Table setting
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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.
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Table setting
The document outlines the basic principles of table setting including the three components of a place setting (dinnerware, flatware, and glassware). It describes how to properly arrange each item according to 6 rules for dinnerware and 4 rules for flatware placement. Glassware should be placed at the tip of the knife blade or slightly forward. The napkin can be placed in various positions so as not to disturb other items. Following basic table setting and serving techniques can enhance relationships and create a pleasant atmosphere for communication at the table.
Basic table setting
Setting the table properly involves arranging plates, flatware, and glassware according to established rules. There should be 20-24 inches between place settings with the plate in the center, flatware arranged from the outside in, and glassware placed to the right of the water goblet. Table manners are also important to make meals pleasant and show consideration for others by sitting properly, using flatware correctly, and avoiding distractions while eating. Overall, setting the table well and observing good etiquette can enhance relationships and create a pleasant atmosphere for meals.
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.
THE FOOD SERVICE SEQUENCE (MISE EN PLACE)
The document provides details on mise en place, which refers to having all necessary items prepared ahead of time for restaurant service. It discusses why mise en place is important for efficiency and teamwork. Examples are given for tasks of the maître d', service staff, and specific areas like the sideboard and wait station. Steps are outlined for polishing glassware and cutlery, changing tablecloths, and common napkin folds.
Table Napkin Folding
This document describes different types of table napkin folding that can be used as decorations during formal dining. It provides instructions for folding napkins into the Pyramid, Arrow, Basic Silverware Pouch, Fancy Silverware Pouch, Goblet Fan, and Fleur de Lys Goblet shapes. Checking of napkin folding is based on accuracy, speed, and visual appearance. Students are assigned to research additional napkin folding styles and table services.
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.
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.
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.
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Table setting
The document outlines the basic principles of table setting including the three components of a place setting (dinnerware, flatware, and glassware). It describes how to properly arrange each item according to 6 rules for dinnerware and 4 rules for flatware placement. Glassware should be placed at the tip of the knife blade or slightly forward. The napkin can be placed in various positions so as not to disturb other items. Following basic table setting and serving techniques can enhance relationships and create a pleasant atmosphere for communication at the table.
Basic table setting
Setting the table properly involves arranging plates, flatware, and glassware according to established rules. There should be 20-24 inches between place settings with the plate in the center, flatware arranged from the outside in, and glassware placed to the right of the water goblet. Table manners are also important to make meals pleasant and show consideration for others by sitting properly, using flatware correctly, and avoiding distractions while eating. Overall, setting the table well and observing good etiquette can enhance relationships and create a pleasant atmosphere for meals.
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.
THE FOOD SERVICE SEQUENCE (MISE EN PLACE)
The document provides details on mise en place, which refers to having all necessary items prepared ahead of time for restaurant service. It discusses why mise en place is important for efficiency and teamwork. Examples are given for tasks of the maître d', service staff, and specific areas like the sideboard and wait station. Steps are outlined for polishing glassware and cutlery, changing tablecloths, and common napkin folds.
Table Napkin Folding
This document describes different types of table napkin folding that can be used as decorations during formal dining. It provides instructions for folding napkins into the Pyramid, Arrow, Basic Silverware Pouch, Fancy Silverware Pouch, Goblet Fan, and Fleur de Lys Goblet shapes. Checking of napkin folding is based on accuracy, speed, and visual appearance. Students are assigned to research additional napkin folding styles and table services.
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.
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.
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.
TABLE SETTING
The manner in which the table appointments and foods are arranged on the table or any surface for dining.
Napkin folding
Cloth napkins come in different sizes tailored for specific uses such as beverage, luncheon, or dinner napkins. Larger napkins are meant to catch more spillage from more food and drinks served. There are etiquette rules for using napkins like waiting for the host to unfold theirs first and folding it to just cover one's lap. The document describes different ways to fold napkins into decorative shapes like pyramids, bishops hats, candle rolls, fans, roses, birds of paradise, and for holding silverware.
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.
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.
Table skirting
Table skirting is used to decorate tables for elegant occasions by covering the actual table. When preparing table skirting, one should decide on a design that fits the occasion, gather the necessary materials like cloth and fasteners, and lay the cloth by first fastening the top edge and then folding the cloth to the center and pinning it in place while applying any designs.
Chapter 2 mise-en-place(2)
This document discusses dining room equipment, including both small equipment like tableware, cutlery, and china, as well as large stationary equipment like plate warmers, coffee makers, trolleys, lazy susans, side stands, tables, chairs, and sideboards. It provides details on different types of plates, linens, and their measurements. It also explains the functions of large equipment used in food service like keeping plates warm, processing coffee, transporting and serving various food items, and creating the right dining atmosphere.
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.
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/
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.
