HTM 2514 1st Edition Lecture 15 Outline of Last Lecture I. Executing the Eventa. Banquet Event Orderb. During the Event Managementc. Final Payment HandlingII. Follow-upOutline of Current Lecture I. Service StandardsII. Service Stylesa. Buffetb. Action Stationsc. Butleredd. Family Stylee. PlatedCurrent LectureI. Service:a. Service Standards:i. Providing outstanding food and exceptional service is a major marketing advantage in today’s competitive catering environmentii. While all aspects of a catered function are important, it is reasonable to assume that the quality of food and guest service makes the deepest and most-lasting impression on attendeesb. Service Styles:These notes represent a detailed interpretation of the professor’s lecture. GradeBuddy is best used as a supplement to your own notes, not as a substitute.i. Over the years, service styles and service have evolved. So have customerexpectations.ii. Events vary greatly, from extremely casual to extremely formal. As the caterer, you must make sure that your service style and types match the customer’s expectationsiii. There are many styles of service that exist (with variations as well), common ones are:1. Buffeta. Foods are arranged on tables.b. Guests move along the buffet line and serve themselves. Therefore, the guest controls the portions.c. When their plates are filled, guests take them to a table to eat.d. Hot food is maintained under heat lamps, skillets, or typically chafing dishes.e. Cold food is presented on platters, in bowls, etc. to complete the look and atmosphere of the buffet. f. Servers usually provide beverage service at tableside.g. A very elegant buffet would have servers carry guest's plates to their tables for them.h. Buffets are usually designed with lower cost items at the front of the food line (hopefully, the guests fill their plates and have less room for costlier items).i. There is a perception that buffets cost less to produce. This is often not the case as the chef has to “guess” how much food to make and will often over prepare so as not to run out. You also can’t control how much food the guest takes.2. Buffet Action Stationa. Chefs prepare and serve foods at the buffet, creating a sensory experience for the attendee. Allows for interaction.b. Foods that make good action stations include fajitas, pastas, grilled meats, omelets, crepes, sushi and flaming desserts.c. Downside to action stations is that they take a dedicated person way from the kitchen3. Butlereda. Food is passed on trays by servers – Guests serve themselves, using cocktail napkins provided by the server.This helps avoid long lines as well and allows for cleaner execution as the servers work the entire room.b. This style of service is only appropriate for “finger food.”c. Can bring an “elegant air” to an event. 4. Family Stylea. Platters are brought one by one to the table.b. Each guest selects the amount of food desired and then passes the platter along to the next person. Resembles a large family dinner.c. Platters must be brought out consecutively or else the “flow” of the meal will be interrupted.d. A good service style for friendly, conversational environments. 5. Plateda. Foods are pre-portioned. b. Plates are prepared by a food production team in the kitchen – Each member of the team adds another item to the plate. The chef is usually at the end of the line, ensuring that the end product looks as it should.c. The plated food is then placed into a warmer until time of service.d. At time of service, the food plate is covered with a metal orplastic plate warmer and stacked on a serving tray.e. The covered plate is then carried and delivered at tables bymembers of the banquet staff.f. Timing is key. If food is left in the warmer too long, it will dry out and compromise quality.g. Plates are served by banquet staff from the lef of the guest.h. Beverages are served from the right.i. Used dishes and glasses are removed from the rightj. This is the most functional, common, economical, controllable, and efficient type of