Quantity Cookery: Menu Planning and Cooking for Large Numbers

and served by guests ____ Date Guaranteed Number is to be reported ___________________ Leeway granted (either way) on guaranteed number On 25-40 2 plates, more or less 50-60 4 plates, more or less 75-100 6 plates, more or less 125-175 8 plates, more or less 200 up 10 plates, more or less NOTICE.--Care should be taken to have the guaranteed number of plates accurately stated. II. Plan the menu. If desired, the above form may include space for writing in the menu, in order that both parties may have a clear understanding of just what is to be served III. Make out order list _a._ For food _b._ For dish rental (if necessary) _c._ For printing (if necessary) _d._ For flowers or other decorations IV. Employment of help _a._ Rescheduling the regular help _b._ Overtime for the regular help _c._ Hiring of additional help V. Division of the work _a._ Directions to cooks 1. Copy of the menu 2. Recipes and amounts to be prepared _b._ Service of the food 1. In the kitchen (_a_) Instructions for counting out and arrangement of utensils for the service of the food (_b_) Organization of each serving center, where the number served is so large that more than one center is necessary (_c_) Assignment of special duties to workers at the serving center (_d_) A drawing or serving of a sample plate showing arrangement of food on the plate 2. In the dining room (_a_) Directions to the head waitress and waitresses (1) List of dishes to be counted out and carried to serving center, warming ovens or refrigerators (2) Directions for setting the tables. A cover may be set or a sketch made to show the proper arrangement of the silver, napkin and the glass (3) Decoration of the tables (4) Arrangement of the serving tables (5) A copy of the menu (6) Specific instructions for serving food to the guests VI. Records _a._ Cost of the food 1. Cost of food should be figured on basis of recipes and quantities used, and listed according to the order in which the food