This document discusses different types of covers, menus, and table settings for food service. It describes: 1) Two main types of covers - Table d'hote, with a fixed price menu of multiple courses, and a la carte, with individually priced dishes to choose from. 2) Three types of buffets - finger, fork, and sit down buffets, where food is presented on a separate counter rather than served to the table. 3) Elements of dining room decoration including centerpieces, themes, and events, with tips on using centerpieces appropriately.