Copyright © 2014 The Culinary Institute of America. All rights reserved. Managing Specific Events:...

Copyright © 2014 The Culinary Institute of America. All rights reserved.

Managing Specific Events: Weddings, Bar Mitzvahs, Awards Dinners,

Receptions, and MoreChapter 6

6


• Discuss how to prepare for and execute a theme buffet.

• Explain the elements of a wedding, including special traditions of Jewish and Greek weddings.

• Explain the preparation and sequence of events for a business lunch or awards dinner.

• Explain the preparation and sequence of events for a wine-pairing dinner.

• Explain the preparation and sequence of service for a bar or bat mitzvah.

• Understand how to appropriately handle wrapped gifts and gift envelopes.

Learning Objectives


• A buffet should not be a gaudy, overabundant production.

• The unlimited amount of food available to the guests is the key to a successful buffet.

• Caterers often use the buffet style of service when space and time are restricted.

• Buffets should include a combination of:– A creative and centralized idea or theme– Stylized preparation of food in volume– Showmanship and flare– Unusual table settings and configurations– Professional and knowledgeable service

Theme Buffets


• The theme must be clearly defined and easily recognized.

• May include:– A particular meal period,

like breakfast, lunch, or dinner

– Special occasion– Holiday– Ethnic presentation

Theme Buffets (cont’d)

Creative and Centralized Idea of Theme

Image Courtesy of Ezra Eichelberger


• Style of service, menu, and presentation focus on an occasion.

• Includes weddings, anniversaries, birthday, holiday, or bar mitzvah.

• Everyone’s attention should be focused on the event, rather than the buffet.

• The selections should compliment and enhance the occasion.


Occasion Buffet



• The regional and ethnic buffet is dominated by a particular area or nationality.

• Authenticity is the key.• Carefully study customs,

methods, and foods when planning.

• Cities, states, countries, and continents can all be used to develop a regional and ethnic menu.


Regional and Ethnic Buffet



• Groups may have announcements or ceremonial procedures before the meal service.

• The client should present a schedule.• The band leader/DJ’s agenda will sometimes

clash with the maître d’hotel’s agenda.– The bandleader/DJ wants guests to be up

dancing, while the maître d’hotel is trying to service dinner and coordinate scheduled activities.

Timing


• The bride and groom are often too busy to sit down and enjoy the food and beverage.

• The bridal suite is a space used for the couple to spend some time together, or for the entire bridal party.

• Sparkling wine, cocktails, water, tissues, and assorted hot and cold items should be brought to the room.

Weddings

Bridal Suite


Weddings (cont’d)

• The bridal party may be seated at a long head table or at a table for two.

• Other guests will be seated at tables of 8, 9, or 10.

Seating Arrangements

Traditional Seating Plan for Wedding Head Table

Alternative Seating Plan for Wedding Head Table

© 2014 The Culinary Institute of America


• After everyone is seated, the bridal party is announced by the bandleader or DJ.

• The order is typically:– Groom’s grandparents, followed by– Bride’s grandparents, followed by– Flower girl and ring bearer, followed by– Bridesmaids and groomsmen, followed by– Bride’s parents, followed by– Maid of honor and best man, followed by– Bride and groom

Weddings (cont’d)

Bridal Party


• The bride and groom will have their first dance, and are then followed by the bridal party and the rest of the guests.

• This is followed by the father’s dance with the bride, and the mother’s dance with the groom.

• Dinner is typically served following the dances.

Weddings (cont’d)

First Dance


Weddings (cont’d)

• There might be a blessing.

• The best man will give a toast, followed by the maid of honor and bride’s father.

Toast and Blessing


• The bride and groom should be served first, followed by the bridal party.

• The bride’s parents, as hosts, should be served last.

• If the bride and groom are away from their table, a server should inform them that their dinner is served.

Weddings (cont’d)

Sequence of Service


• The cake should be safely displayed throughout the party.

• The bride and groom make the first cut of the wedding cake.

• It is a common tradition to present the bride and groom with the top layer of cake, have a cake box ready.

• The cake is moved to the kitchen for slicing, or is sliced at the cake table.

Weddings (cont’d)

Cake Cutting


• Preparation for cutting• Cake server and large knife• Pitcher for hot water• Napkins• Stack of cake plates 10 more than # of

guests• Preparation for ceremony

• 2 cake plates 2 dessert forks 2 napkins

Weddings (cont’d)

Cake Cutting


Weddings (cont’d)

Cake Cutting

Primary cut (inner circle)

Secondary cuts

Final cuts

Primary cut (inner square)

Secondary cuts

Final cuts

© 2014 The Culinary Institute of America


• Near the end of the party, all of the single women are called to the dance floor.

• The bride turns her back to the women and tosses her bouquet over her shoulder.

• The tradition is that the woman who catches the bouquet will be the next to marry.

Weddings (cont’d)

Bouquet Toss


• After the bouquet toss, the single men are called to the dance floor.

• The groom removes the garter from beneath the bride’s dress and tosses it to the waiting men.

Weddings (cont’d)

Garter Toss


• The guests will want to take the flowers with them.

• Choosing who takes the centerpiece can be made into a game:– A small ribbon can be discreetly tied to the

rear seat rung of one chair at each table.– A penny can be hidden beneath one bread and

butter plate at each table.– The DJ/Bandleader can make announcement.

Weddings (cont’d)

Taking the Centerpiece


• Most typical wedding traditions will be included.• The blessing of the challah and the dancing of

the hora are traditional.– The hora is a dance where the bride and

groom are lifted on chairs above the crowd.

Jewish Weddings


• “Opa!” is a cry of celebration at Greek weddings, which usually includes the breaking of plates.

• This must be covered in the BEO for replacement costs.

• Families sometimes supply safety plates for this part of the reception.

Greek Weddings


• Special occasions that celebrate a young man or woman’s rite of passage into adulthood.

• Before dinner is served, the challah bread is blessed and cut.

• Preset 12 or 13 tapers in a holder for a candle-lighting ceremony.

• Parents will typically arrange activities for the teenagers at the event.

Bar/Bat Mitzvahs


• Children should be served first.• The parents should be served last, since they are

hosting the event.• It may be more appropriate to begin serving at

one end of the room without skipping the parents’ table.

Bar/Bat Mitzvahs (cont’d)

Sequence of Service


• The host will usually want the party to “move along” in a comfortably fast pace.– Help the guest plan such a menu, such as

salad instead of soup.• The first course can usually be preset at the

table.• If wine is served, it is usually a 3 ounce pour, and

often a choice of red or white.

Business Lunch


• The primary goal is to entice the guests to contribute more money for the next year.

• Funds may be raised through silent or live auctions, which will require clothed tables.

• Wine may be donated to the event, so a bottle charge may be charged.

• There will typically be 15 to 20 minutes of announcements before the first course is served.

Fundraising Dinner


• There can be increased labor costs, if awards are distributed before the meal.– Servers will be standing around, waiting for

service.• If the ceremony is conducted after dinner, the

kitchen staff can pack up and leave.• Consider the beverage charge if the bar will be

open during the awards portion.– An open bar can eat into profits or protect the

caterer if less drinking is expected.– A consumption bar is more profitable and

equitable if there is a heavy-drinking crowd.

Awards Dinner


• At wines dinners, each guest pays for himself—although the host usually guarantees a minimum.

• Guests will typically make notes on a printed menu highlighting the items.

• Wines will be purchased specifically for the event, so it is important to pour the pre-established portion.

• Each wine should be served prior to its paired course.

• If there is space, preset wine glasses in the order that they will be used.

Wines Dinners


• Guests may bring envelopes filled with cash or gifts.

• Have a clothed and skirted table designated as a gift table.

• Servers should never accept gift envelopes from a guest.– Instead, direct them to the gift table.– This protects servers if an envelope goes

missing.

Gift Table/Cash

Copyright © 2014 The Culinary Institute of America. All rights reserved. Managing Specific Events:...

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