HRT 383

1
HRT 383

• Mise en Place (MEP)
• Presentation

2
Time

• 15 minutes reviewing handout and menu
• 15 minutes of demonstration of proper mise en
  place (MEP) presentation
• 25 minutes with student role playing MEP
  presentation
• 5 minutes with follow-up questions and summary

3
Range

• Lecture on MEP
• Demonstration on MEP presentation
• Students will role play MEP presentation

4
Objective

• After the lecture, the demonstration, and the
  handout on mise en place (MEP), students will
  conduct proper MEP presentation to guests based
  upon menu items ordered. Based upon the handout
  on silverware requirements for the menu items,
  this performance must be completed with 100
  accuracy each time an order is taken.

5
Types of Silverware Used in the Restaurant

• Salad Fork Used for Appetizers, salads, and
  desserts
• Entrée Fork Used for entrée course
• Dinner Knife Used for any appetizer, salad, or
  dessert requiring cutting into smaller pieces
• Steak Knife Used for all dinner entrees with
  the exception of the pasta and fish
• Fish Fork Used for fish
• Fish Knife Used for fish
• Pasta Spoon/Dessert Spoon Used for Pasta dishes
  such as linguini or spaghetti, soup, and all
  desserts
• Teaspoon Coffee and espresso/cappuccino drinks
• Iced Tea Spoon Used for the service of iced tea

6
Basic Table Setting
7
Setting after the Removal of Base Plate and Napkin
8

9
Role Play

• Each management team has an order for 4 guests
• Each team must perform the proper MEP for the
  table using the tools provided
• Upon completion, see Lesley for review

10
Important Points to Remember

• Must know what silverware accompanies which menu
  items

11
Important Points to Remember

• Must perform MEP presentation immediately after
  placing order into MICROS point of sale

12
Important Points to Remember

• Must present silverware to guest on the correct
  side of the guest, with the correct hand

13
Important Points to Remember

• Sometimes a guest will use incorrect silverware
  for a course
• 1. Clear the silverware used
• 2. Remove the silverware no longer
  needed
• 3. Replenish guests setting with
  appropriate silverware