Oscar Event Handbook 6.0
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Transcript of Oscar Event Handbook 6.0
HEM 4 & 5 RESTAURANT AND BANQUETING STUDIES DIANE JACKSON & MICHAEL OLIVER
©Academy of Motion Picture Arts and Sciences®
ASSIGNMENT 2 A HOSPITALITY EVENT BY CHARLES LAWSON / GEORGINA LEONARD / JENNY SLEE
11
You are cordially invited to attend our Glamorous Oscar themed event
At 12:00 on the 3rd March 2011 at The Goodwood Restaurant
Chichester College Dress code is optional although Glamour is the theme and a prize will be given to the best
For bookings please call 01243 786321 Ext 2215
HEM 4 & 5 RESTAURANT AND BANQUETING STUDIES DIANE JACKSON & MICHAEL OLIVER
©Academy of Motion Picture Arts and Sciences®
ASSIGNMENT 2 A HOSPITALITY EVENT BY CHARLES LAWSON / GEORGINA LEONARD / JENNY SLEE
22
OSCAR EVENT OSCAR EVENT RESTAURANT HANDBOOKRESTAURANT HANDBOOK
TABLE OF CONTENTSTABLE OF CONTENTS
ACKNOWLEDGEMENTACKNOWLEDGEMENT 33
EVENT MENU EVENT MENU 44 --55
EVENT BRIEFINGEVENT BRIEFING 66
BUFFETS TABLE LAYOUTBUFFETS TABLE LAYOUT & EQUIPMENT & EQUIPMENT 77--99
DINING TABLES LAYOUTDINING TABLES LAYOUT 1010--1111
UNIFORM REQUIREMENT UNIFORM REQUIREMENT 1212--1313
RESTAURANT TEAM RESTAURANT TEAM 1414
RESTAURANT TEAM TIMERESTAURANT TEAM TIMETABLES TABLES 1155--1717
HEADWAITRESS DUTIES HEADWAITRESS DUTIES 1818
HOUSEKEEPING DUTIES HOUSEKEEPING DUTIES / LINEN / / LINEN / PAPERPAPER 1919
BAR SERVICE INSTRUCTBAR SERVICE INSTRUCTIOIONSNS 2020--2323
OSCAR COCKTAIOSCAR COCKTAILS RECILS RECIPESPES 2424--2525
HOTPLATE/CUTLERY/CROHOTPLATE/CUTLERY/CROCKERYCKERY 2626--2727
NAPKIN FOLD INSTRUCTNAPKIN FOLD INSTRUCTIONSIONS 2828--2929
SIDEBOARDS / WORKSTASIDEBOARDS / WORKSTATIONSTIONS 3030
WAITING STAFF / SERVWAITING STAFF / SERVING INSTRUCTIONSING INSTRUCTIONS 3131--3434
KITCHEN TEAM KITCHEN TEAM 3535
BIBLOGRAPHYBIBLOGRAPHY 3636--3737
APPENDIXAPPENDIX 3838
HEM 4 & 5 RESTAURANT AND BANQUETING STUDIES DIANE JACKSON & MICHAEL OLIVER
©Academy of Motion Picture Arts and Sciences®
ASSIGNMENT 2 A HOSPITALITY EVENT BY CHARLES LAWSON / GEORGINA LEONARD / JENNY SLEE
33
OSCAR EVENT OSCAR EVENT RESTAURANT HANDBOOKRESTAURANT HANDBOOK
ACKNOWLEDGEMENTSACKNOWLEDGEMENTS
I would like to thank the Chichester College Tutors and staffI would like to thank the Chichester College Tutors and staffss , ,
my event team members, Foundation degree students, my boss my event team members, Foundation degree students, my boss
and my customers, my family and friendsand my customers, my family and friends ,, our suppliers and my our suppliers and my
dogs for the successful of the dogs for the successful of the Oscar Event.Oscar Event.
Oscar theme event management follows the Health and Safety at Oscar theme event management follows the Health and Safety at
Work Act 1974, Food and Safety Act 1990 and Equal Work Act 1974, Food and Safety Act 1990 and Equal
Opportunities Legislation. Our management team aims at Opportunities Legislation. Our management team aims at
working towards ISO22000: 2005 Food Safety Management working towards ISO22000: 2005 Food Safety Management
System standard. WSystem standard. We will ensure all team members are e will ensure all team members are
working in safe and measure environment and all customers working in safe and measure environment and all customers
are providing quality services. are providing quality services.
HEM 4 & 5 RESTAURANT AND BANQUETING STUDIES DIANE JACKSON & MICHAEL OLIVER
©Academy of Motion Picture Arts and Sciences®
ASSIGNMENT 2 A HOSPITALITY EVENT BY CHARLES LAWSON / GEORGINA LEONARD / JENNY SLEE
44
OSCAR EVENT OSCAR EVENT LUNCH LUNCH MENUMENU 33 RDRD MARCH 2011 MARCH 2011
GOODWOOD RESTAURANTGOODWOOD RESTAURANT
STARTERSSTARTERS
Cocktail of Cocktail of PrawnPrawnss and Local Crab and Local Crab
French Onion Soup French Onion Soup Topped with Gruyère Croûton
Waldorf Salad Waldorf Salad Apple, Celery and Walnuts Bound with Mayonnaise
MAINSMAINS
FoilFoil --poached Salmonpoached Salmon with Dill with Dill Served with Claret Sauce
Roast Rack of Spring LambRoast Rack of Spring Lamb Served with Shallot Purée and Lavender Jus
Chicken Bacon Roulades Chicken Bacon Roulades Served with Mustard and White Wine Sauce
Caramelized Onion and Goat’s Cheese TartCaramelized Onion and Goat’s Cheese Tart
(All served with Seasonal Vegetables and New Potatoes)
DESSERTSDESSERTS
Black Forest Gâteau Black Forest Gâteau Served With Cream
New York Cheese Cake New York Cheese Cake With Passion fruit Coulis
Lemon and Raspberry CrèmeLemon and Raspberry Crème Brûlée Brûlée
COFFEECOFFEE Price £12.75 (Inc. VAT.)Price £12.75 (Inc. VAT.)
Some of our products may contain nuts, our staffs are happy to advice.
HEM 4 & 5 RESTAURANT AND BANQUETING STUDIES DIANE JACKSON & MICHAEL OLIVER
©Academy of Motion Picture Arts and Sciences®
ASSIGNMENT 2 A HOSPITALITY EVENT BY CHARLES LAWSON / GEORGINA LEONARD / JENNY SLEE
55
OSCAR EVENT OSCAR EVENT 33 RDRD MARCH 2011 MARCH 2011
GOODWOOD RESTAURANTGOODWOOD RESTAURANT
OSCAR AWARDS COCKTAIOSCAR AWARDS COCKTAIL L
Apple Martini Apple Martini
Very much a cocktail of the momentVery much a cocktail of the moment ,,
ii t is smooth and t is smooth and very easy to drinkvery easy to drink ..
£2.85 per glass£2.85 per glass
Virgin Piña ColadaVirgin Piña Colada
If you love the flavor of coconut and milk,If you love the flavor of coconut and milk,
this cocktail this cocktail willwill be the choice of the day. be the choice of the day.
£1.50 per glass£1.50 per glass
HEM 4 & 5 RESTAURANT AND BANQUETING STUDIES DIANE JACKSON & MICHAEL OLIVER
©Academy of Motion Picture Arts and Sciences®
ASSIGNMENT 2 A HOSPITALITY EVENT BY CHARLES LAWSON / GEORGINA LEONARD / JENNY SLEE
66
OSCAR OSCAR EVENT EVENT RESTAURANT HANDBOOKRESTAURANT HANDBOOK
EVENT BRIEFINGEVENT BRIEFING
Oscar Event is a Glamour event withOscar Event is a Glamour event with a 70’s Hot and Cold Display a 70’s Hot and Cold Display
Buffets Buffets -- conventional cooked food with Table / Assisted conventional cooked food with Table / Assisted
service. Food can be collected by the guests or served by service. Food can be collected by the guests or served by
Waiting Staff, guests will be preWaiting Staff, guests will be pre--selected their Starters and selected their Starters and
Desserts, Main course will be served at the BuffeDesserts, Main course will be served at the Buffets Table and ts Table and
Carving Trolley. Carving Trolley.
