food and beverage

1. FOOD SERVICE
PREPARATION
MISE-EN-PLACE

2. 2
A’LA
CARTE
BUFFFET
TABLE
D’HOTE
CENTER
PIECE
FOOD SERVICE PREPARATION ( MISE-EN-PLACE)

3. TYPES OF
COVER

4. TYPES OF COVER
4
A ‘cover’ maybe defined as:
A place set at a table for one
guest and laid to suit the type of
menu offered
The number of guests to
attend a function
Table
D’Hote
A la Carte

5. TABLE D’HOTE
5
1.TABLE D’HOTE MENU
2.TABLE D’HOTE COVER

6. 6
Simple complete meal – offers appetizer, soup, main
course and dessert.
Definition points:
 The menu has a fixed number of courses
 There is a choice within each course
 The selling price of the menu is fixed
 The dishes provided will all be ready at the same time
Tabled’hote

7. 7
The cutlery and glasses for the whole
meal are laid in advance. It would
consist of the following:
 Napkin
 Soup Spoon
 Fish Fork & Knife
 Table Knife & Fork
 Dessert Spoon & Fork
 BB Plate & Knife
 Water Goblet

8. 1. TABLE D’HOTE
MENU
Let’s start with the first set of
slides

9. 9
TABLE D’HOTE
MENU CARD

10. ADVANTAGE FOR TABLE D’HOTE
MENU
⬗ Does not require too much of kitchen area
⬗ Need limited kitchen &service equipment
⬗ Does not required much of food storage area
⬗ Mise-en-place work to be carried out less
⬗ Food wastage is almost nil in welfare catering
10

11. 11

12. 12

13. 13
A LA CARTE
COVER

14. 14
A LA CARTE
COVER

15. 15

16. “ Menu with all the dishes
individually priced
 Customers compile their
own menu from list
 The meal is cooked to
order
 Customer should be
prepared to wait for this
service
16
This type of
menu may be
defined:-

17. BUFFET CONCEPT
17

18. 18
Consisting of a number of dishes set out.
The food is presented attractively on a
separate table away from the guests.
There are 3 types of buffet setting
1.Finger buffet
2.Fork buffet
3.Sit down buffet
buffet

19. 19
Lists of the
place-setting
normally laid in a
restaurant:-
• Napkin
• Fish Knife & Fork
• Side Plate & Knife
• Water Goblet
buffet

20. BUFFET
MENU CARD

21. 21

22. 22

23. TYPES OF
CENTERPIECE

24. 24
 Centerpiece is one of the most
important element in enhancing the
atmosphere of a dining room.
 Dining room decoration aspect:-
 Dining Room Theme
 Menu Concept
 Event

25. 25
TYPES OF
CENTERPIECE
a) FOOD DECORATION
b) FLOWER ARRANGEMENTS
c) BUTTER SCULPTURE
d) ICE CARVING

26. 26
FOD DECORATION

27. 27
BUTTER SCULPTURE

28. ICE CARVING
28

29. 29
FLOWER ARRANGEMENTS

30. 30

31. “
⬗ DINING
ROOM
THEME
31

32. 32

33. 33
Thanks!
Any questions?