Discuss the advantages and challenges for each service style.
Objective:
Through the completion this assignment you the student will demonstrate your ability to describe and apply the principles of each dining service style and identify their unique challenges.
Requirements:
This assignment will be submitted as a MLA formatted paper. The paper must be double spaced, 1 inch margins, 12 size font, Times New Roman, and the pages must be numbered. It must include a cover sheet. For all material that you have researched, you must include citations throughout the body of the paper, as well as a reference page in MLA format. You are expected to use minimum of (5) credible sources from the posted course materials to support your choices or opinions throughout the submission. Note: The use hyperlinks to pictures and videos within the paper are encouraged to demonstrate and communicate your understanding of the content. Please use each section and subsection or question below as section dividers within the paper to separate your discussion paragraphs. Assignment:
Introduction:
Begin your paper with a brief description of each of the service styles presented in the Week 2 folder. In your description include the following discussion points; • Give an example (an event, venue or menu choice) of when the style would be used and discuss why it would be appropriate based on the example. • Suggest the types of foods or specific menu items which highlight the use of the service style. • Discuss the advantages and challenges for each service style. Developing FOH plans and Procedures: Begin this section by selecting one of the service styles described in the previous section. Using the menu provided below develop a service plan utilizing the service style selected. Develop the plan with assumption you will serve (4) guests
The service plan will include the following components;
• A written set of step by step directions for serving each menu item. You are encouraged to use links to videos or pictures to enhance and clarify this discussion point.
• A picture or diagram of the table top place setting that would appear in front of each guest. If small ware items are removed or added during services course please indicate this by providing multiple diagrams or pictures.
• Using the chart below provide a list of all the equipment needed to execute the service style selected. Make sure you include both the equipment the guest will use or need and the equipment the staff will use or need. (You will service (4) guests at a single table). You can copy and paste the chart into your paper.
Menu
An assortment of fresh baked breads with butter
Cream of Tomato Soup
Tossed House Salad with Dressing
Stuffed Chicken Breast with rice pilaf and fresh broccoli
Three Layer Chocolate Cake
Beverages Served with menu include – Water, Wine, Coffee or Tea
Equipment Needs:
Smallwares # items needed
Miscellaneous Information
Conclusion: Summarize your paper by discussing the important factors an organization should consider before selecting service styles.
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APA
1178 words