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.

1. FORMAL TABLE SETTING
The formal place setting is used at home for a meal of more than three courses,
such as dinner party or a holiday meal. It’s simply the informal place setting taken
to the next level, adding glassware, dishes and utensils for the foods and beverages
served with the additional courses. It’s also used at high-end restaurants that serve
multiple courses.
Everything on your table should be crisp and sparkling. White listens are still
considered the most formal, but colored or patterned tablecloths or place mats, and
napkins can be just as elegant. Other possible elements include candles, a
centerpieces or multiple flower arrangements, and place cards. Place mats (if used)
are entered in front of each chair, about one to two inches from the edge of the
table. A tablecloth is spread to hang evenly on each end and on the sides. The
average drop is 12 to 18 inches, but don’tworry if it is a little long and short-you
just don’twant it hanging too low, or it will end up in the dinners’ laps.
The most formal table is strictly symmetrical: centerpieces in the exact center, an
even number of candlesticks, place settings spaced evenly around the table,
silverware lined up and at the same distance from the edge of the table. The space
not taken up by place settings in your available real estate. Feel free to vary
flowers arrangements decorations as you like, creating a balanced and pleasing
tables cape. Be careful not to overcrowd the table, and arrange your decorations so
diners seated opposite can see each other.
Basic Rules for Formal Table Settings:
 Knife blades are always placed with the cutting edge toward the plate
 No more than three of any implement are ever placed on the table, except
when an oyster fork is used in addition to three other forks. If more than
three courses are served before dessert, then the utensils for the fourth course
are brought in with the food;likewise the salad fork and knife may be
brought in when the salad courseis served.
 Dessert spoons and forks are brought in on the dessert plate just before
dessert is served.

2. INFORMAL TABLE SETTING
The rules for informal place settings are relatively few compared to formal dining,
for instance, it is acceptable to mix and match if you don’thave enough tableware
and it has become increasingly popular to do so. However, you should still stick to
the acknowledged basics of table setting in order not to confuse dinners.
Cutlery
Unlike formal table settings, the dessertfork and spooncan be placed directly
above the dinner plate horizontally. Arrange the fork facing right and the spoon
facing left. It is still however, best to stick to certain rules when laying an informal
place setting.
Knives and spoons are placed on the right hand side of the place setting, with the
exception of the butter knife which can, if you wish, can be placed on the side
plate, and forks are placed on the left hand side. All knife blades should be facing
towards the plate and forks should be placed with their prongs facing upwards and
the cutlery should be placed in the order in which they will be used, so the first
utensil should be on the right hand side furthest from the plate, then second utensil
on the inside of the first and so on. The same applies to the forks on the left hand
side of the setting. Specialist cutlery such as cornon the cob holders can be
brought to the table with the relevant course.
Serving cutlery can be placed on the table close to where the serving dishes will be
placed, depending on whether dinners will be allowed to help themselves and
condiment sets should also be placed strategically on the table in easy reach of the
dinners.
Glasses
Depending on whether you are going to serve different wines, the glasses should
be arranged in the order in which they will be used and placed directly above the
corresponding utensil on the right. In general white wine glasses are smaller than
red wine glasses. Liqueur glasses should be brought in with the coffee and
liqueurs.

3. Crockery
For informal dinners, plain or patterned crockery can be used, although the plainer
the pattern, the less it will detract from the food. The side plate always go the left
of the place setting and place mats can be placed between the knives and forks if
desired.
In general, plate sizes increase with each courseand whilst it is perfectly
acceptable to have the main dinner plates in situ at each place setting at the
beginning of the meal, it does have the disadvantage that the plates will be cold
when the main courseis eventually served. It is also acceptable for individual first
courseserving to be put in each plate (on top of the charger or main courseplates)
before the dinners get to the table.
Napkins
Cloth napkins are preferable although paper napkins are acceptable to use for
informal meals. However, buy as good paper quality napkins as you can afford as
small flimsy serviettes seldom serve the purposethey are meant for.
There are three ways napkins can be presented on the table:-
1. In napkin rings and placed to the left of the place setting - on the side plate is a
good place. Roll or fold neatly before placing in the napkin ring.
2. Placed attractively in the large wine glass.
3. Plainly or decoratively folded and placed in the center of the place setting, on
the side plate or under the outermost fork.

4. CASUAL TABLE SETTING
Some of the points to consider while setting the table:
 This less formal option provides more space for guests around the dinner
table.
 Desert spoonand fork are optional and can be placed above the dinner plate.
 Bread and butter plate is optional and can be placed above the forks on the
left.
 Two goblets are set at a casual dining arrangement: a water goblet (left) and
one wine goblet (above tip of knife).
 Napkins can be placed on dinner plate or to the left of forks.
 Paper napkins are appropriate for a casual setting, folded and set to the left
of forks.

