M2L2 TABLE SETTING.ppt
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This document discusses different styles of table setting and meal service. It describes formal, informal, American, French, and other styles. Formal settings require more detailed preparation while informal settings use fewer utensils. Meal service styles covered include Russian, English, family, and buffet service. Guidelines are provided for setting tables and arranging buffet services properly. Self-service options like cafeterias and counter service are also outlined.
M2L2 TABLE SETTING.ppt
- 2. Page 2 TABLE SETTING - To the proper placement and artistic arrangement of table appointment.
- 3. Page 3 COVER - Refer to the space occupied by a person at the table (20-21 inches long) with table appointments.
- 4. Page 11 FORMAL - Requires more planning, detailed preparation, and elaborate tableware than any of the other styles.
- 5. Page 12 INFORMAL - At an informal setting, fewer utensils are used and serving dishes are placed on the table. - Often, in less formal settings, the napkin and/or cutlery may be held together in a single bundle by a napkin ring.
- 6. Page 13 TABLE SERVICE - Is a style of serving food where the diner sits at the table and served by waiter or waitress
- 7. Page 14 MEAL SERVICE STYLES • Russian Service • English Service • Family Service • American Service • Blue Plate Service • Filipino Service • French Service
- 8. Page 16 1. Russian Service- “European, Formal, or Continental” - used for luxurious restaurant and hotel - no finger food
- 9. Page 17
- 10. Page 18 2. English Service - the style is somewhat similar to family style.
- 11. Page 19 - all foods are placed on the table and served by HOST and HOSTESSES.
- 12. Page 20 -the waiter places the plates for the guests and passes the accompaniment for the course - only one course is serve at a time.
- 13. Page 21
- 14. Page 22 3. Family Service- “Compromise” - some food are prepared directly at the table, some are taken from the kitchen and served in the individual dishes - the type of service is usually done for guest not more than eight.
- 15. Page 23
- 16. Page 24 4.American Service - more economical and speedy than Russian and French service , since only one waiter is needed to serve the guest
- 17. Page 25 - the food is prepared and arrange on a large plate on stand and serve by the waiter to the dining room. - the plates of food are served by the waiter.
- 18. Page 26
- 19. Page 27 5. FRENCH SERVICE - type of table service were two waiter or waitresses in each station - the chef of rank or CHEF DE RANG
- 20. Page 28 - act as the principle waiter - the chef de rang takes the order, serves all kind of drinks and prepared the food at the table.
- 21. Page 29 - COMMIS DE RANG - assist the Chef De Rang who takes the order to the kitchen - the French Service is type of service usually done in luxury dining rooms.
- 22. Page 30 6. Blue Plate Service- food is served on individual plates - Characterized by the “blue-plate”, a plate that is divided into sections
- 23. Page 31 - it is made ready for serving and placed on the table just before the diner sit down.
- 24. Page 32 7. TRAY SERVICE -used for serving meal for the sick in the hospital or at home or in serving breakfast in bed.
- 25. Page 33
- 26. Page 34 8. FILIPINO SERVICE - used by Filipinos without the employment of waiter or waitress
- 27. Page 35 - all courses are placed on the table with serving spoon for each course
- 28. Page 36 SELF SERVICE - is usually offered in cafeteria and food service establishments that use buffet service, smorgasboard, vendo machine and drive in restaurants
- 29. Page 37 1. CAFETERIA - food are prepared and displayed usually at the counter.
- 30. Page 38 - the customer choose from the food in display, place the food on the tray and carry them to the table
- 31. Page 39 - cafeteria is widely used in schools, business institutions.
- 32. Page 40
- 33. Page 41
- 34. Page 42
- 35. Page 43 2. BUFFET SERVICE - meal service use for a large number of guests
- 36. Page 44 GUIDELINES IN PREPARING A BUFFET SERVICE 1. The dining table should be large enough to accommodate all table appointments and centerpiece.
- 37. Page 45 2. The guest serves themselves in buffet service 3. The following are arrangement for a buffet service
- 38. Page 46 a. The hostess provides chair for sit down and tray buffet. The guest sit on the chair and eat from the plate held on hand or placed at lap.
- 39. Page 47 b. The host/hostess may provide an individual tray for each guest for his/her plate and beverage ware.
- 40. Page 48 c. The dining table is complete with table appointments needed except the dinner plate.
- 41. Page 49 - informal table setting.
- 42. Page 50
- 43. Page 51
- 44. Page 52 COUNTER SERVICE - most economical style of service - commonly used in supermarket, groceries, mall, coffee shops, drug store and other establishment.
- 45. Page 53 1. Snack bars - small bar containing food or snacks and beverage.
- 46. Page 54 2. TAKE OUT COUNTER - take out meal are offered inthis counter which includes propeer packaging of food
- 47. Page 55 DINING ROOM LAY-OUT 1. Convention Set up
- 49. Page 57 2. Conference Set up 3. Buffet Set up
- 51. Page 59 GUIDELINE IN TABLE SETTING
- 52. Page 60 1. Table appointment must be placed one inch away from the edge of the table.
- 53. Page 61 2. The plate is placed at the center of the cover
- 54. Page 62 3. The knife is placed at the right side of the cover an inch away from the plate, the blade facing the plate.
- 55. Page 63 4. The spoon is placed next to the knife with bowl facing up.
- 56. Page 64 5. The fork is placed at the left side of the cover for not more than 3 per cover, tines upward.
- 57. Page 65 6. The napkin is placed next to the fork.
- 58. Page 66 7. The glass is placed just above the point of the knife.
- 59. Page 67 8. The bread and butter plate is used in informal dinner placed at the tip of the fork, with butter spreader. it is place across the bread and butter plate.
- 60. Page 68 9. The salt and pepper shakers are place between each cover
- 61. Page 69 10.The cup and saucer are placed on the right side of the cover with the cup handle c-turned to the right.