce  Greet guest confidently but respectfully  Service  Always pour wine/champagne using service napkin  Fill white wine and champagne glasses half full, reds 1/3 full

 Put down plates from the left, using left hand  Serve guest’s left and continue clockwise around the table  Clear from the right using right hand, 3 plates at a time  Watch for signals from the maître d’hôtel. o Don’ts  Smoke or chew gum in the building, eat/drink in employee area  Enter or exit through front entrance  Never use guest bathroom  Never leave kitchen area without a jacket and tie on  Never say no to guest. If unsure, excuse yourself and check  Don’t behave casually in guest areas: i.e. lean on walls, put hands in pockets, talk in groups  Never rush in guest areas  Keep all personal opinions to yourself  Don’t refuse coffee at any time once a party has begun  Don’t refuse a guest’s request during a cocktail reception even if that guest is out of your assigned area.  Event type and service pairing (see ppt slides) Chapter 9  Brining vs. Dry-curing- o Brining increases shelf-life while enhancing flavor. Usually made from salt o Dry all spices but no liquid, better for thinner cuts of food  Transporting foods 272  What are the characteristics of convenience products and recommended convenience products? o Supposed to cut out labor time  p. 276  Characteristics of seasoning adjustments- 259  Meats for braising or stewing: o beef chuck, cubed or as Swiss steaks o bone-in chicken o lamb shanks o veal shank (osso buco)  When does a chef need to have the BEO? o At least 2 weeks in advanced  Roles of a caterer in terms of menu o Create variety of menus specific to occasion/event with the flexibility to change based on client needs. 262  Subcontracted prepared ingredients o Buy fresh made products like: wedding cakes, specialty breads and cakes,

individual pastries o Some find it easier to buy items like sushi than highering someone proficient in making it o Also things like ice sculptures and edible decorations  Characteristics of recipes 255- 258  Using pink salt or tinted curing mixtures o Used in brining/curing o Promotes pink coloration in food, increases shelf life, prevents botulism o If you add too much, people can become ill  What does a caterer need to do at extremely high temperatures o P 275  Advantages and disadvantages of a standardized menu:  1. The quality of the finished product remains consistent each time it is prepared.  2. Precise serving costs, based on exact food costs and portion size per container or case, are easily determined.  3. These foods provide easy expansion of the menu without the added increase of ingredients, storage facilities, cost of control, and employee skill levels to produce.  4. Features include some reductions in handling of bulk ingredients and the elimination of “waste” by overproduction.  5. Convenience items are available immediately, on demand (minus production time) as needed by the caterer.  6. A caterer can reduce the cost of skilled labor by using convenience foods.  1. The cost of the item may be higher than the cost of preparing it from scratch.  2. Nutritional values may be elevated. Many convenience foods have higher levels of sodium and monosodium glutamate than scratch-prepared foods.  3. Storage facilities may not be adequate to store these frozen convenience foods.  Advantages of speed scratch cooking:  1. Lower inventories  2. Less equipment in the kitchen  3. Fewer employees  4. Less waste  5. Less preparation and cleanup  6. Better consistency  7. Meets and exceeds the customers’ expectations Chapter 10  Purchasing dinnerware- p.  Synchronized service o Everything done in unison

 Disposable linens o Ok only in casual setting, helps save $ by eliminating party rentals  An off-premise packing list o go through menu item by item, check for food and needed utensils  A liquor license o On-premise: have because you make big profit o Off-premise: don’t have, the customer pays for the liquor and for the setup  Liability for an accident due to intoxication o Can be held responsible if the person you served cause harm to others  Transporting partially used bottles o On-premise: takes inventory, closes it properly, and locks up for future use o Off-premise: cannot transport. Leave bottles with the client and charge accordingly. Best to talk about ahead of time.  Proper tea service 304 o Recite teas available o Ask if they need tea or lemon o Place teapot on the right above the cup and saucer o Give the recommended steeping time for that tea  Estimating beverage consumption o Average two drinks an hour o Drink more at open bar o More alcohol in cooler weather, more non-alcoholic in warm weather o Drink more alcohol at evening events o Drink more alcohol at weekend events o Drink more alcohol at social events, Drink more non-alcoholic at corporate o More alcohol needed for free pour than measured o Popular hard liquor: vodka, gin, scotch and bourbon  The number of bartender vs. the number of guests: 1 bartender/50 guests  When a guest is drunk o Ignore/stall a drunk person waiting to order another drink o Offer them water or something to eat o Kindly refuse to serve them o Notify a supervisor/host of event so that safe transportation can be provided  Two video interviews  Courtney Powell, Catering Director, Inn at Virginia Tech o http://www.youtube.com/watch?v=kJyR4Icecm  Helped party plan in high school, cooked and served

