Food Service Preparation

8/8/2019 Food Service Preparation

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Setting the Mood/AmbienceSetting the Mood/AmbienceThe total dining experience for the guests is much affected by the atmosphere created byThe total dining experience for the guests is much affected by the atmosphere created by

management. The mood, or the dinning environment should reflect the time of day and themanagement. The mood, or the dinning environment should reflect the time of day and thelocation, and create an atmosphere that is consistent with the desired character of thelocation, and create an atmosphere that is consistent with the desired character of the

establishment.establishment.

Key point to be considered by management or staff in setting the dinning atmosphere are:Key point to be considered by management or staff in setting the dinning atmosphere are:

Lightning: daylight or bright lightning is preferred for daytime meal services. Subdued light isLightning: daylight or bright lightning is preferred for daytime meal services. Subdued light is

more for evening dining.more for evening dining.

Views: tables should be set to take best advantage of the views from dinningViews: tables should be set to take best advantage of the views from dinning--room (subject to theroom (subject to the

limitations of space.)limitations of space.)Music: background music may be appropriate in establishing a mood.Music: background music may be appropriate in establishing a mood.

Decor: the décor should be consistent and create a harmonious atmosphere. Colour selection playsDecor: the décor should be consistent and create a harmonious atmosphere. Colour selection plays

an important part in the dinning experience.an important part in the dinning experience.

While individual waiters may have no control over the colour and general décor of the dinningWhile individual waiters may have no control over the colour and general décor of the dinning--

room, they are often responsible for the details. Live plants and fresh flowers, for example, make aroom, they are often responsible for the details. Live plants and fresh flowers, for example, make a

major contribution to the overall presentation and to the mood a room encourages. They must bemajor contribution to the overall presentation and to the mood a room encourages. They must be

carefully placed, well presented and well maintained.carefully placed, well presented and well maintained.

How to cloth a tableHow to cloth a tableMany different size and styles of table and tablecloths are used in the industry, and different waysMany different size and styles of table and tablecloths are used in the industry, and different ways

of folding tablecloths are adapted by the different laundries. There can therefore be no one correctof folding tablecloths are adapted by the different laundries. There can therefore be no one correct

technique of clothing tables. The tablecloth fold used in the following procedure for clothing atechnique of clothing tables. The tablecloth fold used in the following procedure for clothing a

table is called a concertina fold. It is one of the more commonly used folds. The procedure astable is called a concertina fold. It is one of the more commonly used folds. The procedure as

described assumes that the table has four legs, placed at the corners of the table.described assumes that the table has four legs, placed at the corners of the table.



yyClothing ProcedureClothing ProcedureCheck the table for steadiness and position it for ease of access for services. If the table is unstableCheck the table for steadiness and position it for ease of access for services. If the table is unstable

it must be stabilised.it must be stabilised.

Stand centrally between two legs of tableStand centrally between two legs of table

Position the vertical centre crease in the centre of the table, holding the concertina fold.Position the vertical centre crease in the centre of the table, holding the concertina fold.

Lean across the table and release the bottom layer of the cloth to hang over the far edge of theLean across the table and release the bottom layer of the cloth to hang over the far edge of thetabletable

ReRe--position the horizontal crease of the cloth in the centre of the tableposition the horizontal crease of the cloth in the centre of the table

Release the hold on the centre fold and draw the top fold towards you.Release the hold on the centre fold and draw the top fold towards you.

Having centered the cloth should now be positioned with an equal drop all round, with the folds of Having centered the cloth should now be positioned with an equal drop all round, with the folds of

the cloth covering the legs.the cloth covering the legs.

How to lay coverHow to lay cover

A µcover¶ may be defined as:A µcover¶ may be defined as:A place setting for one guest, laid to suit the type of menu offered.A place setting for one guest, laid to suit the type of menu offered.

The number of guests to attend a functionThe number of guests to attend a function--³There will be 75 covers at the Rotary dinner, or to³There will be 75 covers at the Rotary dinner, or to

indicate the seating capacity of a dinning areaindicate the seating capacity of a dinning area--µThe Lawson Room seats 50 covers,µThe Lawson Room seats 50 covers,

There are two principal types of cover and set menu cover. The difference is explained below.There are two principal types of cover and set menu cover. The difference is explained below.

Whatever the type of cover or shape of table to be laid, the following rules apply.Whatever the type of cover or shape of table to be laid, the following rules apply.

All cutlery and glassware should be cleaned and polished before they are placed on table.All cutlery and glassware should be cleaned and polished before they are placed on table.

The main knife or fork should be positioned 1cm from the edge of table and 25The main knife or fork should be positioned 1cm from the edge of table and 25--29cm apart29cm apart

(depending on the size of the establishment¶s dinner plates.)(depending on the size of the establishment¶s dinner plates.)

Side plates are always positioned to the guests left.Side plates are always positioned to the guests left.

Side knives are placed on the side plate, to its right hand side and parallel with the main knife of Side knives are placed on the side plate, to its right hand side and parallel with the main knife of

fork so that a bread roll can be placed on the plate.fork so that a bread roll can be placed on the plate.

