Dynamics of Catering – Flashcards
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The three styles of managers
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Democratic, Autocratic, and Bearacratic
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Managers who generally give out orders without explanations and expect those orders to be followed without question. This style works well when you need immediate results, such as a chef operating a line kitchen in a restaurant. The nature of the fast, high-performance work makes this style necessary.
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Autocratic
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Managers who tend to focus on the total process rather than the short-term, immediate results. They want employees to be less dependent and more willing to accept responsibility and show initiative to get things done themselves. An autocratic style manager may switch to a this style of management style when the rush is over and he or she has time to involve employees in decisions.
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democratic
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Managers who don't tend to work well in catering. This style involves enforcing rules and procedures already in place. Catering is far too dynamic a business to go by the manual. It takes flexibility, and this doesn't generally fit into the bureaucratic management style.
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beauratic
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weddings, dinner party, gourmet restaurants are all
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formal catering occasions
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To set a table you:
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1. First, pull the chairs all the way back from the table. 2. Next, lay a silence pad over the table itself. Some servers make a silence pad with felt from the local fabric store. You can also have a pad made for you. (Make sure the pad is white so it won't show through the lighter-colored tablecloths.) It should extend beyond the table by at least three inches all around. 3. Lay the tablecloth evenly over the silence pad. Smooth it out carefully. 4. Return the chairs to their former position and line them up.
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The best way to eat spaghetti is
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twirling it around a fork.tti is
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Unacceptable table manners are:
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picking up a large soup bowl to drip the last drops, resting elbows on the table, salting or seasoning your food in front of the chef or before tasting them.
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When serving a formal meal, the first item served is the
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bread and butter
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How does a fish fork differ from a regular meat fork?
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It's shorter than a meat fork
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Following the traditional order of service at a formal banquet setting, the caterer would serve the entr?e after serving the
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second wine.
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Which kind of food service is the most expensive and requires the largest staff of skilled servers?
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French
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The accepted way to eat caviar is to?X
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place a small spoonful of caviar on your plate, then put the caviar on toast using a knife.
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It's sometimes permissible to eat what foods with your fingers:
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finger sandwhiches, asparagus, and crispy bacon.
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The difference between a formal buffet and an informal buffet is:
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at a formal buffet, desserts are served to the table. at an informal buffet, the guests walk up to the buffet to get their desserts.
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How are finger bowls used?
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To use a finger bowl, lightly dip the fingers of one hand, and then the other, in the water.
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How far should cutlery be lined up from the edge of the table in a formal table service?
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1 inch.
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If you find a bone or foreign matter in your food after you've already put it in your mouth, you should:
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cover your open with a napkin and remove it discretely.
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What is often served as a palate cleanser between courses?
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Sherbet.
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To avoid disaster chefs should always:
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Be sure to have extra vegetables on hand. You can use them to create a last-minute side dish when your soufflé flops or when vegan or vegetarian guests show up that you were unaware of. • Have a variety of dishes. • Have last-minute dessert ingredients on hand, such as ice cream and liqueurs.
