Food and nutrition

1. TOPIC: MEAL
SERVICE STYLES
By Mrs Abatta

2. Tableware or Table Appointments
• Any item used for serving and eating food.

3. Classifications of Tableware
• Dinnerware
• Plates, cups, saucers and bowls.

4. China – appropriate for formal
dining
• Most expensive & formal dinnerware.

5. Classifications of Tableware
• Flatware
• “silverware” includes knives, forks and spoons.

6. Classifications of Tableware
• Beverageware
• Glassware
• Tumblers
• stemware

7. Classifications of Tableware
• Holloware
• Bowls and tureens, which are used to serve
food, and pitchers and pots, which are used to
serve liquids.

8. Table Linens
• Table Coverings
• Napkins

9. Centerpieces
• Flower arrangements are popular.
• Should be proportion to the size of the table.

10. Place Setting or Cover
• The table space that holds all the tableware
needed by one person.

11. Table Setting

12. Dinnerware Placement
• Dinner plate should be placed in the center
of the cover.

13. Flatware Placement
• Place in the order in which it will be used,
working from the outside toward the plate.
Left – Fork
Right – Knife & Spoon

14. Meal Service
• You need to decide how you want to serve
your meal. That will determine how your
table is set.

15. Meal Service Depends on:
• Formality/informality of the meal
• Menu
• Order in which food is served
• Availability of help

16. TYPES OF FOOD SERVICES
There are two types of food service: formal and
informal.
1. Formal Services
In formal service, food is served from the kitchen
through a waiter/waitress. It is usually in hotels
and restaurants , during formal dinner, luncheons
etc. usually two to three course meals are served.

17. 2. Informal service
Informal service do not require the services of
the waiter and other protocols observed
when serving food as in a formal service:
there are five types of informal services.
• 1. Plate service
• 2. Family style service
• 3. Buffet service (do it yourself service)
• 4. English service
• 5. Compromise service

18. English/Family Style
• Advantages: everyone stays seated, talk
without disruption, organized, you control
portion
• Disadvantages: time consuming, careful of
burns, running out

19. Family Style
• Used most often in homes in the U.S.
• Serving dishes are passed to the right.
• Diners serve themselves as they pass the
serving dishes around the table.
• Beverages are handed to diners.
• Informal napkins – paper or cloth.

20. •Advantages
casual dining, guests control
portions, less service skill needed
Disadvantages
less formal, may run out of food, no
presentation

22. Buffet Service
• Casual restaurant/large gatherings.
• Cafeterias – type of buffet where items are
priced separately..
• The guests serve themselves from the
buffet.
• Dinnerware should be placed at the
beginning of the serving line.

23. •Advantages
• Display food, speed, economics
less service skill needed
•Disadvantages
food safety, capital investment

25. Plate Service
• Used in restaurants.
• Flatware and beverage ware on table.
• Food portioned onto plate in kitchen and
served to diners. (more formal)
• Serving dishes not needed.

28. Russian/Continental Service
• Predominately used in fine restaurants.
• Food portioned in kitchen and served.
• No serving dishes used, table cleared after
each course.
• Flatware is course specific and may be
numerous.
• Highly formal meal.

29. Russian Service
• Advantages: leaves host/hostess
free to socialize
• Disadvantages: expensive, hard to
find

31. Country/compromise Service
• Combination of plated and family
service
• Main course served by host/hostess
• Rest of meal is served in bowls and
passed around the table

32. Country Service
• Advantages: host/hostess controls
portions
• Disadvantages: host/hostess
controls portions, hostess losses
social time

33. Guerdon Service:
Also knows as trolley service. This
is a movable service rendered to
guest in their presence or rather
can be defined as a service in
which food is presented, cooked or
prepared in a trolley in front of the
guest.

34. Room Service
• This is the service of food and
beverages of guest rooms in the
hotel. Small orders are served in
trays while major meals are taken
to the room on trolleys.

35. Importance of food service
1. Prevent food wastage
2. Makes food attractive and appetising.
3. Helps in the digestion of food as
courses are served in the order the
body requires them
4. Makes food enjoyable
5. Promotes family or social
interactions.

38. Assignment
1. What is Meal serving
2. List 5 types of meal services
3. State four importance of meal services