Table service
This document discusses different types of meal services including French service, Russian service, buffet meals, and tray meals. It provides details on how each type of service is carried out, who is involved, and where they are commonly used such as in homes, restaurants, or for guests. The key aspects covered are how food is brought to diners, whether servants or the diners themselves serve the food, and the number of courses typically involved in each style of service.
Garnishes ppt 1
The document discusses garnishing in culinary arts. It defines a garnish as a decorative food item used to enhance presentation. Various tools for creating garnishes are described, such as vegetable peelers, butter cutters, and pastry bags. Guidelines are provided for selecting complementary and appropriately sized garnishes. Examples demonstrate different types and techniques for garnishing, including plate composition, dusting, and painting. The purpose of garnishing is to increase visual appeal and nutritional value through attractive food decoration.
Tle 10 l3 table appointments
This document provides definitions and descriptions of various items used in table setting and dining, including:
- Linens like tablecloths, runners, placemats, and napkins of different sizes for various meals.
- Dinnerware which holds or serves food, and flatware like spoons, forks, knives for eating.
- Centerpieces that provide finishing touches and visual interest to the overall table setting.
Table skirting
The document discusses different types of table skirts used to decorate tables for various occasions. It describes several options for table skirts including gathered, knife pleated, box pleated, French box pleated, plastic, fringe, and swag styles. Each type is suited to different settings, from casual to formal events, and they vary in complexity, appearance and cost. Table skirts are used to cover tables and add elegance or a decorative element for celebrations and gatherings.
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.
Banquet Set-up Styles
The document discusses various styles for laying out rooms for banquets and events. It identifies 9 main styles: banquet/wedding, board meeting, herringbone, hollow square, lecture/training, schoolroom, T-shape, theater, and U-style. For each style, it provides a brief description of how the tables and seating would be arranged and the types of events each layout would be suitable for. It also includes questions at the end to test the reader's understanding of the different styles.
Tle 10 l3 dining room preparation
This document discusses the proper preparation and layout of a dining room, including arranging the dining area to be inviting and comfortable for guests, setting tables with the proper appointments and accessories, and designating specific areas for serving food, drinks, and seating customers to pay bills. Proper preparation involves knowledge of dining room attendants, busboys, and waiters to efficiently serve customers and achieve the desired dining experience.
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.
Table Napkin Folding
The document provides instructions for 10 different ways to fold cloth napkins for the dinner table. It explains each folding technique in multiple steps with diagrams. Some folds, like the pyramid, arrow, and bird of paradise folds require a stiffer napkin material or light starching. The techniques range from simple folds that take under a minute, to more complex designs that create decorative standing shapes on the plate. An iron is recommended to more easily create precise folds for some of the styles.
dining room equipment
This document discusses dining room equipment and furnishings. It lists and describes small equipment like cutlery, tableware, and linen. It notes the different types of plates, cutlery, and linen used depending on the establishment. It also describes large equipment like plate warmers, coffee makers, and various types of trolleys. Finally, it discusses furniture items like tables, chairs, and sideboards, noting the appropriate sizes, shapes, and materials used for each based on the dining space and service style.
Meal service presentation
The document discusses the proper way to set a table for a meal. It identifies the three components of a place setting as dinnerware, flatware, and glassware. It provides details on how to arrange each type of dish and piece of silverware, including leaving 1-1.5 inches from the table edge for flatware and placing the water goblet at the tip of the knife blade. The document also outlines basic rules of etiquette such as sitting down from the left side of the chair, using flatware from the outside in, keeping the napkin on one's lap, and waiting until everyone is served before eating.
Dining preparation & Table Setting
This document discusses the qualities needed for food service personnel and the functions of a food service operation. It outlines that food service workers should be physically fit, well-groomed, able to communicate, and have a pleasing personality. The common functions of a food service operation are purchasing, reserving/issuing/storing, preparation, service, and sanitation. It also discusses the importance of quality control in food service and ways to produce quality foods such as using standard recipes and having qualified personnel. Finally, it outlines the proper way to set a dining room table including the various types of tableware, glassware, and linens used as well as guidelines for correct table setting placement.
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TABLE SETTING
The manner in which the table appointments and foods are arranged on the table or any surface for dining.
Napkin folding
Cloth napkins come in different sizes tailored for specific uses such as beverage, luncheon, or dinner napkins. Larger napkins are meant to catch more spillage from more food and drinks served. There are etiquette rules for using napkins like waiting for the host to unfold theirs first and folding it to just cover one's lap. The document describes different ways to fold napkins into decorative shapes like pyramids, bishops hats, candle rolls, fans, roses, birds of paradise, and for holding silverware.
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.
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.
Table skirting
Table skirting is used to decorate tables for elegant occasions by covering the actual table. When preparing table skirting, one should decide on a design that fits the occasion, gather the necessary materials like cloth and fasteners, and lay the cloth by first fastening the top edge and then folding the cloth to the center and pinning it in place while applying any designs.
Chapter 2 mise-en-place(2)
This document discusses dining room equipment, including both small equipment like tableware, cutlery, and china, as well as large stationary equipment like plate warmers, coffee makers, trolleys, lazy susans, side stands, tables, chairs, and sideboards. It provides details on different types of plates, linens, and their measurements. It also explains the functions of large equipment used in food service like keeping plates warm, processing coffee, transporting and serving various food items, and creating the right dining atmosphere.
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.
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/
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.
Table service
This document discusses different types of meal services including French service, Russian service, buffet meals, and tray meals. It provides details on how each type of service is carried out, who is involved, and where they are commonly used such as in homes, restaurants, or for guests. The key aspects covered are how food is brought to diners, whether servants or the diners themselves serve the food, and the number of courses typically involved in each style of service.
Garnishes ppt 1
The document discusses garnishing in culinary arts. It defines a garnish as a decorative food item used to enhance presentation. Various tools for creating garnishes are described, such as vegetable peelers, butter cutters, and pastry bags. Guidelines are provided for selecting complementary and appropriately sized garnishes. Examples demonstrate different types and techniques for garnishing, including plate composition, dusting, and painting. The purpose of garnishing is to increase visual appeal and nutritional value through attractive food decoration.
Tle 10 l3 table appointments
This document provides definitions and descriptions of various items used in table setting and dining, including:
- Linens like tablecloths, runners, placemats, and napkins of different sizes for various meals.
- Dinnerware which holds or serves food, and flatware like spoons, forks, knives for eating.
- Centerpieces that provide finishing touches and visual interest to the overall table setting.
Table skirting
The document discusses different types of table skirts used to decorate tables for various occasions. It describes several options for table skirts including gathered, knife pleated, box pleated, French box pleated, plastic, fringe, and swag styles. Each type is suited to different settings, from casual to formal events, and they vary in complexity, appearance and cost. Table skirts are used to cover tables and add elegance or a decorative element for celebrations and gatherings.
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.
Banquet Set-up Styles
The document discusses various styles for laying out rooms for banquets and events. It identifies 9 main styles: banquet/wedding, board meeting, herringbone, hollow square, lecture/training, schoolroom, T-shape, theater, and U-style. For each style, it provides a brief description of how the tables and seating would be arranged and the types of events each layout would be suitable for. It also includes questions at the end to test the reader's understanding of the different styles.
Tle 10 l3 dining room preparation
This document discusses the proper preparation and layout of a dining room, including arranging the dining area to be inviting and comfortable for guests, setting tables with the proper appointments and accessories, and designating specific areas for serving food, drinks, and seating customers to pay bills. Proper preparation involves knowledge of dining room attendants, busboys, and waiters to efficiently serve customers and achieve the desired dining experience.
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.
Table Napkin Folding
The document provides instructions for 10 different ways to fold cloth napkins for the dinner table. It explains each folding technique in multiple steps with diagrams. Some folds, like the pyramid, arrow, and bird of paradise folds require a stiffer napkin material or light starching. The techniques range from simple folds that take under a minute, to more complex designs that create decorative standing shapes on the plate. An iron is recommended to more easily create precise folds for some of the styles.
dining room equipment
This document discusses dining room equipment and furnishings. It lists and describes small equipment like cutlery, tableware, and linen. It notes the different types of plates, cutlery, and linen used depending on the establishment. It also describes large equipment like plate warmers, coffee makers, and various types of trolleys. Finally, it discusses furniture items like tables, chairs, and sideboards, noting the appropriate sizes, shapes, and materials used for each based on the dining space and service style.
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The document discusses the proper way to set a table for a meal. It identifies the three components of a place setting as dinnerware, flatware, and glassware. It provides details on how to arrange each type of dish and piece of silverware, including leaving 1-1.5 inches from the table edge for flatware and placing the water goblet at the tip of the knife blade. The document also outlines basic rules of etiquette such as sitting down from the left side of the chair, using flatware from the outside in, keeping the napkin on one's lap, and waiting until everyone is served before eating.
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This document discusses the qualities needed for food service personnel and the functions of a food service operation. It outlines that food service workers should be physically fit, well-groomed, able to communicate, and have a pleasing personality. The common functions of a food service operation are purchasing, reserving/issuing/storing, preparation, service, and sanitation. It also discusses the importance of quality control in food service and ways to produce quality foods such as using standard recipes and having qualified personnel. Finally, it outlines the proper way to set a dining room table including the various types of tableware, glassware, and linens used as well as guidelines for correct table setting placement.
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Table setting refers to how items are arranged on a table for dining and can be formal or informal. The style is influenced by the table service items, menu, and table size. Each "cover" or place setting should have at least 20 inches of space and include a plate in the center, napkin to the left, and flatware arranged with the knife to the right of the plate, blade facing inward. Proper table setting follows guidelines of leaving one inch between items and the table edge.
