Quantity cookery

MENU FORM MENUS UNIVERSITY FARM AND SHEVLIN CAFETERIAS Date Date Date BREAKFAST Fruits BREAKFAST Fruits BREAKFAST Fruits 68 QUANTITY COOKERY MENU FORM (Continued) BREAKFAST (Continued) BREAKFAST (Continued) BREAKFAST (Continued) Cereals Cereals Cereals Hot Dishes Hot Dishes Hot Dishes LUNCH Soup LUNCH Soup LUNCH Soup Meats Meats Meats Vegetables Vegetables Vegetables Salads Salads Salads FORMS 69 LUNCH (Continued) LUNCH {Continued) LUNCH (Continued) Breads Breads Breads Desserts Desserts Desserts DINNER Soup DINNER Soup DINNER Soup Meats Meats Meats Vegetables Vegetables Vegetables Salads Salads Salads Breads Breads Breads Desserts Desserts Desserts 70 QUANTITY COOKERY An Outline Form for Special Dinners The efficiency of an organization is judged by the degree of routine which each phase of the work assumes. In most institutions the serving of special dinners is quite apart from the ordinary routine of business. If this service is to be handled simply and efficiently, all of its various steps must be listed and taken up in an orderly fashion with the end in view of perfecting an emergency organization as efficient as that which regulates the daily tasks. First of all, arrangements made with those who are giving the dinner should be definite and complete. In order to prevent misunderstandings, a printed blank such as that shown below (with any adaptations found necessary) will prove helpful. This may be made out in duplicate, one copy being retained by the manager and one by those engaging the services. Reduced to their simplest form, the steps to be fol- lowed in organizing this work are outlined below. I. Fill in, in duplicate, the printed blank DINNER ENGAGEMENTS Date Day of week Time Engagement made by Phone Organization or Club Price Probable Number . . . Room desired Flowers Style of service : Cafeteria service Table service Tables set and served by guests Date Guaranteed Number is to be reported FORMS 71 DINNER ENGAGEMENTS (Continued) Leeway granted (either way) on guaranteed number On 25-40 2 plates, more or less 50-60 4 plates, more or less 75~'°° 6 plates, more or less 125-175 8 plates, more or less 200 up 10 plates, more or less Notice. — Care should be taken to have the guaranteed number of plates accurately stated. II. Plan the menu. If desired, the above form may include space for writing in the menu, in order that both parties may have a clear understanding of just what is to be served III. Make out order list a. For food b. For dish rental (if necessary) c. For printing (if necessary) d. For flowers or other decorations IV. Employment of help a. Rescheduling the regular help b. Overtime for the regular help c. Hiring of additional help V. Division of the work a. Directions to cooks 1. Copy of the menu 2. Recipes and amounts to be prepared b. Service of the food 1. In the kitchen (a) Instructions for counting out and arrangement of utensils for the service of the food (b) Organization of each serving center, where the number served is so large that more than one center is necessary (c) Assignment of special duties to workers at the serving center (d) A drawing or serving of a sample plate showing arrange- ment of food on the plate 2. In the dining room (a) Directions to the head waitress and waitresses (1) List of dishes to be counted out and carried to serving center, warming ovens or refrigerators (2) Directions for setting the tables. A cover may be set or a sketch made to show the proper arrangement of the silver, napkin and the glass (3) Decoration of the tables (4) Arrangement of the serving tables (5) A copy of the menu