The blades of all knives on the cover should face leftThe blades of all knives on the cover should face left

The first only wine glass is positioned 2.5cm from the tip of main knife. Additional glassware isThe first only wine glass is positioned 2.5cm from the tip of main knife. Additional glassware is

positioned a 45 angle to the left of the first glass.positioned a 45 angle to the left of the first glass.

A folded napkin is placed in the centre of the cover.A folded napkin is placed in the centre of the cover.



Types of coverTypes of coverA la carte/basic coverA la carte/basic cover

An a la carte features a variety of dishes individually priced. The guests select the dishes they would like,An a la carte features a variety of dishes individually priced. The guests select the dishes they would like,

usually up to and including the main course .usually up to and including the main course .

The basic a la carte coverThe basic a la carte cover--the laythe lay--up performed before the guests arriveup performed before the guests arrive--is for a main course only. After theis for a main course only. After the

guests have ordered, this basic cover is then corrected to suit the customers actual orders.guests have ordered, this basic cover is then corrected to suit the customers actual orders.

An a la carte covers includes:An a la carte covers includes:

Main knife and fork Main knife and fork

Side plateSide plate

Side knifeSide knife

Table centre items(including bud vase or candlestick, cruets, astray, tent card and table number.)Table centre items(including bud vase or candlestick, cruets, astray, tent card and table number.)

Wine glassWine glass

NapkinNapkin

Set Menu CoversSet Menu CoversA set menu features prearranged items at a fixed price for the whole meal. Because it is known in advanceA set menu features prearranged items at a fixed price for the whole meal. Because it is known in advance

what will be served to the guests, the cutlery and glasses for the whole meal are laid in advance. The coverwhat will be served to the guests, the cutlery and glasses for the whole meal are laid in advance. The cover

illustrated is for a set menu offering a plated appetizer, soup, a fish entrée and a main course.illustrated is for a set menu offering a plated appetizer, soup, a fish entrée and a main course.

The cutlery required for this menu is:The cutlery required for this menu is:

Entrée knife and fork Entrée knife and fork

Soup spoonSoup spoonFish knife and fork Fish knife and fork

Main knife and fork Main knife and fork

Side plateSide plate

Side knifeSide knife

GlasswareGlassware

NapkinNapkin

Note that the various items of cutlery are set so that the cutlery are set so that the cutlery used for the firstNote that the various items of cutlery are set so that the cutlery are set so that the cutlery used for the first

course is outermost, and the remaining cutlery is set on the order in which in will be used, working inwardscourse is outermost, and the remaining cutlery is set on the order in which in will be used, working inwards

from the outside.from the outside.



DESSERT CUTLERYDESSERT CUTLERY

Dessert gear (the dessert spoon and fork) is not usually laid before the meal begins, but corrected (placed)Dessert gear (the dessert spoon and fork) is not usually laid before the meal begins, but corrected (placed)

after the main course has been cleared. It may also be seta across the top of the cover before the meal. Thisafter the main course has been cleared. It may also be seta across the top of the cover before the meal. This

alternative will require the waiter to move the fork and spoon down just before the course is served.alternative will require the waiter to move the fork and spoon down just before the course is served.

As an alternative to laying the dessert spoon and fork prior to the meal, we suggest that dessert gearAs an alternative to laying the dessert spoon and fork prior to the meal, we suggest that dessert gear

should be taken to the table on a service plate and laid only when needed for the sweet course. This will allowshould be taken to the table on a service plate and laid only when needed for the sweet course. This will allow

additional room on the table and ensure that the cutlery will be absolutely clean when the time comes for it toadditional room on the table and ensure that the cutlery will be absolutely clean when the time comes for it to

be used.be used.

Note that not all desserts require a spoon and fork: some may require a fruit knife and fork, or a smallNote that not all desserts require a spoon and fork: some may require a fruit knife and fork, or a small

spoon.spoon.

GLASSWAREGLASSWARE

The wine glasses, like the cutlery, are set in the order in which they will be used. They are usually set inThe wine glasses, like the cutlery, are set in the order in which they will be used. They are usually set in

at an angle of 45* from the first glass to be used, which (as already noted) is placed about 2.5cm from the tipat an angle of 45* from the first glass to be used, which (as already noted) is placed about 2.5cm from the tipof the main knife. In the diagram the glasses are set at 45* inwards to the left (towards the centre of the cover)of the main knife. In the diagram the glasses are set at 45* inwards to the left (towards the centre of the cover)

so as not to confuse the guest as to which glassware is theirs: in special circumstances the glasses may also beso as not to confuse the guest as to which glassware is theirs: in special circumstances the glasses may also be

set at 45* outwards to the right of the cover.set at 45* outwards to the right of the cover.

If a water glass is to be set, the glass should be positioned to the right of the first wine glass.If a water glass is to be set, the glass should be positioned to the right of the first wine glass.

Should the table not have sufficient room for the glassware to be set in a row, it may be set in a triangle.Should the table not have sufficient room for the glassware to be set in a row, it may be set in a triangle.

