Entertaining

1. Entertaining FACS Standards 8.5.1, 8.5.2, 8.5.3, 8.5.4, 8.5.5, 8.5.6, 8.5.7 Kowtaluk, Helen and Orphanos Kopan, Alice. Food For Today. McGraw Hill – Glencoe. 2004.

2. Reasons for Entertaining • Way of making people feel welcome and special • Does not have to be elaborate • With planning and organization, party can be as much fun for hosts as for the guests

3. Planning for Entertaining • 1st step – what type of event – casual of formal – affects menu and way to serve party • For a first party start simple and informal • Theme – specific idea on which the occasion is based – holidays, birthday, graduation OR be creative – choose from the host or guests interests

4. Invitations – invite listeners and talkers; avoid inviting those who do not get along • For informal parties, could simply call or invite in person about one week in advance; spur of the moment parties are fun, too

5. Invitation specifics – for formal or larger parties, written invitations are required; helps eliminate mix-ups on time and date; send invitations at least 10 days in advance • Invitation should include: date; location; time; occasion, if there is one; and host’s name

6. Customary for RSVP (Reservations, please!) to be followed by host’s phone number; may include a date you want guests to RSVP by as well • Reservations make it easier for host to know how much food to have on hand

7. Menu for Entertaining • Choose a variety of nutritious foods that appeal to the eye and palate • Choose foods to go along with theme, but also foods guests will like • Find out about food allergies, needs, or likes • Keep food choices simple

8. Appetizers allows guest to nibble while host finishes prep work on meal

9. Making a Schedule • Identify tasks needed to complete before the event – food shopping, preparation, decorations, set-up, clean-up • Make a list from things needed to do first until last item on list – day before, day of, etc. • Mark items off list as you complete them

10. Serving Food • Depends on type of event, number of people eating, time available for serving and eating, menu, and personal preference • INFORMAL TABLE SERVICE – family-style – food to table and people serve themselves

11. If space limited, choose plate service – portioning out food then serving to each person; eliminates need for serving dishes

12. Set table properly – dinner plate, flatware, glassware, bread-and-butter plate, salad bowl • FORMAL SERVICE – if 8 or fewer people, host can serve meal; if more than 8, will need help serving so food is served quickly and efficiently

13. Modified English service – dinner plates & food for main course brought to table in serving dishes and placed in front of host

14. Host places meat and vegetables on plate and passes plate to the right; plate passed to end of table; when all on right have been served, plates passed along left

15. Salad served in individual plate from kitchen and on table before guests arrive • Rolls and butter passed at table • Large formal groups rarely done at home because of extra help needed for serving

16. This service often used in restaurants, hotel banquets, or other formal occasions

17. Most formal occasions table is set with flatware, glassware, and service plate (large and beautifully decorated plate use for first course only and removed from table when main course is served) for appetizer course

18. Never put food directly on the service plate; put food in a separate dish and place dish on service plate

19. As a rule, formal service requires new plate for each course; flatware needed for each course, so not uncommon to see 3 pieces of flatware on each side of plate

20. Buffet service – easy, practical way to entertain; prepared food placed on large table, kitchen counter, or on several card tables

21. Stack plates where you want guests to begin; then main dish, vegetables, salad, roll, butter; flatware rolled in napkin, last item guests pick up

22. When planning buffet, choose foods that are easy to serve and don’t have to be cut – makes food easier to eat • Casseroles, stir-fries, sandwiches, salads – good choices • Serve beverages after guests seated

23. Receptions • Social gatherings held in honor of a person or an event – wedding, graduation • Usually formal • Buffet service often used, with food on a large table

24. Table covered with floor-length tablecloth and eye-catching centerpiece • Starting point designated by plate placement • For large groups, divide table in half lengthwise and offer same foods on both sides of table; 2 lines of service instead of just 1

25. Types of foods to serve – hot beverages at one end of table and cold beverages at other end • Food choice include finger sandwiches, cheese, crackers, fruit kebobs, etc.