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Unformatted text preview: HT-MGT 355
Lab Assignment Learning Activity
8 Meal 1 2 3 4 5 6 7 DIRECTIONS:
Complete the following questions. All assignments MUST be wordprocessed or they will NOT be accepted. Assignments must be turned in to
the instructor ON/BEFORE lab day. Late Assignments are NOT accepted.
1. What is the menu for this meal? What ingredients in this meal could
customers have food allergies to?
The menu is:
Potato and Leek soup, which has gluten
Or Wild Rice Soup, which has gluten
Cranberry nut bread, which has eggs, gluten, walnuts, and milk
Garden Salad with thousand island dressing, which has no allergens
Chicken Francaise, which has gluten and egg
Penne Alfredo, which has gluten and dairy
Brownie A la Mode, which has eggs, dairy and gluten
2. How do you prepare serving trays for service? Where would you
place tray stands in the dining room?
Place tray stands in strategic locations in the dining area. Prepare serving trays
by placing a wet towel or napkin on them before placing the plates on them to
prevent plates from slipping.
3. Who do you serve first at a table? What side of the customer do you
serve and clear from (in 355)?
Serve from the right, clear from the left. Serve women and children first.
4. When you serve menu items to a table you will serve everyone at one
table before you move to a new table. True or False
5. When do you offer more coffee, tea or water?
When cup is down to one-third full ...
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This note was uploaded on 10/20/2011 for the course HTM 250 taught by Professor Staff during the Fall '11 term at UMass (Amherst).
- Fall '11