This document discusses key aspects of mise-en-place in food service, including sideboard preparation, napkin folding, and clothing procedures. It defines mise-en-place as the advance preparation of equipment and food before service begins. Sideboards are used to store dining equipment and eliminate trips to the kitchen. Various types of napkin folds are presented, which can create impressions of luxury, sophistication, and enhance the dining experience. Proper clothing procedures include checking the table, opening the cloth centrally, and adjusting its position.

1. TOPIC 2 :
MISE-EN-PLACE

2. COURSE LEARNING OUTCOMES
2.1 SLIDEBOARD
PREPARATION
2.3 CLOTHING
PROCEDURE
2.2 NAPKIN FOLDING
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3. DEFINITION
(mise-en-place)
Let’s start with the first set of slides
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4. “ Defined as the equipment & food advance before
the service begins
 Create the right ambience for the restaurant
 Good preparation include proper maintenance,
cleaning and preparation of the room
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5. SLIDEBOARD PREPARATION
◍ Sideboard is a storage for holding dining
room equipment
◍ Placed in a corner in a restaurant
Purpose : to eliminate the need for waiters to
make frequent trip to the kitchen
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6. 6
A place for servers’ workstation in the
preparation of a food service area and keeps
all the equipment required for service.
Underneath are drawers, open or partially
open at the front with the available cutlery.
Below – shelf for plates, & coffee saucers
Bottom shelf – spare linen, tablecloths, service
cloth & napkin

7. ITEM STORED IN A
SIDEBOARD
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8. 8

9. 9
Crumbing down
equipment
Serving
plates
glassware
condiment
Clean table cloth

10. 10
Service tray
Napkin Twins
brother
All necessary
cutlery

11. “◍ Napkin presentation can help to create a
feeling of luxury in any restaurant
◍ Impression of sophistication, attention and
mood and enhances the pleasure of dining
◍ Presented depends on the type of
establishment and the type of service.
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12. 12
Bird of
paradise The candle
The royal
crown
The pyramid
Goblet fan The banana
The lotus The standing
fan
The bishop
hat’s
The Clown’s
Hat
The Arum Lily Rosebud
TYPES OF NAPKIN FOLDING PRESENTATION

13. 13
TYPES OF NAPKIN FOLDING
PRESENTATION

14. 14
PURPOSE OF
USING
NAPKIN

15. CLOTHING PROCEDURE
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16. 16
CLOTHING PROCEDURE
Check the table – size, cleanliness, steadiness
Stand centrally between the 2 legs of the table
Open up the cloth
Take the top flap between the thumb
Lean across the table & release the bottom layer
Adjust the position of the cloth & check at all edges

17. Thanks!Any questions?
👍
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