 Started in industry as a sous chef on cold serving at Holiday Inn  Enjoyed the back, but preferred front  Challenges in beginning: the scale of the event, organizing, setup to sales- losing the control.  Changes she has seen- the money difference. No longer a surplus like back in the 80s. Weddings haven’t really have had a hit because of bad economy  Her day to day: start with a meeting, taking calls, meeting with clients, she not always involved with the process except for the Huge events  She spent more time on the floor as the event planner. More interaction and hands on.  Selling banquet packages, she is in charge of setting up the parameters. More instructional and provides the customer P.O.V.  Challenges with staff: the youth/ people that come and go don’t have a good work ethic, shifted culture.  Advise to people- the importance of work ethic, every person is crucial to the success of the event  Role of contracts- two parts 1) conformation (day, time, amount of ppl etc.) 2) BEO – everything that is involved in the event  Weather is the only issue in Bburg for event delivery  How do you get higher paid events- marketing to high event not changed, the lower – mid level events you have to let them know that the Inn is flexible and that it is fiscally possible.  Social media- the hotel has been advertising through social media  Collaboration with the Inn- trying to get events that incorporate rooms and events  Advise to youth- sales class say stop talking and listening. Don’t assume you know what they want  How stay organized- by filing with paper, also computer system. Do things by habit. She has a lot in her head  Importance of service- lead by example, friendly so they stay upbeat  Why do you like the business- she has lots of energy, it’s never the same every day. Can learn to adapt and its creative  More advice- have a sense of humor. You learn as you go. Never perfect. Learn to adapt.  Chad Brodkin, CEC, Executive Chef, Inn at Virginia Tech o http://youtu.be/1NEEB5Gef6k  How started- got a job as dishwasher in a resort. Moved to line cook, and then moved to running the line. Went to a resort hotel in NoLa.  You have to work your way up  Most important equipment- convection oven , range, steam.  Staff/equipment effect menu- evaluate the equipment before you make menu. A la Carte you have to look at the flow so you can analyze how the food can be made  Ordering/ receiving- he accessed the storage and flow and then revamped how they ordered and received. Computerized it, does it all online. The order guide is

customized.  Making menu/ creativity- they work on seasonal menus. They have a garden that grows products for them. Plan menus months in advanced. The catch is only weekends, moving to local food. Look to differentiate themselves from other restaurants  Other trends- list of allergies, need to keep cooks informed.  Keeping consistency- how is he going to teach other people to cook like him. Started with direct reports. Have people in charge of different areas. He made area leads, about 8. Divide and conquer. Easier in larger operation. Pick good people, provide pictures.  Volume cooking- personal touch catering: catered to the suites in Lane stadium. Try to consolidate menus. Might employee another property to help. Got Detrieck to help transport food. Other cooked in Owens.  Off premise- off premise catering different than on premise in how you approach the dish in all ways. How you load correctly.  Costs- in restaurant 3X the price, don’t want to out-price you out of your own market. With catering 4 to 4.5X the cost. Has to do with how much extra work you put into it. Have to make it special. Cost of the catering trying to beat you to lower cost. Have to help visualize so the cost is worth while  Advice- work in a kitchen to gain experience, see how far you get. Work front of house, get experience there. Study your craft.