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Table manners
This document outlines proper table manners, including washing up before eating, waiting for elders to start, sitting up straight with a napkin in your lap, eating with your right hand slowly and chewing with your mouth closed, avoiding burping, saying please, thank you and sorry, being grateful, and cleaning up after finishing.
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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.
Basic table manners
The document outlines 12 good table manners including sitting up straight, not speaking with your mouth full, chewing quietly, keeping bites small, eating at a leisurely pace, not waving utensils in the air, keeping elbows off the table, not reaching across the table, saying "please" and "thank you", excusing yourself when leaving the table, complimenting the cook, and wiping your mouth with a napkin. Following basic table manners ensures guests and hosts are comfortable and conversations flow smoothly during meals.
Dining Etiquette
The document provides etiquette guidelines for dining situations. It discusses pre-dining etiquette such as confirming reservations. It then covers etiquette at the table including how to sit properly, hold utensils, order food, pass items, and finish a meal. The document also discusses etiquette for different courses such as soup, salad, main dishes and dessert. It concludes with some basic manners and solutions to potential dining dilemmas.
Table etiquette
Table etiquette is important for making a good impression. Some key points of table etiquette include:
1) Wait for the host to begin eating before starting your own meal. Place your napkin on your lap and keep your hands visible above the table.
2) Know your table setting - where to find your bread plate, water glass, dinner plate, etc. Pass food items from left to right.
3) Use the correct utensils for each course, starting from the outermost utensils and bringing them inward as the meal progresses. Cut food into small bites and chew with your mouth closed.
4) Be polite and courteous to servers, using "please"
Food and beverage service types
The document discusses different types of food and beverage service. It begins by describing the food and beverage industry and its expansion to serve over 100 million meals per day across various sectors like hotels, restaurants, hospitals, and transportation. It then explains that the main goal of the industry is customer satisfaction by meeting physiological, economic, social, psychological, and convenience needs. The rest of the document outlines five main categories of service types - table service, assisted service, self-service, single point service, and specialized service - and provides examples of specific services that fall under each category.
