HRI 380 Buffet Planning

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Author:
souimet05
ID:
185046
Filename:
HRI 380 Buffet Planning
Updated:
2012-11-23 20:20:01
Tags:
tearoom Exam buffet planning
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Description:
buffet planning
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  1. Why is style restaurants popular? 
    • Vissual Appeal
    • Efficiency
    • Adaptability
  2. What is the key to the presentation of the foods offered? 
    Eye appeal
  3. Eye Appeal
    • presentation
    • arrangement
    • servies -self or by staff
  4. What are some challenges with buffet? 
    • menu
    • traffic patterns
    • forecasting
    • service
    • food safety
  5. Buffet planning steps
    • theme development
    • menu planning
    • table and space arrangement
    • food presentation
    • service
  6. Types of lines
    • u, s, or l shaped
    • straight line
    • one service line
    • double line
    • several stations 
  7. two types of service in buffet
    • self serve
    • served by staff
  8. reasons for types of service
    • control
    • speed
    • staff numbers

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