Menus, service styles and preparing the service area

What this note covers

1. Match the menu to the service context
2. Recognise different service styles
3. Read the function sheet and service briefing
4. Prepare the room and service equipment
5. Estimate quantities without creating avoidable waste
6. Check readiness from the customer’s perspective
7. Worked case: preparing a set-menu function for sixty guests

7 sections · 10 key terms & formulas · 6 common mistakes