The document discusses different types of table service in restaurants. It describes 10 types of table service including Filipino service, tray service, blue plate service, family or compromise service, American style, Russian service, French service, and English service. It also discusses self-service styles like cafeteria service and buffet service. Finally, it lists different types of restaurants classified by their food service style like salad bars, drive-in restaurants, smorgasbord restaurants, and sandwich/soup restaurants.
The document discusses different types of table service in restaurants. It describes 10 types of table service including Filipino service, tray service, blue plate service, family or compromise service, American style, Russian service, French service, and English service. It also discusses self-service styles like cafeteria service and buffet service. Finally, it lists different types of restaurants classified by their food service style like salad bars, drive-in restaurants, smorgasbord restaurants, and sandwich/soup restaurants.
This document discusses different types of restaurant services and styles. It describes three main groups of food and beverage service - waiter service, self-service, and assisted service. Within waiter service, it outlines several specific styles including English service, American service, French service, Russian service, and guéridon service. It provides details on the key characteristics of each service style and discusses their relative advantages and limitations. The document is intended to help understand different food and beverage outlet service options.
The document provides guidelines for setting up tables in a dining area. It discusses general table setting guidelines such as aligning utensils with the plate rim and spacing between place settings. Flatware should be held by the handle to avoid fingerprints. Guidelines are provided for informal settings with all flatware on the table and formal settings with utensils added course by course. Various styles of table service are also outlined such as American, Russian, French, and buffet service.
Types of F&B Table Service & Types of GuestsCherry Sherman
This document summarizes different types of table service, including American, French, Russian, English, Lauriat, counter, and buffet service. It also describes food course sequences and common types of guests that servers may encounter, such as procrastinators, skeptics, send-backers, handicapped guests, older guests, coffee drinkers, talkers, dieters, shy guests, budgeters, and bad tippers. The document provides details on the characteristics of each service style and type of diner to help servers best accommodate different situations.
This document outlines the history and styles of table service. It discusses how table service has evolved over time from ancient Greece and Rome, through the Middle Ages and Renaissance, to modern forms of service. The document identifies three main styles of table service - informal, formal, and compromise. It then provides details on specific types of service, including American, apartment, formal, family, French, tray, and buffet services. The purpose is to teach students about different table service methods.
Food service
All notes of Hotel management
You can find here all notes here which you want
If you are doing bhmct or diploma in hotel management, this is for you
The document discusses food and beverage service operations. It defines the F&B industry and outlines its main goals of customer satisfaction and meeting customer needs. Various sectors, ownership models, and management options are described, including self-operated, franchised, management contracted, and outsourced operations. Different types of F&B establishments like ethnic restaurants, themed restaurants, bistros, and coffee shops are also outlined. The document then examines various F&B service methods such as table service, assisted service like buffets, self-service cafeterias, and single point service options.
The document discusses different types of table service in restaurants. It describes 10 types of table service including Filipino service, tray service, blue plate service, family or compromise service, American style, Russian service, French service, and English service. It also discusses self-service styles like cafeteria service and buffet service. Finally, it lists different types of restaurants classified by their food service style like salad bars, drive-in restaurants, smorgasbord restaurants, and sandwich/soup restaurants.
The document discusses different types of table service in restaurants. It describes 10 types of table service including Filipino service, tray service, blue plate service, family or compromise service, American style, Russian service, French service, and English service. It also discusses self-service styles like cafeteria service and buffet service. Finally, it lists different types of restaurants classified by their food service style like salad bars, drive-in restaurants, smorgasbord restaurants, and sandwich/soup restaurants.
This document discusses different types of restaurant services and styles. It describes three main groups of food and beverage service - waiter service, self-service, and assisted service. Within waiter service, it outlines several specific styles including English service, American service, French service, Russian service, and guéridon service. It provides details on the key characteristics of each service style and discusses their relative advantages and limitations. The document is intended to help understand different food and beverage outlet service options.
The document provides guidelines for setting up tables in a dining area. It discusses general table setting guidelines such as aligning utensils with the plate rim and spacing between place settings. Flatware should be held by the handle to avoid fingerprints. Guidelines are provided for informal settings with all flatware on the table and formal settings with utensils added course by course. Various styles of table service are also outlined such as American, Russian, French, and buffet service.
