Dining room preparation & Table setting

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Qualities of

Efficient FoodService

Personnel

LESSON 3 :


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Success in a food service establishmentdepends on the job performance of the food service

personnel .* People working in a food service establishmentshould possess the following qualifications.

1. He is physically fit and have a good posture.2. He is well-groomed.3. He can communicate intelligibly with the clientele and

other members of the establishment , orally or in writing.4. He has a pleasing personality . He is :-interested -friendly-loyal -capable-honest -reliable-courteous -personable


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Common Function of a Food Service Operation

1. Purchasing it is a management functionunless a purchasing agent is assigned for thatpurpose.

2. Reserving, Issuing, and Storing in large

establishments workers are assigned toperform each of the three functions.3. Preparation it is the production of all food

items included in the menu.4. Service it is a function that included all

activities that relate to the selling of fooditems.

5. Sanitation it is a function that includes thecare of the physical plant, equipment and

utensil, maintenance, and ware washing.


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Quality Control in any food service coversall its operation, such as purchasing, issuing,

receiving , menu planning, production, sales, andservice.Quantifying Recipes

A recipe has two major parts, namely ; the ingredients

and the procedures of preparing the products. Thebasic recipe is used at home , while the quantityrecipe is used in a large gathering and serviceestablishment .

A basic recipe can be converted to a quantity recipe

by:1. Selecting and evaluating a basic recipe as to the

adaptability to the operation;2. The quantity of the original recipe should first be

prepared before increasing the ingredients of arecipe;


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3. Transposing the measuring of ingredients intoweights;4. Checking the tools and equipment to be used toensure accuracy;5. Start quantifying the recipe with 25 serving thenincreased the quantity gradually;6. Supervising the preparation of the converted recipe;

7. Evaluating the finished product using originalstandards; and / or8. Standardizing the yield or number of servingaccording to the plan in which it is cooked instead adefinite number of serving .


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Ways of Producing Quality Foods

1. Using a standard recipe- having a standardizedrecipe eliminates waste of time, money andeffort on the part of the production staff.

2. Working with highly qualified personnel skillsin job assignment help much in the productionof quality food.

3. Adequate facilities and equipments thesecontribute to the efficiency of the production

staff.4. Practice of safety and cleanliness This

contributes to the good quality of the product.


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Lesson 5 :

Dining Room Preparation


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-Dining Room Preparation

- is the proper arrangements of dining tables. Setting thetables properly makes meals more appealing, satisfying,and enjoyable to dinner .

Table AppointmentsTable Appointments are the complements used fordining.

Include: Dinnerwaresilverware or flatwareglassware or beverage

ware

hallow-warelinens


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Dinnerware

1. Place plate

2. Dinner plate

3. Breakfast plate

4. Luncheonplate


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5. Cereal bowl 6. Soup plate

7. Bread and Butterplate 8. Salad plate

9. Cup and Saucer 10. Demi- Tassecup and saucer


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11. Platter 12. Soup tureen

13. Gravy Dish 14. Sugar bowl andcreamer

15. Teapot


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Flatware

Formerly called silverware, includes all the tools forscooping, spearing, cutting, eating, and serving.

1. Dinner fork

2. Salad/Dessert fork

3. Oyster fork

4. Pickle fork

5. Dinner spoon

6. Soup Spoon


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7. Teaspoon

8. Demi-Tasseteaspoon

9. Ice teaspoon

10. Dinner knife

11. Steak knife

12. Butter knife


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13. Servingspoon

14. Serving fork

15. Cake server

16. Food tongs


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Halloware includes pieces used for

serving and such decoration

objects as trays, pitchers,beverage pots, vases , and soforth, regardless of themateerial which they arecomposed.


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Beverage formerly known as glassware, is used to hold

drinks or liquids.

They consist of unfootedware andstemware such as the following:

1. Cocktail Glass

2. Whisky Glass 3. Old- fassionedGlass


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4. Juice Glass

5. Goblet

6. Highball

7. Tumblers

8. Wine Glass

9. Sherry Glass


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10. ParfaitGlass

11. SherbedGlass 12. Cordial Glass

13. BrandyGlass


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Linens include table coverings and napkins of all

types, regardless of fiber.Modern clothes are available in a wide varietyof fibers, colors, and designs . Types:1. Table cloth 5. top cloth

2. silence cloth 6. Dinner napkin3. runners 7. Luncheon/Breakfast napkin4. place mat 8.Tea napkin

9. Cocktail napkin


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Linens Used in Table Setting1. Tablecloth

a material used to cover the entire surface of the table plus afew inches overhang , 1. to 16for sit -down meals, and florrlength for buffet service.

2. Silence clotha heavy, pdlike material used underneath the table cloth.

3. Runnersare long, narrow strips of cloth used to bare tables withoutunderliners.

4. Top cloth

are small pieces of material placed on top of tablecloths.5. Place mats

table coverings.6. Napkin

vary in size and type of material depending on the use.


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Table Covers

Runners

Top Cloth


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Table Napkin

Place mats


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Setting the TableOr place setting refers to the way to

set a table with tableware such

as eating utensils and dishes for servingand eating. The arrangement for a singlediner is called a place setting. The

practice of dictating the precisearrangement of tableware has variedacross cultures and historical periods.
http://en.wikipedia.org/wiki/Tablewarehttp://en.wikipedia.org/wiki/Eating_utensilhttp://en.wikipedia.org/wiki/Eating_utensilhttp://en.wikipedia.org/wiki/Tableware


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Guidelines in Table Setting:1. Table appointment must be placed one inch away from the edge of the

table.2. The plate is placed at the center of the cover.3. The knife is placed next to the knife with the bowl facing up.4. The spoon is placed next to the knife with the bowl facing up.5. The fork is placed at the left side of the cover for not more than three

per cover, tines upward.6. The napkin is placed next to the fork.7. the glassware is placed just above the point of the knife.8. The bread and butter plate used in informal dinners is laced at tne tip of

the fork, with butter spreader.

9. The salt and pepper shakers are placed between each cover.10. The cup and saucer are placed on the wide side of the cover with thecup handled turned to the right.

11. When teaspoons are necessary, these are placed at the right of thespoons or in front of the cover with bowls up.


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Dining room preparation & Table setting