HADM 1360 Final: HADM 1360 Overall Study Guide 6

• School: Cornell University
• Department: Hotel Administration
• Course: HADM 1360
• Professor: Ben Lawerance

Document Summary

A food served in small portions before the main part of a meal. Stainless rectangular pans made and used for the steam table. The line is the area that divides the cooks from the wait staff. It is where the food is placed to await pickup. A semi-trailer with two drops in deck height: one right after the gooseneck and one right before the wheels. This allows the deck to be extremely low compared with other trailers. A series of annual guide books published by the. French company michelin for more than one hundred years. Refers to an area of the restaurant where food is passed from the kitchen to with wait staff. Generally smallwares consists of the following categories: glassware, flatware, dinnerware, pots and pans, table top items, bar supplies, food preparation utensils and tools, storage supplies, service items and small appliances costing or less.