Most ancillary items may be collected, if needed, at the Buffets Most ancillary items may be collected, if needed, at the Buffets
Table. These might include rolls, butter, sauces, napkins, Table. These might include rolls, butter, sauces, napkins,
tableware and the like. The guests then return to their tables tableware and the like. The guests then return to their tables
to consume the different parts of to consume the different parts of the meal. the meal.
The table layouts are similar to the standard banquet layouts. The table layouts are similar to the standard banquet layouts.
The clearing of the tables will be taken place in the same way as The clearing of the tables will be taken place in the same way as
formal banquets. formal banquets.
Table service Table service –– Guests are served at a laid table, which includes Guests are served at a laid table, which includes
plated service or silver seplated service or silver service. Assisted service rvice. Assisted service –– Guests are Guests are
served part of the meal at a table and is required to obtain part served part of the meal at a table and is required to obtain part
through selfthrough self -- service from some form of display as Buffets.service from some form of display as Buffets.
HEM 4 & 5 RESTAURANT AND BANQUETING STUDIES DIANE JACKSON & MICHAEL OLIVER
©Academy of Motion Picture Arts and Sciences®
ASSIGNMENT 2 A HOSPITALITY EVENT BY CHARLES LAWSON / GEORGINA LEONARD / JENNY SLEE
77
OSCAR OSCAR EVENT EVENT RESTAURANT HANDBOOKRESTAURANT HANDBOOK
BUFFETS TABLE LAYOUTBUFFETS TABLE LAYOUT
Buffets Table (6 meters Wide x 1 meteBuffets Table (6 meters Wide x 1 meter Depth) as Top table will r Depth) as Top table will
be set by the window near the Bar area, leave 1 meter Gangway be set by the window near the Bar area, leave 1 meter Gangway
between Buffets Table and window to allow Waiting Staff to between Buffets Table and window to allow Waiting Staff to
serve the guests.serve the guests.
Buffets Table will be dressed with White Linen clothed down to Buffets Table will be dressed with White Linen clothed down to
the ground on the customerthe ground on the customer ’s side with White Slip cloths and ’s side with White Slip cloths and
White Table skirts; tabletop will be decorated with Oscar White Table skirts; tabletop will be decorated with Oscar
statutes, Flambé lamps, Suzette pans and Salt & Pepper Mills.statutes, Flambé lamps, Suzette pans and Salt & Pepper Mills.
HEM 4 & 5 RESTAURANT AND BANQUETING STUDIES DIANE JACKSON & MICHAEL OLIVER
©Academy of Motion Picture Arts and Sciences®
ASSIGNMENT 2 A HOSPITALITY EVENT BY CHARLES LAWSON / GEORGINA LEONARD / JENNY SLEE
88
OSCAR OSCAR EVENT EVENT RESTAURANT HANDBOOKRESTAURANT HANDBOOK
BUFFETS TABLE EQUIPMBUFFETS TABLE EQUIPMENTENT
CHAFING DISHCHAFING DISH
HEM 4 & 5 RESTAURANT AND BANQUETING STUDIES DIANE JACKSON & MICHAEL OLIVER
©Academy of Motion Picture Arts and Sciences®
ASSIGNMENT 2 A HOSPITALITY EVENT BY CHARLES LAWSON / GEORGINA LEONARD / JENNY SLEE
99
OSCAR OSCAR EVENT EVENT RESRESTAURANT HANDBOOKTAURANT HANDBOOK
BUFFETS TABLE EQUIPMBUFFETS TABLE EQUIPMENTENT
HOT LAMPHOT LAMP CARVING BOARDCARVING BOARD
CARVING TABLECARVING TABLE
HEM 4 & 5 RESTAURANT AND BANQUETING STUDIES DIANE JACKSON & MICHAEL OLIVER
©Academy of Motion Picture Arts and Sciences®
ASSIGNMENT 2 A HOSPITALITY EVENT BY CHARLES LAWSON / GEORGINA LEONARD / JENNY SLEE
1010
OSCAR OSCAR EVENT EVENT RESTAURANT HANDBOOKRESTAURANT HANDBOOK
DINING TABLES LAYOUTDINING TABLES LAYOUT
Dining Tables (1 meter Square) seated 2Dining Tables (1 meter Square) seated 2
Dining Table (1 meter x 2 meter Rectangular) seated 3 or 4 Dining Table (1 meter x 2 meter Rectangular) seated 3 or 4
Dining Dining Tables (1.5 Tables (1.5 -- 2 meters Diameter Round) seated 6 or 8 2 meters Diameter Round) seated 6 or 8
Dining Tables will be dressed with White Linen with Black/Gold Dining Tables will be dressed with White Linen with Black/Gold
Paper Runner and Black Paper Napkins, Table d’hôte cover with Paper Runner and Black Paper Napkins, Table d’hôte cover with
Silverware and Glassware. The traditional cover is as follows: Silverware and Glassware. The traditional cover is as follows: --
-‐-‐ Main KnivesMain Knives & Forks & Forks
-‐-‐ Fish Knives & ForksFish Knives & Forks
-‐-‐ Starter Knives, Forks & Soup Spoons Starter Knives, Forks & Soup Spoons
-‐-‐ Dessert Forks & SpoonsDessert Forks & Spoons
-‐-‐ Side Plate & KnivesSide Plate & Knives
-‐-‐ Water GlassWater Glass
-‐-‐ Red Wine GlassRed Wine Glass
-‐-‐ White Wine GlassWhite Wine Glass
Each table includes Cruet Sets, make sure Cruet Sets are fill Each table includes Cruet Sets, make sure Cruet Sets are fill
properly and polished before setting on properly and polished before setting on table.table.
Each table includes Butter Plate and knife; hotplate will Each table includes Butter Plate and knife; hotplate will
arrange butter before service.arrange butter before service.
HEM 4 & 5 RESTAURANT AND BANQUETING STUDIES DIANE JACKSON & MICHAEL OLIVER
©Academy of Motion Picture Arts and Sciences®
ASSIGNMENT 2 A HOSPITALITY EVENT BY CHARLES LAWSON / GEORGINA LEONARD / JENNY SLEE
1111
OSCAR OSCAR EVENT EVENT RESTAURANT HANDBOOKRESTAURANT HANDBOOK
DINING TABLES LAYOUTDINING TABLES LAYOUT
Each Table setEach Table setss with an Oscar Award Movie Name. with an Oscar Award Movie Name.
The Oscars 1970The Oscars 1970
Love StoryLove Story
Each Table setEach Table setss with A with A4 folded Table Menu and each guest will 4 folded Table Menu and each guest will
be provided with Food and Drink scrolled Menu tied with Gold be provided with Food and Drink scrolled Menu tied with Gold
Ribbon. Ribbon.
HEM 4 & 5 RESTAURANT AND BANQUETING STUDIES DIANE JACKSON & MICHAEL OLIVER
©Academy of Motion Picture Arts and Sciences®
ASSIGNMENT 2 A HOSPITALITY EVENT BY CHARLES LAWSON / GEORGINA LEONARD / JENNY SLEE
1212
OSCAR OSCAR EVENT EVENT RESTAURANT HANDBOOKRESTAURANT HANDBOOK
UNIFORM REQUIREMENTUNIFORM REQUIREMENT
Ladies and Gentlemen:Ladies and Gentlemen: Please remember personal hygiene is Please remember personal hygiene is
essential as a professionaessential as a professiona l. l .
Male Waiting Staff Male Waiting Staff –– White long sleeves Shirt, Black Trousers, White long sleeves Shirt, Black Trousers,
Black / Grey Ties / Silver tiepin, Black Suit waistcoat if Black / Grey Ties / Silver tiepin, Black Suit waistcoat if
available, Black Apron, Black polished shoes and socks. available, Black Apron, Black polished shoes and socks.
Female Waiting Staff Female Waiting Staff –– White long sleeves Shirt, Black Trousers White long sleeves Shirt, Black Trousers
oror Black Skirt, Black Apron, Black polished shoes and socks. Black Skirt, Black Apron, Black polished shoes and socks.
