Catering

• Check patrons' identification in order to ensure that they meet minimum age requirements for consumption of alcoholic beverages.

  Collect payments from customers.

  Write patrons' food orders on order slips, memorize orders, or enter orders into computers for transmittal to kitchen staff.

  Take orders from patrons for food or beverages.

  Check with customers to ensure that they are enjoying their meals and take action to correct any problems.

  Serve food and/or beverages to patrons; prepare and serve specialty dishes at tables as required.

  Prepare checks that itemize and total meal costs and sales taxes.

  Remove dishes and glasses from tables or counters, and take them to kitchen for cleaning.

  Present menus to patrons and answer questions about menu items, making recommendations upon request.

  Inform customers of daily specials.

  Clean tables and/or counters after patrons have finished dining.

  Prepare hot, cold, and mixed drinks for patrons, and chill bottles of wine.

  Explain how various menu items are prepared, describing ingredients and cooking methods.

  Prepare tables for meals, including setting up items such as linens, silverware, and glassware.

  Perform food preparation duties such as preparing salads, appetizers, and cold dishes, portioning desserts, and brewing coffee.

  Stock service areas with supplies such as coffee, food, tableware, and linens.

  Garnish and decorate dishes in preparation for serving.

  Fill salt, pepper, sugar, cream, condiment, and napkin containers.

  Escort customers to their tables.

  Describe and recommend wines to customers.

  Bring wine selections to tables with appropriate glasses, and pour the wines for customers

• Make sure customer receives the service needed.
• Always be in uniform while during working hours.

Hizon's Catering

Robert Owen has been called the "father of industrial catering". In 1815, he established a large "eating room" for employees and their families for the British Textile industry.

form_title=Catering Equipment Suppliers form_header=Find all of your catering needs with help from the professionals. Do you need hot or cold equipment for your event?= () Hot () Cold () Both Will you need table settings?= () Yes () No () Not Sure Will your event be held on public or private grounds?= () Public () Private

Either the property of a person/business, etc - or - general ideas/theroies regarding a certain argument.

Plating, or presenting, a selection of petits fours to guests can be very simple or very elaborate. A single lovely plate can be sprinkled with powdered sugar or any edible flower petals (such as miniature rose petals or violets) and the petits fours arranged simply on that. A lacy paper or foil doily may be used on the plate, and a larger lacy napkin or doily can disguise a less than beautiful plate. Plan for two or three little cakes per guest, plus three extra so the plate will not empty. Another excelent presentation might use a two- or three-teired dessert tray, in which case no doily is needed. Either type of plate, with or without doily, may be garnished with mint leaves, a few perfect strawberries or other tiny colorful fruit.

1. Check your city/state regulations about health codes, licenses, certifications, etc.
- http://www.business.gov/

2. Decide on a budget: how much you want to spend on supplies, if you are going to have a separate vehicle, if you are going to hire someone to help you, etc.
- http://www.mint.com/

3. Buy catering supplies that fit your needs. If you don't know what kind of supplies you'll need check here:
- http://www.missionrs.com/

4. Market yourself. This is the most helpful tip I can give you. Getting business cards, setting up a website, attending bridal shows and trade shows, and getting involved in the website linkedin.com are MUSTS.
- www.vistaprint.com/
- www.linkedin.com/

HOPE THIS HELPS!!
Lauren

• If a person has a made a reservation at the hotel then he would walk up to the desk clerk and say so. If it is a guest they may go to the desk clerk and ask for the room number of the person they are visiting, but they may already have that information and go directly to that person's room.

In order to become a Chef Lecturer you need an intensive training in Professional Cookery, a degree in education, a masters degree in hotel and catering. Anything less than that you are a joke, you can not advance culinery science

Being a Chef Lecturer is not an easy job, it demands people with the culinary skills ie done a Cookery course 701/2/3. a degree in Hotel and catering/ degree in Education, Masters in Hotel and catering and possibly working torwards a PhD. Other wise if you have anything less than that you can not develop the culinary science by Joram Ndlovu

To become a Chef Lecturer/Tutor/Assessor or Trainer depends on which country. In the UK you require a NVQ Assessor Qualification (A1 & A2) plus 12 months practical experience. In Australia you require an AQF Certificate IV in Training & Assessment, you are only allowed to train and assess at the level that you have reached yourself. i.e. You cannot teach a FULL Diploma of Hospitality Management if you only hold a Cert III in Commercial Cookery. However you may teach some modules if they are relevant from the Cert III (e.g. Basic methods of Cookery).

One opportunity that businesses have to maintain contact with customers and suppliers is to give away calendars each year. Other opportunities include sending out special emails about events, postal mail about sales and discounts, hold open house events, and meet with supplies periodically.

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I did not know wind could be bottled.

If it's just a regular buffet, then $15/person, or $900 total.

If it's a gourmet buffet, then $22.50/person, or $1350 total.

It totally depends on what is being served.

healthy food for healthy life

Try checking the yellow pages for rental parties or rent-a-center.

First of all presentation of food, food taste, hygiene, good looking, etc.
Organizing a food service requires [1] suppliers, [2] transporters, [3] stockers, [4] inventory takers, [5] order placers, [6] equipment and property quality controllers, [7] cleaners, [7] inspectors, [8] processors and preppers, [9] pricers, [10] packagers, [11] employees [such as customer service, food, management], [12] money handlers [such as accountants], and [13] promoters [such as community service, coupons, specials].

Different styles of table skirting include: single pleats, tulips, box pleats, diamond, scallops, ribbons, butterfly, bunch, crampled, floral, and bamboo.

Lol Sure, it will be cheaper if you rent directly your apartment from Chinese people, but what to do if we can not be in place (neither so lucky to have a Chinese girlfriend), or we just need an accommodation for a short stay (normally, lease agreement is at least 6 months in China). So I think a reliable and specialized assistance is still important and necessary for foreigners. www.Beijing-apartments.cn offers an exclusive selection of self-catering apartments in Beijing, all located within easy reach of the main shopping, cultural, historical and business districts. We are committed in providing fully furnished and privately owned properties, of various sizes and prices, from economic to luxury class, in various locations, all at competitive rates.

I like Chinese food a lot. I like it better than other kinds of food such as Italian or French.

To provide food or entertainment.

There are so many things! Here's a condensed list though:

- chafing dishes (with candles and pans)

- serving utensils

- dinnerware

- silverware/flatware

- carts

- serving bowls/trays/platters

- insulated transport carriers

- party tubs

- linens

If it's going to be a big operation you might want to consider commercial kitchen equipment.

Here are my fave sites:

http://www.missionrs.com/catering-supplies.html

http://www.williams-sonoma.com/search/results.html?words=tablecloths

http://www.amazon.com/Kitchen-Table-Linens-Dining/b?ie=UTF8&node=1063916

http://www.linentablecloth.com/

You eat starters in a dinner as you are famished and wish to snack on small foods before you begin to feast. This is why you eat starters before a meal.

you cant cut it but it is a type of cut.