mise-en-scene refers to preparing the environment before service in order
to make it aesthetically pleasant, accident free and functional. So, this
encompasses making sure all light bulbs work, to the layout of the table, and
the style of décor.
1. Opening the window pane for first few minutes & then closing it for the fresh air to enter the dining area
2. Setting up the ideal temp for the A.C.
3. Checking for the proper functioning of the fixtures, furniture’s, equipments etc.
4. Checking for the carpet
5. Changing old worn out Menu & tent card.
6. Changing the buds from the bud vase.
mise-en-place refers to putting everything in their respective places for smooth running of the operation.
1. Laying out the tables for the meal
2. Stacking side boards with necessary cutlery & crockery
3. Filling up of jugs
4. Filling up condiments
5. Refilling cruet set
6. Making Napkin folds & stacking them is side boards
1. Opening the window pane for first few minutes & then closing it for the fresh air to enter the dining area
2. Setting up the ideal temp for the A.C.
3. Checking for the proper functioning of the fixtures, furniture’s, equipments etc.
4. Checking for the carpet
5. Changing old worn out Menu & tent card.
6. Changing the buds from the bud vase.
mise-en-place refers to putting everything in their respective places for smooth running of the operation.
1. Laying out the tables for the meal
2. Stacking side boards with necessary cutlery & crockery
3. Filling up of jugs
4. Filling up condiments
5. Refilling cruet set
6. Making Napkin folds & stacking them is side boards
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