BUFFET
The word buffet is French in origin and represents a sideboard/refreshment table. The colloquial term in English means self-service from a side table. Buffet...
Toast & Toast Procedures
STATE BANQUET PROCEDURE
Toast Master – toastmaster is typically charged with the organization of the event, arranging the order of speakers, introducing...
SELECTION AND PLANNING OF EQUIPMENT
The equipment used in food and beverage outlets can be categorized into ‘heavy-duty’ and ‘light-duty’ equipment. As the name refers,...
What is Gueridon Service ?
Introduction: The definition of the term guéridon is a movable service or trolley from which food be carved, filtered, flambéed...
PLANNING THE INTERIORS OF AN OUTLET
The total dining experience comprises not only food and beverage served but also the atmosphere created. Ambiance or interiors...