Classic french organization of a kitchen kitchen brigade
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Classic (French) Organization of a Kitchen (Kitchen Brigade). O.H. 12.1. Contemporary Version of Classic Kitchen Organization. O.H. 12.2. Classic (French) Organization for Dining Room Service. O.H. 12.3. Contemporary Version of Dining Room Service Organization. O.H. 12.4.

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Classic (French) Organization of a Kitchen (Kitchen Brigade)

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Classic french organization of a kitchen kitchen brigade

Classic (French) Organization of a Kitchen (Kitchen Brigade)

O.H. 12.1


Contemporary version of classic kitchen organization

Contemporary Version of Classic Kitchen Organization

O.H. 12.2


Classic french organization for dining room service

Classic (French) Organization for Dining Room Service

O.H. 12.3


Contemporary version of dining room service organization

Contemporary Version of Dining Room Service Organization

O.H. 12.4


Tasks of a sommelier

Tasks of a Sommelier

  • Develop (or assist in development of) the wine list

  • Purchase (or assist in the purchase of) wines

  • Manage the proper storage and issuing of wines

  • Present the wine list to guests and suggest appropriate wines

  • Take the wine order and determine when it should be served

  • Obtain proper wine glasses and place them on the guest’s dining table.

O.H. 12.5


More sommelier tasks

More Sommelier Tasks

  • Bring wine to table and present it to guests

  • Open and serve wines according to specified procedures

  • Replace wine if it is rejected

  • Obtain and serve wines ordered by the carafe and/or glass

  • Remove empty wine bottles and glasses

  • Total and present wine bill to guests (or server) for payment

O.H. 12.6


Upscale restaurants are unique

Upscale Restaurants Are Unique

  • Independent ownership

  • Single (or few) unit organization

  • Need to consistently produce/serve meals at very high levels of quality

  • Limited volume

  • High check average

  • Emphasis on wines

  • Consumer education

  • Required reservations

  • More extensive guest service requirements

O.H. 12.7


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