Types of F&B Table Service & Types of GuestsCherry Sherman
This document summarizes different types of table service, including American, French, Russian, English, Lauriat, counter, and buffet service. It also describes food course sequences and common types of guests that servers may encounter, such as procrastinators, skeptics, send-backers, handicapped guests, older guests, coffee drinkers, talkers, dieters, shy guests, budgeters, and bad tippers. The document provides details on the characteristics of each service style and type of diner to help servers best accommodate different situations.
This document outlines the history and styles of table service. It discusses how table service has evolved over time from ancient Greece and Rome, through the Middle Ages and Renaissance, to modern forms of service. The document identifies three main styles of table service - informal, formal, and compromise. It then provides details on specific types of service, including American, apartment, formal, family, French, tray, and buffet services. The purpose is to teach students about different table service methods.
Food service
All notes of Hotel management
You can find here all notes here which you want
If you are doing bhmct or diploma in hotel management, this is for you
The document discusses food and beverage service operations. It defines the F&B industry and outlines its main goals of customer satisfaction and meeting customer needs. Various sectors, ownership models, and management options are described, including self-operated, franchised, management contracted, and outsourced operations. Different types of F&B establishments like ethnic restaurants, themed restaurants, bistros, and coffee shops are also outlined. The document then examines various F&B service methods such as table service, assisted service like buffets, self-service cafeterias, and single point service options.
This document provides information about the job duties of a food and beverage reviewer. The core duties include preparing dining areas, taking food and drink orders from guests, promoting products, providing food and beverage service, handling room service, and addressing guest concerns. It also discusses various table service styles like gueridon service, silver service, cafeteria service, buffet service, and others. The document seeks to explain the different ways food can be presented and served to guests in hotels and restaurants.
This presentation is related to Food & Beverage Industry. It is very beneficial for the students of Hotel Management course & for the newly enters in the field of Hotel & Hospitality Industry.
The document discusses various types of restaurants and their key characteristics. It describes the front and back of house operations in a restaurant. Some common types of restaurants mentioned include family dining, buffets, fast casual, fine dining, cafes, quick service and casual dining. Family dining focuses on affordability and shared meals. Buffets are self-serve with various food stations. Fast casual is more upscale than fast food but more affordable than casual dining. Fine dining emphasizes elaborate menus and elegant atmospheres. The document provides examples like Cracker Barrel to illustrate family dining and discusses key aspects of different restaurant segments.
This document describes different types of table service in restaurants. It discusses American/plate service where pre-plated foods are served to guests, Russian/silver service where foods are served family-style from platters, and French service which involves tableside food preparation. It also covers buffet, fast food, and counter service styles. The document provides detailed steps and procedures for American and Russian styles of service.
Service Styles Presentation - Copy.pptxcheskaa1990
The document discusses various styles of food service including French service, American service, Russian service, English service, apartment or blue plate service, gueridon service, and smorgasbord. French service involves dishes being prepared tableside, while American service features pre-plated dishes. Russian service entails dishes being served directly from silver platters. English service has the host portioning foods to serve family style. Blue plate service pre-packages meals in divided plates. Gueridon service finishes cooking foods at the table. A smorgasbord offers an assortment of open sandwiches and other foods for self service.
The document provides definitions and concepts for different types of restaurant services including table d'hôte, a la carte, banquet, Malay service, Chinese service, Indian service, American (plate service), French (gueridon service), Russian (silver service), and self-service styles like buffet, cafeteria, and fast food. It discusses key characteristics, procedures, and etiquette for each type of service. Table d'hôte menus offer fixed price multi-course meals while a la carte allows ordering individually priced items. Banquets are large meals for special functions. Cultural services like Malay, Chinese, and Indian incorporate traditional customs.
The document provides an overview of the food and beverage service industry including its history, classifications, organizational hierarchies, and key responsibilities. It discusses:
1) The origins of the word "restaurant" dating back to 16th century France and some pioneering establishments in the industry.
2) The classifications of food service facilities including primary catering establishments like hotels and restaurants, and secondary catering facilities that provide food as a supporting service.
3) The typical organizational hierarchy in a restaurant and responsibilities of roles like the food and beverage manager, restaurant manager, and various front-of-house staff.
4) Attributes of professional food service personnel and behaviors to avoid, as well as the importance of hy
This document discusses different types of food service including self-service options like cafeterias and buffets as well as food-server services involving counter service and table service. It provides details on traditional cafeteria service, buffet service, counter service, and different styles of table service like American, English, French and Russian service. The document also covers important considerations for table appointments including linens, dinnerware, glassware and flatware to properly set a table.
