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COVER AND COVER SETUPS             BY          K.RAMESH
COVER                 • Cover is a Place                   completely set on a                   dining table, with       ...
Rules of Cover Set Up                        Table d’ hote• Understand the menu    A la Carte                           Bu...
Rules of Cover Set Up                        Break Fast                          Lunch• Understand the Type  of Meal      ...
Rules of Cover Set Up                           American                            Service                        Silver ...
Rules of Cover Set Up                         3 Course                        5 Course• Understand the  number of Courses ...
Individual Course CoverSet upHors De Oeuvres/     Salad
Hors De Oeuvre/ Prawn      Cock Tails
PATE/TERRINES/GALLA     NTINES/HOT    APPETIZERS
Other Hot/Cold Hors      deovres
3 Course Menu1. Soup2. Main Course3. Dessert
4 Course Menu1.   Hors de oeuvres2.   Fish3.   Main Course4.   Dessert
5 Course Menu1.   Soup2.   Fish3.   Main course4.   Savoureux5.   Entremet
6 Course Menu                   Maxim                    um1.   Soup2.   Fish3.   Entrée4.   Main course5.   Sweet6.   Sav...
7 Course Menu1.   Soup2.   Fish3.   Entrée4.   Main course5.   Fromage6.   Entremet
8 Course Menu                       Maxim                        um1.   Hors De Oeuvres2.   Soup3.   Fish4.   Entrée5.   M...
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Cover and cover set ups[1]

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The classic cover setups illustration for use in hospitality education

Cover and cover set ups[1]

  1. 1. COVER AND COVER SETUPS BY K.RAMESH
  2. 2. COVER • Cover is a Place completely set on a dining table, with complete set of cutlery, crockery and glass ware,• Meaning of which is proper and Cover enough for one person to consume his meal
  3. 3. Rules of Cover Set Up Table d’ hote• Understand the menu A la Carte Buffet Cyclic Menu
  4. 4. Rules of Cover Set Up Break Fast Lunch• Understand the Type of Meal Dinner Hi-Tea Supper
  5. 5. Rules of Cover Set Up American Service Silver /English Service• Understand the Type of Service French service Russian Service Buffet Service
  6. 6. Rules of Cover Set Up 3 Course 5 Course• Understand the number of Courses 6 Course 8 course or Wedding menu Buffet Service
  7. 7. Individual Course CoverSet upHors De Oeuvres/ Salad
  8. 8. Hors De Oeuvre/ Prawn Cock Tails
  9. 9. PATE/TERRINES/GALLA NTINES/HOT APPETIZERS
  10. 10. Other Hot/Cold Hors deovres
  11. 11. 3 Course Menu1. Soup2. Main Course3. Dessert
  12. 12. 4 Course Menu1. Hors de oeuvres2. Fish3. Main Course4. Dessert
  13. 13. 5 Course Menu1. Soup2. Fish3. Main course4. Savoureux5. Entremet
  14. 14. 6 Course Menu Maxim um1. Soup2. Fish3. Entrée4. Main course5. Sweet6. Savoury
  15. 15. 7 Course Menu1. Soup2. Fish3. Entrée4. Main course5. Fromage6. Entremet
  16. 16. 8 Course Menu Maxim um1. Hors De Oeuvres2. Soup3. Fish4. Entrée5. Main course6. Fromage7. Entremet8. Café’

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