hospitalitynU

Serving Hors d’Oeuvres The two most common ways to serve hors d’oeuvres are Butler-style service - offered to guests by servers on small trays. Buffet-style service   Canapés: canapes may be defined as bite sizes open faced sandwiches. they consist of : base spread garnish  canape bases bread cutouts toast cutouts crackers melba toast profitroles (tiny unsweetened cream puff shells) toasted pita wedges tortilla chips or cups tiny biscuits polenta cutouts   miniature pancakes canape spreads can be as simple as softened butter or cream cheese but cam be highly flavoured. spreads can be divided into three categories flavoured butters flavoured cream cheese meat or fish salad spreads canape garnish any food item that is places on top of the item to enhance the presentation of the canape vegetables, pickles, and relishes fish ...

Break-even analysis is a technique widely used by production management and management accountants. It is based on categorising production costs between those which are "variable" (costs that change when the production output changes) and those that are "fixed" (costs not directly related to the volume of production). Total variable and fixed costs are compared with sales revenue in order to determine the level of sales volume, sales value or production at which the business makes neither a profit nor a loss (the "break-even point"). The Break-Even Chart In its simplest form, the break-even chart is a graphical representation of costs at various levels of activity shown on the same chart as the variation of income (or sales, revenue) with the same variation in activity. The point at which neither profit nor loss is made is known as the "break-even point" and is represented on th...

} Allumettes - match size deep fried } Anna- sliced, pressed and baked in a mould. } Au four- jacket based cut with cross incision before service. } Boulan gere - sliced potatoes, with sliced onions, stock moistened and baked. } Chateau- turned to olive size, blanched then roasted in butter. } Ducheese - puree with egg yolk, then piped through piping bag and bake. } En puree- mashed } En robe de chabre - boiled or steamed in jacket } En robe de champs- alternative for above } Fondates -large egg shaped, cooked in butter and stock and upper surface thus glazed. } Frites- deep fried or French fries. } Gaurfret - lettuce cut potatoes deep fried. } Lyonnaise - sliced potatoes sauted with onion. } Nature- plain boiled } Persilles - steamed or boiled potatoes tossed in butter with chopped parsley } Pontneuf - thick cut, deep fried. } Souflees - rectangular slices deep fried twice in order to ‘ ballon ’ them. } Vapeur - turned to chateau size and steames...

The area or space for all the utensils (including salt, pepper cruets and ashtrays) for each guest is called cover. The breakfast cover may be divided into two types: 1. Full breakfast cover. 2. Continental breakfast cover Full English Breakfast Cover: The full English breakfast consists of a number of courses; usually three or four, with a choice dishes from within each course. The cover includes some or all of the following: i) Side plate and side knife ii) Fish knife and fork iii) Joint knife and fork iv) Soup spoon and fork v) Tea or breakfast cereal cup, saucer and teaspoon vi) Slop basin vii) Tea strainer viii) Jug of cold milk (if tea bags used - no need for stainers) ix) Sugar cubes bowl and tongs or individual sugar packets in a bowl, cream or coffee mate pouches x) Butter dish on doily on an underplate with a butter knife xi) Preserve dish on a doily on an underplate with a preserve spoon xii) Cruet: salt, pepper, mustard and mustard spoo...

} Breakfast } Brunch } Lunch } Hightea } Dinner       supper   Breakfast : Many customers at the breakfast hour are in a hurry. Many people you will discover are not in the best of spirits before they have had their first cup of coffee (or maybe not ever). A positive and cheerful attitude displayed from the server in combination with prompt and efficient service might help to normalise the situation. Below is a guide that might be acceptable in most situations.   1. When a fresh fruit or fruit juice is ordered, it is desirable to serve it first and then to remove the soiled dishes before placing the toast and coffee. 2. When customers order a combination of cooked food, toast, and coffee, they may ask to have the whole order served at once. Place the fruit dish, set on an underline, in the center of the cover, the plate of toast at the left of the forks, and the coffee at the right of the teaspoons. 3. When the breakfast orde...