Catering Management

Step 1: Server Introduces him or herself to guests. Step 2: Server serves warm bread basket. Step 3: Server serves salad and dressing boat. TQS: Table side salad presentation. Stop 4: Server pours wine or bottled water. Stop 5: Server clears salad and dressing Stop 6: Sorver serves main ontria. TQS: Serve sauce to each guest Individually. Stop 7: Server pours wine or bottled water. Stop 8: Server replenishes rolls and butter if noodod. Stop 9: TQS: Server offers coffee if wine is not being served. Stop 10: Server ropours wing or bottled water as necessary. Stop 11: TQS: Roving servers offer second portions of entrop items with plattor service. Step 12: Server clears entree, bread and butter plates, bread, butter, salt and popper, sauce boats, and other food items, condiments, and wing glasses. Step 13: Server serves dessert. Step 14: Server serves coffee service. Step 15: Server offers cordials if Included in dinner service. Step 16: Server clears table leaving only water glass, coffee cup, saucer, teaspoon, napkin, and cream and sugar. Stop 17: Server offers coffee. al. Fleure 10.4 BANQUET FULL-SERVICE DINNER CRITICAL PATH OF SERVICEFloor 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