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ADMINISTRACION DE DOCUMENTOS COD. 620. ACTIVIDAD PARTE B

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ADMINISTRACION DE DOCUMENTOS COD. 620. ACTIVIDAD PARTE B

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ADMINISTRACION DE DOCUMENTOS COD. 620. ACTIVIDAD PARTE C

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ADMINISTRACION DE DOCUMENTOS COD. 620. ACTIVIDAD PARTE C

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ADMINISTRACION DE DOCUMENTOS COD. 620. ACTIVIDAD PARTE A

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ADMINISTRACION DE DOCUMENTOS COD. 620. ACTIVIDAD PARTE A

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1.  To draw and name 5 essential pieces of FOH equipment.

2.  To draw the types of banquet tables and their uses

3.  To draw a buffet table diagram according to the event in order your guests can easily figure out the “flow of traffic”.

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CENTRO
INCA

CODE:
899

INTERNATIONAL
CUISINE

UNIT: BANQUET AND CATERING

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CENTRO
INCA

CODE:
899

INTERNATIONAL
CUISINE

UNIT: BANQUET AND CATERING

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Terms

Definitions

BUFFET

Style of dining that consists of two styles of service, standard and interactive; standard - guests can serve themselves; interactive - individual stations at which employees prepare, assemble, and plate.

CONVENIENCE FOODS

Food products which are used to cut down on labor and reduce production time; should be avoided to maintain quality

ROWS & COLUMNS

The arrangement of foods on a platter or in a chafing dish adding organization to a buffet

TDZ (TEMP DANGER ZONE)

41-135

How many guests should you expect per line in a buffet?

50 to 75

COOK & HOLD OVEN

Cook food at low temps and hold safely until service

QUEEN MARY

Large rolling series of shelves

TILT SKILLET

(Swiss brazier) simmer, sauté, stir-fry, and fry large quantities of food

List 5 essential pieces of FOH equipment

(Front Of The House)

heat lamps, sneeze guard, trays, tray stands, carving station, chafing dishes

Chafing dish

A dish that caterers use to serve food.  It is suspended
above a flame to keep the food warm while you serve from it.

Types of banquet tables and their uses

Round - desserts, drinks
Rectangular - carving stations
Serpentine - standard buffet service

Flow of a Buffet Line

salads, asst rolls, chafing dishes, condiments, silver, carving station

Appropriate food quantity for buffet

1 # per persona

ACTION STATION

Station on a buffet at which the service member prepares, assembles, and plates foods in view of the guests

CONTINENTAL BREAKFAST

Items available for the guests are prepared by food handlers

6 ways to cook and hold food

- BATCH: firing small quantities of food
- FIRE & HOLD: fire early, hold until service at right temp
- RE-HEAT: cook today, cool safely, re-heat for service
- PRE-PLATE: plated food, held cooled and covered until right time
- PRE-SET: next step following pre-plate, plated dishes set at the table before guests arrive
- HOT BOX: pre plated and held in hot box

3 Common Plating Methods

- HOT LINE
- COLD FOOD LAYOUT
- SOUP PICK UP

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INTERNATIONAL CUISINE

UNIT: BANQUET AND CATERING

CODE. 899

What do the Terms "Back of House" and "Front of House" Mean?

The terms “back of house” and “front of house” are used in the restaurant community to

distinguish between different areas in a restaurant. The back of house is the staff area, where cooks and other support staff work. The front of house is the area where diners sit. Different types of staff work in each area, and rivalries sometimes crop up between back of house and front of house staffers, especially in large restaurants which can get extremely busy.

As a general rule, the back of house is a staff-only area, although it may be opened

to the public on a limited basis for tours. The back of house is the area in which food is stored and prepared, and it typically includes other staff areas such as a break room and changing area.

Cooks, expediters, and dishwashers work in the back of house, usually largely unseen by the public.

In most kitchens, the back of house has a strict hierarchy, with each staff member performing a specific

task.

In the front of house, waiters, waitresses, and hosts interact with guests.

These staff are said to be “on the floor,” since they are visible representatives of the restaurant. Floor staff are supposed to be courteous, informative, and neatly dressed, since their behavior determines whether or not guests enjoy themselves.

Some staff flits between both the back and front of the house. Bussers and runners,

for example, carry food and plates back and forth from the kitchen and the floor. Their jobs can be extremely high stress, as they must deal with demands from the kitchen and the floor staff. In addition, they also engage in interactions with customers, since guests of the restaurant may not always understand the distinction between wait staff, runners, and kitchen staff.

In some restaurants, part of the kitchen may be visible to members of the public. Not all kitchen staff enjoy this, as cooking can be a messy and tension-fraught business. Diners, on the other hand, enjoy being able to watch food preparation, especially since showy stations such as grill or sauté are often exposed.

In addition to being identifiable through different job duties, it is often easy to distinguish between members of a restaurant staff by uniforms. Back of house staffers typically wear chef's pants, full jackets, and protective hair coverings, along with closed toed shoes. Their clothing is designed to be comfortable and practical through a long shift of cooking, rather than stylish. Most front of house staff wear restaurant issued uniforms or elegant personal clothing, to enhance the atmosphere of the restaurant. Bussers and runners are often found in aprons and clothing which suggests the kitchen more than the front of house.

REMEMBER: Bussers clean the tables; food runners run the food the table once it’s ordered. And Servers take the orders.