This document discusses different styles of table setting and meal service. It describes formal and informal table settings and provides diagrams of place settings for breakfast, lunch, and family dinner. It then summarizes various styles of meal service including Russian service, English service, family service, American service, and buffet service. Additional service styles covered include cafeteria service, grill room service, room service, and take out. Proper table setting and different styles of meal service are important aspects of food service.
MENU DEFINITION, TYPES OF MENU, TYPES OF MEALS, CLASSIC MENU SEQUENCE, MENU COURSE, TYPES OF MEAL COURSE, INFLUENCES ON THE MENU, MENU ENGINEERING, STEPS IN MENU PLANNING, CONSIDERATIONS IN MENU PLANNING, STANDARDIZED RECIPE
MENU DEFINITION, TYPES OF MENU, TYPES OF MEALS, CLASSIC MENU SEQUENCE, MENU COURSE, TYPES OF MEAL COURSE, INFLUENCES ON THE MENU, MENU ENGINEERING, STEPS IN MENU PLANNING, CONSIDERATIONS IN MENU PLANNING, STANDARDIZED RECIPE
Category of Food Service Equipment with examples, Types of dining room furniture, their sizes, and uses
Various linen and their uses, types of crockery and their uses
Parts and types of glassware, their sizes, and uses
Meaning of cutlery, flatware, and hollowware with examples
Special service equipment and their uses
Category of Food Service Equipment with examples, Types of dining room furniture, their sizes, and uses
Various linen and their uses, types of crockery and their uses
Parts and types of glassware, their sizes, and uses
Meaning of cutlery, flatware, and hollowware with examples
Special service equipment and their uses
This presentation is related to Food & Beverage Industry. It is very beneficial for the students of Hotel Management course & for the newly enters in the field of Hotel & Hospitality Industry.
Food service
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8. LUNCH
A.Napkin
B.Luncheon Plate
C.Soup (or other
first course
plate) on a liner
plate
D.Bread and
butter plate
with butter
knife
E.Water glass
F. Wine glass
G.Luncheon Fork
H.Knife
I. Teaspoon
J. Soup spoon
Page 8
9. FAMILY
DINNER
A. Napkin
B. Dinner Plate
C. Salad Plate
D. Bread and
Butter Plate
with butter
knife
E. Water glass
F. Fork
G. Knife
H. Teaspoon
Page 9
12. FOOD SERVICE
- Encompasses those places,
institutions, and companies
responsible for any meal prepared
outside the home. This industry
includes restaurants, school and
hospital cafeterias, catering
operations, and many other formats.
- The way the food is served to the
diner
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13. FOOD SERVICE
• TABLE SERVICE- the manner of
serving food at well- appointed
homes and restaurants
• COUNTER SERVICE- also called
Snack-bar Service
- Food is either displayed behind
the counter for the guests to choose
from, or is listed on a menu card or
common black board.
Page 13
14. MEAL SERVICE
• Formal
• Informal/ Casual
Page 14
15. FORMAL
- Requires more planning, detailed
preparation, and elaborate
tableware than any of the other
styles.
- All courses are served with the
plates being removed after each
course. Additionally, the place
setting has no bread and butter
plate.
Page 15
16. INFORMAL
- At an informal setting, fewer utensils
are used and serving dishes are
placed on the table.
- Often, in less formal settings, the
napkin and/or cutlery may be held
together in a single bundle by a
napkin ring.
Page 16
17. MEAL SERVICE
STYLES
• Russian Service
• English Service
• Family Service
• American Service
• Blue Plate Service
• Buffet Service
Page 17
18. Additional Styles
• Cafeteria Service
• Grill Room Service
• Room Service
• Tray Service
• A La Carte Style
• Take Out
Page 18
19. 1. Russian Service- “European,
Formal, or Continental”
- Display and presentation are a
major part of this service.
- no finger food is allowed
2. English Service- "Host Service"
- The host carves the main course
and places it on the dinner plate,
the hostess places vegetables on
the dinner plate and a servant
carries the plates to each diner.
Page 19
20. 3. Family Service- “Compromise”
- Serving platters and dishes and a
stack of dinner plates are placed
directly in front of the host. He
serves the main course and side
dishes onto each plate and passes
the plates to each person.
-Dessert is usually served away
from the table.
Page 20
21. 4. American Service- “Compromise”
- Dinner plates and utensils are set
at each place and all serving dishes
are placed on the table. Serving
dishes arc passed from hand to
hand around the table until
everyone has served himself.
- Informal table service wherein the
dessert may be placed on the table
immediately.
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22. 5. Blue Plate Service- food is served
on individual plates
- Characterized by the “blue-plate”,
a plate that is divided into sections
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23. 6. Buffet Service- informal tables
setting wherein guests line up to get
their foods from the buffet table
- most convenient for serving large
groups of people
Page 23
24. Additional Styles
• Cafeteria Service- the menu is fixed
and is displayed on large boards.
- type of counter service wherein
customers make their selections
from dishes displayed at a service
counter.
• Grill Room Service- In this form of
service various meats are grilled in
front of the guest.
Page 24
25. • Room Service- It implies serving of
food and beverage in guest rooms of
hotels and other establishments.
- It implies serving of food and
beverage in guest rooms of hotels.
• Tray Service- food service used in
transport like trains, ships, and
airplanes
• A La Carte Style- This type of
service is usually provided at
breakfast.
Page 25
26. - The order is delivered to the pantry
or galley and the food is prepared
as requested.
• Take Out- type of counter service
wherein meals are already packaged
Page 26