Catering Management

BANQUET FULL-SERVICE DINNER CRITICAL PATH OF SERVICE Start ternative, Optional Clearing/End Start/End Process point of a Subprocess process Service Introduce Him/Herself to the Guests End Server serves warm bread basket Server serves coffee Server serves salad and dressing boat Table side salad presentation Server clears table leaving only water glass, coffee cup, saucer, teaspoon, napkin and cream and sugar Server pour wine or bottled water Server clears salad and Servers clear the entree, bread and butter dressing plates, breas, butter, salt and pepeer, sauce boats, and other food items with platter service. Servers serves main entree Serve sauce to each guest individually Server serves cordials if included on the dinner service 7 Server pours wine or bottled water Roving Servers offers second portion Servers serves Server serves coffee of entree iters with platter service dessert service Server replenishes rolls and butter if needed Server offers coffer if Servers repours wine or wine is not being served bottled watter as necessaryFloor Plan Layout, Critical Path of Service, Service Recovery and BEO K054" 1. Create a Floor Plan for a Thanksgiving Theme in AIMS Banquet Hall for 50 people. Include a VIP Table, one action station, a beverage station and a dessert table. 2. Create a Critical Path of Service and Service Recovery using the template in ourppt 3. Create a BEO for the Thanksgiving Theme