food and beverages

1. TOPIC 5-2
SERVICE TECHNIQUE
SERVICE METHOD

2. MALAY SERVICE

3. Characteristics
 Sit on a mat made of mengkuang leaves
 Courses set on a tray – put in the
middle – shared by 4/5 person
 Self service by passing round
 Use their right hand to eat
 Glasses are set on the left side
MALAY SERVICE
~Traditional

4. MALAY SERVICE
..Traditional..
1.Men sit cross-legged while women sit properly on
the mat
2.Washed hand before eating, use only right hand
3.Prevent from putting the whole hand inside the
mouth
4.Impolite to put too much rice into the mouth.
5.Do not talk while the mouth is full
6.Do not hold the plate
7.Drink the water with left hand

5. Characteristics
Table and chair are used
Foods are placed in the middle of the table
Used fork and spoon – can use hand by requesting finger
bowl
Popular in private dinner, wedding and functions
Cutleries will be set on the table

6. Empty plate is placed in between the cutleries with the
napkin
Rice is served from the platter to the guests’ additional
rice will be offered or upon request
Dirty or soil dishes will be clear once the guest has
finished the meal.
Crumbing down the table before served dessert.
MALAY SERVICE
modern

7. TRADITIONAL
MODERN

8. ~INDIAN SERVICE~

9. Use of banana leaf replaces the plate
Table utensil is made of stainless steel such as Lalith Katori
(designed gravy and vegetable dispenser for Indian service)
They use hand to eat, so finger bowl needed
Tumbler will be set on the left hand side

10. Banana leaf is set as replacement of plate
Stainless steel tumbler is set on the left hand
side
Server will serve rice onto the banana leaf
follows with the meat or fish items then the
gravy
Lalith katori which contains gravy or vege
will be placed in the middle of the table
Procedure in setting the
Indian service

11. ~CHINESE SERVICE~

12. Round tables are used - accommodate 8, 10, 12
person per table
Lazy susan will be set in the middle of the table
The use of chopstick and Chinese spoon
Use of Chinese bowl for soup, rice and dessert
Use of segmented sauce dish
Chinese tea cup
Characteristics

13. Procedure
in Chinese
service
1.Side plate is set up for each guest
2.Set the chopstick on its stand on the right
hand side
3.Tea cup is set up above the chopstick
4.All the condiments and sauces are placed on
the edge of lazy susan.
5.Soup bowl is also placed on the lazy susan
6.First course will only be served when all the
guests have been seated
7.Tea will be served as soon as the guest is
seated.
8.More courses are involved

14. THANK YOU
ANY QUESTIONS?