5. BUFFET TABLE SETTING
A buffet is a system of serving meals in which food is placed in a public area
where the diners generally serve themselves. The beauty of the buffet table is that
it can be set up for any meal, including brunch and desserts, and any size of
gathering. However, success on an efficient set-up. Here are some suggestions.
 Make traffic flow easily: for more than 20 guests, set up the table so people
can serve themselves from both sides. Foreffortless self-service, place plates
at one end of the table and napkins and cutlery at the other.
 For visual interest, vary the height and shape of objects on the table. Use a
selection of tureens, platters and cake stands;stack plates high and display a
centerpiece. Don’t be afraid to use a tall Centre piece. Unlike a seated
dinner, you don’thave to worry about a center piece impeding a
conversation.
 When possible, serve food that doesn’trequire a knife, only a fork or spoon.
 For a casual buffet, group flatware in baskets, urns, pails or glass jars. For an
elegant touch, roll individual sets of cutlery in napkins and tie with festive
red or gold ribbon.
 It’s always a good idea to use hot plates to keep food warm, or serve hot
food in small dishes that can be replenished often.
 For added convenience, set up a separate table for drinks. Also, if your
budget allows, hire a waiter so that guests don’thave to keep getting up
during the meal.
 Save yourself from having to clear the main table by setting up a separate
table for dessert and hot beverages in another room, perhaps a den or living
room.
 Do set the table in the same order you would for a sit-down dinner, starting
with the appetizers, then following with main-course dishes.
 Do decorate your table for the occasion. Intersperse pots of herbs, tall bowls
of fruits and seasonal flowers. For a less traditional holiday look, display
pomegranates, leaches, pears or figs. Festive boughs and large bowls of
glass balls or other ornaments also add texture to a table.
 Don’t be afraid to use different kinds of table linens or to show off a dining
table with oversize placements and table runners under hot items.
 Don’t overdo it. Stick to one color scheme or decorating theme so your table
has continuity.

6. Table Setting Styles:
Formal
Informal
Casual
Buffet
Table Services:
French
Russian
Buffet
Roomservice
Plate service
Tray service
English service
American service

7. ENGLISH SERVICE
Silver service (in British English) is a method of food service. This usually
includes serving food at the table. It is a technique of transferring food from a
service dish to the guest’s plate from the left. It is performed by a waiter using
service forks and spoons from the diner’s left.
This type of service is also known as “family style” service. In this service, the
soup tureen is placed before the hostalongside with preheated soup plates and
hands them to the waiter, indicating the personto be served. The same procedureis
followed with the main entrée. If so desired, the partly filled dinner plate is
presented to the hostess who serves the vegetables from large serving dishes placed
before her. Then the waiter places the places the plate before the guests. This type
of service is usually found in coffee shops, family restaurants, counter service, etc.
Advantages:
1. It is fast, plates of food are served immediately at the proper temperature.
2. It is inexpensive.
3. It requires no special equipment.
Disadvantages:
1. Less showmanship.
2. Reduced personalized attention to the customer.

8. AMERICAN OR PLATE SERVICE
A method of serving hotel or restaurant food, in which portions of food are placed
on plates in kitchen (except for bread and butter and salads which are served on the
table) by the establishment’s employees and served to each guest by a waiter or
waitress.
This is usually called “plate service” because the food is already placed in the
kitchen ready to be served to guests. This type of service is used in coffee shops
where is a demand for quick and simple service. It requires minimal training for
novice waiters and waitresses.
Advantages:
1. It is a fast and simple service.
2. It is inexpensive. One waiter or waitress can serve many guests and no
special service equipment is necessary.
3. It does not require highly trained technical staff that demands for higher pay.
Disadvantages:
1. Less showmanship.
2. Reduced personalized attention.

9. FRENCH SERVICE
Methods of serving private dining or restaurant food in which partially cooked
food is brought from the kitchen on a cart which is used also for the final cooking.
Food is completed in front of the guests and served by a waiter or waitress who
offers a dish to each guest who helps himself or herself.
French service differs from other in that all food is served from the guerdon. This
is a rolling cart the same height as the guest’s table. The gueridon is covered with a
cloth and is placed side-by-side with the table. It is equipped with a small alcohol
stove, or rechaud, that is used to keep the food warm for the preparation of sauces,
crepes Suzette, jubilee and other special dishes. This service is very elaborate and
elegant. The food is partially prepared in the kitchen and completed by the chef or
Headwaiter in full view of the customer. Service of this type not only technical
expertise on food preparation but also a good showmanship. The chef carries out
certain activities like carving meats, preparing flambé, etc. with flair and
showmanship.
Advantages:
1. The guest is given personalized attention making him feel important.
2. It makes the guest feel that he is receiving a royal treatment.
3. The service is elegant and entertaining.
4. It commands higher price that other forms of service (pay for the service).
Disadvantages:
1. It is a slow service.
2. It is expensive becauseit requires large professional staff.
3. It requires a bigger dining room space to make service and food preparation
convenient.

10. RUSSIAN SERVICE
This type of service is the same as that of French service. However, in Russian
service, the food is fully prepared and pre-cut in the kitchen and then neatly
arranged on silver platters by the Chef. The waiter then shows the platter to the
guest as a polite gesture and serves the food to the individual plates of the guests
using serving cutleries.
Advantages:
1. Only one waiter is needed to each situation.
2. Elegant and entertaining.
3. No extra space is needed for the equipment (except for side stand).
4. It guarantees equal portions becausethe food is pre-cut and already served.
5. Gives the guests personal attention.
Disadvantages
1. It requires a big initial investment in silver equipment.
2. If many guests are served from one platter, the last one to be served may see
a rather less attractive display.
3. If every guest in a party orders a different dish like steak or fish, the waiter
must carry very heavily loaded tray /trays to the dining room.

