Food and beverage
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Food and Beverage Types of Centerpiece Types of Flower Arrangement Types of Table Skirting Fruit Carving Table Appointments Types of Plates Sizes of Plates Types of Glassware Types of Silverware
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Table Setting
The document discusses different types of table settings based on the occasion and number of guests. Formal occasions have very organized settings according to rules, while informal settings are more casual. Table settings also depend on whether the meal consists of multiple courses or a buffet. Different types of napkin folds are used depending on the establishment. Settings should include the proper cutlery for the type of cuisine and be arranged perfectly to give guests a good impression.
Table Centerpiece and Floral Arrangement
This document discusses different types of centerpieces and flower arrangements that can be used on tables, including pleated styles, box pleats, diamond pleats, and different centerpiece examples like flower centerpieces, fish bowl centerpieces, and fruit carving centerpieces. It also covers different arrangement styles for flowers like horizontal, vertical, triangular, crescent, oval, and minimal arrangements, as well as free standing arrangements.
Tableware
Tableware includes dishes, cutlery, and glassware used for dining. It can be made from various materials like ceramic, wood, metal, plastic and glass. Tableware includes plates of various sizes for different courses, bowls for holding foods, and glasses for holding beverages. There are also many types of eating utensils like forks, spoons, and knives designed for specific foods or uses, such as fish forks, fruit spoons, butter knives and more. Proper table setting involves arranging the different pieces of tableware for each course or part of the meal.
Table Setting Presentation.pdf
Table setting refers to arranging table appointments like plates, glasses, and cutlery for dining based on factors like service style, number of guests, and items being served. Proper table setting standards include completeness, uniformity, order, eye appeal, and hygiene. Settings should include all necessary items spaced evenly according to placement rules.
Table service
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.
Table setting
The document provides instructions for setting a table properly according to three styles: family style, Russian style, and buffet style. It defines a "cover" as the space allotted to each diner including dishes, flatware, and glassware. The summary describes the key points about arranging utensils in the proper order in a cover, from the plate in the center to the fork on the left and napkin beside it.
Table Set Up: www.chefqtrainer.blogspot.com
The document discusses guidelines for table setting including placing table appointments one inch from the edge and in specific positions relative to the plate. It notes that how a table is set depends on the style of service, food served, number of guests, and table appointments used. The document also outlines different types of table layouts for dining rooms including classroom, U-shaped, hollow rectangular, cocktail party, and buffet setups.
Food and beverage service operating equipments
This document provides definitions and summaries of the various types of equipment, furnishings, and supplies used in food service areas. It discusses furniture like tables, chairs, and sideboards. It also covers linens, crockery, glassware, tableware, and miscellaneous equipment. For each category, examples are given of specific items along with images to illustrate them. The goal is to define and categorize all the various pieces that make up the operational components in a food service setting.
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Table Setting
The document discusses different types of table settings based on the occasion and number of guests. Formal occasions have very organized settings according to rules, while informal settings are more casual. Table settings also depend on whether the meal consists of multiple courses or a buffet. Different types of napkin folds are used depending on the establishment. Settings should include the proper cutlery for the type of cuisine and be arranged perfectly to give guests a good impression.
Table Centerpiece and Floral Arrangement
This document discusses different types of centerpieces and flower arrangements that can be used on tables, including pleated styles, box pleats, diamond pleats, and different centerpiece examples like flower centerpieces, fish bowl centerpieces, and fruit carving centerpieces. It also covers different arrangement styles for flowers like horizontal, vertical, triangular, crescent, oval, and minimal arrangements, as well as free standing arrangements.
Tableware
Tableware includes dishes, cutlery, and glassware used for dining. It can be made from various materials like ceramic, wood, metal, plastic and glass. Tableware includes plates of various sizes for different courses, bowls for holding foods, and glasses for holding beverages. There are also many types of eating utensils like forks, spoons, and knives designed for specific foods or uses, such as fish forks, fruit spoons, butter knives and more. Proper table setting involves arranging the different pieces of tableware for each course or part of the meal.
Table Setting Presentation.pdf
Table setting refers to arranging table appointments like plates, glasses, and cutlery for dining based on factors like service style, number of guests, and items being served. Proper table setting standards include completeness, uniformity, order, eye appeal, and hygiene. Settings should include all necessary items spaced evenly according to placement rules.