Types of table service
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.
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Dining Etiquette
1) Pay attention to the people you are dining with rather than focusing solely on the food.
2) When making reservations, be on time or call ahead if you will be late. Cancel reservations well in advance if you cannot make it.
3) Follow basic etiquette for using utensils, napkins, drinking, and interacting with others at the table.
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一比一原版(Bristol毕业证)布里斯托大学毕业证如何办理
原件一模一样【微信：95270640】【布里斯托大学毕业证Bristol学位证成绩单】【微信：95270640】（留信学历认证永久存档查询）采用学校原版纸张、特殊工艺完全按照原版一比一制作（包括：隐形水印，阴影底纹，钢印LOGO烫金烫银，LOGO烫金烫银复合重叠，文字图案浮雕，激光镭射，紫外荧光，温感，复印防伪）行业标杆！精益求精，诚心合作，真诚制作！多年品质 ,按需精细制作，24小时接单,全套进口原装设备，十五年致力于帮助留学生解决难题，业务范围有加拿大、英国、澳洲、韩国、美国、新加坡，新西兰等学历材料，包您满意。
【业务选择办理准则】
一、工作未确定，回国需先给父母、亲戚朋友看下文凭的情况，办理一份就读学校的毕业证【微信：95270640】文凭即可
二、回国进私企、外企、自己做生意的情况，这些单位是不查询毕业证真伪的，而且国内没有渠道去查询国外文凭的真假，也不需要提供真实教育部认证。鉴于此，办理一份毕业证【微信：95270640】即可
三、进国企，银行，事业单位，考公务员等等，这些单位是必需要提供真实教育部认证的，办理教育部认证所需资料众多且烦琐，所有材料您都必须提供原件，我们凭借丰富的经验，快捷的绿色通道帮您快速整合材料，让您少走弯路。
留信网认证的作用:
1:该专业认证可证明留学生真实身份【微信：95270640】
2:同时对留学生所学专业登记给予评定
3:国家专业人才认证中心颁发入库证书
4:这个认证书并且可以归档倒地方
5:凡事获得留信网入网的信息将会逐步更新到个人身份内，将在公安局网内查询个人身份证信息后，同步读取人才网入库信息
6:个人职称评审加20分
7:个人信誉贷款加10分
8:在国家人才网主办的国家网络招聘大会中纳入资料，供国家高端企业选择人才
→ 【关于价格问题（保证一手价格）
我们所定的价格是非常合理的，而且我们现在做得单子大多数都是代理和回头客户介绍的所以一般现在有新的单子 我给客户的都是第一手的代理价格，因为我想坦诚对待大家 不想跟大家在价格方面浪费时间
对于老客户或者被老客户介绍过来的朋友，我们都会适当给一些优惠。
选择实体注册公司办理，更放心，更安全！我们的承诺：可来公司面谈，可签订合同，会陪同客户一起到教育部认证窗口递交认证材料，客户在教育部官方认证查询网站查询到认证通过结果后付款，不成功不收费！
办理布里斯托大学毕业证硕士学位证成绩单Bristol学位证【微信：95270640 】外观非常精致，由特殊纸质材料制成，上面印有校徽、校名、毕业生姓名、专业等信息。
办理布里斯托大学毕业证Bristol学位证硕士学位证成绩单【微信：95270640 】格式相对统一，各专业都有相应的模板。通常包括以下部分：
校徽：象征着学校的荣誉和传承。
校名:学校英文全称
授予学位：本部分将注明获得的具体学位名称。
毕业生姓名：这是最重要的信息之一，标志着该证书是由特定人员获得的。
颁发日期：这是毕业正式生效的时间，也代表着毕业生学业的结束。
其他信息：根据不同的专业和学位，可能会有一些特定的信息或章节。
办理布里斯托大学毕业证硕士学位证成绩单Bristol学位证【微信：95270640 】价值很高，需要妥善保管。一般来说，应放置在安全、干燥、防潮的地方，避免长时间暴露在阳光下。如需使用，最好使用复印件而不是原件，以免丢失。
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原件一模一样【微信：WP101A】【美国俄克拉荷马城市大学毕业证（ocu学位证）成绩单】【微信：WP101A】（留信学历认证永久存档查询）采用学校原版纸张、特殊工艺完全按照原版一比一制作（包括：隐形水印，阴影底纹，钢印LOGO烫金烫银，LOGO烫金烫银复合重叠，文字图案浮雕，激光镭射，紫外荧光，温感，复印防伪）行业标杆！精益求精，诚心合作，真诚制作！多年品质 ,按需精细制作，24小时接单,全套进口原装设备，十五年致力于帮助留学生解决难题，业务范围有加拿大、英国、澳洲、韩国、美国、新加坡，新西兰等学历材料，包您满意。
【业务选择办理准则】
一、工作未确定，回国需先给父母、亲戚朋友看下文凭的情况，办理一份就读学校的毕业证【微信：WP101A】文凭即可
二、回国进私企、外企、自己做生意的情况，这些单位是不查询毕业证真伪的，而且国内没有渠道去查询国外文凭的真假，也不需要提供真实教育部认证。鉴于此，办理一份毕业证【微信：WP101A】即可
三、进国企，银行，事业单位，考公务员等等，这些单位是必需要提供真实教育部认证的，办理教育部认证所需资料众多且烦琐，所有材料您都必须提供原件，我们凭借丰富的经验，快捷的绿色通道帮您快速整合材料，让您少走弯路。
留信网认证的作用:
1:该专业认证可证明留学生真实身份【微信：WP101A】
2:同时对留学生所学专业登记给予评定
3:国家专业人才认证中心颁发入库证书
4:这个认证书并且可以归档倒地方
5:凡事获得留信网入网的信息将会逐步更新到个人身份内，将在公安局网内查询个人身份证信息后，同步读取人才网入库信息
6:个人职称评审加20分
7:个人信誉贷款加10分
8:在国家人才网主办的国家网络招聘大会中纳入资料，供国家高端企业选择人才
→ 【关于价格问题（保证一手价格）