This document discusses different types of food service including self-service options like cafeterias and buffets as well as food-server services involving counter service and table service. It provides details on traditional cafeteria service, buffet service, counter service, and different styles of table service like American, English, French and Russian service. The document also covers important considerations for table appointments including linens, dinnerware, glassware and flatware to properly set a table.
The document describes 6 different styles of table service: Russian service, American service, French service, Blue plate service, Family service, and guidelines for Russian service. Russian service involves food being brought to the table on platters and served to guests. American service involves pre-plated individual portions being served. French service involves food being prepared at the table. Blue plate service and American service are similar but use blue plates. Family service involves communal serving from shared platters.
This document discusses different types of food service used in restaurants and other establishments. It identifies 14 main types of service including silver service, plated service, French service, Russian service, gueridon service, bar counter service, buffet service, banquet service, room service, free flow service, echelon service, foodcourt service, supermarket service, and lounge service. Each type is described in terms of how food is presented and served to guests. Room service and centralized vs decentralized room service models are also outlined.
The document provides guidance on welcoming and seating guests at a restaurant. It discusses acknowledging guests upon arrival, greeting them appropriately, checking reservations, escorting guests to their table while considering any special needs, seating preferences or party size, unfolding napkins and presenting menus. It also outlines different order taking procedures and types of menu and order documentation systems used in restaurants.
The document provides an overview of the food and beverage service industry. It discusses the history and origins of restaurants, tracing the term "restaurant" back to 16th century France. It also profiles the founders and dates of establishment of major fast food and casual dining chains in the US. For the Philippines, it highlights the founding and growth of popular chains like Jollibee. The document also covers classifications of food service facilities, organizational hierarchies in restaurant operations, attributes of food service personnel, hygiene and safety practices, and the proper handling of food, dishes and utensils.
This document discusses food and beverage services. It defines a menu as a list of food items served in restaurants or hotels. There are two main types of menus: a la carte menus that allow customers to order individual items separately, and table d'hote menus that offer a complete fixed-price meal regardless of how much is consumed. The document outlines the key sections of a typical menu and provides steps for servers to take orders accurately and courteously. It concludes with an activity assigning roles to simulate proper food service.
The document discusses different types of meal services including sit-down services like French service, Russian service, and English service as well as buffet services where guests serve themselves from a common buffet. It provides details on how each type of service is carried out and notes that French service in particular involves skilled waiters and is seen as fine dining. Tray service is also discussed as a popular option for meals in bed or when someone is recovering from illness.
The document discusses the history and types of menus. It begins by explaining that menus have existed since at least the 1540s when the Duke of Brunswick passed around a paper listing food and drink items at a small party, which became known as a "menu". There are two main types of menus - a la carte, which allows customers to select individual items, and table d'hote, which offers a fixed-price multi-course meal with limited options. The document then examines different kinds of menus based on meal times (breakfast, lunch, dinner etc.), functions, outlets (room service, banquet etc.), and frequency of use (static, cyclic, single-use). It provides examples and characteristics of each
This document defines and describes different types of restaurants. It begins by defining a restaurant as an outlet that serves food and beverages to customers dining in, as opposed to take-out. It then lists and describes 8 common types of restaurants: coffee shops, food halls/courts, bistros/pubs, casual dining, national/ethnic, fine dining, cafeterias, and fast food. Each type is characterized by its atmosphere, style of service, food options, and target customers.
The document discusses various aspects of restaurant menu management and planning. It covers different types of menus including a la carte, table d'hote, combination, fixed, and cycle menus. It also discusses menu styles for breakfast, lunch, and dinner. Additional topics include menu items, legal implications, factors influencing menus, and principles of menu planning."
The document provides information on the music of the Cordillera region, Mindoro, Palawan, and the Visayas in the Philippines. It discusses the vocal and instrumental music traditions in each region. The vocal music is used for rituals, celebrations, courtship, and lullabies. Instrumental music accompanies vocal music and ceremonies, and instruments featured include gongs, lutes, flutes, zithers and drums made from bamboo and wood. The music differs between regions but all express cultural identity and connection to nature.
The document defines and describes several key musical elements and concepts. It discusses melody as the sequence of notes, harmony as the simultaneous sounding of notes, and rhythm as the time element defined by beat, tempo, and meter. It also outlines different types of tempo, dynamics related to loudness and softness, timbre as the quality of sound, and texture referring to monophonic, homophonic, and polyphonic structures. Musical form and structure are also briefly mentioned.
More Related Content
Similar to 8_Food_and_Beverage_Service_Operation_Ty.pptx
This document provides information about the job duties of a food and beverage reviewer. The core duties include preparing dining areas, taking food and drink orders from guests, promoting products, providing food and beverage service, handling room service, and addressing guest concerns. It also discusses various table service styles like gueridon service, silver service, cafeteria service, buffet service, and others. The document seeks to explain the different ways food can be presented and served to guests in hotels and restaurants.
This presentation is related to Food & Beverage Industry. It is very beneficial for the students of Hotel Management course & for the newly enters in the field of Hotel & Hospitality Industry.
The document discusses various types of restaurants and their key characteristics. It describes the front and back of house operations in a restaurant. Some common types of restaurants mentioned include family dining, buffets, fast casual, fine dining, cafes, quick service and casual dining. Family dining focuses on affordability and shared meals. Buffets are self-serve with various food stations. Fast casual is more upscale than fast food but more affordable than casual dining. Fine dining emphasizes elaborate menus and elegant atmospheres. The document provides examples like Cracker Barrel to illustrate family dining and discusses key aspects of different restaurant segments.
This document describes different types of table service in restaurants. It discusses American/plate service where pre-plated foods are served to guests, Russian/silver service where foods are served family-style from platters, and French service which involves tableside food preparation. It also covers buffet, fast food, and counter service styles. The document provides detailed steps and procedures for American and Russian styles of service.
Service Styles Presentation - Copy.pptxcheskaa1990
The document discusses various styles of food service including French service, American service, Russian service, English service, apartment or blue plate service, gueridon service, and smorgasbord. French service involves dishes being prepared tableside, while American service features pre-plated dishes. Russian service entails dishes being served directly from silver platters. English service has the host portioning foods to serve family style. Blue plate service pre-packages meals in divided plates. Gueridon service finishes cooking foods at the table. A smorgasbord offers an assortment of open sandwiches and other foods for self service.
The document provides definitions and concepts for different types of restaurant services including table d'hôte, a la carte, banquet, Malay service, Chinese service, Indian service, American (plate service), French (gueridon service), Russian (silver service), and self-service styles like buffet, cafeteria, and fast food. It discusses key characteristics, procedures, and etiquette for each type of service. Table d'hôte menus offer fixed price multi-course meals while a la carte allows ordering individually priced items. Banquets are large meals for special functions. Cultural services like Malay, Chinese, and Indian incorporate traditional customs.
The document provides an overview of the food and beverage service industry including its history, classifications, organizational hierarchies, and key responsibilities. It discusses:
1) The origins of the word "restaurant" dating back to 16th century France and some pioneering establishments in the industry.
2) The classifications of food service facilities including primary catering establishments like hotels and restaurants, and secondary catering facilities that provide food as a supporting service.
3) The typical organizational hierarchy in a restaurant and responsibilities of roles like the food and beverage manager, restaurant manager, and various front-of-house staff.
4) Attributes of professional food service personnel and behaviors to avoid, as well as the importance of hy
This document discusses different types of food service including self-service options like cafeterias and buffets as well as food-server services involving counter service and table service. It provides details on traditional cafeteria service, buffet service, counter service, and different styles of table service like American, English, French and Russian service. The document also covers important considerations for table appointments including linens, dinnerware, glassware and flatware to properly set a table.
This document discusses different types of food service including self-service options like cafeterias and buffets as well as food-server services involving counter service and table service. It provides details on traditional cafeteria service, buffet service, counter service, and different styles of table service like American, English, French and Russian service. The document also covers important considerations for table appointments including linens, dinnerware, glassware and flatware to properly set a table.
The document describes 6 different styles of table service: Russian service, American service, French service, Blue plate service, Family service, and guidelines for Russian service. Russian service involves food being brought to the table on platters and served to guests. American service involves pre-plated individual portions being served. French service involves food being prepared at the table. Blue plate service and American service are similar but use blue plates. Family service involves communal serving from shared platters.
This document discusses different types of food service used in restaurants and other establishments. It identifies 14 main types of service including silver service, plated service, French service, Russian service, gueridon service, bar counter service, buffet service, banquet service, room service, free flow service, echelon service, foodcourt service, supermarket service, and lounge service. Each type is described in terms of how food is presented and served to guests. Room service and centralized vs decentralized room service models are also outlined.
The document provides guidance on welcoming and seating guests at a restaurant. It discusses acknowledging guests upon arrival, greeting them appropriately, checking reservations, escorting guests to their table while considering any special needs, seating preferences or party size, unfolding napkins and presenting menus. It also outlines different order taking procedures and types of menu and order documentation systems used in restaurants.