Table service
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.
Table setting
The document provides instructions for setting a table properly according to three styles: family style, Russian style, and buffet style. It defines a "cover" as the space allotted to each diner including dishes, flatware, and glassware. The summary describes the key points about arranging utensils in the proper order in a cover, from the plate in the center to the fork on the left and napkin beside it.
Table Set Up: www.chefqtrainer.blogspot.com
The document discusses guidelines for table setting including placing table appointments one inch from the edge and in specific positions relative to the plate. It notes that how a table is set depends on the style of service, food served, number of guests, and table appointments used. The document also outlines different types of table layouts for dining rooms including classroom, U-shaped, hollow rectangular, cocktail party, and buffet setups.
Food and beverage service operating equipments
This document provides definitions and summaries of the various types of equipment, furnishings, and supplies used in food service areas. It discusses furniture like tables, chairs, and sideboards. It also covers linens, crockery, glassware, tableware, and miscellaneous equipment. For each category, examples are given of specific items along with images to illustrate them. The goal is to define and categorize all the various pieces that make up the operational components in a food service setting.
Table Set Up
The document discusses table setting guidelines and types of table settings. It provides details on how to set tables based on the style of service, number of guests, and items being served. Guidelines include placing plates, utensils, glasses and other items like bread plates a certain distance from the table edge. Common table settings described are French, English, American, buffet/informal, Russian and silver service/formal. Placement of items varies between the styles. The document also outlines different dining room layouts like classroom, cocktail party, wedding reception and buffet setups.
Linens, tableware and chinaware
The document discusses different types of linens, tableware, and glassware used for serving food and drinks. It describes common linens like tablecloths, napkins, and runners that are often made from materials like linen, cotton, or synthetic fibers. It also lists different types of cutlery/flatware used for eating like forks, knives, spoons, and serving utensils. Additionally, it outlines the key parts of glassware - the bowl, stem, and foot - and common varieties including tumblers, footed glasses, and mugs.
mise en place 1
This document discusses various aspects of restaurant service preparation such as mise-en-place, sideboard preparation, napkin folding, and clothing procedures. Mise-en-place refers to having all necessary equipment, food items, and supplies prepared in advance before service. Sideboards are used for storage of dining room equipment to eliminate wait staff frequently trips to the kitchen. Napkin folding creates visual appeal and different folds have various names. Clothing procedures outline how to properly lay a tablecloth.
Restaurant Preparation
Briefing is a daily meeting conducted by supervisors with staff before each shift to communicate instructions for the day. It involves reviewing special assignments, functions, menus, service policies, guest preferences, and allocating specific tasks to staff like hosting, serving food, or cashier duties. Proper mise-en-scene and mise-en-place are also important preparations. Mise-en-scene is making the dining area presentable with clean carpets, furniture and lighting. Mise-en-place means preparing the workstations with cleaned equipment and stocked serving items. Correctly setting tables is also part of preparation, whether for a full multi-course meal or a la carte service.
Types of menu
A’ la Carté,Table d’ Hôte, original menu, According to the Card”, Table of the Host, STATIC MENU , Du jour menu, Plat du Jour, Plate of the day, CYCLIC MENU, BREAKFAST MENUS, BRUNCH MENUS, LUNCH MENUS, DINNER MENUS, SNACK MENUS, Children’s menus, Diet menus
Napkin folding ppt
The document outlines different styles of napkin folding including the candle napkin fold, basic silverware pouch, fancy silverware pouch, sail, and standing fan. It explains that napkin folding enhances the presentation of dining areas and creates a more harmonious atmosphere for guests. Napkin folding demonstrates styles, values their importance, and identifies napkins and their uses for wiping the mouth and protecting clothing during meals.
Lesson 1- Liaise between kitchen and service areas
This document outlines the key responsibilities and tasks of the liaison between the kitchen and service areas in a restaurant. The liaison must relay food orders, timing requirements, complaints, additional requests and questions from guests to the kitchen in a clear manner. They must also communicate information from the kitchen to servers, such as delays, food availability updates, requests for action and responses to guest questions. Maintaining effective communication between these areas is critical for providing a good customer experience.