(Please wear black tight with black skirt)(Please wear black tight with black skirt)
HEM 4 & 5 RESTAURANT AND BANQUETING STUDIES DIANE JACKSON & MICHAEL OLIVER
©Academy of Motion Picture Arts and Sciences®
ASSIGNMENT 2 A HOSPITALITY EVENT BY CHARLES LAWSON / GEORGINA LEONARD / JENNY SLEE
1313
OSCAR OSCAR EVENT EVENT RESTAURANT HANDBOOKRESTAURANT HANDBOOK
UNIFORM REQUIREMENTUNIFORM REQUIREMENT
All uniform has to be cleaned and iron, all jewelry has to be All uniform has to be cleaned and iron, all jewelry has to be
removed during service. Ladies hairemoved during service. Ladies hair has to be tidy and pined r has to be tidy and pined
up if require, gentleman hair has to be neatly groom. up if require, gentleman hair has to be neatly groom.
Waiting staff, please remember to bring your accessories for Waiting staff, please remember to bring your accessories for
crumbing down. Bar staff, please remember to bring your crumbing down. Bar staff, please remember to bring your
waiter’s friend waiter’s friend -- bottle opener. Hotplate bottle opener. Hotplate –– Please br Please br ing spare ing spare
kitchen uniform in the event of shortage of kitchen staff.kitchen uniform in the event of shortage of kitchen staff.
Please text Jenny on or before 8am if you are calling in sick on Please text Jenny on or before 8am if you are calling in sick on
the date of service at 07826 927 954.the date of service at 07826 927 954.
HEM 4 & 5 RESTAURANT AND BANQUETING STUDIES DIANE JACKSON & MICHAEL OLIVER
©Academy of Motion Picture Arts and Sciences®
ASSIGNMENT 2 A HOSPITALITY EVENT BY CHARLES LAWSON / GEORGINA LEONARD / JENNY SLEE
1414
OSCAR OSCAR EVENTEVENT RESTAURANT HANDBOOKRESTAURANT HANDBOOK
HEAD WAITRESS HEAD WAITRESS –– JENNY SLEE JENNY SLEE
TEAM 1TEAM 1
DaniDaniel Lambeth (Team Leader)el Lambeth (Team Leader)
Josephine SaundersJosephine Saunders
Eloise SoleEloise Sole
TEAM 2TEAM 2 Jessica Scrivens (Team Leader)Jessica Scrivens (Team Leader)
Lorissa CookLorissa Cook
Melissa UnwinMelissa Unwin
TEAM 3TEAM 3
Ashley Turner (Team Leader) Ashley Turner (Team Leader)
Maria KaveierosMaria Kaveieros
Megan CairnsMegan Cairns
FLOW/HOTPLATE TEAMFLOW/HOTPLATE TEAM
Georgina LeonardGeorgina Leonard
BAR TEAMBAR TEAM John Cadman (Team John Cadman (Team Leader)Leader)
Luis Angel GonzalizLuis Angel Gonzaliz
PHOTOGRAPHER/RUNNERPHOTOGRAPHER/RUNNER
Marius AgafiteiMarius Agafitei
HEM 4 & 5 RESTAURANT AND BANQUETING STUDIES DIANE JACKSON & MICHAEL OLIVER
©Academy of Motion Picture Arts and Sciences®
ASSIGNMENT 2 A HOSPITALITY EVENT BY CHARLES LAWSON / GEORGINA LEONARD / JENNY SLEE
1515
OSCAR OSCAR EVENT EVENT RESTAURANT HANDBOOKRESTAURANT HANDBOOK
TIMETABLETIMETABLE
8:38:30AM 0AM TEAM MEETINGTEAM MEETING Head Waitress and Team Leader Head Waitress and Team Leader -- Go through table setting Go through table setting
plans and presentations of the dishes.plans and presentations of the dishes.
9:09:00AM 0AM INDIVIDUAL TEAM MINDIVIDUAL TEAM MEETINGEETING Head Waitress Head Waitress –– Check and ensure all Restaurant team’s Check and ensure all Restaurant team’s
attendance, report immediate if anyone is late or absence.attendance, report immediate if anyone is late or absence.
Team Leader and all Restaurant Team Team Leader and all Restaurant Team -- Go through table setting Go through table setting
plans and presentations of the dishes, check with Head plans and presentations of the dishes, check with Head
Waitress if therWaitress if there is any question.e is any question.
9:19:15AM 5AM ALLOCATE OF RESOURCEALLOCATE OF RESOURCESS Team Leader Team Leader -- Organize Linen, Tables, Chairs, Napkins fold, Organize Linen, Tables, Chairs, Napkins fold,
Check with store if there is anything missing.Check with store if there is anything missing.
Bar Team Bar Team –– Stock check, glassware preparation and Cocktails Stock check, glassware preparation and Cocktails
preparationpreparation
Hotplate Hotplate –– Organize Cut Organize Cut lery and Crockerylery and Crockery
9:39:30AM 0AM FOOD PROCESS STARTFOOD PROCESS START Head Head Waitress Waitress –– Go through serving dishes and e Go through serving dishes and equipment with quipment with
Head Head ChefChef
Team Leader Team Leader -- Allocate their team member duty, start Allocate their team member duty, start
Restaurant settingRestaurant setting
11:311:30AM 0AM RESTAURANT READY TO RESTAURANT READY TO SERVESERVE Team Break for 15 minutes if Team Break for 15 minutes if finished set up finished set up
HEM 4 & 5 RESTAURANT AND BANQUETING STUDIES DIANE JACKSON & MICHAEL OLIVER
©Academy of Motion Picture Arts and Sciences®
ASSIGNMENT 2 A HOSPITALITY EVENT BY CHARLES LAWSON / GEORGINA LEONARD / JENNY SLEE
1616
OSCAR OSCAR EVENT EVENT RESTAURANT HANDBOOKRESTAURANT HANDBOOK
TIMETABLETIMETABLE
11:45 NOON RESTAURAN11:45 NOON RESTAURANT TEAM READY AS PER T TEAM READY AS PER JOB ALLOCATIONJOB ALLOCATION Head Waitress Head Waitress -- Meet and greet Meet and greet
With the assistant of other team members, organizing garment With the assistant of other team members, organizing garment
and showing guests to the allocated tablesand showing guests to the allocated tables
PhoPhotographer tographer –– Taking pictures of guests on arrival Taking pictures of guests on arrival
Team 1Team 1--3 Taking drinks order,, , Serving Water,, , Serving Bread, 3 Taking drinks order,, , Serving Water,, , Serving Bread,
Serving Cocktails / Wine,, , Changing Cutlery,. . Put order on Serving Cocktails / Wine,, , Changing Cutlery,. . Put order on
EPOS / KitchenEPOS / Kitchen
12:00 NOON STARTERS12:00 NOON STARTERS READY TO SERVE READY TO SERVE / / OSCAR FILM PREVIEW OSCAR FILM PREVIEW Head WaHead Waitress itress –– Sort out Oscar Viewing Sort out Oscar Viewing
12:15AM 12:15AM STARTERSSTARTERS READY TO SERVE READY TO SERVE Team 1 Team 1 -- 3 getting ready to serve according to the tables they 3 getting ready to serve according to the tables they
assign…Clean up table as per normal service.. .Check Water & assign…Clean up table as per normal service.. .Check Water &
Wine…Wine…
12:4512:45AM AM MAINSMAINS READY TO SERVE READY TO SERVE Flow/Hotplate Team/Bar Team hFlow/Hotplate Team/Bar Team helping setting Buffets Table for elping setting Buffets Table for
MainsMains
Team 1 Team 1 -- 3 getting ready to serve according to the tables they 3 getting ready to serve according to the tables they
assign…Clean up table as per normal service.. .Check Water & assign…Clean up table as per normal service.. .Check Water &
Wine…Wine…
HEM 4 & 5 RESTAURANT AND BANQUETING STUDIES DIANE JACKSON & MICHAEL OLIVER
©Academy of Motion Picture Arts and Sciences®
ASSIGNMENT 2 A HOSPITALITY EVENT BY CHARLES LAWSON / GEORGINA LEONARD / JENNY SLEE
1717
OSCAR OSCAR EVENT EVENT RESTAURANT HANDBOOKRESTAURANT HANDBOOK
TIMETABLETIMETABLE
13:1513:15AM AM COFFEE/DESSERTCOFFEE/DESSERT READY TO SERVE READY TO SERVE FlowFlow/Hotplate Team/helping prepare coffee, milk, cup and /Hotplate Team/helping prepare coffee, milk, cup and
saucers and spoon…saucers and spoon…
Team 1 Team 1 -- 3 getting ready to serve according to the tables they 3 getting ready to serve according to the tables they
assign…Clean up table as per normal service.. .Check Water & assign…Clean up table as per normal service.. .Check Water &
Wine…Wine…
Head Waitress Head Waitress –– Collect Feedback from guests and prom Collect Feedback from guests and promotion of otion of
upcoming eventupcoming event
14:0014:00AM AM CLEAN UP AND CLOSE DCLEAN UP AND CLOSE DOWNOWN Head WaitressHead Waitress –– Announce Best Dress Award, thanks guests for Announce Best Dress Award, thanks guests for
their supporttheir support
Bar and waiting staff clean up and close downBar and waiting staff clean up and close down
14:3014:30AM AM CLOSE DOWN AND TEAM CLOSE DOWN AND TEAM BRIEFINGBRIEFING Head Head Waitress, Restaurant Team LeaderWaitress, Restaurant Team Leader , Restaurant Team, Restaurant Team
HEM 4 & 5 RESTAURANT AND BANQUETING STUDIES DIANE JACKSON & MICHAEL OLIVER
©Academy of Motion Picture Arts and Sciences®
ASSIGNMENT 2 A HOSPITALITY EVENT BY CHARLES LAWSON / GEORGINA LEONARD / JENNY SLEE
1818
OSCAR OSCAR EVENT EVENT RESTAURANT HANDBOOKRESTAURANT HANDBOOK
HEADWAITRESS DUTIESHEADWAITRESS DUTIES
-‐-‐ Check the booking diary for reservationsCheck the booking diary for reservations
-‐-‐ Make out the seating plan for the event day and allocate Make out the seating plan for the event day and allocate
customers accordinglycustomers accordingly
-‐-‐ Make out a plan of the various stations and show wherMake out a plan of the various stations and show where e
the staff will be workingthe staff will be working
-‐-‐ Go over the menu with staff immediately before service is Go over the menu with staff immediately before service is
due to commencedue to commence
-‐-‐ Check that all duties on the duty rotaCheck that all duties on the duty rota is is covered and that a covered and that a
full team of staff is presentfull team of staff is present
-‐-‐ Design Buffets Table settingsDesign Buffets Table settings
-‐-‐ Check the Carving trolley for cleCheck the Carving trolley for cleanliness anliness –– Lay up for the Lay up for the
bottom shelf service plate, to include: Service spoons and bottom shelf service plate, to include: Service spoons and
forks, sauce ladles, service plate with carving knife, fork forks, sauce ladles, service plate with carving knife, fork
and steel.and steel.
-‐-‐ Organize table numbers and settings with Team LeadersOrganize table numbers and settings with Team Leaders
-‐-‐ Organize Butter dishes with HotplateOrganize Butter dishes with Hotplate
HEM 4 & 5 RESTAURANT AND BANQUETING STUDIES DIANE JACKSON & MICHAEL OLIVER
©Academy of Motion Picture Arts and Sciences®
ASSIGNMENT 2 A HOSPITALITY EVENT BY CHARLES LAWSON / GEORGINA LEONARD / JENNY SLEE
1919
OSCAR OSCAR EVEVENT ENT RESTAURANT HANDBOOKRESTAURANT HANDBOOK
HOUSEKEEPING DUTIESHOUSEKEEPING DUTIES
-‐-‐ Clean and polish doors and glassClean and polish doors and glass
-‐-‐ Brush and dust the chairsBrush and dust the chairs
-‐-‐ Polish all sideboards and cash deskPolish all sideboards and cash desk
-‐-‐ Clean and tidy the reception areaClean and tidy the reception area
-‐-‐ Line up tables and chairs for laying upLine up tables and chairs for laying up
LINEN / PAPERLINEN / PAPER
-‐-‐ Collecting the clean linCollecting the clean linen from the housekeeping en from the housekeeping
department, checking items against list, distributing them department, checking items against list, distributing them
to the various service points, laying tablecloths and to the various service points, laying tablecloths and
folding napkinsfolding napkins
-‐-‐ Spare linen should be folded neatly and return to Spare linen should be folded neatly and return to
housekeepinghousekeeping
-‐-‐ Ensuring that stocks are sufficient to Ensuring that stocks are sufficient to meet needsmeet needs
-‐-‐ Ensuring that glass cloths and waiters’ cloths are Ensuring that glass cloths and waiters’ cloths are
availableavailable
-‐-‐ Providing dish papers and doilies as requiredProviding dish papers and doilies as required
-‐-‐ The preparation of the linen basket for return to the linen The preparation of the linen basket for return to the linen
roomroom
-‐-‐ The preparation of the linen basket and list for laundryThe preparation of the linen basket and list for laundry
HEM 4 & 5 RESTAURANT AND BANQUETING STUDIES DIANE JACKSON & MICHAEL OLIVER
©Academy of Motion Picture Arts and Sciences®
ASSIGNMENT 2 A HOSPITALITY EVENT BY CHARLES LAWSON / GEORGINA LEONARD / JENNY SLEE
2020
OSCAR OSCAR EVENT EVENT RESRESTAURANT HANDBOOKTAURANT HANDBOOK
BAR SERVING INSTRUCTBAR SERVING INSTRUCTIONSIONS
Oscar Award Cocktails Oscar Award Cocktails –– Apple Martini or Virgin Piña Colada Apple Martini or Virgin Piña Colada
Cocktail will be prepared by Bar staff, serve to the guests Cocktail will be prepared by Bar staff, serve to the guests
according to order with Supplement charge, recipes as below. according to order with Supplement charge, recipes as below.
Bar staff requires preparing Bar staff requires preparing the nonthe non--alcoholic cocktails in alcoholic cocktails in
advance.advance.
Goodwood Wine Menu available as per request, serving Goodwood Wine Menu available as per request, serving
instruction takes place in the same way as formal banquets.instruction takes place in the same way as formal banquets.
Bar Team will assist Flow Team / Hotplate on setting up the Bar Team will assist Flow Team / Hotplate on setting up the
Mains Buffets Table after Waiting Staff sMains Buffets Table after Waiting Staff served the guests their erved the guests their
Starters.Starters.
HEM 4 & 5 RESTAURANT AND BANQUETING STUDIES DIANE JACKSON & MICHAEL OLIVER
©Academy of Motion Picture Arts and Sciences®
ASSIGNMENT 2 A HOSPITALITY EVENT BY CHARLES LAWSON / GEORGINA LEONARD / JENNY SLEE
2121
OSCAR OSCAR EVENT EVENT RESTAURANT HANDBOOKRESTAURANT HANDBOOK
BAR SERVING INSTRUCTBAR SERVING INSTRUCTIONSIONS
Duties include: Duties include: --
-‐-‐ Open the barOpen the bar
-‐-‐ Wipe down bar topsWipe down bar tops
-‐-‐ Clean shelves and swab the bar floorClean shelves and swab the bar floor
-‐-‐ Check opticsCheck optics
-‐-‐ Restock the bar with beverage items as requiredRestock the bar with beverage items as required
-‐-‐ PreparePrepare ice buckets, wine coolers, service trays, water ice buckets, wine coolers, service trays, water
jugs and cocktails jugsjugs and cocktails jugs
-‐-‐ Check pads and wine lists; line up, clean and polish Check pads and wine lists; line up, clean and polish
glassesglasses
Glassware Glassware
-‐-‐ Collecting of the required glassware from the glass pantry Collecting of the required glassware from the glass pantry
(store)(store)
-‐-‐ Checking and polishing glassware needed forChecking and polishing glassware needed for the general the general
laylay--upup
-‐-‐ Checking and polishing glassware needed for any special Checking and polishing glassware needed for any special
eventevent
Red Wine Glass, White Wine Glass, Cocktail Glass and Water Red Wine Glass, White Wine Glass, Cocktail Glass and Water
Tumbler Tumbler
HEM 4 & 5 RESTAURANT AND BANQUETING STUDIES DIANE JACKSON & MICHAEL OLIVER
©Academy of Motion Picture Arts and Sciences®
ASSIGNMENT 2 A HOSPITALITY EVENT BY CHARLES LAWSON / GEORGINA LEONARD / JENNY SLEE
2222
OSCAR OSCAR EVENT EVENT RESTAURANT HANDBOOKRESTAURANT HANDBOOK
BAR SERVING INSTRUCTBAR SERVING INSTRUCTIONSIONS
Duties include: Duties include: --
-‐-‐ Prepare the bar service tPrepare the bar service top according to the event op according to the event
requirement which may include: requirement which may include: --
oo Cutting boardCutting board
oo Fruit knifeFruit knife
oo Waiter’s friend Waiter’s friend –– Bottle opener Bottle opener
oo Fruit Fruit –– Lemons, Limes, Apples, Oranges Lemons, Limes, Apples, Oranges
oo Mixing glass and spoonsMixing glass and spoons
oo Hawthorn strainerHawthorn strainer
oo Angostura bittersAngostura bitters
oo Peach bittersPeach bitters
oo Worcestershire sauceWorcestershire sauce
oo CockCocktail stickstail sticks
oo Cocktail shakerCocktail shaker
oo Wine coastersWine coasters
oo Wine and Spirit measuresWine and Spirit measures
oo Soda siphonSoda siphon
oo Ice bucket and tongsIce bucket and tongs
HEM 4 & 5 RESTAURANT AND BANQUETING STUDIES DIANE JACKSON & MICHAEL OLIVER
©Academy of Motion Picture Arts and Sciences®
ASSIGNMENT 2 A HOSPITALITY EVENT BY CHARLES LAWSON / GEORGINA LEONARD / JENNY SLEE
2323
OSCAR OSCAR EVENT EVENT RESTAURANT HANDBOOKRESTAURANT HANDBOOK
BAR SERVING INSTRUCTBAR SERVING INSTRUCTIONSIONS
BII Code of conduct (Licensing Act 2003): BII Code of conduct (Licensing Act 2003): --
-‐-‐ always operate lawfully and socially responsiblyalways operate lawfully and socially responsibly
-‐-‐ alalways check valid ID if the customer appears to be ways check valid ID if the customer appears to be
underageunderage
-‐-‐ refuse to serve intoxicated customersrefuse to serve intoxicated customers
-‐-‐ market drinks responsibly and promote sensible drinkingmarket drinks responsibly and promote sensible drinking
-‐-‐ always be professional and customer focusedalways be professional and customer focused
-‐-‐ promote equal opportunitiespromote equal opportunities
HEM 4 & 5 RESTAURANT AND BANQUETING STUDIES DIANE JACKSON & MICHAEL OLIVER
©Academy of Motion Picture Arts and Sciences®
ASSIGNMENT 2 A HOSPITALITY EVENT BY CHARLES LAWSON / GEORGINA LEONARD / JENNY SLEE
2424
OSCAR OSCAR EVENT EVENT RESTAURESTAURANT HANDBOOKRANT HANDBOOK
OSCAR COCKTAIL OSCAR COCKTAIL -- ALCOHOLIC ALCOHOLIC
Apple MartiniApple Martini
SERVES 1SERVES 1
CRACKEDCRACKED ICE ICE
1 MEASURE (25ML) VOD1 MEASURE (25ML) VODKAKA
1 MEASURE (25ML) SOU1 MEASURE (25ML) SOUR APPLER APPLE
1 MEASURE (25ML) APP1 MEASURE (25ML) APPLE JUICELE JUICE
1 SPLASH OF LIME JUI1 SPLASH OF LIME JUICECE
1 1 THIN THIN SLICE OF APPLESLICE OF APPLE
PUT THE CRACKEDPUT THE CRACKED ICE INTO A COCKTAIL ICE INTO A COCKTAIL SHAKER AND POUR IN SHAKER AND POUR IN TTHE VODKA, HE VODKA,
APPLE SOUR, APPLE JUAPPLE SOUR, APPLE JU ICE AND LIME JUICEICE AND LIME JUICE
COVER AND SHAKE VIGOCOVER AND SHAKE VIGOROUSLY FOR 10ROUSLY FOR 10 --20 SECONDS, UNTIL TH20 SECONDS, UNTIL THE OUTSIDE OF E OUTSIDE OF
THE SHAKER IS MISTEDTHE SHAKER IS MISTED
STRAIN INTO A STRAIN INTO A CHILL CHILL MARTINI GLASS (175MLMARTINI GLASS (175ML OR 250ML) OR 250ML)
DRESSDRESS WITH A WITH A SLICE OF APPLE SLICE OF APPLE AND SERVEAND SERVE
HEM 4 & 5 RESTAURANT AND BANQUETING STUDIES DIANE JACKSON & MICHAEL OLIVER
©Academy of Motion Picture Arts and Sciences®
ASSIGNMENT 2 A HOSPITALITY EVENT BY CHARLES LAWSON / GEORGINA LEONARD / JENNY SLEE
2525
OSCAR OSCAR EVENT EVENT RESTAURARESTAURANT HANDBOOKNT HANDBOOK
OSCAR COCKTAIL OSCAR COCKTAIL –– NON NON--ALCOHOLICALCOHOLIC
Virgin Piña ColadaVirgin Piña Colada
SERVES 1SERVES 1
CRACKEDCRACKED ICE ICE
1 MEASURE (50ML) PIN1 MEASURE (50ML) PINEAPPLE JUICE EAPPLE JUICE
1 MEASURE (25ML) COC1 MEASURE (25ML) COCONUT CREAMONUT CREAM
1 WEDGE OF LIME1 WEDGE OF LIME
PUT THE CRACKEDPUT THE CRACKED ICE INTO A COCKTAIL ICE INTO A COCKTAIL SHAKER AND POUR IN SHAKER AND POUR IN THE THE
PINEAPPLE JUICE AND PINEAPPLE JUICE AND COCONUT CREAMCOCONUT CREAM
COCOVER AND SHAKE VIGOROVER AND SHAKE VIGOROUSLY FOR 10USLY FOR 10 --20 SECONDS, UNTIL TH20 SECONDS, UNTIL THE OUTSIDE OF E OUTSIDE OF
THE SHAKER IS MISTEDTHE SHAKER IS MISTED
STRAIN INTO A STRAIN INTO A CHILL CHILL TUMBLE TUMBLE
DRESSDRESS WITH A WEDGE OF LIM WITH A WEDGE OF LIME AND SERVEE AND SERVE WITH STRAW WITH STRAW
HEM 4 & 5 RESTAURANT AND BANQUETING STUDIES DIANE JACKSON & MICHAEL OLIVER
©Academy of Motion Picture Arts and Sciences®
ASSIGNMENT 2 A HOSPITALITY EVENT BY CHARLES LAWSON / GEORGINA LEONARD / JENNY SLEE
2626
OSCAR OSCAR EVENT EVENT RESTAURANT HANDBOOKRESTAURANT HANDBOOK
HOTPLATE/CUTLERY/CROHOTPLATE/CUTLERY/CROCKERYCKERY
HotplateHotplate
Switching on the Switching on the hotplate, ensuring all doors are closedhotplate, ensuring all doors are closed ..
