Category of Food Service Equipment with examples, Types of dining room furniture, their sizes, and uses
Various linen and their uses, types of crockery and their uses
Parts and types of glassware, their sizes, and uses
Meaning of cutlery, flatware, and hollowware with examples
Special service equipment and their uses
Category of Food Service Equipment with examples, Types of dining room furniture, their sizes, and uses
Various linen and their uses, types of crockery and their uses
Parts and types of glassware, their sizes, and uses
Meaning of cutlery, flatware, and hollowware with examples
Special service equipment and their uses
The following skills and knowledge shall be the focus of this module:
• Master the names and pronunciation of the dishes in the
menu
• Memorize ingredients of the dishes in the menu
• Know the sauces and accompaniments
• Study the descriptions of every item in the menu
• Master common food allergens to prevent serious health
consequences
RULES FOR WAITER, ATTRIBUTES OF FOOD AND BEVERAGE PERSONNEL, PROFESSIONAL AND HYGIENIC PRACTICES, FOOD AND BEVERAGE KNOWLEDGE AND TECHNICAL ABILITY, SERVICE CONVENTIONS, INTERPERSONAL SKILLS, DEALING WITH INCIDENTS DURING SERVICE, ESSENTIAL TECHNICAL SKILLS, UNDESIRABLE QUALITIES OF WAITER
The following skills and knowledge shall be the focus of this module:
• Master the names and pronunciation of the dishes in the
menu
• Memorize ingredients of the dishes in the menu
• Know the sauces and accompaniments
• Study the descriptions of every item in the menu
• Master common food allergens to prevent serious health
consequences
RULES FOR WAITER, ATTRIBUTES OF FOOD AND BEVERAGE PERSONNEL, PROFESSIONAL AND HYGIENIC PRACTICES, FOOD AND BEVERAGE KNOWLEDGE AND TECHNICAL ABILITY, SERVICE CONVENTIONS, INTERPERSONAL SKILLS, DEALING WITH INCIDENTS DURING SERVICE, ESSENTIAL TECHNICAL SKILLS, UNDESIRABLE QUALITIES OF WAITER
This content will provide the information on type of banquet and the various type of functions carried out at the banquet hall Menu and the basic amenities required for the banquet is mentioned in the content.
This resource addresses inclusion with respect to different forms of face-to-face teaching (e.g., lectures, seminars/tutorials, and practice-based sessions) and associated materials (e.g., hand-outs and lecture slides).
Before trying to book your first paid speaking engagement, it’s good to know what type of speakers generally get paid for their services.
Here is a list of the types of services you can provided as a professional speaker. Three things about this list:
• It is not in order of importance or pay.
• It is not necessarily a complete list.
• I personally know speakers who get paid in each of these categories.
Roti Bank Hyderabad: A Beacon of Hope and NourishmentRoti Bank
One of the top cities of India, Hyderabad is the capital of Telangana and home to some of the biggest companies. But the other aspect of the city is a huge chunk of population that is even deprived of the food and shelter. There are many people in Hyderabad that are not having access to
Ang Chong Yi Navigating Singaporean Flavors: A Journey from Cultural Heritage...Ang Chong Yi
In the heart of Singapore, where tradition meets modernity, He embarks on a culinary adventure that transcends borders. His mission? Ang Chong Yi Exploring the Cultural Heritage and Identity in Singaporean Cuisine. To explore the rich tapestry of flavours that define Singaporean cuisine while embracing innovative plant-based approaches. Join us as we follow his footsteps through bustling markets, hidden hawker stalls, and vibrant street corners.
At Taste Of Middle East, we believe that food is not just about satisfying hunger, it's about experiencing different cultures and traditions. Our restaurant concept is based on selecting famous dishes from Iran, Turkey, Afghanistan, and other Arabic countries to give our customers an authentic taste of the Middle East
8. 9 Main styles of banquet/event
room setup:
1. Banquet/ Wedding Style
2. Board Meeting Style
3. Herringbone or fish bone
style
4. Hollow square style
5. Lecture room/ training room
style
6. School room
7. T-shape style
8. Theater style
9. U-style
9. Banquet/ Wedding Style
•This table layout usually used for
Wedding Receptions.
•A banquet typically involves a
professionally-catered feast arranged
and paid for by an individual or a
business, in association with, or in
honor of, a particular occasion.
•There are 8-12 persons in one table
10.
11.
12. Board Meeting Style
This table layout is often used
for Board of Directors meetings,
committee meetings, or
discussion groups.
13.
14.
15. Herringbone Style
•Influenced by a Herringbone
•A Herringbone seating arrangement
describes the positioning of seats
partially and equally askew in one
direction.
21. Lecture/ Training Style
•Lecture- is an oral presentation
intended to present information or
teach people about a particular
subject, for example by a university
or college teacher.
•The layout is like the scene when
the lecturers are teaching while
22.
23.
24. School Room/ Classroom Style
This layout is like the
students and teacher in a
school or classroom.
30. Theater Style
This is the most efficient set-up when
the attendees will act as an audience.
This set-up is not recommended for food
events or if note taking is required.
31.
32.
33. U-style
This layout style is often used for
Board of Directors meetings,
committee meetings, or discussion
groups where there is a speaker,
audio-visual presentation or other
focal point.
38. 1.
An elaborate and formal
evening meal for many
people, often followed by
speeches.
39. 2. What do you call to this
pattern or layout?
40. 3. is an oral presentation
intended to present
information or teach people
about a particular subject,
for example by a university
or college teacher.
41. 4-5. Give 2 kinds of layout or
pattern in Banquet Set-up Styles.
(ONLY TWO. ANY OF THEM 😂)