我们所定的价格是非常合理的，而且我们现在做得单子大多数都是代理和回头客户介绍的所以一般现在有新的单子 我给客户的都是第一手的代理价格，因为我想坦诚对待大家 不想跟大家在价格方面浪费时间
对于老客户或者被老客户介绍过来的朋友，我们都会适当给一些优惠。
选择实体注册公司办理，更放心，更安全！我们的承诺：可来公司面谈，可签订合同，会陪同客户一起到教育部认证窗口递交认证材料，客户在教育部官方认证查询网站查询到认证通过结果后付款，不成功不收费！
办理美国俄克拉荷马城市大学毕业证（ocu学位证）学位证【微信：WP101A 】外观非常精致，由特殊纸质材料制成，上面印有校徽、校名、毕业生姓名、专业等信息。
办理美国俄克拉荷马城市大学毕业证（ocu学位证）学位证【微信：WP101A 】格式相对统一，各专业都有相应的模板。通常包括以下部分：
校徽：象征着学校的荣誉和传承。
校名:学校英文全称
授予学位：本部分将注明获得的具体学位名称。
毕业生姓名：这是最重要的信息之一，标志着该证书是由特定人员获得的。
颁发日期：这是毕业正式生效的时间，也代表着毕业生学业的结束。
其他信息：根据不同的专业和学位，可能会有一些特定的信息或章节。
办理美国俄克拉荷马城市大学毕业证（ocu学位证）学位证【微信：WP101A 】价值很高，需要妥善保管。一般来说，应放置在安全、干燥、防潮的地方，避免长时间暴露在阳光下。如需使用，最好使用复印件而不是原件，以免丢失。
综上所述，办理美国俄克拉荷马城市大学毕业证（ocu学位证）学位证【微信：WP101A 】是证明身份和学历的高价值文件。外观简单庄重，格式统一，包括重要的个人信息和发布日期。对持有人来说，妥善保管是非常重要的。
一比一原版美国宾夕法尼亚州立大学毕业证（penstate学位证）如何办理
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【业务选择办理准则】
一、工作未确定，回国需先给父母、亲戚朋友看下文凭的情况，办理一份就读学校的毕业证【微信：WP101A】文凭即可
二、回国进私企、外企、自己做生意的情况，这些单位是不查询毕业证真伪的，而且国内没有渠道去查询国外文凭的真假，也不需要提供真实教育部认证。鉴于此，办理一份毕业证【微信：WP101A】即可
三、进国企，银行，事业单位，考公务员等等，这些单位是必需要提供真实教育部认证的，办理教育部认证所需资料众多且烦琐，所有材料您都必须提供原件，我们凭借丰富的经验，快捷的绿色通道帮您快速整合材料，让您少走弯路。
留信网认证的作用:
1:该专业认证可证明留学生真实身份【微信：WP101A】
2:同时对留学生所学专业登记给予评定
3:国家专业人才认证中心颁发入库证书
4:这个认证书并且可以归档倒地方
5:凡事获得留信网入网的信息将会逐步更新到个人身份内，将在公安局网内查询个人身份证信息后，同步读取人才网入库信息
6:个人职称评审加20分
7:个人信誉贷款加10分
8:在国家人才网主办的国家网络招聘大会中纳入资料，供国家高端企业选择人才
→ 【关于价格问题（保证一手价格）
我们所定的价格是非常合理的，而且我们现在做得单子大多数都是代理和回头客户介绍的所以一般现在有新的单子 我给客户的都是第一手的代理价格，因为我想坦诚对待大家 不想跟大家在价格方面浪费时间
对于老客户或者被老客户介绍过来的朋友，我们都会适当给一些优惠。
选择实体注册公司办理，更放心，更安全！我们的承诺：可来公司面谈，可签订合同，会陪同客户一起到教育部认证窗口递交认证材料，客户在教育部官方认证查询网站查询到认证通过结果后付款，不成功不收费！
办理美国宾夕法尼亚州立大学毕业证（penstate学位证）学位证【微信：WP101A 】外观非常精致，由特殊纸质材料制成，上面印有校徽、校名、毕业生姓名、专业等信息。
办理美国宾夕法尼亚州立大学毕业证（penstate学位证）学位证【微信：WP101A 】格式相对统一，各专业都有相应的模板。通常包括以下部分：
校徽：象征着学校的荣誉和传承。
校名:学校英文全称
授予学位：本部分将注明获得的具体学位名称。
毕业生姓名：这是最重要的信息之一，标志着该证书是由特定人员获得的。
颁发日期：这是毕业正式生效的时间，也代表着毕业生学业的结束。
其他信息：根据不同的专业和学位，可能会有一些特定的信息或章节。
办理美国宾夕法尼亚州立大学毕业证（penstate学位证）学位证【微信：WP101A 】价值很高，需要妥善保管。一般来说，应放置在安全、干燥、防潮的地方，避免长时间暴露在阳光下。如需使用，最好使用复印件而不是原件，以免丢失。
综上所述，办理美国宾夕法尼亚州立大学毕业证（penstate学位证）学位证【微信：WP101A 】是证明身份和学历的高价值文件。外观简单庄重，格式统一，包括重要的个人信息和发布日期。对持有人来说，妥善保管是非常重要的。
Food smoking- processing & preservation.pptx
Smoking as a preservation and processing method for food, Food preservation, food processing, smoking, meat and meat products, methods of food smoking, application, cold smoking, hot smoking, warm smoking, liquid smoking, food industry and business, offset smokers, upright drum smokers, Vertical water smokers, Propane smokers, Electrical smokers and related health concerns.
Discover the Magic 7 Fruits for Weight Loss You Need to Know About!.pdf
Fruits, a.k.a, nature’s candy are beneficial for tons of reasons. They’re filled with vitamins and nutrients that are not just healthy but delicious too. And, some have officially been identified as fruits for weight loss, which makes them ideal for any and every kind of diet you are currently experimenting with.
