Overview of topic and visual example

1. Meal Management
& Catering (NUT 214)
Table Appointments
Asc. Dietetics and Nutritions
TAMCC
Kizzy Rennie

2. Theme
The idea that you center your table setting
around
● Formal/Elegant
● Casual
● Rustic
● Feminine

3. Occasion
The event determines how you theme will be
executed
● Wedding
● Independence Dinner
● Picnic
● Beach Party
● Birthday

6. Table Appointments
All the items needed at the table to serve
and eat a meal

7. Table Linens
● Protect the table
surface
● Deaden sounds of
servings and clearing
● Add beauty to table
setting
Drop-the part that hangs over the edge
● For casual should be 6-8 inches on all
sides
● Deeper drop for a formal setting
● Even more for buffet settings

8. Table Linens
Fabrics
● Lace
● Linen
● Straw
● Plastic
● Cotton
Linen washes easily, resists dirt and hangs
well. However it is more expensive and
requires ironing. That’s why polyester
blends are preferred.

9. Table Linens
● 36” square for
4 persons
● 45” or 54”
square for 6
persons

10. Table Linens
Table Tops that are impervious to
heat and moisture
● Glass
● Wood
● Formica Tile
Can be used with or without
table linens depending on the
occasion..

11. Mats, Runners and Napkins
● Placemats
○ Approx. 12x 16” to 14 x 18”
○ Large enough to hold necessary utensils
○ Should be flush with the edge of the table or
no more than 1 or 1 ½ from the table edge

12. Mats, Runners and Napkins
● Runner: 12 -17 inches wide
○ Place down on the table center or on each side
○ Used to create a dramatic effect
○ Often used with placemats

13. Mats, Runners and Napkins
● Napkins
○ Cocktail - 10 inches
○ Luncheon - 13 inches
○ Dinner - 17 or more inches
○ Place 1” from the edges of the place plant and
table edge
○ The napkin goes on the left with the open corner
nearest the fork and the edge of the table. This is
so the napkin will unfold easily onto lap by
grabbing corner.
○ Colours matter

16. Care and Storage
● Stains should be removed before laundering or
they may become permanently set. Many food
stains can easily be removed by soaking them in
cool water. Meat juices, tea, coffee, lipstick, and
fruit stains may be more persistent, requiring
special handling
● Tablecloths should be stored with as few crease as
possible. By carefully rolling them, creases can be
avoided.
● Placemats should be stored flat and unfolded in
drawers or shelves convenient to the dining area.
● Table runners may be hung on hangers to avoid
creases, and napkins may be folded before storing ,
ready to be placed on the table

17. Classification of Tableware
● Dinnerware
● Flatware
(Silverware)
● Beverageware
(Glassware)
● Hollowware

18. Dinnerware
Any vessels used to serve food
Places, cups, saucers, bowls
● Ceramic
● China
● Stoneware
● Earthenware
● Ovenware
● Semi-Vitrified
● Porcelain
● Melamine

19. Dinnerware
● Ceramic
earth materials
such as sand,
clay etc that
baked

20. Dinnerware
● Melamine
is the chemical name of
plastic dinnerware. It is
non porous , non
absorbent and resistant
to break and chip

21. Dinnerware
● Earthenware
refined clay and other
ingredients to produce a
white appearance, that is
opaque and porous. It is
also more resistant to
chipping

22. Care and Storage
● Store carefully to prevent breakage. Use pads
between fine china and earthenware plates.
● Wash them in warm water, and use either soap or
mild detergents. Dry them with dish towels or let
them drain dry.
● Always put dishes gently in position to avoid
scratching the glaze
● Cover china that are infrequently used to prevent
them from becoming dusty and greasy
● Never leave coffee cups unrinsed, especially to
avoid long time staining
● Fine china should be warmed gradually. Never
place in hot oven

23. Flatware
They are usually sold in sets of 4, 6, 8 or 12 or open stocks.
● Knives
● Forks
● Spoons
● Specialty utensils
Materials
● Sterling
● Silver Plate
● Stainless
● Plastic/wood

24. Flatware
Silver can be sterling (925) or
plated. Sterling silver is
considered solid silver and is
of higher quality. It can last
for decades and improves in
appearance over time.
Plated silverware is
electroplated metal cutlery.
They look similar to genuine
silverware but do not last as
long.

25. Beverageware
● This consist of items used to
consider beverages. This
includes goblets, tumblers, wine
glasses and ordinary glass.
● Public places such as
concessions prefer to use plastic
and paper. However, fine dining
utilises glassware for the beauty
and elegance of sparkling
glassware.

26. Beverageware
Lead glass
● Higher quality
● More expensive
Lime glass
● Lighter, more brittle
● Ideal for much
glassware
Plastic
● Very casual, low cost
● Unbreakable/dispos
al
Borosilicate
● Durable, little lustre
● Heat resistant i.e.
Pyrex

27. Care and Storage
● Hold tumblers at the base
by encircling them at the
base with the thumb and
the first 2 fingers
● Grasp a footed or stemmed
water glass (goblets) at the
base of the bowl between
the thumb and the first two
fingers
● Grasp wine glasses by the
stem

28. Care and Storage
● Handle piece of glass
individually when washing
● Stand glasses with the head
up to prevent chipping
● Avoid quick changes in
temperature. Extreme heat
causes glass to expand,
extreme cold causes it to
contact. When pouring hot
water into a glass, leave a
metal spoon isde ot absorb
the heat.

29. Hollowware
Tableware used in serving
including platters, sugar
bowls, coffee pots, soup
tureens and more. Must be
hollow.

30. Hollowware
Made of various materials e.g. metal,
china, melamine, glass etc

31. Other Equipment
Items used to help serve
meals and condiments during
food service

32. Other Equipment
Made of various materials e.g. metal,
china, melamine, glass etc

33. Centerpieces
These are the finishing touches that are
essential to the overall harmony of the
table, Simple decorations can make a
huge effect when done right. It creates a
festive, warm atmosphere. A variety of
items can be used and arrangements
such as flowers, fruit, vegetables and
candles or a combination of these three

34. Center pieces
● Be Hygienic
○ Food and soil don’t mix
● Be appropriate
○ Candles are good for the evening not daytime
○ They should be on the table and the flame
above eye level.
○ Size should be in proportion to the table

35. Center pieces
● Get creative

36. Centerpieces
● Get creative