Table setting and meal service


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Table setting and meal service

  1. 1. Table Setting and Meal Service Page 1
  2. 2. TABLE SETTING- refers to the way to set a table with tableware--such as eating utensils and dishware--for serving and eating. Page 2
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  7. 7. BREAKFAST Page 7
  8. 8. LUNCHA.NapkinB.Luncheon PlateC.Soup (or other first course plate) on a liner plateD.Bread and butter plate with butter knifeE.Water glassF. Wine glassG.Luncheon ForkH.KnifeI. TeaspoonJ. Soup spoon Page 8
  9. 9. FAMILYDINNERA. NapkinB. Dinner PlateC. Salad PlateD. Bread andButter Platewith butterknifeE. Water glassF. ForkG. KnifeH. Teaspoon Page 9
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  11. 11. MEALSERVICE Page 11
  12. 12. FOOD SERVICE- Encompasses those places, institutions, and companies responsible for any meal prepared outside the home. This industry includes restaurants, school and hospital cafeterias, catering operations, and many other formats.- The way the food is served to the diner Page 12
  13. 13. FOOD SERVICE• TABLE SERVICE- the manner of serving food at well- appointed homes and restaurants• COUNTER SERVICE- also called Snack-bar Service - Food is either displayed behind the counter for the guests to choose from, or is listed on a menu card or common black board. Page 13
  14. 14. MEAL SERVICE • Formal• Informal/ Casual Page 14
  15. 15. FORMAL- Requires more planning, detailed  preparation, and  elaborate  tableware  than   any of the other styles.- All courses are served with  the  plates  being  removed   after  each  course. Additionally, the place setting has no bread and butter plate. Page 15
  16. 16. 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. Page 16
  17. 17. MEAL SERVICE STYLES• Russian Service• English Service• Family Service• American Service• Blue Plate Service• Buffet Service Page 17
  18. 18. Additional Styles• Cafeteria Service• Grill Room Service• Room Service• Tray Service• A La Carte Style• Take Out Page 18
  19. 19. 1. Russian Service- “European, Formal, or Continental” - Display and presentation are a major part of this service. - no finger food is allowed2. English Service- "Host Service" - The host carves the main course and places it on the dinner plate, the hostess places vegetables on the dinner plate and a servant carries the plates to each diner. Page 19
  20. 20. 3. Family Service- “Compromise” - Serving platters and dishes and a stack of dinner plates are placed directly in front of the host. He serves the main course and side dishes onto each plate and passes the plates to each person. -Dessert is usually served away from the table. Page 20
  21. 21. 4. American Service- “Compromise” - Dinner plates and utensils are set at each place and all serving dishes are placed on the table. Serving dishes arc passed from hand to hand around the table until everyone has served himself. - Informal table service wherein the dessert may be placed on the table immediately. Page 21
  22. 22. 5. Blue Plate Service- food is served on individual plates - Characterized by the “blue-plate”, a plate that is divided into sections Page 22
  23. 23. 6. Buffet Service- informal tables setting wherein guests line up to get their foods from the buffet table - most convenient for serving large groups of people Page 23
  24. 24. Additional Styles• Cafeteria Service- the menu is fixed and is displayed on large boards. - type of counter service wherein customers make their selections from dishes displayed at a service counter.• Grill Room Service- In this form of service various meats are grilled in front of the guest. Page 24
  25. 25. • Room Service- It implies serving of food and beverage in guest rooms of hotels and other establishments. - It implies serving of food and beverage in guest rooms of hotels.• Tray Service- food service used in transport like trains, ships, and airplanes• A La Carte Style- This type of service is usually provided at breakfast. Page 25
  26. 26. - The order is delivered to the pantry or  galley and the food is  prepared as requested.• Take Out- type of counter service wherein meals are already packaged Page 26