Welcome to week 10!
Identify and apply front of the house techniques and methods of operation used in restaurants and catering services.
This week students will continue to learn and apply principles and operations of the Front of the House. Students will resume learning intricate napkin folds, place settings as well as how to properly serve a table.
Students really grasped the key principles and concepts of the dining experience. Students were broken into small groups and given a specific table setting style i.e. breakfast, lunch, dinner or formal. Students then set the tables using table cloths, china, flatware, glassware and napkins. Groups were instructed to choose one of the many napkin folds they have learned to accent there particular table setting. (See slide show to the left)