11. BUFFET SERVICE
This is also called self-service and is normally used in banquet functions and in
some restaurants. Food is attractively arranged on a long table, classified and
arranged according to proper sequence, from appetizers to desserts. Soup is placed
on a soup tureen and the hot entrees in chaffing dishes to keep them warm. Some
equipment like dinner plates and saucers are laid down right on the buffet table.
Instead of the waiter serving the guests, the guests go to the buffet table pick up
plates, china, cutlery and napkin and all other items and serve themselves of their
own choice.
Advantages:
1. It is a fast service.
2. It requires less staff to render the service needed.
3. The presentation of the different dishes can be appetizing.
Disadvantages:
1. It may result in shortage of food especially when the early ones serve
themselves more; thus very little food is left for the latecomers.

12. ROOM SERVICE
Roomservice is the service of food and beverages in guests’ rooms in hotels or the
accommodation establishments, such as motels or serviced apartments. In all-suite
hotels it is often referred to as ‘in-suite service’. In establishments of any size,
there is usually a specialist room service department responsible to the Food and
Beverage Manager. The RoomService Department must work closely with the
kitchen, Front Office and Housekeeping Departments to ensure guests’
satisfaction.
1. Roomservice equipment includes such items as:
 Trays and trolleys
 Cutlery, crockery, linen and glassware
 Selected food and beverage items
 Printed materials
2. Store all items in a safe, hygienic, orderly and accessible manner.
3. Set a ‘par stock’ level for every item.
4. Store the items safely to reduce the risk of accidents and breakages.

13. TRAY SERVICE
It is used for the service of drinks and generally serves as a convenient side table.
A cafeteria tray is used for carrying items in a cafeteria. It is typically made of
plastic or fiberglass.
It is a type of food service location in which there is little or no waiting staff table
service, whether a restaurant or within an institution such as a large office building
or school; a schooldining location is also referred to as a dining hall or canteen.

14. MENU PLANNING
INTRODUCTION
The word ‘MENU’ comes to us from French and according to the OED, means a
detailed list of dishes to be served a banquet or meal; a bill of fare. Menu planning
is a complicated matter and the beginner should study the subject extensively
before attempting a menu plan. The menu gives the operator an opportunity to
exercise system as well as ingenuity and artistry. The menu should have new items
introduced continually and unpopular items with-drawn. A rotating menu is a good
way to attain balance and eliminates the hours of work needed to constructa new
menu each day.
DEFINITION
Menu planning is the process oforganizing meals ahead of time. The main course
and sides are determined in advance, and menus can be planned for the week or
month.
Menu planning is the first controlpoint in the food service system. The menu is a
listing of the items the food service operation has for sale. Without a menu the
customer will not know what their options are for goods to purchase.
Factors included:
 Family income
 Budget
 Resources available
Income:
Household income is a measure of the combined incomes of all people sharing a
particular household or place of residence. It includes every form of income e.g.,
salaries and wages, retirement income, near cash government transfers like food
stamps, and investment gains.
Budget:
It is defined as an estimate of income and expenditure for a set period of time.
Resources available:
These are the goods or the materials available for us for a menu plan.

15. OBJECTIVESOF MENUPLANNING:
 The menu must satisfy guest expectations.
 The menu must attain marketing objectives.
 The menu must achieve quality objective.
 The menu must be costeffective.
 The menu must be accurate.
Level of spending:
There are three levels of spending food which are as follows;
 Low cost
 Moderate cost
 Liberal cost
Following are the proposed percentage for different levels.
Low Income:
Here, the food budget is 40 to 50% or it may go up to the 60 to 75%
Food budget is usually 900 to 1000 rupees.
Moderate Income:
Food budget is 25 to 40%
It is usually 3000 to 9000 rupees.
Liberal Income:
Food budget is 25%
It is usually 9000 and onward.
Low costBudget:
 It is to produceor conceive without spending very much

16.  It is just for satisfying the needs
 Estimate the number of servings
 It should be nourishing
Moderate costBudget:
 It is the budget of people with moderate income
 It has greater nutritive value
 Readymade food can also be produced
 Additional nutrition is available due to more income than low income people
Liberal cost Budget:
 It is the budget of people with liberal income
 They have a large amount of money to spend on food
 They have extra amount of nutrients because of large variety
 Their budget is greater than the other two
Tips to make the MENU PLAN successful:
 Spend time each week looking for recipes
 Create a place to save recipes, and keep it simple
 Ask your partner, family, and roommates what they like to eat
 Check the weather
 Keep a meal journal
 Start a calendar
 Choosea shopping day and make a shopping list
 Check what’s on sale
 Plan for leftovers
 Prep food as soonas you get back from the store
 Be strategic about freezing
 Don’t overstuff the refrigerator