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F&B

  1. American Service
    • portioned & plated in kitchen, served by attendants. 
    • food from left, beverages from right
  2. Buffet
    food arranged on tables and guests help themselves
  3. butler service
    for receptions - hors d'oeuvres.  AKA tray service
  4. Cafeteria Service
    similar to buffet except served by attendants
  5. French Cart Service
    • smaller events
    • heating and garnishing food tableside on heated plate
    • served to guest by server
  6. French Banquet Service
    • food prepared in kitchen
    • served from guests left by server
    • example: dressing put on salad at table
  7. Pre-set
    food is already at table when guests arrive
  8. Restaurant Russian Service
    • Food cooked tableside
    • plattered and presented to guests who serve themselves
  9. Russian Banquet Service
    • fully prepared in kitchen
    • served from platters
    • server places plate and returns with tray of food where guests help themselves
  10. Morning Break - regular coffee
    • male - 60%
    • female - 50%
    • 50/50 - 55%
  11. Morning break - decaf
    • male - 20%
    • female - 25%
    • 50/50 - 25%
  12. morning break - tea
    • male - 10%
    • female - 15%
    • 50/50 - 10%
  13. morning break - soda
    everyone 25%
  14. afternoon break - regular coffee
    • male - 35%
    • female - 30%
    • 50/50 - 35%
  15. afternoon break - decaf
    everyone 20%
  16. afternoon break - tea
    • male - 10%
    • female - 15%
    • 50/50 - 10%
  17. afternoon break - soda
    everyone 70%
  18. bartender to guest ratio
    • 1/100 if intervals
    • 1/50 if one group
Author
dshkap
ID
219981
Card Set
F&B
Description
CMP
Updated

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