Banquet Vocabulary
Banquet
What is a party or any event that takes place in a function area of a food establishment.
recipe format clear to anyone who reads it
-ingredients first, ordered instructions, assembly procedures and methods
What is a standardized recipe.
3 ways food becomes contaminated
What is biological, chemical and physical
How many rings is the most you should let the ring before answering?
What is 3 rings
Defecting
What is the ability to change the discussion to a different topic to ensure that the conversation continues.
Containers of hot dishes in a buffet services
What is chafing dishes.
-cost, quality, consistency, preparation, and service of food
What is the importance of use of standardized recipes
Temperature Danger Zone
What is 41 degrees Fahrenheit (F) to 135 degrees (f)
follow through! keep your promises and deliver results
What is delivery
Reflecting
What is repeating the statement said to you which lets the customer know you are listening
Attends to mis-en-place preparations, set up and service during banquet functions.
What is BANQUET WAITER.
number of servings or amount it makes
-critical to understanding how much it will cost to make a recipe
What is yield
How long can food be cold held without on ice
What is 2 hours
make the effort! personal willingness to make the difference, adding a personal touch to the guests' experience.
What is initiative
Probing
What is ability to ask questions to obtain more information
table size for 10-12 persons
What is 72 inches
-name, -ingredients, -yield, -portion size
-temperature/time/equipment, -step by step directions
-nutritional value
What is parts of a standardized recipe
Internal cooking temperature of beef
What is 145 (F)
At what point do you decide to get involved?
What is the moment you recognize the guest's need is when you need to step in and help.
Barriers of effective listening
What is trying to impress customers, know-it-all and overreacting
table size for 8-10 persons
What is 60 inches
-ensuring consistency of quality and portion size-reducing waste bc no-one is guessing amounts
-allows cooks to understand what to prep and how much ingredients are necessary
What is functions of a standardized recipe
Internal Temperature for cooking poultry
What is 165 (F)
the seven elements of Guest Service Gold
authenticity, intuition, empathy, champion, delight, delivery and initiative
barriers to effective listening in a group setting.
What is Selective listening and selective perception