Covers the principles and procedures involved in providing quality service to guests in a variety of settings. The unit includes menu terminology and planning, styles of service (including plate, plateau, gueridon and banquet), table side preparation, and staffing techniques. Shift plan organization, linen handling, table settings. Service techniques will be examined in this unit prior to their live delivery in FBSP

FOOD  BEVERAGE SERVICE THEORY.docxFOOD BEVERAGE SERVICE THEORY.docx