What is the specific process of the cold meal plan?

Buffet-style buffet dinners are generally large in number, large in scale and rich in dishes. All kinds of delicious food with good color, smell and shape create a strong atmosphere, allowing guests to enjoy good material and spiritual enjoyment. Its service contents and procedures are as follows:

(1). When the person in charge of the banquet hall receives the buffet meal list from the buffet department, the employees in this department should be allocated reasonably according to the number of people eating.

(2), the head of the banquet hall in conjunction with the chef, according to the banquet scale and food standards, determine the size of the table, and draw a sketch, at the same time selected decorations (mainly ice sculpture, butter sculpture, flowers, etc. ).

(3) Draw the table shape according to the sketch. The whole cloth table should be ups and downs, patchwork, bright colors, bright colors, and should echo the theme of the banquet.

(4) Prepare tableware corresponding to the number of diners. Such as big plates, big knives and forks, dessert knives and forks. If there is soup, prepare a soup bowl and spoon; Cups used for drinking drinks, such as juice cups, beer cups, red wine glasses and white wine glasses. If guests order champagne or after-dinner wine, they should also prepare champagne glasses and brandy glasses.

⑤ Prepare several Buffy stoves for hot dishes, and equip them with corresponding Buffy stove alcohol boxes, as well as other public appliances, such as forks, spoons, food clips and cake shovels, for guests to take meals.

⑥ After the above tableware and utensils are ready, wash them and put them in a fixed position on the cloth table for the convenience of guests. The plate is placed in the corner of the cold dish counter and the hot dish counter. Big knives and forks should be wrapped in mouth cloth and put in the tray next to the big plate. The dessert plate and dessert knife and fork are placed on the dessert table. The wine glasses are neatly arranged on the table in the bar.

All landowners, before the banquet, all kinds of dishes prepared by the kitchen should be put on the food table. At the same time, the waiter lit the innermost one of the three solid alcohol boxes placed under the Buffy stove to keep the temperature of the hot dishes. At this time, the waiter will also take all kinds of food utensils in the right place.

Today, about half an hour before the banquet, the person in charge called a meeting of all employees, defined the division of labor, and put forward requirements and precautions.

Pet-name ruby, 10 A few minutes before the guests arrive, there should be 4-5 waiters standing at the entrance of the restaurant with trays and ready drinks and wine.