Also read: https://rapidleaks.com/lifestyle/food-drink/fruits-weight-loss/
按照学校原版(KCL文凭证书)伦敦国王学院毕业证快速办理
学校原版办理【(KCL毕业证书)伦敦国王学院毕业证】【176555708微信号】电子版成绩单成绩单、外壳、offer、留信学历认证（永久存档真实可查）采用学校原版纸张、特殊工艺完全按照原版一比一制作（包括：隐形水印，阴影底纹，钢印LOGO烫金烫银，LOGO烫金烫银复合重叠，文字图案浮雕，激光镭射，紫外荧光，温感，复印防伪）行业标杆！精益求精，诚心合作，真诚制作！多年品质 ,按需精细制作，24小时接单,全套进口原装设备，十五年致力于帮助留学生解决难题，业务范围有加拿大、英国、澳洲、韩国、美国、新加坡，新西兰等学历材料，包您满意。
【我们承诺采用的是学校原版纸张（纸质、底色、纹路），我们拥有全套进口原装设备，特殊工艺都是采用不同机器制作，仿真度基本可以达到100%，所有工艺效果都可提前给客户展示，不满意可以根据客户要求进行调整，直到满意为止！】
【业务选择办理准则】
一、工作未确定，回国需先给父母、亲戚朋友看下文凭的情况，办理一份就读学校的毕业证【微信176555708】文凭即可
二、回国进私企、外企、自己做生意的情况，这些单位是不查询毕业证真伪的，而且国内没有渠道去查询国外文凭的真假，也不需要提供真实教育部认证。鉴于此，办理一份毕业证【微信176555708】即可
三、进国企，银行，事业单位，考公务员等等，这些单位是必需要提供真实教育部认证的，办理教育部认证所需资料众多且烦琐，所有材料您都必须提供原件，我们凭借丰富的经验，快捷的绿色通道帮您快速整合材料，让您少走弯路。
留信网认证的作用:
1:该专业认证可证明留学生真实身份
2:同时对留学生所学专业登记给予评定
3:国家专业人才认证中心颁发入库证书
4:这个认证书并且可以归档倒地方
5:凡事获得留信网入网的信息将会逐步更新到个人身份内，将在公安局网内查询个人身份证信息后，同步读取人才网入库信息
6:个人职称评审加20分
7:个人信誉贷款加10分
8:在国家人才网主办的国家网络招聘大会中纳入资料，供国家高端企业选择人才
留信网服务项目：
1、留学生专业人才库服务（留信分析）
2、国（境）学习人员提供就业推荐信服务
3、留学人员区块链存储服务
→ 【关于价格问题（保证一手价格）】
我们所定的价格是非常合理的，而且我们现在做得单子大多数都是代理和回头客户介绍的所以一般现在有新的单子 我给客户的都是第一手的代理价格，因为我想坦诚对待大家 不想跟大家在价格方面浪费时间
对于老客户或者被老客户介绍过来的朋友，我们都会适当给一些优惠。
选择实体注册公司办理，更放心，更安全！我们的承诺：客户在留信官方认证查询网站查询到认证通过结果后付款，不成功不收费！
Agriculture Market : Global Trends and Forecast Analysis (2023-2032)
The global agriculture market is anticipated to grow at a substantial CAGR of 9.60% in the upcoming years. The global agriculture industry was estimated to be worth USD 13.5 billion in 2022 and was expected to be worth USD 25.6 billion by 2030.
Science Text Book characteristics and library
This ppt contains qualities of a good Science Text Book, need for text book, importance of text book, criteria of a science text book, text book analysis, content analysis, Hunter's score card, library, utilization of library.
一比一原版美国俄克拉荷马大学毕业证（ou学位证）如何办理
原件一模一样【微信：WP101A】【美国俄克拉荷马大学毕业证（ou学位证）成绩单】【微信：WP101A】（留信学历认证永久存档查询）采用学校原版纸张、特殊工艺完全按照原版一比一制作（包括：隐形水印，阴影底纹，钢印LOGO烫金烫银，LOGO烫金烫银复合重叠，文字图案浮雕，激光镭射，紫外荧光，温感，复印防伪）行业标杆！精益求精，诚心合作，真诚制作！多年品质 ,按需精细制作，24小时接单,全套进口原装设备，十五年致力于帮助留学生解决难题，业务范围有加拿大、英国、澳洲、韩国、美国、新加坡，新西兰等学历材料，包您满意。
【业务选择办理准则】
一、工作未确定，回国需先给父母、亲戚朋友看下文凭的情况，办理一份就读学校的毕业证【微信：WP101A】文凭即可
二、回国进私企、外企、自己做生意的情况，这些单位是不查询毕业证真伪的，而且国内没有渠道去查询国外文凭的真假，也不需要提供真实教育部认证。鉴于此，办理一份毕业证【微信：WP101A】即可
三、进国企，银行，事业单位，考公务员等等，这些单位是必需要提供真实教育部认证的，办理教育部认证所需资料众多且烦琐，所有材料您都必须提供原件，我们凭借丰富的经验，快捷的绿色通道帮您快速整合材料，让您少走弯路。
留信网认证的作用:
1:该专业认证可证明留学生真实身份【微信：WP101A】
2:同时对留学生所学专业登记给予评定
3:国家专业人才认证中心颁发入库证书
4:这个认证书并且可以归档倒地方
5:凡事获得留信网入网的信息将会逐步更新到个人身份内，将在公安局网内查询个人身份证信息后，同步读取人才网入库信息
6:个人职称评审加20分
7:个人信誉贷款加10分
8:在国家人才网主办的国家网络招聘大会中纳入资料，供国家高端企业选择人才
→ 【关于价格问题（保证一手价格）
我们所定的价格是非常合理的，而且我们现在做得单子大多数都是代理和回头客户介绍的所以一般现在有新的单子 我给客户的都是第一手的代理价格，因为我想坦诚对待大家 不想跟大家在价格方面浪费时间
对于老客户或者被老客户介绍过来的朋友，我们都会适当给一些优惠。
选择实体注册公司办理，更放心，更安全！我们的承诺：可来公司面谈，可签订合同，会陪同客户一起到教育部认证窗口递交认证材料，客户在教育部官方认证查询网站查询到认证通过结果后付款，不成功不收费！
办理美国俄克拉荷马大学毕业证（ou学位证）学位证【微信：WP101A 】外观非常精致，由特殊纸质材料制成，上面印有校徽、校名、毕业生姓名、专业等信息。
办理美国俄克拉荷马大学毕业证（ou学位证）学位证【微信：WP101A 】格式相对统一，各专业都有相应的模板。通常包括以下部分：
校徽：象征着学校的荣誉和传承。
校名:学校英文全称
授予学位：本部分将注明获得的具体学位名称。
