A _______ is a large meal or feast, complete with main course and desserts.

Modern banqueting has its roots in the traditions of the _____ and _____.

The _____ introduced the hors d'oeuvre course.

is the actions that are performed to prepare food to either ensure that the food we consume is safe to eat or to enhance the flavor.

commonly known as sit-down service, a waiter takes care of everything from taking orders to serving food and payment.

Another form of waiter service where each waiter takes care of a table or group of tables with 10-12 guests. Dishes are usually communal and shared.

guests can choose their food from a wider selection made available on the buffet line.

Diners place, pay and pick up their orders at a counter similar to fast casual and fast food establishments.

Similar to self-service, diners order and pay for their orders at the counter but their food is served to them when ready.

Guests get food from a buffet line and waiters move around to clear tables and help guests with minor requests.

Tables are set with cutlery; waiters serve the beverages, coffee and dessert while guests get the other dishes from the buffet line.

The proximity of the restaurant to office complexes and centralized business areas will help to establish whether its catering service will be focused on business or social marketing efforts.

Restaurants have the advantage of a built-in customer pool to whom they can market in-house and off-premise catering services.

The theme of the restaurant should be taken into consideration when planning potential catering services.

The ratio of catering functions to restaurant services that can be handled at a given time is dependent on the size and flexibility of the physical plant.

one of the most important considerations in a catering.

production facilities include, but are not limited to, hotel, restaurant, and club kitchens. In most cases there is no existing kitchen facility at the location where the food is served.

this may include weddings where there may be multiple courses and a dessert option that calls for more fresh foods.

have the opportunity to offer a variety of catering services to their customers.

provides food-related guest services throughout a hotel, conference, or resort property.

a facility dedicated to private parties with an on-site production kitchen and staff. These facilities can offer a wide range of both in-house and off-premise catering services.

are private businesses offering catering services to the general public. These businesses operate with or without permanent facilities of their own in which to hold functions.

offer a self-contained facility that operates both full-service dining rooms and private function space along with a variety of food and beverage outlets.

provide institutions such as hospitals and schools, as well as businesses, with in-house meal programs designed to meet specific needs.

food stores that offer take-out foodservice along with gourmet food products.

• Ensuring profit margins are achieved in each financial period from each department of F&B service.

•Planning menus for various service areas in liaison with kitchen.

performs and carries out the same in the absence of his superior.

Supervising, training, grooming, and evaluating the subordinates.

is a person who is trained to recognize and prevent risks associated with food handling in an F&B Services business.

He studies the market, and analyzes and selects suppliers, wholesalers, and the contemporary market prices.

 He checks the product for right quality and quantity. He deals with the delivery personnel from the supplier’s end and signs on the related receipts.

carry out the task of storing received supply and issuing it to respective departments.