Table setting
This document discusses table setting etiquette and proper table manners. It explains that table setting refers to how a table is arranged for each diner with the proper cutlery, glasses, and napkin. Table etiquette refers to polite behavior at the table, such as waiting for the host to take the first bite before eating, using utensils from the outside in, and signaling that you are done by placing knives and forks at the 3:15 position on the plate. The document provides tips for seating, dining, and finishing a meal according to etiquette standards.
Styles of table service ppt
This document discusses various styles of table service in restaurants. It identifies French service, Russian service, English/family style, butler service, buffet service, and other styles. It also outlines different types of menus like table d'hote, prix fixe, and a la carte. Finally, it categorizes restaurants into fine dining, bistro/trattoria, and casual/family styles based on atmosphere and service approach.
Table setting
LECTURER : CIK SARIMAH ISMAIL
PREPARING THE TABLE
The first opening duty is to check your station to see that the
general area is presentable to setup for service.
Setup enough tables to accommodate the reservations and
the average number of persons without reservations who are
expected.
Using a clean cloth or sponge in a solution of milk
detergent and warm water, thoroughly wash the tables before you
set them.
Check the seats, dusting off crumbs and cleaning sticky
area.
http://tangkapgambar.blogspot.com/
Mise en place
Mise En Place refers to having all necessary ingredients and tools prepared ahead of time before starting to cook. It involves assembling ingredients, washing and chopping vegetables, and ensuring tools and equipment are ready. Proper knife skills and grips are also important for safely preparing ingredients. There are several basic knife cuts including dice, julienne, batonnet, and brunoise which produce uniformly sized pieces.
F & b service
This document discusses food service establishments and fine dining restaurants. It provides an overview of different types of food service establishments and describes the dining operation of a fine dining restaurant. It discusses the standards of restaurants according to the Department of Tourism and covers topics like types of table service, dining experience, accreditation of restaurants in the Philippines, and career opportunities.
Rules in setting table.pptx
The document discusses the proper setup of tables and placements of table appointments in the dining area. It provides rules for laying table covers, including using a base cloth under the tablecloth to protect the table. It details the proper placement of linens, dinnerware, glassware and flatware for formal and informal settings. Placements should be balanced and organized based on the order dishes will be eaten. [/SUMMARY]
Glassware and flatware
Glassware and flatware are described. Glassware includes various glasses used for different drinks like margarita glasses, flute glasses, highball glasses, etc. Their characteristics and purposes are outlined. Flatware includes cutlery items like forks, spoons, and knives used at the table. Different types are defined like dinner forks, fish forks, soup ladles, carving knives, etc. based on their distinctive features and food applications.
Promote Food and Beverage Products
The following skills and knowledge shall be the focus of this module:
• Master the names and pronunciation of the dishes in the
menu
• Memorize ingredients of the dishes in the menu
• Know the sauces and accompaniments
• Study the descriptions of every item in the menu
• Master common food allergens to prevent serious health
consequences
Chapter 1 Introduction to Food & Beverages Service
The document provides an overview of the history and development of restaurants in Europe and the United States from 12,000 years ago to the modern era. It discusses the emergence of separate eating places in Europe in the 1700s and the rise in popularity of taverns, inns, and hotels offering food in the 1800s in the US. It also outlines the growth of the restaurant industry in the US in the late 1800s and 1900s with the rise of chains like Fred Harvey and McDonald's. The document then covers various aspects of food and beverage service operations including organizational structures, job roles and responsibilities, guest expectations, and server skills.
Chapter 4 sequence of courses
The document describes the typical sequence and items for a Western-style menu, which normally consists of 5 courses - appetizers, soups/bread, the main course with accompaniments, dessert, and beverages. It provides details on the types of dishes and foods that make up each course, including examples of appetizers like salads, hors d'oeuvres, and soups. The main course usually features meat, fish or poultry along with starches and vegetables. Desserts commonly include cakes, pastries or fruit. Beverages include both non-alcoholic and alcoholic hot and cold options.
Formal table setting
The document provides information on various types of table settings including formal, informal, casual, buffet, and their key characteristics. It also discusses different styles of table service such as French service, Russian service, English service, American/plate service, room service, tray service, and buffet service. The styles of service vary in terms of formality of presentation, level of staff involvement, and efficiency. Formal settings have the most utensils and courses while casual settings are less structured. French and Russian service involve food preparation and presentation at the table while plate service preplates food in the kitchen.