The document provides an overview of the food and beverage service industry. It discusses the history and origins of restaurants, tracing the term "restaurant" back to 16th century France. It also profiles the founders and dates of establishment of major fast food and casual dining chains in the US. For the Philippines, it highlights the founding and growth of popular chains like Jollibee. The document also covers classifications of food service facilities, organizational hierarchies in restaurant operations, attributes of food service personnel, hygiene and safety practices, and the proper handling of food, dishes and utensils.
This document discusses food and beverage services. It defines a menu as a list of food items served in restaurants or hotels. There are two main types of menus: a la carte menus that allow customers to order individual items separately, and table d'hote menus that offer a complete fixed-price meal regardless of how much is consumed. The document outlines the key sections of a typical menu and provides steps for servers to take orders accurately and courteously. It concludes with an activity assigning roles to simulate proper food service.
The document discusses different types of meal services including sit-down services like French service, Russian service, and English service as well as buffet services where guests serve themselves from a common buffet. It provides details on how each type of service is carried out and notes that French service in particular involves skilled waiters and is seen as fine dining. Tray service is also discussed as a popular option for meals in bed or when someone is recovering from illness.
The document discusses the history and types of menus. It begins by explaining that menus have existed since at least the 1540s when the Duke of Brunswick passed around a paper listing food and drink items at a small party, which became known as a "menu". There are two main types of menus - a la carte, which allows customers to select individual items, and table d'hote, which offers a fixed-price multi-course meal with limited options. The document then examines different kinds of menus based on meal times (breakfast, lunch, dinner etc.), functions, outlets (room service, banquet etc.), and frequency of use (static, cyclic, single-use). It provides examples and characteristics of each
This document defines and describes different types of restaurants. It begins by defining a restaurant as an outlet that serves food and beverages to customers dining in, as opposed to take-out. It then lists and describes 8 common types of restaurants: coffee shops, food halls/courts, bistros/pubs, casual dining, national/ethnic, fine dining, cafeterias, and fast food. Each type is characterized by its atmosphere, style of service, food options, and target customers.
The document discusses various aspects of restaurant menu management and planning. It covers different types of menus including a la carte, table d'hote, combination, fixed, and cycle menus. It also discusses menu styles for breakfast, lunch, and dinner. Additional topics include menu items, legal implications, factors influencing menus, and principles of menu planning."
Similar to 8_Food_and_Beverage_Service_Operation_Ty.pptx (20)
The document provides information on the music of the Cordillera region, Mindoro, Palawan, and the Visayas in the Philippines. It discusses the vocal and instrumental music traditions in each region. The vocal music is used for rituals, celebrations, courtship, and lullabies. Instrumental music accompanies vocal music and ceremonies, and instruments featured include gongs, lutes, flutes, zithers and drums made from bamboo and wood. The music differs between regions but all express cultural identity and connection to nature.
The document defines and describes several key musical elements and concepts. It discusses melody as the sequence of notes, harmony as the simultaneous sounding of notes, and rhythm as the time element defined by beat, tempo, and meter. It also outlines different types of tempo, dynamics related to loudness and softness, timbre as the quality of sound, and texture referring to monophonic, homophonic, and polyphonic structures. Musical form and structure are also briefly mentioned.
This document discusses household cleaning tools, equipment, supplies and materials. It provides details on common cleaning tools like brooms, dustpans, vacuum cleaners, buckets, and floor buffers. It also outlines various supplies used for cleaning such as detergents, scrubbing foam, paper towels, water, and baking soda. Gloves are also mentioned as protective gear used during household cleaning services.
The document discusses various tools and equipment used in hotel front offices. It describes sundry stationary items as a container that holds pens, notepads, and paper clips. It states that a corkboard is used to display public information to guests. It also notes that a currency detector is used to check if bills are genuine or counterfeit.
Household services involve activities like cleaning, cooking, and childcare. This document discusses various tools, equipment, and supplies used for cleaning, including brooms, dustpans, vacuum cleaners, water hoses, pails, cob webbers, sponges, cloths, buffers, detergents, scouring pads, paper towels, water, waste containers, baking soda, and gloves. Proper cleaning requires selecting the right tools and materials for each task.
