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Off-Premise Catering - Sites - Functions & Menus - Part II
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Curriculum Design and Instruction To Teach
Off-Premise Catering: Sites, Functions,
and Menus:
Author: Charles Hayes:
Special Features Include:
Phases For Conducting a Needs Assessment:
Curriculum Design Supplement:
|a|. Subject-Questions-Answers:
Curriculum Design Plan:
Curriculum Design Goals:
Curriculum Design Objectives:
Instructional Goals:
Instructional Objectives:
Instructional Activities:
Instructional Evaluation Techniques:
Lesson Plans:
Standard Vocabulary:
Key Word/Phrases:
Learning Objectives:
A Limited Glimpse:
Topics Include:
* Introduction:
A. Sites, Functions, and Menus:
I. Sites and Spaces:
1. The Site Inspection:
2. Fees:
3. Rentals and Deliveries:
4. Access:
5. The On-Site Kitchen:
6. The Inadequate or Nonexistent Kitchen:
7. Function Rooms:
8. Liquor Arrangements:
9. In-House Staff:
10. Miscellaneous Items:
11. Follow-Up:
II. The Home Party:
1. Resetting The Stage:
2. Serviceware and Rentals:
3. The Menu and The Home Kitchen:
4. In-House Staff, Children, and Pets:
5. The Upstairs-Downstairs Phenomenon:
III. The Great Outdoors:
1. Planning Overall Logistics:
2. Preparations For Inclement Weather:
3. Lighting and Decor:
4. The Menu and The Field Kitchen:
5. Safety Precautions and Permits:
6. Staffing:
7. Service and Tableware:
IV. The Cocktail Party:
1. Types of Cocktail Parties:
2. Menu Planning:
3. Logistics:
4. Stocking The Bar:
5. Staffing:
V. The Buffet Meal:
1. Types of Buffets:
2. Menu Planning and Logistics:
3. Setting The Stage:
4. The Buffet Table:
5. Serving Staff:
6. The Bar and Beverage Service:
7. Equipment:
VI. The Seated Formal Meal:
1. Types Of Service:
2. Menu Planning:
3. Culinary Showmanship:
4. Basic Requirements:
5. Staff:
VII. Traditional Ceremonies and Celebrations:
1. Weddings:
2. Anniversaries:
3. Bar and Bas Mitzvahs:
4. Family and Religious Holidays:
5. Debutante Cotillions:
6. Diplomatic Receptions, Inaugurals,
and Awards Banquets:
7. Kosher and Kosher-Style Catering:
8. Other Customs and Dietary Rules:
VIII. The Working Lunch:
1. The Business Client Meeting:
2. Logistics and Overall Planning:
3. The Temporary, Borrowed, or Nonexistent
Kitchen:
4. Menu Planning:
IX. The Tea Party:
1. The Tea Service:
2. Making Tea:
3. Setting The Stage:
4. Menu Planning:
X. Theme Parties:
1. Tropical Islands, Bar Mitzvah:
2. Plantation Brunch, Social Gathering
Of Committee:
3. Scandinavian Midwinter Party:
4. Children's Parties:
XI. Meals In A Box:
1. Creative Packaging:
2. Menu Planning:
3. Production Methods:
4. Some Themes and Ideas:
* STATE OF THE ART CURRICULUM DESIGN:
* NEW:
* BIBLIOGRAPHICAL REFERENCES & INDEX:
* ILLUSTRATIONS:
* COLOR PHOTOS:
* PAPERBACK:
* TRANSPARENT FRONT PAGE:
* BLACK-WHITE-RED OR BLUE BACK PAGE COVER:
* BINDED: BLACK-WHITE-RED OR BLUE COIL:
* 150 WHITE PAGES: 8x11"
* ALLOW 10 TO 15 DAYS TO RECEIVE ITEM:
Off-Premise Catering: Sites, Functions,
and Menus:
Author: Charles Hayes:
Special Features Include:
Phases For Conducting a Needs Assessment:
Curriculum Design Supplement:
|a|. Subject-Questions-Answers:
Curriculum Design Plan:
Curriculum Design Goals:
Curriculum Design Objectives:
Instructional Goals:
Instructional Objectives:
Instructional Activities:
Instructional Evaluation Techniques:
Lesson Plans:
Standard Vocabulary:
Key Word/Phrases:
Learning Objectives:
A Limited Glimpse:
Topics Include:
* Introduction:
A. Sites, Functions, and Menus:
I. Sites and Spaces:
1. The Site Inspection:
2. Fees:
3. Rentals and Deliveries:
4. Access:
5. The On-Site Kitchen:
6. The Inadequate or Nonexistent Kitchen:
7. Function Rooms:
8. Liquor Arrangements:
9. In-House Staff:
10. Miscellaneous Items:
11. Follow-Up:
II. The Home Party:
1. Resetting The Stage:
2. Serviceware and Rentals:
3. The Menu and The Home Kitchen:
4. In-House Staff, Children, and Pets:
5. The Upstairs-Downstairs Phenomenon:
III. The Great Outdoors:
1. Planning Overall Logistics:
2. Preparations For Inclement Weather:
3. Lighting and Decor:
4. The Menu and The Field Kitchen:
5. Safety Precautions and Permits:
6. Staffing:
7. Service and Tableware:
IV. The Cocktail Party:
1. Types of Cocktail Parties:
2. Menu Planning:
3. Logistics:
4. Stocking The Bar:
5. Staffing:
V. The Buffet Meal:
1. Types of Buffets:
2. Menu Planning and Logistics:
3. Setting The Stage:
4. The Buffet Table:
5. Serving Staff:
6. The Bar and Beverage Service:
7. Equipment:
VI. The Seated Formal Meal:
1. Types Of Service:
2. Menu Planning:
3. Culinary Showmanship:
4. Basic Requirements:
5. Staff:
VII. Traditional Ceremonies and Celebrations:
1. Weddings:
2. Anniversaries:
3. Bar and Bas Mitzvahs:
4. Family and Religious Holidays:
5. Debutante Cotillions:
6. Diplomatic Receptions, Inaugurals,
and Awards Banquets:
7. Kosher and Kosher-Style Catering:
8. Other Customs and Dietary Rules:
VIII. The Working Lunch:
1. The Business Client Meeting:
2. Logistics and Overall Planning:
3. The Temporary, Borrowed, or Nonexistent
Kitchen:
4. Menu Planning:
IX. The Tea Party:
1. The Tea Service:
2. Making Tea:
3. Setting The Stage:
4. Menu Planning:
X. Theme Parties:
1. Tropical Islands, Bar Mitzvah:
2. Plantation Brunch, Social Gathering
Of Committee:
3. Scandinavian Midwinter Party:
4. Children's Parties:
XI. Meals In A Box:
1. Creative Packaging:
2. Menu Planning:
3. Production Methods:
4. Some Themes and Ideas:
* STATE OF THE ART CURRICULUM DESIGN:
* NEW:
* BIBLIOGRAPHICAL REFERENCES & INDEX:
* ILLUSTRATIONS:
* COLOR PHOTOS:
* PAPERBACK:
* TRANSPARENT FRONT PAGE:
* BLACK-WHITE-RED OR BLUE BACK PAGE COVER:
* BINDED: BLACK-WHITE-RED OR BLUE COIL:
* 150 WHITE PAGES: 8x11"
* ALLOW 10 TO 15 DAYS TO RECEIVE ITEM:
