Set-up Requirements for “Hands-on” Training
Inventory of all service related equipment
- Pre-stage at location
Presentation Equipment
- Projector
- Table or Stand for Projector
- Portable Screen - Large
- Lap Top Computer
- Training Notes
- DVD on Banquet Service
- Wires, Extension cord, Surge protector
- Easel / Flip Chart / Markers
Room diagram
Create a “mock menu” to determine place setting requirements
- Table top diagram/ Sample place setting
- Show a different Napkin Fold for each table
Allocate equipment per the menu for a 3-course seated Dinner
Stage equipment separately
- Tables, Chairs, Side Stations
- Linens, Napkins, Hand Protectors
- China, Glassware, Silverware, Utensils
- Soup Tureens/ Ladles, French Service Platters
- Tray Stands, Trays, Plates, Plate Covers – Practice station
- Water Pitchers / Coffee Pots – Designate a Practice Station
- S&P, Sugar/ Cream, Salad Dressings
- Centerpiece, Table Numbers, Votive Candles
- Miscellaneous
- Glass and coffee cup racks on dolly
- Sanitary food safe latex gloves
Bars
- Bar equipment and supplies should be in special kits
Emergency Supplies/ First Aid Kit
- Container with a detailed checklist of all items
Allocate set-up assignments for “trainees”
- Should mirror a well-organized event
Prepare for Training and Introduction
- Beverages and Snacks
- Ice / Scoop, Cups, Beverage Napkins
- Trashcan