FOOD SERVICE

Self Test 8

 

Scenario

As a function waiter you will work at a large variety of functions.

 

Challenge

Describe the following functions:

1.Cabaret

2.Dinner dance

3.Ball

4.Outside catering

 

Answer

1. A cabaret is an event that consist of dinner or supper followed by live entertainment ex: singing, dancing or comedy.

2. A dinner dance is an evening function that can be either formal or informal. Guests order their meals from a menu and dance to live music in between courses and after the meal.

3. The word “bal” comes from the Italian word ballare meaning “to dance”

Balls can be informal or formal, where the emphasis is on dancing and entertainment. The entrance fee may include both food and beverage or just food. Drinks would then be pay for as they are ordered.

4. When an establishment services a function outside its own premises, the service is called “outside catering”

 

 

FOOD SERVICE

Self Test 7

 

Scenario

You are a waiter in the banqueting department of an international hotel. Your hotel caters for a large variety of events.

 

Challenge

Complete the following questions by writing the correct answers underneath.

 

1.What is meeting?

2.What is a seminar?

3.State six items which may be placed on the tables for a meeting, as described in this topic.

 

Answer

1. A meeting is a gathering of people where all members of the group participate in the conversation. A meeting can take from one to several hours and may involve up to 20 people. All participants sit around one table.
2. 2.      A seminar is a gathering of people who attend a presentation or speech and May involve several hundred participants.

3. – Jugs with ice water, juice or mineral water on under – plates (no doilies) placed on the table.

– Water glasses should be placed near the jugs, upside down.

– Mints may be offered in small bowls.

– Writing pads

– Pens

– Information material

 

 

 

FOOD SERVICE

Self Test 6

 

Scenario

You are a waiter at a wedding party.

 

Challenge

1.List the thirteen points of the sequence of service and toasts, as discussed in this topic.

 

Answer

1. Order of service and toasts

– Receiving line

– Grace

– Filling of (champagne) glasses for the first toast

– Royal toast

– Commencement of the service of the meal

– Toast proposed to the bridal couple by the bride’s father or a close relative

– Response by the groom, who will thank the bride’s father for the speech and    propose a toast to the matron of honour and the bridesmaids: “on behalf of my wife and myself etc”.

– Response by the best man behalf of the bridesmaids

– Any other toasts

– Best man reads telegrams and congratulations

– Cutting of wedding cake

– Bridal waltz

– Bridal couple change into going away

 

 

FOOD SERVICE

Self Test 5

Scenario

As a function waiter you can do the service procedure for state banquet

Challenge

Complete the following questions by writing the correct answers underneath

1. What is the Toastmaster said before announcing the Dinner or Lunch?
2. Describe the procedure to service a state banquet?

 

Answer

1.The toastmaster or announcer bangs his gavel three times before announcing “Mr. Chairman, My Lords (In order of importance) Ladies and Gentlemen, dinner (or lunch) is served “in a loud clear, formal tone of voice.

2. Procedure to Service a State Banquet

   – Reception and Preliminaries

– Dining Room Preliminaries

– Mise – en – places

– Space and Guest per Waiter

– Timing and Movement

– Toast Procedure

– Table Layouts

 

 

FOOD SERVICE

Self Test 4

Scenario

As a function waiter you must know how to prepare a room for a buffet function, and how to serve the food and beverage

Challenge

Complete the following questions by writing the correct answer underneath

1. What is a buffet?
2. What is smorgasbord?
3. What is a fork dish?
4. What is a stand-up function?
5. What is a sit-down function?
6. State the seven key points for planning a buffet

 

Answer

1. A buffet is a function, where a selection of cold/ or hot food, prepare and presented to provide maximum appeal to the eye and the palate, is displayed on a long table for guests to help themselves. Often extensive and highly elaborate forms of decoration and presentation techniques are involved.

2. The word ‘Smorgasbord’ comes from the Swedish language and could be translated as ‘Sandwich table’. The main difference between buffets and smorgasbord is that the presentation of buffets is often more sophisticated and that smorgasbords traditionally have an emphasis on seafood

3. A fork dish is a hot or cold dish that can be eaten with only a fork.

4. There isn’t any chairs in the buffet

5.  There is some chairs in the buffet around the table.

6. 1. Buffet Tables

2. Theme

3. Impact

4. Zoning

5. Color Scheme

6. Decorations

7. The service procedure

 

 

 

FOOD SERVICE

Self Test 3

Scenario

As a function waiter you can do the service procedure for formal banquet

Challenge

Complete the following questions by writing the correct answers underneath

1. Describe the twenty nine sequence service for formal banquet
2. Describe the five typical menu would offer?

 

Answer

1. Service sequence for Formal Banquet :

1. Seat guest, unfolding napkin
2. Serve white wine
3. Serve bread and butter
4. Serve soup
5. Top up white wine
6. Clear soup
7. Place entrée plates on table
8. Serve entrée
9. Serve sauce (If any)

10. Top up white wine

11. Clear entrée

12. Serve red wine

13. Place main course plates on table

14. Serve meat

15. Serve vegetables

16. Serve sauce

17. Top up red white

18. Clear main course plates

19. Clear side plates, side knives

20. Clear S&P, Butter dishes

21. Crumb table and position dessert cutlery

22. Place dessert plate on table

23. Serve dessert

24. Serve sauce (if any)

25. Clear dessert

26. Place coffee cups on table

27. Place sugar & milk on table

28. Serve petit fours

29. Serve coffee

 

2. A typical lunch or dinner menu would offer:

– Hors d’ oeuvre

– Soup

– Entre

– Sweet Dish

– Coffee

 

 

 

FOOD SERVICE

Self Test 2

Scenario

As a function waiter you may be asked to prepare the room for an event. All the information you need is on the function sheet

Challenge

Complete the following questions by writing the correct answers underneath

1. Describe the twelve essential details of a function sheet

 

Answer

1. Essential details of a function sheet

The twelve essential details of a function sheet are

1. Date
2. Day
3. Type of function
4. Pax (Number of people)
5. Venue(This applies to establishment with more than one function room)
6. Starting time
7. Finishing time
8. Food requirements
9. Beverage requirements
10. 10.  Name, address, telephone number etc of the organizer

11. Price

12. Special requirements – this could include technical equipment such as audio visual, computer, telephone or music bands, floor shows and computer with connection to the internet.

 

 

 

 

 

FOOD SERVICE

Self Test 1

Scenario

Your headwaiter has noticed that you are a good waiter. She has chosen you to work at a formal banquet.

Challenge

Complete the following questions by writing the correct answers underneath

1. What is a banquet?
2. What is the main difference between a formal  and an informal banquet?

 

Answer

1. Banquets are special functions organized for professional, social or state occasions. Banqueting is the service for these functions and is different from the usual service offered in restaurant.

Traditionally, the guests sit at a large L-shaped, U-shaped or E-shaped table, but it also happens that round tables of 10-12 are used. Sometimes oblong tables of 16 or more are set up in a fish bone pattern, facing a head table.

2. The main different between informal and formal banquets from the waiting staff’s point of view is the style of service. Informal banquets involve plate service. Formal banquets involve silver service and most tasks are carried out at the ‘command’ of the supervisor. This means that all table attendants wait at their assigned positions for the sign to start serving, clearing etc.