Whether it's a formal buisness lunch or a casual garden-party buffet, a catered meal requires careful planning. This video introduces students to the world of commercial meal preparation, covering a wide range of strategic issues that professional caterers must consider. Master chef Richard Dodson explains how to achieve the proper variety of dishes, determine dietary requirements, calculate portion sizes, and price menus. Server professionalism is also featured, including the best methods for setting tables, placing crockery and cutlery, folding napkins, carrying several plates, and clearing tables.
Runtime: 28 Minutes
Copyright 2005