This document provides information on cleaning and sanitizing in a restaurant or food service setting. It discusses the differences between cleaning and sanitizing, the four categories of cleaning agents including detergents, solvent cleaners, acid cleaners and abrasive cleaners. It also outlines proper sanitizing methods using heat or chemicals like chlorine, iodine and quaternary ammonium compounds. The importance of concentration, temperature and contact time for effective sanitizing is highlighted. Proper cleaning and sanitizing of utensils, equipment and kitchen premises is essential to prevent foodborne illness.
This document discusses workplace hazards. It defines hazards and risks, identifies six main types of workplace hazards - safety, biological, chemical, physical, ergonomic, and psychological - and provides examples of each. It emphasizes the importance of recognizing hazards and controlling risks to ensure workplace safety.
Ensure all electrical equipment is in good condition and electrical cords are not frayed. Hands should be dry before using equipment and do not change fuses or turn on all appliances at once without knowing what you are doing. It is important to keep records of risk assessments and properly evaluate hazards and risks when deciding on control measures. Masks should fit comfortably over the nose and mouth and not be worn around the neck or if wet. Gloves should be used for contamination issues or open wounds and the outside touched when removing gloves.
Folk songs of the Luzon lowlands are characterized by simple vocal and instrumental music that was primarily used to accompany daily tasks. They were passed down orally within families and communities, with unknown composers. Typical traits of these folk songs include lyrics in the native tongue, simple melodies and structures, and themes relating to local culture and livelihood. Examples of folk songs from different Philippine ethnolinguistic groups are provided.
This document defines and describes several key musical elements and concepts. It explains that melody is the sequence of single notes in a piece of music, while harmony is the simultaneous sounding of two or more notes. Rhythm provides the pulse and is defined by elements like the beat, tempo, and meter. Dynamics refer to the loudness and softness of music. Timbre is the quality of sound produced by different instruments. Texture describes whether the music has one or multiple melodic lines sounding together. Form and structure relate to how the music is arranged.
This document defines and describes the key elements of music: rhythm, including duration, tempo, and meter; dynamics relating to loudness and softness; melody concerning pitch and song; harmony involving chords; timbre regarding tone color and thickness of sounds; texture concerning the number of melodies; and form involving repetition and structure. It provides examples to illustrate concepts like tempo, meter, texture, and musical forms.
1) The document summarizes arts and crafts from different regions in the Philippines, including textiles from Ilocos, Kalinga, and Mountain Province; pottery, basketry, tattooing, and wood carving from Ilocos, Kalinga, Ifugao, and Laguna; and accessories from various provinces like parols from Pampanga and balisongs from Batangas.
2) Major arts discussed include abel iloco textiles, burnay pottery, labba baskets, bul'ul rice granary figures, singkaban bamboo arches, parol lanterns, and woodcarving from Laguna.
3) Different regions are
This document provides information on cleaning and sanitizing in a restaurant or food service setting. It discusses the differences between cleaning and sanitizing, the four categories of cleaning agents including detergents, solvent cleaners, acid cleaners and abrasive cleaners. It also outlines proper sanitizing methods using heat or chemicals like chlorine, iodine and quaternary ammonium compounds. The importance of concentration, temperature and contact time for effective sanitizing is highlighted. Proper cleaning and sanitizing of utensils, equipment and kitchen premises is essential to prevent foodborne illness.
This document provides an overview of the concept of geography and the geographic divisions of Asia. It discusses the seven continents and focuses on the continent of Asia, dividing it into several regions based on physical, cultural and historical factors. The regions of Asia covered include North Asia, Western Asia, South Asia, East Asia, and Southeast Asia. Key details about each region are given such as location, included countries, and notable influences. Review questions and activities are also included to test comprehension.
How to Fix the Import Error in the Odoo 17Celine George
An import error occurs when a program fails to import a module or library, disrupting its execution. In languages like Python, this issue arises when the specified module cannot be found or accessed, hindering the program's functionality. Resolving import errors is crucial for maintaining smooth software operation and uninterrupted development processes.
This presentation includes basic of PCOS their pathology and treatment and also Ayurveda correlation of PCOS and Ayurvedic line of treatment mentioned in classics.
How to Manage Your Lost Opportunities in Odoo 17 CRMCeline George
Odoo 17 CRM allows us to track why we lose sales opportunities with "Lost Reasons." This helps analyze our sales process and identify areas for improvement. Here's how to configure lost reasons in Odoo 17 CRM
A review of the growth of the Israel Genealogy Research Association Database Collection for the last 12 months. Our collection is now passed the 3 million mark and still growing. See which archives have contributed the most. See the different types of records we have, and which years have had records added. You can also see what we have for the future.
