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 food. All kinds of food with good color, fragrance, taste and shape set off a strong atmosphere and let guests 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 dinner list of the buffet, the department personnel 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 cloth 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 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 for drinking drinks, such as juice cups, beer cups, red wine glasses, white wine glasses, etc. If guests order champagne or after-dinner wine, they should also prepare champagne glasses and brandy glasses.

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

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 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 place the utensils for taking all kinds of food accordingly.

About half an hour before today's banquet, the person in charge called a meeting of all staff, defined the division of labor, and put forward requirements and precautions.

Pet-name ruby, 10 Before the guests arrive, there should be 4-5 waiters holding trays, preparing drinks and wine, and standing at the door of the restaurant.