BAR

• Sangria
• Liquor, Draught Beer and Soft Drinks which includes Standard Liquor, Domestic Beer and Draught Beer, and Soft Drinks
• House Red and White Wine

STATIONARY FOOD AND PASSED HORS D'OEUVRES CONSISTING OF:

• Bacon and Crab Crostini
• Chicken Skewers
• Shrimp - passed
• Charcuterie Board
• Fruit Tray
• Vegetable Tray
• Coffee & Tea-

The Menu

Herb Rubbed Prime Rib au Jus

Served with Horseradish Sauce

Seasoned Rotisserie Turkey

Garlic Mashed Potatoes and Baked Potato with all the trimmings (sour cream, bacon bits and chives)

Garden Salad and Classic Caesar Salad

Sauteed Vegetables Medley and Mediterranean Vegetables

Fresh Rolls and Butter

Fresh Fruit Display

Questions

From the menu( Bar, Entree, salad) mentioned above

Q1 BAR

1. What equipment would be needed for a successful bar set up from service of the alcohol to cleaning of the glassware. . Don't forget the glassware!

Q2 KITCHEN EQUIPMENT

1. whatFood Service Equipmentneed to use to prepare each item. List the equipment and explain their use for each menu item.

Q3 SERVICE

1. What equipment wait staff need to have a successful evening. Think about the type of service that is taking place.