Lecture Remarkable banquet service: Chapter 7 - The Culinary Institute of America
Lecture Remarkable banquet service: Chapter 7 - The Culinary Institute of America
Chapter 7 - Beverage service for banquets. After reading the material in this chapter, you should be able to: Identify factors to consider when planning a menu, list and describe some common menu types, discuss methods for determining menu item pricing, identify factors to consider when determining a menu’s design and layout.