Food and Beverage Services: Dining Area
The document discusses how the atmosphere and ambiance of a dining establishment affects guests' experiences and should reflect the time of day and location. It notes that creating the right ambiance can be difficult and outlines key points to consider for setting the dining atmosphere, including lighting levels appropriate for daytime or evening dining, taking advantage of views, managing music volume, using consistent decor and live plants to encourage a harmonious mood, and creative communication tools.
Chapter 2 mise-en-place(1)
This document discusses mise-en-place, which refers to having all necessary food preparation equipment and ingredients ready before food service begins. It defines mise-en-place as equipment and food prepared in advance of service. Good preparation includes proper maintenance, cleaning, and readying the dining area. The document also describes how a sideboard is used to store supplies like cutlery and glassware to eliminate wait staff frequently visiting the kitchen during service. Finally, it provides instructions and diagrams for 12 different napkin folding techniques used to enhance the dining experience.
Types of flower arrangement
This document describes different types of flower arrangements including:
- Line arrangements which emphasize the lines of plant growth
- Mass arrangements which use a large amount of plant material
- Combination arrangements which combine features of line and mass
- Foliage, miniature, dry, fruits/vegetables, floating, and diminutive arrangements
- Horizontal, vertical, crescent, triangular, oval, round, and Hogarth's curve arrangements, explaining how to structure the plant material to achieve each shape.
Flower Arranging Handout
The document provides instructions for creating a basic floral arrangement, including selecting different types of flowers (line, mass, and filler flowers), preparing the flowers by cutting their stems under water and adding floral preservative, arranging the flowers in a container using floral foam for structure, and tips for maintaining balance and ensuring the arrangement lasts as long as possible by keeping it cool and feeding the flowers.
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Table Set Up
The document discusses table setting guidelines and types of table settings. It provides details on how to set tables based on the style of service, number of guests, and items being served. Guidelines include placing plates, utensils, glasses and other items like bread plates a certain distance from the table edge. Common table settings described are French, English, American, buffet/informal, Russian and silver service/formal. Placement of items varies between the styles. The document also outlines different dining room layouts like classroom, cocktail party, wedding reception and buffet setups.
Linens, tableware and chinaware
The document discusses different types of linens, tableware, and glassware used for serving food and drinks. It describes common linens like tablecloths, napkins, and runners that are often made from materials like linen, cotton, or synthetic fibers. It also lists different types of cutlery/flatware used for eating like forks, knives, spoons, and serving utensils. Additionally, it outlines the key parts of glassware - the bowl, stem, and foot - and common varieties including tumblers, footed glasses, and mugs.
mise en place 1
This document discusses various aspects of restaurant service preparation such as mise-en-place, sideboard preparation, napkin folding, and clothing procedures. Mise-en-place refers to having all necessary equipment, food items, and supplies prepared in advance before service. Sideboards are used for storage of dining room equipment to eliminate wait staff frequently trips to the kitchen. Napkin folding creates visual appeal and different folds have various names. Clothing procedures outline how to properly lay a tablecloth.
Restaurant Preparation
Briefing is a daily meeting conducted by supervisors with staff before each shift to communicate instructions for the day. It involves reviewing special assignments, functions, menus, service policies, guest preferences, and allocating specific tasks to staff like hosting, serving food, or cashier duties. Proper mise-en-scene and mise-en-place are also important preparations. Mise-en-scene is making the dining area presentable with clean carpets, furniture and lighting. Mise-en-place means preparing the workstations with cleaned equipment and stocked serving items. Correctly setting tables is also part of preparation, whether for a full multi-course meal or a la carte service.
Types of menu
A’ la Carté,Table d’ Hôte, original menu, According to the Card”, Table of the Host, STATIC MENU , Du jour menu, Plat du Jour, Plate of the day, CYCLIC MENU, BREAKFAST MENUS, BRUNCH MENUS, LUNCH MENUS, DINNER MENUS, SNACK MENUS, Children’s menus, Diet menus
Napkin folding ppt
The document outlines different styles of napkin folding including the candle napkin fold, basic silverware pouch, fancy silverware pouch, sail, and standing fan. It explains that napkin folding enhances the presentation of dining areas and creates a more harmonious atmosphere for guests. Napkin folding demonstrates styles, values their importance, and identifies napkins and their uses for wiping the mouth and protecting clothing during meals.
Lesson 1- Liaise between kitchen and service areas
This document outlines the key responsibilities and tasks of the liaison between the kitchen and service areas in a restaurant. The liaison must relay food orders, timing requirements, complaints, additional requests and questions from guests to the kitchen in a clear manner. They must also communicate information from the kitchen to servers, such as delays, food availability updates, requests for action and responses to guest questions. Maintaining effective communication between these areas is critical for providing a good customer experience.
Table setting
This document discusses table setting etiquette and proper table manners. It explains that table setting refers to how a table is arranged for each diner with the proper cutlery, glasses, and napkin. Table etiquette refers to polite behavior at the table, such as waiting for the host to take the first bite before eating, using utensils from the outside in, and signaling that you are done by placing knives and forks at the 3:15 position on the plate. The document provides tips for seating, dining, and finishing a meal according to etiquette standards.
Styles of table service ppt
This document discusses various styles of table service in restaurants. It identifies French service, Russian service, English/family style, butler service, buffet service, and other styles. It also outlines different types of menus like table d'hote, prix fixe, and a la carte. Finally, it categorizes restaurants into fine dining, bistro/trattoria, and casual/family styles based on atmosphere and service approach.
Table setting
LECTURER : CIK SARIMAH ISMAIL
PREPARING THE TABLE
The first opening duty is to check your station to see that the
general area is presentable to setup for service.
Setup enough tables to accommodate the reservations and
the average number of persons without reservations who are
expected.
Using a clean cloth or sponge in a solution of milk
detergent and warm water, thoroughly wash the tables before you
set them.
Check the seats, dusting off crumbs and cleaning sticky
area.
http://tangkapgambar.blogspot.com/
Mise en place
Mise En Place refers to having all necessary ingredients and tools prepared ahead of time before starting to cook. It involves assembling ingredients, washing and chopping vegetables, and ensuring tools and equipment are ready. Proper knife skills and grips are also important for safely preparing ingredients. There are several basic knife cuts including dice, julienne, batonnet, and brunoise which produce uniformly sized pieces.
F & b service
This document discusses food service establishments and fine dining restaurants. It provides an overview of different types of food service establishments and describes the dining operation of a fine dining restaurant. It discusses the standards of restaurants according to the Department of Tourism and covers topics like types of table service, dining experience, accreditation of restaurants in the Philippines, and career opportunities.
Rules in setting table.pptx
The document discusses the proper setup of tables and placements of table appointments in the dining area. It provides rules for laying table covers, including using a base cloth under the tablecloth to protect the table. It details the proper placement of linens, dinnerware, glassware and flatware for formal and informal settings. Placements should be balanced and organized based on the order dishes will be eaten. [/SUMMARY]
Glassware and flatware
Glassware and flatware are described. Glassware includes various glasses used for different drinks like margarita glasses, flute glasses, highball glasses, etc. Their characteristics and purposes are outlined. Flatware includes cutlery items like forks, spoons, and knives used at the table. Different types are defined like dinner forks, fish forks, soup ladles, carving knives, etc. based on their distinctive features and food applications.
Promote Food and Beverage Products
The following skills and knowledge shall be the focus of this module:
• Master the names and pronunciation of the dishes in the
menu
• Memorize ingredients of the dishes in the menu
• Know the sauces and accompaniments
• Study the descriptions of every item in the menu
• Master common food allergens to prevent serious health
consequences
Chapter 1 Introduction to Food & Beverages Service
The document provides an overview of the history and development of restaurants in Europe and the United States from 12,000 years ago to the modern era. It discusses the emergence of separate eating places in Europe in the 1700s and the rise in popularity of taverns, inns, and hotels offering food in the 1800s in the US. It also outlines the growth of the restaurant industry in the US in the late 1800s and 1900s with the rise of chains like Fred Harvey and McDonald's. The document then covers various aspects of food and beverage service operations including organizational structures, job roles and responsibilities, guest expectations, and server skills.
Chapter 4 sequence of courses
The document describes the typical sequence and items for a Western-style menu, which normally consists of 5 courses - appetizers, soups/bread, the main course with accompaniments, dessert, and beverages. It provides details on the types of dishes and foods that make up each course, including examples of appetizers like salads, hors d'oeuvres, and soups. The main course usually features meat, fish or poultry along with starches and vegetables. Desserts commonly include cakes, pastries or fruit. Beverages include both non-alcoholic and alcoholic hot and cold options.
Formal table setting
The document provides information on various types of table settings including formal, informal, casual, buffet, and their key characteristics. It also discusses different styles of table service such as French service, Russian service, English service, American/plate service, room service, tray service, and buffet service. The styles of service vary in terms of formality of presentation, level of staff involvement, and efficiency. Formal settings have the most utensils and courses while casual settings are less structured. French and Russian service involve food preparation and presentation at the table while plate service preplates food in the kitchen.
Food and Beverage Services: Dining Area
The document discusses how the atmosphere and ambiance of a dining establishment affects guests' experiences and should reflect the time of day and location. It notes that creating the right ambiance can be difficult and outlines key points to consider for setting the dining atmosphere, including lighting levels appropriate for daytime or evening dining, taking advantage of views, managing music volume, using consistent decor and live plants to encourage a harmonious mood, and creative communication tools.
Chapter 2 mise-en-place(1)
This document discusses mise-en-place, which refers to having all necessary food preparation equipment and ingredients ready before food service begins. It defines mise-en-place as equipment and food prepared in advance of service. Good preparation includes proper maintenance, cleaning, and readying the dining area. The document also describes how a sideboard is used to store supplies like cutlery and glassware to eliminate wait staff frequently visiting the kitchen during service. Finally, it provides instructions and diagrams for 12 different napkin folding techniques used to enhance the dining experience.
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This document describes different types of flower arrangements including:
- Line arrangements which emphasize the lines of plant growth
- Mass arrangements which use a large amount of plant material
- Combination arrangements which combine features of line and mass
- Foliage, miniature, dry, fruits/vegetables, floating, and diminutive arrangements
- Horizontal, vertical, crescent, triangular, oval, round, and Hogarth's curve arrangements, explaining how to structure the plant material to achieve each shape.
Flower Arranging Handout
The document provides instructions for creating a basic floral arrangement, including selecting different types of flowers (line, mass, and filler flowers), preparing the flowers by cutting their stems under water and adding floral preservative, arranging the flowers in a container using floral foam for structure, and tips for maintaining balance and ensuring the arrangement lasts as long as possible by keeping it cool and feeding the flowers.
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3 8 Rythm Design Shapes
The document discusses floral design techniques including the calla lily flower of the day and the concept of rhythm in arrangements. It provides examples of different floral design styles such as horizontal, vertical, triangular, oval, fan, mound, and crescent shapes. Guidelines are given for factors to consider like the location, size of space, and formality of the setting when designing arrangements.
flowerarrangement-140503195603-phpapp02.pdf
Flower arrangements can serve various purposes such as beautifying surroundings, welcoming people, and expressing creativity. There are different types of flowers and materials used in arrangements. Popular styles include centerpieces, corsages, boutonnieres, and presidential arrangements. Centerpieces are symmetrical displays for tables. Corsages and boutonnieres are worn by women and men respectively for formal events. Presidential arrangements suit long tables and follow an arched design. Bouquets are handheld displays formed in a triangular shape. Proper techniques are needed to create balanced and aesthetically pleasing floral designs.
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Food and beverage
- 1. FBS CENTERPIECE, DECORATIONS, SKIRTING, CARVING AND TABLE APPOINTMENTS
- 2. 1.1-6 TYPES OF CENTERPIECE TWIGS AND BRANCHES
- 3. 1.2-6 TYPES OF CENTERPIECE RUSTIC
- 4. 1.3-6 TYPES OF CENTERPIECE BALLOON
- 5. 1.4-6 TYPES OF CENTERPIECE TALL VASES/STAND
- 6. 1.5-6 TYPES OF CENTERPIECE SHORT FLOWERS
- 7. 1.6-6 TYPES OF CENTERPIECE CANDLES
- 8. 2.1-4 TYPES OF FLOWER ARRANGEMENT CRECSEN T Based on the size of the crescent, curved shaped flower stems are selected for the arrangement. It makes use of the flexible stems such as gladiola and carnations which are supported by the glossy flower wraps, green leaves and stem fillers. S’ SHAPE This superb flower arrangement is usually big in size and can be wonderfully presented for any special occasion or celebration. The flowers are here placed in flower stands and appear upright and make use of leaves and floral fillers for the amazing arrangement.
