Dining preparation & Table Setting


Published on

I hope I can help you.. :) ♥♥♥

1 Comment
No Downloads
Total views
On SlideShare
From Embeds
Number of Embeds
Embeds 0
No embeds

No notes for slide

Dining preparation & Table Setting

  1. 1. Members: Merry Joy A. Longos John Leo B. Campos
  2. 2. Qualities of Efficient Food Service Personnel LESSON 3 :
  3. 3. Success in a food service establishment depends on the job performance of the food service personnel . * People working in a food service establishment should possess the following qualifications. 1. He is physically fit and have a good posture. 2. He is well-groomed. 3. He can communicate intelligibly with the clientele and other members of the establishment , orally or in writing. 4. He has a pleasing personality . He is : -interested -friendly -loyal -capable -honest -reliable -courteous -personable
  4. 4. Common Function of a Food Service Operation 1. Purchasing – it is a management function unless a purchasing agent is assigned for that purpose. 2. Reserving, Issuing, and Storing – in large establishments workers are assigned to perform each of the three functions. 3. Preparation – it is the production of all food items included in the menu. 4. Service – it is a function that included all activities that relate to the selling of food items. 5. Sanitation – it is a function that includes the care of the physical plant, equipment and utensil, maintenance, and ware washing.
  5. 5. Lesson 4 : Quality Control
  6. 6. Quality Control in any food service covers all its operation, such as purchasing, issuing, receiving , menu planning, production, sales, and service. Quantifying Recipes A recipe has two major parts, namely ; the ingredients and the procedures of preparing the products. The basic recipe is used at home , while the quantity recipe is used in a large gathering and service establishment . A basic recipe can be converted to a quantity recipe by: 1. Selecting and evaluating a basic recipe as to the adaptability to the operation; 2. The quantity of the original recipe should first be prepared before increasing the ingredients of a recipe;
  7. 7. 3. Transposing the measuring of ingredients into weights; 4. Checking the tools and equipment to be used to ensure accuracy; 5. Start quantifying the recipe with 25 serving then increased the quantity gradually; 6. Supervising the preparation of the converted recipe; 7. Evaluating the finished product using original standards; and / or 8. Standardizing the yield or number of serving according to the plan in which it is cooked instead a definite number of serving .
  8. 8. Ways of Producing Quality Foods 1. Using a standard recipe- having a standardized recipe eliminates waste of time, money and effort on the part of the production staff. 2. Working with highly qualified personnel – skills in job assignment help much in the production of quality food. 3. Adequate facilities and equipments these contribute to the efficiency of the production staff. 4. Practice of safety and cleanliness – This contributes to the good quality of the product.
  9. 9. Lesson 5 : Dining Room Preparation
  10. 10. -Dining Room Preparation - is the proper arrangements of dining tables. Setting the tables properly makes meals more appealing, satisfying, and enjoyable to dinner . Table Appointments Table Appointments are the complements used for dining. Include:  Dinnerware  silverware or flatware  glassware or beverage ware  hallow-ware  linens
  11. 11. Dinnerware 1. Place plate 2. Dinner plate 3. Breakfast plate 4. Luncheon plate
  12. 12. 5. Cereal bowl 6. Soup plate 7. Bread and Butter plate 8. Salad plate 9. Cup and Saucer 10. Demi- Tasse cup and saucer
  13. 13. 11. Platter 12. Soup tureen 13. Gravy Dish 14. Sugar bowl and creamer 15. Teapot
  14. 14. Flatware  Formerly called silverware, includes all the tools for scooping, spearing, cutting, eating, and serving. 1. Dinner fork 2. Salad/Dessert fork 3. Oyster fork 4. Pickle fork 5. Dinner spoon 6. Soup Spoon
  15. 15. 7. Teaspoon 8. Demi-Tasse teaspoon 9. Ice teaspoon 10. Dinner knife 11. Steak knife 12. Butter knife
  16. 16. 13. Serving spoon 14. Serving fork 15. Cake server 16. Food tongs
  17. 17. Halloware  includes pieces used for serving and such decoration objects as trays, pitchers, beverage pots, vases , and so forth, regardless of the mateerial which they are composed.
  18. 18. Beverage  formerly known as glassware, is used to hold drinks or liquids.  They consist of “unfootedware” and “stemware” such as the following: 1. Cocktail Glass 2. Whisky Glass 3. Old- fassioned Glass
  19. 19. 4. Juice Glass 5. Goblet 6. Highball 7. Tumblers 8. Wine Glass 9. Sherry Glass
  20. 20. 10. Parfait Glass 11. Sherbed Glass 12. Cordial Glass 13. Brandy Glass
  21. 21. Linens  include table coverings and napkins of all types, regardless of fiber. Modern clothes – are available in a wide variety of fibers, colors, and designs. •Types: 1. Table cloth 5. top cloth 2. silence cloth 6. Dinner napkin 3. runners 7. Luncheon/Breakfast napkin 4. place mat 8.Tea napkin 9. Cocktail napkin
  22. 22. Linens Used in Table Setting 1. Tablecloth  a material used to cover the entire surface of the table plus a few inches overhang , 1. to 16”for sit-down meals, and florr length for buffet service. 2. Silence cloth  a heavy, pdlike material used underneath the table cloth. 3. Runners  are long, narrow strips of cloth used to bare tables without underliners. 4. Top cloth  are small pieces of material placed on top of tablecloths. 5. Place mats  table coverings. 6. Napkin  vary in size and type of material depending on the use.
  23. 23.  Table Covers  Runners  Top Cloth
  24. 24.  Table Napkin  Place mats
  25. 25. Table Setting
  26. 26. Setting the Table  Or place setting refers to the way to set a table with tableware—such as eating utensils and dishes for serving and eating. The arrangement for a single diner is called a place setting. The practice of dictating the precise arrangement of tableware has varied across cultures and historical periods.
  27. 27. Guidelines in Table Setting: 1. Table appointment must be placed one inch away from the edge of the table. 2. The plate is placed at the center of the cover. 3. The knife is placed next to the knife with the bowl facing up. 4. The spoon is placed next to the knife with the bowl facing up. 5. The fork is placed at the left side of the cover for not more than three per cover, tines upward. 6. The napkin is placed next to the fork. 7. the glassware is placed just above the point of the knife. 8. The bread and butter plate used in informal dinners is laced at tne tip of the fork, with butter spreader. 9. The salt and pepper shakers are placed between each cover. 10. The cup and saucer are placed on the wide side of the cover with the cup handled turned to the right. 11. When teaspoons are necessary, these are placed at the right of the spoons or in front of the cover with bowls up.
  28. 28. The End The End