Whether its a formal business lunch or a casual garden-party buffet, a catered meal requires carefull planning. this video immerses students in the world of commercial meal preparation, covering a wide range of strategic issues that professional caterers must consider. master chef Richard dodson explains how to achiesve the proper variety of dishes, determine dietary requirements, calculate portion sizes, and price menus. server professionalism is also featured, including the best methods for setting tables, placing crockery and cutlery, folding napkins, carrying several plates, and clearing tables.

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