Placing items in the hotplate according to the menu offered, for Placing items in the hotplate according to the menu offered, for
example:example:
-‐-‐ Soup bowl and plateSoup bowl and plate
-‐-‐ Main PlatesMain Plates
-‐-‐ Serving PlatesServing Plates
CutleryCutlery
Collection of cutlery from the storage area, polishing and Collection of cutlery from the storage area, polishing and
sorting out to trays the fosorting out to trays the fo llowing items in quantities agreed llowing items in quantities agreed
with the supervisor:with the supervisor:
-‐-‐ Bread KnivesBread Knives
-‐-‐ Side KnivesSide Knives
-‐-‐ Starter Knives, Forks & Soup spoonsStarter Knives, Forks & Soup spoons
-‐-‐ Fish Knives & ForksFish Knives & Forks
-‐-‐ Main Knives & ForksMain Knives & Forks
-‐-‐ Dessert Spoons & ForksDessert Spoons & Forks
-‐-‐ Tea/Coffee SpoonsTea/Coffee Spoons
-‐-‐ ServingServing Spoons and Forks Spoons and Forks
-‐-‐ Cake ServersCake Servers
-‐-‐ Saucers & Sauce ladSaucers & Sauce lad lesles
HEM 4 & 5 RESTAURANT AND BANQUETING STUDIES DIANE JACKSON & MICHAEL OLIVER
©Academy of Motion Picture Arts and Sciences®
ASSIGNMENT 2 A HOSPITALITY EVENT BY CHARLES LAWSON / GEORGINA LEONARD / JENNY SLEE
2727
OSCAR OSCAR EVENT EVENT RESTAURANT HANDBOOKRESTAURANT HANDBOOK
HOTPLATE/CUTLERY/CROHOTPLATE/CUTLERY/CROCKERYCKERY
CrockeryCrockery
Checking and polishing side plates ready for layChecking and polishing side plates ready for lay --upup
Checking and polishing crockery for the hotplate according to Checking and polishing crockery for the hotplate according to
menu and service requirementsmenu and service requirements
Preparation of service plates for sidePreparation of service plates for sideboards / workstationsboards / workstations
Preparation of stocks of crockery for sideboards / Preparation of stocks of crockery for sideboards /
workstations, such as workstations, such as
-‐-‐ Soup Bowl and Plate Soup Bowl and Plate -- White White
-‐-‐ Cocktail Glass for Starter and under plate with doilyCocktail Glass for Starter and under plate with doily
-‐-‐ 6”/6.5” Side Plate 6”/6.5” Side Plate –– White White
-‐-‐ 8” Starters Plate 8” Starters Plate -- White White
-‐-‐ 10” Mains Plate 10” Mains Plate -- White White
-‐-‐ 66” Desserts Plate ” Desserts Plate -- White White
-‐-‐ Coffee and tea cups and saucersCoffee and tea cups and saucers
-‐-‐ Sugar bowls and under plate with doilySugar bowls and under plate with doily
-‐-‐ Butter / Butter plate and under plate with doilyButter / Butter plate and under plate with doily
-‐-‐ Chafing DishesChafing Dishes
-‐-‐ Carving Board for Buffets TableCarving Board for Buffets Table
-‐-‐ Carving TablesCarving Tables
-‐-‐ Hot LampHot Lamp
HEM 4 & 5 RESTAURANT AND BANQUETING STUDIES DIANE JACKSON & MICHAEL OLIVER
©Academy of Motion Picture Arts and Sciences®
ASSIGNMENT 2 A HOSPITALITY EVENT BY CHARLES LAWSON / GEORGINA LEONARD / JENNY SLEE
2828
OSCAR OSCAR EVENT EVENT RESTAURANT HANDBOOKRESTAURANT HANDBOOK
NAPKLNAPKLIN FOLD INSTRUCTIONSIN FOLD INSTRUCTIONS
Hygiene and safetyHygiene and safety
There are vital considerations especially when dealing with There are vital considerations especially when dealing with
member of public. Some simple rules should be followed: member of public. Some simple rules should be followed: --
-‐-‐ Use a clean surface to prepare your napkin foldUse a clean surface to prepare your napkin fold
-‐-‐ Make sure your hands are perfectly clean, or wMake sure your hands are perfectly clean, or wear glovesear gloves
-‐-‐ Keep handling of the napkin to a minimumKeep handling of the napkin to a minimum
-‐-‐ If you need to practice the fold, always use a fresh napkin If you need to practice the fold, always use a fresh napkin
for the final result, never the one you have practiced withfor the final result, never the one you have practiced with
-‐-‐ Don’t use too much starch on napkins or they will feel Don’t use too much starch on napkins or they will feel
horrible for guests to usehorrible for guests to use
-‐-‐ DoDon’t use any hidden means of holding a fold together if it n’t use any hidden means of holding a fold together if it
is to be used at the table is to be used at the table
-‐-‐ NEVER use any metal objects such as pins, staples or NEVER use any metal objects such as pins, staples or
paper clips in folds, as they can cause injury to guests or paper clips in folds, as they can cause injury to guests or
customers, and distress to youcustomers, and distress to you
-‐-‐ Please replace a new napkiPlease replace a new napkin for the customer if they drop n for the customer if they drop
it on the floorit on the floor
HEM 4 & 5 RESTAURANT AND BANQUETING STUDIES DIANE JACKSON & MICHAEL OLIVER
©Academy of Motion Picture Arts and Sciences®
ASSIGNMENT 2 A HOSPITALITY EVENT BY CHARLES LAWSON / GEORGINA LEONARD / JENNY SLEE
2929
OSCAR OSCAR EVENT EVENT RESTAURANT HANDBOOKRESTAURANT HANDBOOK
NAPKLIN FOLD INSTRUCNAPKLIN FOLD INSTRUCTIONSTIONS
Please refer to Luigi’s Language of Napkin Folding. This book Please refer to Luigi’s Language of Napkin Folding. This book
and instruction will be available on the event day. and instruction will be available on the event day.
-‐-‐ P.70 Dinner Jacket P.70 Dinner Jacket –– Th This is a flat fold; which stand is is a flat fold; which stand
upright. A sparkle star will be put on as bow tie. (Dinner upright. A sparkle star will be put on as bow tie. (Dinner
table per guest)table per guest)
-‐-‐ P.116 Diagonal pocket P.116 Diagonal pocket –– Simple and modern, this is a Simple and modern, this is a
stylish design for tray or buffet (Buffets table with spare stylish design for tray or buffet (Buffets table with spare
cutlery) cutlery)
-‐-‐ P.172 Bottle fold P.172 Bottle fold –– Fold Fold A is for White Wine or champagne, A is for White Wine or champagne,
fold B is for Red Wine (Bar)fold B is for Red Wine (Bar)
HEM 4 & 5 RESTAURANT AND BANQUETING STUDIES DIANE JACKSON & MICHAEL OLIVER
©Academy of Motion Picture Arts and Sciences®
ASSIGNMENT 2 A HOSPITALITY EVENT BY CHARLES LAWSON / GEORGINA LEONARD / JENNY SLEE
3030
OSCAR OSCAR EVENT EVENT RESTAURANT HANDBOOKRESTAURANT HANDBOOK
SIDEBOARDS / WORKSTASIDEBOARDS / WORKSTATIONSTIONS
After ensuring the sideboards / workstations is clean and After ensuring the sideboards / workstations is clean and
polished it can be stocked up.polished it can be stocked up.
1.1. Water JugWater Jug
2.2. Order pad / penOrder pad / pen
3.3. Side KnivSide Kniveses
4.4. Starters Knives & ForksStarters Knives & Forks
5.5. Main Knives & ForksMain Knives & Forks
6.6. Fish Knives and ForksFish Knives and Forks
7.7. Soup SpoonsSoup Spoons
8.8. Tea and coffee SpoonsTea and coffee Spoons
9.9. Dessert Spoons and ForksDessert Spoons and Forks
10.10. Service Spoons and ForksService Spoons and Forks
11.11. Bread basketBread basket
12.12. Service Salver / PlateService Salver / Plate
13.13. TraysTrays
14.14. Side PlatesSide Plates
HEM 4 & 5 RESTAURANT AND BANQUETING STUDIES DIANE JACKSON & MICHAEL OLIVER
©Academy of Motion Picture Arts and Sciences®
ASSIGNMENT 2 A HOSPITALITY EVENT BY CHARLES LAWSON / GEORGINA LEONARD / JENNY SLEE
3131
OSCAR OSCAR EVENT EVENT RESTAURANT HANDBOOKRESTAURANT HANDBOOK
SERVICING ISERVICING INSTRUCTIONNSTRUCTIONSS
Initially, Bread Rolls Baskets will be setInitially, Bread Rolls Baskets will be set ting ting on Buffets Table to on Buffets Table to
allow guests to view the presentation. Spare cutlery will also allow guests to view the presentation. Spare cutlery will also
be setting on Buffet Table wrapping with folded napkin on a be setting on Buffet Table wrapping with folded napkin on a
serving plate as per instructed. serving plate as per instructed.
Bread Rolls, watBread Rolls, water and drink service will be served to guests er and drink service will be served to guests
after everyone sits down, takes place in the same way as for after everyone sits down, takes place in the same way as for
formal banquets.formal banquets. Waiting staff takes order for both Starters Waiting staff takes order for both Starters
and Desserts and change cutlery according to guestand Desserts and change cutlery according to guest food food
selection.selection.
Mains will be serMains will be served at the Buffets Table as mentioned below; ved at the Buffets Table as mentioned below;
Head Waitress will call out Table Name for guest to queue up Head Waitress will call out Table Name for guest to queue up
for the Mains Buffets service.for the Mains Buffets service.
Mains will be displayed on the Buffets Table by Bar Team / Mains will be displayed on the Buffets Table by Bar Team /
Flow Team / Hotplate after guests started their Starters apFlow Team / Hotplate after guests started their Starters apart art
from the Rack of Spring Lamb. Head Chef / Head Waitress need from the Rack of Spring Lamb. Head Chef / Head Waitress need
to ensure cutting board, carving knife and fork is available at to ensure cutting board, carving knife and fork is available at
the Buffets Table for the Chicken Bacon Roulades if require.the Buffets Table for the Chicken Bacon Roulades if require.
