Title: Demonstrate mise en place for catering.
Course: Catering/Banquet Specialization (16052-IV) > Section: Applying Catering/Banquet Food-Preparation Techniques

Demonstration should include

- organizing a workstation
- maintaining a clean work area
- adhering to safety and sanitation regulations
- developing an equipment packing list
- developing a product packing list
- adhering to the production schedule and deadlines
- cleaning and breaking down the workstation
- making entries in the temperature log.

Process/Skill Questions:

Thinking

- What is the purpose of mise en place?
- Why is workstation planning important?

Communication

- Why are effective communication skills needed for all front-of-the-house and back-of-the-house staff?
- What skills are needed to ensure effective communication flow up and down the management chain?

Leadership

- Why is teamwork necessary for mise en place?
- How is leadership important to the overall success of the team?

Management

- What is the manager’s role in mise en place?
- How can a manager aid problem solving and workflow?
- How can a manager improve overall customer satisfaction?