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BOH TRAINING

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  1. BOH TRAINING Summer Abroad: A European Experience

  2. BOH MANAGERS • If you ever have any questions about anything regarding our event please contact the BOH managers by either email and/or text: • 1) Maggie Farnin- farninmm@dukes.jmu.edu, (703)577-8094 • 2) Katie Kosel- koselkm@dukes.jmu.edu, (631)291-3230 • 3) Kevin Katz- katzkm@dukes.jmu.edu, (703)862-2185

  3. The MENU • Please be familiar with the menu prior to the event. • Appetizers (Germany) • 1) WurstKrapfen (Sausage Fritters) • 2) Vegan Option: Cucumbers in Sour Cream • Salad (Italy) • 1) InsalataCaprese (Caprese Salad) • Main Course (Spain) • 1) Pollo a la Catalana • 2) Marinated Pesto Quinoa • 3) Spanish Cauliflower • 4) Vegan: Spanish Style Quinoa Cakes Topped with Salsa • Dessert (Ireland) • 1) Last Call! Irish Bailey’s Pint (triple layered cake, mousse and whipped cream) • 2) Vegan: Root Beer Sorbet Float

  4. SCHEDULE FOR THE DAY • 8:45AM- Please arrive at festival • WHAT TO WEAR: Chef Jacket (if you do not have one, just ask! We can provide them), non acetate black pants (no leggings, yoga or exercise pants), non slip shoes and a hat. • 9:10AM- Tour of the facility and begin working in designated areas (instructions will be given) • 10:50AM- Employee Snack (will be provided) • 3:00PM- Brunch ends, followed by employee meal • 3:35PM- Clean up begins, staff may leave after full clean up

  5. THE DAY BEFORE • If anyone is interested, we will need 3-5 students helping the night before for: • 1) Prepping food • 2) Slicing • 3) Helping with food portions • 4) Peeling • 5) Plating meals • 6) Assisting with Dishes

  6. THE DAY OF THE EVENT • Some of the responsibilities as working back of house will include: • 1) Clearing Reception food after completion • 2) Cooking (all courses) • 3) Plating and assisting with portion control • 4) Some help with reception (possibly cleanup) • 5) Refilling platters after servers return • 6) Assisting with dishes (cleaning, loading and unloading the dishwasher) • 7) Satellite kitchen assistance • 8) All other necessary preparation

  7. BEFORE LEAVING • In order for everyone to leave following the brunch, ALL clean up must be completed and approved by managers or supervisors. In order to receive credit, staff must check out with an assigned manager. • Clean up may include: • -Clearing all plates • -Cleaning all dishes • -Putting away all dishes in appropriate spots • -Making sure all surfaces and floors are clean • -All extra food is put away in refrigerators, freezers or food storage. • -Making sure Satellite Kitchen is clean and cleared of all equipment and food

  8. THANK YOU!! • We look forward to working with each and everyone of you and appreciate all the help! We will need all the help we can get. • As a friendly reminder our event, Summer Abroad: A European Experience is Sunday September 28, 2014 from 1:00-3:00 PM at the JMU Festival Highlands Room • Our website with additional information can be found at: http://sites.jmu.edu/jacksonsp14/