HEM 4 & 5 RESTAURANT AND BANQUETING STUDIES DIANE JACKSON & MICHAEL OLIVER
©Academy of Motion Picture Arts and Sciences®
ASSIGNMENT 2 A HOSPITALITY EVENT BY CHARLES LAWSON / GEORGINA LEONARD / JENNY SLEE
3232
OSCAR OSCAR EVENT EVENT RESTAURANT HANDBOOKRESTAURANT HANDBOOK
STARTERS SERVING INSSTARTERS SERVING INSTRUCTIONTRUCTIONSS
Starters will be served by Waiting Staff directs from kitchen.Starters will be served by Waiting Staff directs from kitchen.
Team leader should be queueTeam leader should be queuedd up in an orderly fashion at the up in an orderly fashion at the
hotplate for the Starters, with the waiter from Team 1 at the hotplate for the Starters, with the waiter from Team 1 at the
head of the queue. The various team then queue in order head of the queue. The various team then queue in order
according taccording to the distance of their station from the service o the distance of their station from the service
hotplate. hotplate.
This order must be maintained throughout the service. The This order must be maintained throughout the service. The
clearing of the tables takes place in the same way as for formal clearing of the tables takes place in the same way as for formal
banquets.banquets.
HEM 4 & 5 RESTAURANT AND BANQUETING STUDIES DIANE JACKSON & MICHAEL OLIVER
©Academy of Motion Picture Arts and Sciences®
ASSIGNMENT 2 A HOSPITALITY EVENT BY CHARLES LAWSON / GEORGINA LEONARD / JENNY SLEE
3333
OSCAR OSCAR EVENT EVENT RESTAURANT HANDBOOKRESTAURANT HANDBOOK
MAINS SERVING IMAINS SERVING INSTRUCTIONNSTRUCTIONSS
Poached Whole Salmon will be served on a large serving dish Poached Whole Salmon will be served on a large serving dish
and keep warand keep warm under a hot lampm under a hot lamp, serve by , serve by MainsMains Team Leader Team Leader
with the appropriate proportion per serve. Waiting staff will with the appropriate proportion per serve. Waiting staff will
assist on serving sauce and vegetables.assist on serving sauce and vegetables.
Sous Chef Sous Chef will be rewill be responsible to carve the Crown of Lamb and sponsible to carve the Crown of Lamb and
serve the guests from the Carving trolley, 3 racks of Lamb per serve the guests from the Carving trolley, 3 racks of Lamb per
serve. Waiting staff will assist on serving sauce and vegetables.serve. Waiting staff will assist on serving sauce and vegetables.
Chicken Bacon Roulades will be served on Chafing dish to keep Chicken Bacon Roulades will be served on Chafing dish to keep
warm, 1 Chicken Breastwarm, 1 Chicken Breast per serve serving by Team 2 Team per serve serving by Team 2 Team
Leader. Waiting staff will assist on serving sauce and Leader. Waiting staff will assist on serving sauce and
vegetables.vegetables.
Caramelized Onion & Goat Cheese Tarts (Serve 4) will be Caramelized Onion & Goat Cheese Tarts (Serve 4) will be
displayed on Buffets Table, serve upon request.displayed on Buffets Table, serve upon request.
Vegetables, New Potatoes and Sauces will be serveVegetables, New Potatoes and Sauces will be served on Chafing d on Chafing
dishes to keep warm, serve by Waiting Staff. dishes to keep warm, serve by Waiting Staff. The clearing of the The clearing of the
tables takes place in the same way as for formal banquets.tables takes place in the same way as for formal banquets.
HEM 4 & 5 RESTAURANT AND BANQUETING STUDIES DIANE JACKSON & MICHAEL OLIVER
©Academy of Motion Picture Arts and Sciences®
ASSIGNMENT 2 A HOSPITALITY EVENT BY CHARLES LAWSON / GEORGINA LEONARD / JENNY SLEE
3434
OSCAR OSCAR EVENT EVENT RESTAURANT HANDBOOKRESTAURANT HANDBOOK
DESSERTS SERVING INSDESSERTS SERVING INSTRUCTIONTRUCTIONSS
Desserts will be serveDesserts will be servedd by by Waiting Staff directs from Waiting Staff directs from kitchen. kitchen.
Team leader should be queueTeam leader should be queuedd up in an orderly fashion at the up in an orderly fashion at the
hotplate for the Starters, with the waiter from Team 1 at the hotplate for the Starters, with the waiter from Team 1 at the
head of the queue. The various team then queue in order head of the queue. The various team then queue in order
according to the distance of their station from the service according to the distance of their station from the service
hotplhotplate. ate.
This order must be maintained throughout the service. The This order must be maintained throughout the service. The
clearing of the tables takes place in the same way as for formal clearing of the tables takes place in the same way as for formal
banquets.banquets.
COFFEE SERVING INSTRCOFFEE SERVING INSTRUCTIONUCTIONSS
Coffee cups, Milk & Sugar tray will be displayCoffee cups, Milk & Sugar tray will be displayeded on Buffets on Buffets
Table before Desserts sTable before Desserts serving, Guests will be served by Waiting erving, Guests will be served by Waiting
Staff accordingly.Staff accordingly.
The clearing of the tables takes place in the same way as for The clearing of the tables takes place in the same way as for
formal banquets.formal banquets.
HEM 4 & 5 RESTAURANT AND BANQUETING STUDIES DIANE JACKSON & MICHAEL OLIVER
©Academy of Motion Picture Arts and Sciences®
ASSIGNMENT 2 A HOSPITALITY EVENT BY CHARLES LAWSON / GEORGINA LEONARD / JENNY SLEE
3535
OSCAR OSCAR EVENTEVENT RESTAURANT HANDBOOKRESTAURANT HANDBOOK
HEAD CHEF HEAD CHEF –– TINY LAWSON TINY LAWSON
SOUS CHEF SOUS CHEF –– NICK HALL NICK HALL
STARTERSSTARTERS TEAM TEAM
Angus Dunlop (TeamAngus Dunlop (Team Leader) Leader)
Mark BurtenshawMark Burtenshaw
Becci DiffeyBecci Diffey
MAINSMAINS TEAM TEAM Nick Hall Nick Hall
Jack Mellowship (Team Leader)Jack Mellowship (Team Leader)
Ollie MurrayOllie Murray
DESSERTSDESSERTS TEAM TEAM
Sandra Bettsch Sandra Bettsch
Serge Shingiro (Team Leader) Serge Shingiro (Team Leader)
Poorva Mohan KulkarniPoorva Mohan Kulkarni
VEGETABLE TEAMVEGETABLE TEAM
Will Wilks (Team Leader)Will Wilks (Team Leader)
Annekah JohalAnnekah Johal
Lara PeckLara Peckhamham
BREAD/FLOW TEAMBREAD/FLOW TEAM Kim BartonKim Barton--SmithSmith
HEM 4 & 5 RESTAURANT AND BANQUETING STUDIES DIANE JACKSON & MICHAEL OLIVER
©Academy of Motion Picture Arts and Sciences®
