Lecture Remarkable banquet service: Chapter 4 - The Culinary Institute of America
Lecture Remarkable banquet service: Chapter 4 - The Culinary Institute of America
Chapter 4 - Service styles and techniques for banquet service. After reading the material in this chapter, you should be able to: Describe front-of-the-house operations; describe back-of-the-house operations; identify ways to control food, beverage, and labor costs; discuss methods of guest check control.