- 9. 2.2-4 TYPES OF FLOWER ARRANGEMENT ELLIPTIC AL The flowers are arranged in the form of an ellipse. The flowers, which are commonly used for this purpose are roses, sunflowers, dahlia, lotus, tuberoses, lilies and many more. Thus, only bright flowers are used for this purpose. The flowers are bright as well as sweet scented. OVAL The flowers, green stems and leaves are cut and trimmed in the form of an oval shaped arrangement that is elegantly placed in a bouquet, flower basket and bunches. The arrangement appears very dense and bushy from outside and is extremely elegant in nature. It is effectively utilized in interior decoration for ceremony halls and special venues.
- 10. 2.3-4 TYPES OF FLOWER ARRANGEMENT FAN The arrangement makes use of the tallest flower stems in the centre with smaller flowers arranged on the sides in order to maintain a triangular shape. This type of floral arrangement is mostly used in wedding ceremonies and receptions. TRIANGU LAR It is one of the commonly used classic floral arrangement styles that are used by various florists around the world. Here, the flowers and leaves are arranged in the shape of a fan. You can easily use the same or different type of flowers for the arrangement and the empty spaces are filled with the help of fillers.
- 11. 2.4-4 TYPES OF FLOWER ARRANGEMENT HORIZON TAL - The floral arrangement makes use of the shallow container where a single big flower is accompanied with drooping flower branches on either side. Here, flowers of different shapes and colours are arranged in the form of rows or zigzag pattern. . Further, flowers with strong fragrance or scent are used in this type of flower arrangement. VERTICAL This type of flower arrangement is mostly used in flower boquets as well as flower baskets. Different types of flowers with varying colours and shapes are used prominently in this type of flower arrangement. It is equally popular among the florist stores, customers and floral experts around the world.
- 12. 3.1-4 TYPES OF TABLE SKIRTING
- 13. 3.2-4 TYPES OF TABLE SKIRTING
- 14. 3.3-4 TYPES OF TABLE SKIRTING
- 15. 3.4-4 TYPES OF TABLE SKIRTING
- 20. 5.1-16 TABLE APPOINTMENTS FINE CHINA BONE CHINA EARTHERN WARE TYPES OF MATERIALS USED
- 22. 5.3-16 TABLE APPOINTMENTS ENAMEL WARE BRASS WARE GLASS WARE
- 24. 5.5-16 TABLE APPOINTMENTS DINNER PLATE 10” PLACE PLATE 12” LUNCHEON PLATE 9” SIZES OF PLATES
- 25. 5.6-16 TABLE APPOINTMENTS BREAD AND BUTTER PLATE 6” SALAD PLATE 7” DEMITASSE SAUCER SAUCER
- 26. 5.7-16 TABLE APPOINTMENTS SHOT GLASS ROCK GLASS DELMONICO COOLER LIBBEY BEER GLASS HIGH BALL TEA CUP GLASS WARE
- 27. 5.8-16 TABLE APPOINTMENTS WATER GOBLET RED WINE WHITE WINE FLUTE MARGARITA COUPE COUPE COCKTAIL HURRICANE
- 28. 5.9-16 TABLE APPOINTMENTS FLAT WARE
- 29. 5.10-16 TABLE APPOINTMENTS TABLE NAPKIN
- 30. 5.10-16 TABLE APPOINTMENTS TABLE NAPKIN
- 31. 5.11-16 TABLE APPOINTMENTS TABLE NAPKIN
- 32. 5.12-16 TABLE APPOINTMENTS TABLE NAPKIN
- 33. 5.13-16 TABLE APPOINTMENTS TABLE NAPKIN
- 34. 5.14-16 TABLE APPOINTMENTS TABLE NAPKIN
- 35. 5.15-16 TABLE APPOINTMENTS TABLE NAPKIN
- 36. 5.16-16 TABLE APPOINTMENTS TABLE NAPKIN