Hospitality
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Practical case studies
It is lunchtime in the staff canteen and you are working behind the carvery section. Two administration staff members have requested the roast beef. One would like hollandaise sauce on steamed vegetables, the other would like gravy and roasted vegetables. Present both meals with their particular choice of vegetables and sauce including the appropriate garnish.
In the sandwich bar where you are working, your manager has decided to try a new baker who has provided you with a range of loaves, foccacia, bread rolls and bagels. You are asked to create a counter display to compliment the rustic style of your establishment. Describe how you would present the breads to achieve this?
The waiter from Section 2 in your restaurant has passed on a request from Table 7 that they all have the steamed chocolate pudding for dessert.
The request is as follows:
Customer one would like ice-cream,
Customer two would like double cream,
Customer three would like both ice-cream and double cream
and,
Customer four would like no cream or ice-cream but maybe just
a few berries.
You are now to present the desserts according to the
requests.
Review questions
How would you select the correct piece of crockery to present a food item?
Why is it important to check crockery and food display temperatures prior to service?
What is the most important factor to remember in regards to workflow when presenting food?
How would you inform a member of the floor staff of the importance of food presentation when carrying plated dishes, e.g. sauces and jus?
What would you do if a request was made from a customer or floor staff member that the meal was to be shared?
Describe the health and safety issues to be considered when displaying food in public areas
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