<h3>前廳準(zhǔn)備</h3> <h3>飯局的前廳工作,絕對(duì)來(lái)不得半點(diǎn)馬虎。</h3> <h3>擺臺(tái)布置餐具,熟悉接待流程等等,</h3><h3>廳面的服務(wù)人員一絲不茍!</h3> <h3>如果有個(gè)別客人,"重口味"</h3><h3>在宴會(huì)餐臺(tái)上還會(huì)配有各種調(diào)料,</h3><h3>比如鹽、胡椒粉等、客人可以根據(jù)自己的可味調(diào)節(jié)。</h3> <h3>后廚</h3><h3>等領(lǐng)導(dǎo)人步入晏會(huì)廳,</h3><h3>后廚和服務(wù)員就開(kāi)始,</h3><h3>以秒計(jì)時(shí),</h3><h3>投入工作了。</h3> <h3>后廚用"打仗"來(lái)形容毫不為過(guò)!</h3><h3>不過(guò)這"仗"可是只許成功不能失敗的!</h3> <h3>國(guó)宴對(duì)上菜的時(shí)間限制精確到秒!</h3> <h3>從領(lǐng)導(dǎo)人步入宴會(huì)廳到所有人走出宴會(huì)廳,</h3><h3>整個(gè)晚宴時(shí)長(zhǎng)一個(gè)小時(shí)，</h3><h3>而上菜則是要在45分鐘內(nèi)全部完成,</h3><h3>一道菜的上菜時(shí)間只有5分 鐘。</h3> <h3>不同的領(lǐng)導(dǎo)人對(duì)應(yīng)的五菜一湯可能完全不一樣,絲毫不能出錯(cuò)。</h3> <h3>國(guó)宴現(xiàn)場(chǎng)。</h3> <h3>冷盤</h3> <h3>松茸燉花膠。</h3> <h3>雙味生蝦球。</h3> <h3>煎燜雪花牛</h3> <h3>夏果炒鮮帶</h3> <h3>豉香比目魚</h3> <h3>絲瓜青豆瓣</h3> <h3>點(diǎn)心</h3> <h3>水果</h3> <h3>甜品</h3> <h3>釣魚臺(tái)國(guó)宴全套菜品集</h3> <h3>冷盤春意盎然</h3> <h3>冷盤三花爭(zhēng)艷</h3> <h3>圣誕冷頭盤</h3> <h3>冷盤~四品小菜</h3> <h3>冷盤~迎春冷頭盤</h3> <h3>冷盤~迎賓冷頭盤</h3> <h3>冷盤~象生冷頭盤</h3> <h3>冷盤~春色滿園</h3> <h3>冷盤~竹報(bào)平安</h3> <h3>冷盤~鮑仔冷頭盤</h3> <h3>湯~酸辣烏魚蛋湯</h3> <h3>湯~菊花豆腐湯</h3> <h3>湯~清湯松茸</h3> <h3>湯~參皇養(yǎng)坐湯</h3> <h3>湯~黑菌蘆筍湯</h3> <h3>中餐~脆皮香芒鵪鶉卷</h3> <h3>中餐~鮑汁海參煎鵝</h3> <h3>中餐~珍珠帝王蟹</h3> <h3>中餐~瑪瑙魚圓</h3> <h3>中餐~油浸脆皮魚</h3> <h3>中餐~雀巢富貴蝦</h3> <h3>中餐~雀巢咕喏蝦球</h3> <h3>中餐~蟲(chóng)草花獅子頭</h3> <h3>素菜~珍菌石榴包</h3> <h3>素菜~珍菌香瓜盅</h3> <h3>素菜~金耳上素</h3> <h3>素菜~砂鍋素什錦</h3> <h3>素菜~枸杞上湯蓋菜</h3> <h3>西餐~法式煸蝸牛</h3> <h3>西餐~培根鱈魚卷</h3> <h3>西餐~黑椒犢牛白肉</h3> <h3>西餐~青芥煸犢牛白肉</h3> <h3>西餐~豆腐煎鵝肝</h3> <h3>點(diǎn)心~云腿蕎包</h3> <h3>點(diǎn)心~蘿卜絲餅</h3> <h3>點(diǎn)心~三色燒賣</h3> <h3>點(diǎn)心~象形梨</h3> <h3>點(diǎn)心~雀巢酥芋角</h3> <h3>點(diǎn)心~鮮蝦龍珠餃</h3> <h3>點(diǎn)心~象形船點(diǎn)</h3> <h3>西餐~咖啡油慕斯蛋糕</h3> <h3>西點(diǎn)~藍(lán)莓慕斯蛋糕</h3> <h3>果盤</h3> <h3>果盤</h3> <h3>果盤</h3><h3>這回可真長(zhǎng)見(jiàn)識(shí)了</h3><h3><br></h3>