The simplified electron and muon model, Oscillating Spacetime: The Foundation...RitikBhardwaj56
Discover the Simplified Electron and Muon Model: A New Wave-Based Approach to Understanding Particles delves into a groundbreaking theory that presents electrons and muons as rotating soliton waves within oscillating spacetime. Geared towards students, researchers, and science buffs, this book breaks down complex ideas into simple explanations. It covers topics such as electron waves, temporal dynamics, and the implications of this model on particle physics. With clear illustrations and easy-to-follow explanations, readers will gain a new outlook on the universe's fundamental nature.
This slide is special for master students (MIBS & MIFB) in UUM. Also useful for readers who are interested in the topic of contemporary Islamic banking.
This presentation was provided by Steph Pollock of The American Psychological Association’s Journals Program, and Damita Snow, of The American Society of Civil Engineers (ASCE), for the initial session of NISO's 2024 Training Series "DEIA in the Scholarly Landscape." Session One: 'Setting Expectations: a DEIA Primer,' was held June 6, 2024.
it describes the bony anatomy including the femoral head , acetabulum, labrum . also discusses the capsule , ligaments . muscle that act on the hip joint and the range of motion are outlined. factors affecting hip joint stability and weight transmission through the joint are summarized.
Executive Directors Chat Leveraging AI for Diversity, Equity, and InclusionTechSoup
Let’s explore the intersection of technology and equity in the final session of our DEI series. Discover how AI tools, like ChatGPT, can be used to support and enhance your nonprofit's DEI initiatives. Participants will gain insights into practical AI applications and get tips for leveraging technology to advance their DEI goals.
A workshop hosted by the South African Journal of Science aimed at postgraduate students and early career researchers with little or no experience in writing and publishing journal articles.
How to Add Chatter in the odoo 17 ERP ModuleCeline George
In Odoo, the chatter is like a chat tool that helps you work together on records. You can leave notes and track things, making it easier to talk with your team and partners. Inside chatter, all communication history, activity, and changes will be displayed.
2. TABLE SERVICE
IS A STYLE OF FOOD SERVICE WHERE
THE DINER SITS AT THE TABLE AND I
SERVED BY A WAITER/WAITRESS. THIS IS
THE OLDEST FORM OF SERVICE WHICH IS
PREFERRED BY THOSE BUSY PEOPLE
WHO WISH TO RELAX AND EAT MEALS
LEISURELY.
3. TYPES OF TABLE
SERVICE
1. FILIPINO SERVICE – This is used by
many Filipinos. It is a table service
without a waiter/waitress. All courses
are served on the table with serving
spoon for each course. Diners remain
seated throughout the meal and are
expected to serve themselves.
5. TRAY SERVICE
It is a style of service that does not make
use of the usual dining table but instead
dishes and table appointments are
arranged in trays, which are brought to
the diner. This is the style used in serving
patients in hospitals or sending meals for
room service.
7. BLUE PLATE
SERVICE
THIS TYPE OF TABLE SERVICE IS USED
WHEN THE GROUP IS SMALL, THE TABLE
IS SMALL, AND THE AREA FOR DINING IS
SMALL. THE PLATES ARE PREPARED WITH
A WHOLE MAIN COURSE SUCH AS MEAT,
VEGETABLES, AND OTHER FOOD WHICH
ARE PLACED IN A PLATE DIVIDED BY
RIDGES.
9. FAMILY
OR COMPROMISE
SERVICE
THIS TYPE IS BEST USED WHEN THE DINERS
ARE NOT MORE THAN EIGHT. THIS IS
SOMEWHAT A COMPROMISE BETWEEN THE
RUSSIAN AND ENGLISH STYLES, THAT IS,
SOME FOODS ARE SERVED ON INDIVIDUAL
DISHES DIRECTLY FROM THE KITCHEN AND
SOME FOODS ARE SERVED ON THE TABLE.
11. FAMILY
OR COMPROMISE
SERVICE
AMERICAN
STYLE
THIS IS LESS EXPENSIVE AND SPEEDY. ONE
WAITER CAN SERVE MANY GUEST. THE FOODS
ARE PREPARED AND ARRANGED ON TRAYS
AND CARRIED BY THE WAITER TO THE DINING
ROOM ON A LARGE TRAY WHICH IS PLACED ON
A STAND. THE PLATES OF FOOD ARE SERVED
FROM THE GUEST’S RIGHT WITH THE WAITER’S
RIGHT HAND.
