The document discusses mise-en-place, which refers to having all necessary equipment and food prepared before service begins to create the right atmosphere. It describes how a sideboard is used in restaurants to store dining equipment like plates and cutlery to avoid frequent trips to the kitchen. Different types of napkin folding are presented that can help create a feeling of luxury, including techniques like the bird of paradise, candle, and royal crown. Proper clothing procedures are also outlined, such as checking the table and centrally positioning oneself before laying out and adjusting the tablecloth.

1. TOPIC 2 :
MISE-EN-PLACE

2. COURSE LEARNING OUTCOMES
2.1 SLIDEBOARD
PREPARATION
2.3 CLOTHING
PROCEDURE
2.2 NAPKIN FOLDING
2

3. DEFINITION
(mise-en-place)
Let’s start with the first set of slides
3

4. “ Defined as the equipment & food advance before
the service begins
 Create the right ambience for the restaurant
 Good preparation include proper maintenance,
cleaning and preparation of the room
4
DEFINITION
(mise-en-place)

5. SLIDEBOARD PREPARATION
◍ Sideboard is a storage for holding dining
room equipment
◍ Placed in a corner in a restaurant
Purpose : to eliminate the need for waiters to
make frequent trip to the kitchen
5

6. 6
A place for servers’ workstation in the
preparation of a food service area and keeps
all the equipment required for service.
Underneath are drawers, open or partially
open at the front with the available cutlery.
Below – shelf for plates, & coffee saucers
Bottom shelf – spare linen, tablecloths, service
cloth & napkin
STATION
MISE-EN-PLACE

7. ITEM STORED IN A
SIDEBOARD
7

8. 8
ITEM STORED IN A
SIDEBOARD

9. 9
Crumbing down
equipment
Serving
plates
glassware
condiment
Clean table cloth

10. 10
Service tray
Napkin Twins
brother
All necessary
cutlery

11. “◍ Napkin presentation can help to create a
feeling of luxury in any restaurant
◍ Impression of sophistication, attention and
mood and enhances the pleasure of dining
◍ Presented depends on the type of
establishment and the type of service.
11
NAPKIN FOLDING

12. 12
Bird of
paradise The candle
The royal
crown
The pyramid
Goblet fan The banana
The lotus The standing
fan
The bishop
hat’s
The Clown’s
Hat
The Arum Lily Rosebud
TYPES OF NAPKIN FOLDING PRESENTATION

13. 13
TYPES OF NAPKIN FOLDING
PRESENTATION

14. 14
PURPOSE OF
USING
NAPKIN

15. CLOTHING
PROCEDURE
15

16. 16
CLOTHING PROCEDURE
Check the table – size, cleanliness, steadiness
Stand centrally between the 2 legs of the table
Open up the cloth
Take the top flap between the thumb
Lean across the table & release the bottom layer
Adjust the position of the cloth & check at all edges
Laying
Tablecloth

17. Thanks!Any questions?
👍
17