This document discusses different types of food service preparations and covers. It describes table d'hote, a la carte, and buffet styles of service. Table d'hote offers a fixed price menu with a choice within each course. A la carte menus individually price each dish for customers to compile their own order. Buffets present food on a separate table for guests to serve themselves. The document also discusses centerpiece decorations for dining rooms, including food decorations, flower arrangements, butter sculptures, and ice carvings.