毕业生姓名：这是最重要的信息之一，标志着该证书是由特定人员获得的。
颁发日期：这是毕业正式生效的时间，也代表着毕业生学业的结束。
其他信息：根据不同的专业和学位，可能会有一些特定的信息或章节。
办理美国俄克拉荷马大学毕业证（ou学位证）学位证【微信：WP101A 】价值很高，需要妥善保管。一般来说，应放置在安全、干燥、防潮的地方，避免长时间暴露在阳光下。如需使用，最好使用复印件而不是原件，以免丢失。
综上所述，办理美国俄克拉荷马大学毕业证（ou学位证）学位证【微信：WP101A 】是证明身份和学历的高价值文件。外观简单庄重，格式统一，包括重要的个人信息和发布日期。对持有人来说，妥善保管是非常重要的。
Exploring_Karnali_Region_of_Nepal_(Food, Culture and People).pptx
Largest province in Nepal, Mountain landscape with 47% of an area located above 4000 masl, Characterized by its unique cultural heritage, diverse geography, and traditional farming practices
Traditional Agriculture: Subsistence farming on terraced fields (rice, wheat, millet, bean, potato and barley)
Fruits: Apple, walnut, orange, etc.
Livestock Rearing: Transhumance system of animal husbandry (goats, sheep, and cattle)
Dietary Staples: Rice, lentils, vegetables, and dairy products
Food Preparation: Often prepared using locally grown ingredients with traditional cooking methods
Religious Practices: Hinduism and Buddhism
Social Customs: Strong community bonds, traditional attire and customs are upheld during festivals
Environmental Connection: Respect for nature and reverence for sacred sites
Historical Context: Farming techniques shaped by the region's rugged terrain, climate, and historical interactions
Cultural Influence: Food preferences, agricultural rituals, and farming practices have been influenced by a blend of indigenous traditions, Hindu and Buddhist beliefs, and trade routes
Enhancing Agricultural Practices: Introducing modern farming techniques without compromising traditional values
Access to Education and Resources: Investing in education and providing access to agricultural inputs
Promoting Sustainable Tourism: Leveraging the region's cultural richness and natural beauty
Intersection of culture, agriculture, and tradition
Embracing sustainable development practices and honoring cultural heritage
Enhance the lives of its people while safeguarding their unique way of life
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Table setting
- 1. Table Setting and Etiquettes Isabel Melissa B. Baylon
- 2. Objectives
- 3. Table setting A set of cutlery, glasses, napkin for one person, as used on a table The way that a table is set out and decorated, in preparation for a meal
- 5. Table Etiquette Refers to the way you behave when you are eating a meal at a table
- 6. SEATING ᴥSeat from the left side of your chair ᴥWhen you are seated place your napkin in your lap
- 7. During the meal ᴥ When passing salt and pepper place the shakers on the table and always pass both even if only one was requested, ᴥ Wait until the hostess takes the first bite before you begin eating. ᴥ Use your utensils from the outside in. ᴥ Once a piece of flatware has been picked up never put it back on the table ᴥ NEVER butter a whole piece of bread;
- 8. A F T E R T H E M E A L ᴥ Place knife and fork together at the “3:15” position on plate to signal your done with meal ᴥ Place napkin on table when you leave table.