13. FAMILY
OR COMPROMISE
SERVICE
RUSSIAN SERVICE
OR FORMAL
THIS IS USED IN LUXURY RESTAURANTS AND
HOTELS. THE FOODS ARE PREPARED AND
ARRANGED IN THE KITCHEN BY THE CHEF, THEN
BROUGHT BY THE WAITER TO THE DINING
ROOM. FOOD SERVICE IS DONE BY THE
WAITER STARTING AT THE HEAD OF THE TABLE
GOING IN A COUNTERCLOCKWISE DIRECTION
AROUND THE TABLE.
15. FAMILY
OR COMPROMISE
SERVICE
FRENCH
SERVICE
THIS EMPLOYS TWO WAITRESSES OR WAITERS
FOR EACH STATION. THE CHEF DE RANG OR CHIEF
OF RANK IS THE PRINCIPAL WAITER. HE TAKES THE
ORDERS, SERVES ALL DRINKS, AND FINISHES THE
PREPARATION OF THE FOOD AT THE TABLE. HE
ASSISTED BY THE COMMIS DE RANG OR THE
WAITER/WAITRESS WHO TAKES THE ORDERS TO
THE KITCHEN. THIS STYLE IS USED IN LUXURY
DINING ROOMS.
17. FAMILY
OR COMPROMISE
SERVICE
ENGLISH
SERVICE
THIS IS SIMILAR TO FAMILY STYLE. ALL
FOODS ARE SERVED ON THE TABLE BY
THE HOST OR HOSTESS. A WAITER
PLACES THE PLATES FOR THE GUESTS
AND PASSES THE ACCOMPANIMENTS
FOR THE COURSE.
19. FAMILY
OR COMPROMISE
SERVICE
9. SELF -SERVICE
THIS STYLE IS OFFERED IN CAFETERIA
AND FOOD SERVICE ESTABLISHMENTS
OFFERING BUFFET, SMORGASBOARD
SERVICE, VENDO MACHINES, AND
DRIVE-IN RESTAURANTS. THE TWO
WIDELY USED FORMS ARE:
20. FAMILY
OR COMPROMISE
SERVICE
a. Cafeteria
Service
This styles caters to a large numbers of
customers at a reasonable price. The
customers choose from the foods on
display at the counter, place the food on
the tray, and carry them to the dining
table. Usually, the foods are prepared in
advance and are ready to be served.
22. b. Buffet
Service
This is the most used style of table
service. It is the most practical
service for guest meals if the
numbers of guest exceeds six.
24. 10. Counter
Service
It is the most economical food service. It
appeals to the people in hurry because of
speedy service, convenience, lower price, and
the absence of tips. You can usually see your
order is cooked and prepared. He common
forms of counter service are:
26. a. Snack bar
This is offered in large industrial food services
to meet the needs of employees who bring
their own food for lunch but want
supplementary dessert and beverages.
28. b. Take-out
counter
Many food service establishments have
found it possible to increase the volume of
food to be offered to diners by offering take-
out meals which include proper packaging of
food.
31. He salad may be the diner’s entire
meal
1. SALAD BAR
This is a table or bar with salad
ingredients where diners make their own
salad. The salad may be the diner’s
entire meal or may be an
accompaniment to one of regular
luncheon.
32. He salad may be the diner’s entire
meal
1. SALAD BAR
33. He salad may be the diner’s entire
meal
2. Drive-in
Restaurant
This is a restaurant that serves
patrons who are in their
automobiles.
34. He salad may be the diner’s entire
meal
2. Drive-in
Restaurant
35. He salad may be the diner’s entire
meal
3. Smorgasbord
restaurant or
Eat-all-you-can
This operates in a buffet style of food
service. There is no limit to the
number of times a customer may
replenish his plate.
36. He salad may be the diner’s entire
meal
3. Smorgasbord
restaurant or
Eat-all-you-can
37. He salad may be the diner’s entire
meal
4. Salad/Sandwich
& Soup restaurant
This features salads, sandwiches, and
soups and caters to clerical and
professional workers in office
buildings in the cities.
38. He salad may be the diner’s entire
meal
4. Salad/Sandwich
& Soup restaurant
39. He salad may be the diner’s entire
meal
5. Steam table
This is provided with a steam table, a
counter equipment which is known for
being a hot-food container, equipped
with thermostatic device that can be set
at required temperatures for various
types of food.
40. He salad may be the diner’s entire
meal
5. Steam table
41. He salad may be the diner’s entire
meal
Waiting
on the Table