ASSIGNMENT 2 A HOSPITALITY EVENT BY CHARLES LAWSON / GEORGINA LEONARD / JENNY SLEE
3636
BIBLOGRAPHYBIBLOGRAPHY BOOKBOOK BUFFETS & RECEPTIONSBUFFETS & RECEPTIONS EDITED BY MICHAEL S EDITED BY MICHAEL SMALL MALL
CLASSIC CHICKEN RECICLASSIC CHICKEN RECIPES BY PARRAGON 1998PES BY PARRAGON 1998
CONFIDENT COOKING CONFIDENT COOKING –– MODERN GUIDE TO COO MODERN GUIDE TO COOKING BY PRUE LEITH’SKING BY PRUE LEITH’S
EVENTS MANAGEMENT BYEVENTS MANAGEMENT BY GLENN BOWDIN, JOHNN GLENN BOWDIN, JOHNNY ALLEN,Y ALLEN, WILLIAM O’TOOLE, RO WILLIAM O’TOOLE, ROB B
HARRIS, IAN MCDONNELHARRIS, IAN MCDONNELL, 2L, 2NDND EDITION EDITION
FOOD AND BEVERAGE SEFOOD AND BEVERAGE SERVICE BY LILLICRAP &RVICE BY LILLICRAP & COUSINS, HODDER EDU COUSINS, HODDER EDUCATIONCATION
FOOD PRESENTING SECRFOOD PRESENTING SECRETS BY CARA HOBDAY &ETS BY CARA HOBDAY & JO DENBURY JO DENBURY
FOOD THE DEFINITIVE FOOD THE DEFINITIVE GUIDE GUIDE –– THE PERFECT A THE PERFECT A --Z COMPANION FOR FOODZ COMPANION FOR FOOD LOVERS BY LOVERS BY
MURMURDOCH BOOKSDOCH BOOKS
GAIA’S KITCHEN GAIA’S KITCHEN –– VEGETARIAN RECIPES VEGETARIAN RECIPES FOR FAMILY & COMMUNIFOR FAMILY & COMMUNITY BY JULIA TY BY JULIA
PONSONBY AND FRIENDSPONSONBY AND FRIENDS AT SCHUMACHER COLLE AT SCHUMACHER COLLEGEGE
HAPPY DAYS WITH THE HAPPY DAYS WITH THE NAKED CHEF BY JAMIE NAKED CHEF BY JAMIE OLIVEROLIVER
LEITHS COOKERY BIBLELEITHS COOKERY BIBLE –– FRENCH ONION SOUP P FRENCH ONION SOUP P .154.154--155155
LEITHS LEITHS SIMPLE COOKERY BY VISIMPLE COOKERY BY VIV PIDGV PIDGEON & JENNY STRINGEREON & JENNY STRINGER
LUIGI’S LANGUAGE OF LUIGI’S LANGUAGE OF NAPKIN FOLDINGNAPKIN FOLDING
PASTRY BY MICHAEL ROPASTRY BY MICHAEL ROUXUX
SAUCES SAUCES –– SWEET AND SAVOURY, SWEET AND SAVOURY, CLASSIC AND NEW BY MCLASSIC AND NEW BY MICHAEL ROUXICHAEL ROUX
SETTING THE TABLE BYSETTING THE TABLE BY DANNY MEYER, MARSHA DANNY MEYER, MARSHALL CAVENDISH BUSINESLL CAVENDISH BUSINESSS
STEPSTEP--BYBY--STEP COOK BOOK BY GOSTEP COOK BOOK BY GOOD HOUSEKEEPINGOD HOUSEKEEPING
THE THE BARTENDER’S BOOK BY BARTENDER’S BOOK BY PARRAGONPARRAGON
THE FOOD SERVICE PROTHE FOOD SERVICE PROFESSIONAL GUIDE TO WFESSIONAL GUIDE TO WAITER & WAITRESS TRAAITER & WAITRESS TRAINING INING –– HOW HOW
TO DEVELOP YOUR STAFTO DEVELOP YOUR STAFF FOR MAXIMUM SERVICF FOR MAXIMUM SERVICE & PROFITE & PROFIT
THE GOOD FOOD GUIDE THE GOOD FOOD GUIDE RECIPES RECIPES –– CELEBRATING 60 OF T CELEBRATING 60 OF THE UK’S BEST CHEFS &HE UK’S BEST CHEFS &
RESTAURANTSRESTAURANTS
THE SIMPLE ART OF NTHE SIMPLE ART OF NAPKIN FOLDING BY LINAPKIN FOLDING BY LINDA HETZERDA HETZER
THE THEORY OF CATERITHE THEORY OF CATERING 11NG 11THTH EDITION BY PROFESSI EDITION BY PROFESSIOR DAVID FOSKETT ANDOR DAVID FOSKETT AND
VICTOR CESERANI, HODVICTOR CESERANI, HODDER EDUCATIONDER EDUCATION
HEM 4 & 5 RESTAURANT AND BANQUETING STUDIES DIANE JACKSON & MICHAEL OLIVER
©Academy of Motion Picture Arts and Sciences®
ASSIGNMENT 2 A HOSPITALITY EVENT BY CHARLES LAWSON / GEORGINA LEONARD / JENNY SLEE
3737
BIBLOGRAPHYBIBLOGRAPHY
WEBSITEWEBSITE
WWW.ALLABOUTYOU.COM/WWW.ALLABOUTYOU.COM/FOOD/CRABFOOD/CRAB--PRAWNPRAWN--COCKTAILCOCKTAIL --SALAD/RECIPESALAD/RECIPE VISIT VISIT
DATED 04.01.11DATED 04.01.11
WWW.BBCGOODFOOD.COM/WWW.BBCGOODFOOD.COM/RECIPES/3692RECIPES/3692 VISIT DATED 17.11.2 VISIT DATED 17.11.2010010
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04.01.1104.01.11
WWW.COOKINGINDEX.COMWWW.COOKINGINDEX.COM/RECIPES/44253/CHICK/RECIPES/44253/CHICKENEN--CLUBCLUB--ROULADESROULADES--WITHWITH--WHIWHITETE--
WINEWINE--MUSTARDMUSTARD--CREAMCREAM--SAUCE.HTM SAUCE.HTM VISIT DATED 04.01.11VISIT DATED 04.01.11
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CHEESECHEESE VISIT DATED 05.01.1 VISIT DATED 05.01.111
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HEM 4 & 5 RESTAURANT AND BANQUETING STUDIES DIANE JACKSON & MICHAEL OLIVER
©Academy of Motion Picture Arts and Sciences®
ASSIGNMENT 2 A HOSPITALITY EVENT BY CHARLES LAWSON / GEORGINA LEONARD / JENNY SLEE
3838
APPENDIXAPPENDIX
OSCAR EOSCAR EVENT A4 FOLDED VENT A4 FOLDED MARKETING LITERATUREMARKETING LITERATURE
OSCAR EVENT A4 VERTIOSCAR EVENT A4 VERTICAL CAL TABLE TABLE MENUMENU
OSCAROSCAR EVENT EVENT A5 COCKTAIL MENU A5 COCKTAIL MENU
OSCAR EVENT OSCAR EVENT WINE AND WINE AND DRINK MENUDRINK MENU
OSCAR EVENT TABLE CAOSCAR EVENT TABLE CARDRD
OSCAR EVENT FILM CASOSCAR EVENT FILM CASTING CARDTING CARD
OSCAR EVENT STAFF NAOSCAR EVENT STAFF NAMECARDMECARD
OSCAR EVENT CUSTOMEROSCAR EVENT CUSTOMER FEEDBACK CARD FEEDBACK CARD
OSCAR EVENT STAFF FEOSCAR EVENT STAFF FEEDBACK CARDEDBACK CARD
OSCAR EVENT PRESENTAOSCAR EVENT PRESENTATIONTION
OSCAR EVENT RESTAURAOSCAR EVENT RESTAURANT ROOM PLANNT ROOM PLAN
OSCAR EVENT RESTAURAOSCAR EVENT RESTAURANT PORTION CONTROL SNT PORTION CONTROL SHEETHEET
OSCAR EVENT CONTINGEOSCAR EVENT CONTINGENCY PLANNCY PLAN
OSCAR EVENT DISH SPEOSCAR EVENT DISH SPECIFICATIONCIFICATION
HEM 4 & 5 RESTAURANT AND BANQUETING STUDIES DIANE JACKSON & MICHAEL OLIVER
©Academy of Motion Picture Arts and Sciences®
ASSIGNMENT 2 A HOSPITALITY EVENT BY CHARLES LAWSON / GEORGINA LEONARD / JENNY SLEE
3939
THE SHOW MUST GO ONTHE SHOW MUST GO ON
THE OSCAR AWARDSTHE OSCAR AWARDS 1929 1929 –– 2011 2011
The Oscar Awards are an annual awards ceremony founded The Oscar Awards are an annual awards ceremony founded
January 11, 1927. It is the most prestigious awards ceremony January 11, 1927. It is the most prestigious awards ceremony
in the entertainment industry.in the entertainment industry.
Over 2,700 goldOver 2,700 gold--plated statuettes have been handed out since plated statuettes have been handed out since
MGM art director Cedric Gibbons designed whaMGM art director Cedric Gibbons designed what is now arguably t is now arguably
the most recognized trophy in the world.the most recognized trophy in the world.
OSCAR OSCAR EVENT EVENT PARTYPARTY
In 2011, charities in 50 cities across the U.S. are hosting official In 2011, charities in 50 cities across the U.S. are hosting official
Oscar viewing parties.Oscar viewing parties.
We are proud to host one in the U.K.We are proud to host one in the U.K.
Thanks for your support; we hope you enjoy the Thanks for your support; we hope you enjoy the event.event.