PMM 6E Chp. 13 Flashcards
Food & Beverage Fundamentals
Common Allergenic Foods
Milk
Eggs
Fish
Wheat
Peanuts
Tree Nuts
Soybeans
Crustacean shellfish
Common Diets
Lacto-ovo Vegetarian - does not eat meat but may consume animal by-products such as dairy and eggs
Lacto Vegetarian - does not eat meat and eggs, but may consume dairy
Vegan - does not consume or utilize any animal products or by-products
Kosher - food prepared according to Jewish dietary laws and restrictions
Gluten free - food that excludes the protein gluten
Diabetic - the diet of someone with diabetes who must have a proper balance of carbs, protein, and fat.
Religious Preferences - Many faith based groups restrict consumption of certain F&B groups.
Continental Breakfast
Popular because it is fast and encourages prompt attendance at morning meetings. Usually run for 30 to 60 minutes
Full Breakfast Buffett
Features 2 or 3 types of meat, 2 or 3 style of eggs, one potato dish, 3 to 6 types of bread or pastry, cereal, fresh fruit, yogurt, juices, coffee, and tea. 60 minutes
English Breakfast
Same foods as full breakfast plus action stations (i.e. waffles, crepes, omelets). 60 minutes
Full Served Breakfast
Seated breakfast to kickoff a meeting
Luncheon
Provide attendees the convenience of remaining on the property and ready for the afternoon session. 90 minute time period
Receptions
Events where seating is limited and have the purpose of allowing attendees to mingle and network.
Food Trends
Locally sourced meats & seafood
Locally grown produce
Environmentally sustainability
Healthful kid’s meals
Gluten free cuisine
Hyper-local sourcing
Children’s nutrition
Non-wheat noodles/pasta
Sustainable seafood
Farm/estate branded items
Cafeteria Service
Attendees carry their own trays and select food from a display counters. Similar to a buffet
Butler Service
Servers move among guests to serve food and beverages to guests (American Service). Servers hold platter and guests serve themselves (Australian service)
Family Style
Platters and bowls of food are set on the table from which guests serve themselves.
Russian Service
Food is placed on platters in the kitchen. Tureens are used to serve soup and special bowls for salad. Servers place the appropriate plate in front of the guest for each course. Serve from platters moving counter clockwise around the table. Serving from guests left with the right hand. The server controls the portions
American Plated Service
Food is plated in the kitchen and placed before each guest. Side dishes are used for bread and salad. Food is served from the left, beverages from the right. All items are removed from the right
French Service
Similar to Russian, however. This service pattern platters of food are prepared in the kitchen. Once in the dining room servers serve the food from the platters to the guest’s plates then serve the plated food item from guest’s left.
Pre-set Service
Allows plated food to be placed on the banquet tables prior to the seating of guests. Reduces serving time. This works best with a plated menu. Consulting with chef is important. Pre-set items can withstand 20 to 30 minutes before event begins
Synchronized Service (a.k.a. Hand Service)
Requires one server for each seated guest. Servers carry one plate to the table and upon signal the plates are set in front of the guests simultaneously.
Buffet Service
An assortment of foods is offered on display tables and is self served. The guests are moving about. Sufficient space is required. One buffet is needed for every 100 guests.
Over-set Guarantee
The percentage of guests that the caterer will prepare for beyond the guarantee number to accommodate additional or unexpected guests. Average over-set is 5 to 10%
Formal Seating Method
The meeting organizer pre-determines where each guest will be seated. Seating list is required in alpha order and table chart. Escort cards may be used.
Cash (no-host) Bar
A bar in which the guest pays the bartender directly or presents a ticket for each drink.
Open (hosted) Bar
Consumption increases as does cost.
Per Person Package
Organization pays a flat amount per person for a set number of hours.
On Consumption
The cost for this option is totaled at the end and presented to the host.
Limited Consumption Bar
The host organization establishes limits to the open bar which may include a time limit a fixed cost or limited selection. When limit is reached the bar closes or is converted to a cash bar.
