西餐宴会设计技巧.ppt

1、Banquet Events宴会活动,Wedding Cocktail function Buffet function Theme function Special events Embassy function Coffee breaks Conference,婚宴 鸡尾酒会 自助餐 主题宴会 特殊宴会 使馆宴会 茶歇 会议,Wedding 婚宴,Today, due to economy improvement many couple are willingly to spend more 随着消费水平的提高，更多的恋人有能力去消费 Restaurant, Clubs, Hotels a

2、nd Outside catering 可以在餐厅，俱乐部，饭店或者是外卖活动 Chinese set, gala, ala carte or buffet 采用中式菜单，大型宴会，零点或自助餐形式,Christmas and New Year Eve圣诞节和新年,Getting out to party Family outing Gathering Enjoy the festive Can be expensive Buffet and ala carte Theme,赴外参加宴会 全家出游 朋友聚会 欢庆假日 花费较大 自助餐和零点形式 明显的主题,Embassy 使馆,Cheap E

3、ffective promotion of the establishment Free advertisement Gala, set dinner or buffet Theme,价位便宜 有效的促销手段 免费的广告效应 盛大宴会，套餐晚宴和自助餐形式 明显的主题,Steps leading to the event宴会步骤,Prices and menus Food tasting Event order Purchasing Timetable/ Agenda Floor plan both kitchen and back of house Equipment Communicate

4、 pick up time,确定菜单和价钱 食品品尝 宴会订单 采买食品 时间表/议程 宴会摆放图和厨房工作流程图 设备 沟通起菜时间,Food Tasting食品品尝,This is the most important to all food related matters. 和所有食品相关宴会的最重要的一步 Menus, recipes and other alternatives dishes need to be prepared and taste by the clients for approval.准备好客人将使用的菜单，配比单和菜样，并取得客人的认同 Notes and c

5、hanges of recipes or dishes needs to be recorded for changes. 记录下菜肴和配比的更改,Things to know & do on Food Tasting食品品尝的要点,The Date, Time & Venue How many tasters, the actual amount on function date. Menus and recipes, are there vegetarian Cooking and dish out methods Event manager, and banquet manager Pi

6、ck up time Photo taking,日期，时间和地点 食品品尝的人数和实际宴会人数 菜单和配比表，有否素食者 烹饪和出菜方法 预订和宴会经理 起菜时间 食品拍照,Records and Filing记录和存档,All Food Tasting and Special Request are to be recorded , signed and attached with photos for actual function follow up. So, there is no margin of error for all. 记录所有的品尝和特殊要求，附上照片和记录人签字，用于将

7、来宴会举办的查阅。这样的话，我们不会出任何错误,The successful approach成功的方法,Planning计划 Organization组织 Implementing执行 Evaluating评估,Planning 计划,The venue (contingency plan) 地点 (应急方案) The style of service 服务风格 The menu 菜单,Organizing 组织,Collating the recipes校对配比表 Ordering and requisitioning定购和申请 Storage of foods存储食品 Determining the order of preparation 确定制作时间 Staff roster for preparation, cooking and service人员排班,Implementing 执行,Preparing and cooking food 准备和烹饪食品,2. Serving food & attending to the guest needs (timing) 服务食品和关注客人的需要,Evaluating 评估,Reflecting on any difficulti