NAPKIN FOLDSNAPKIN FOLDS

A folded table napkin is placed on the table for the guest¶s use and to contribute to the appearance of theA folded table napkin is placed on the table for the guest¶s use and to contribute to the appearance of thecover and the whole dining environment. The way in which the napkin is presented depends on the type of cover and the whole dining environment. The way in which the napkin is presented depends on the type of

establishment and the type of service.establishment and the type of service.

It is an advantage if napkin fold are kept simple as less handling is involved. Less handling makes for moreIt is an advantage if napkin fold are kept simple as less handling is involved. Less handling makes for more

hygienic napkins (as well as being less timehygienic napkins (as well as being less time--consuming), however, some establishments require more elaborateconsuming), however, some establishments require more elaborate

folds for aesthetic reasons.folds for aesthetic reasons.

Detailed on the following pages are examples of some commonly used professional napkin folds. EitherDetailed on the following pages are examples of some commonly used professional napkin folds. Either

starched linen or paper napkins can be used for folding.starched linen or paper napkins can be used for folding.

A professionally folded napkin will stand by itself without the aid of cutlery or glassware.A professionally folded napkin will stand by itself without the aid of cutlery or glassware.



PLATES SERVICE PROCEDUREPLATES SERVICE PROCEDURE

Traditional plate service required food to be served from the left to the guest, and empty plates cleared fromTraditional plate service required food to be served from the left to the guest, and empty plates cleared from

the right. In modern plate service, however, plates are both placed and cleared from the guest¶s right as thisthe right. In modern plate service, however, plates are both placed and cleared from the guest¶s right as this

causes the least disturbance to the guest.causes the least disturbance to the guest.

Modern plate service practice developed because dining space is now more intensively utilized than in theModern plate service practice developed because dining space is now more intensively utilized than in the

past, and there is less room for movement between guests. The plate service waiter can unobtrusively place apast, and there is less room for movement between guests. The plate service waiter can unobtrusively place a

plate of food in front of a guest from the right, while holding other plates in the left hand safely behind theplate of food in front of a guest from the right, while holding other plates in the left hand safely behind the

guest¶s heads.guest¶s heads.

Left handed waiters may reverse the technique and serve and clear from the left.Left handed waiters may reverse the technique and serve and clear from the left.

The modern plate service practice of both placing the plates and clearing them from the guest¶s right has beenThe modern plate service practice of both placing the plates and clearing them from the guest¶s right has been

adopted by leading training institute and establishment throughout the world. However, there are restaurantsadopted by leading training institute and establishment throughout the world. However, there are restaurants

which still offer traditional plate service from the left. Waiters must, of course, conform to the house rule onwhich still offer traditional plate service from the left. Waiters must, of course, conform to the house rule on

this point.this point.

TWOTWO-- PLATE CARRYING TECHNIQUESPLATE CARRYING TECHNIQUES*Plates are picked up so that when they are placed the main item will be on the side of the plate facing the*Plates are picked up so that when they are placed the main item will be on the side of the plate facing the

guest. Remember that the first plate to be picked up in the left hand will be the last to be placed on the table.guest. Remember that the first plate to be picked up in the left hand will be the last to be placed on the table.

*Hold the first plate between your thumb, index finger and the middle finger of your left hand. If the plate is*Hold the first plate between your thumb, index finger and the middle finger of your left hand. If the plate is

hot use a service cloth.hot use a service cloth.

*Then place the second plate on a platform above the first plate, supporting it by your ring (or fourth) finger,*Then place the second plate on a platform above the first plate, supporting it by your ring (or fourth) finger,

your little finger and the based of your thumb and lower forearms.your little finger and the based of your thumb and lower forearms.

* You may carry a third plate in your right hand, also in a service cloth.* You may carry a third plate in your right hand, also in a service cloth.* Carry the plates to the table away from your body, with the shoulder held back, so that the plates are not* Carry the plates to the table away from your body, with the shoulder held back, so that the plates are not

resting against the front of your body.resting against the front of your body.

*Only bring the plates in front of your body when limited access to the table requires it.*Only bring the plates in front of your body when limited access to the table requires it.

*To place the plates in front of the guests, position yourself at the back right*To place the plates in front of the guests, position yourself at the back right--hand corner of a guests chairhand corner of a guests chair

holding your left hand ( and its plates ) out of the way behind the guests head.holding your left hand ( and its plates ) out of the way behind the guests head.

* Step forward and placed the plate in your right hand in front of the guest from the guests right. ( Remember* Step forward and placed the plate in your right hand in front of the guest from the guests right. ( Remember

to bend your forward knee as a precaution against back stain).to bend your forward knee as a precaution against back stain).



ACCOMPANIMENTS TO COFFEEACCOMPANIMENTS TO COFFEE

Like preLike pre--dinner food items, accompaniments to coffee are not included in the menu framework, butdinner food items, accompaniments to coffee are not included in the menu framework, but

are in addition to it.are in addition to it.

The range of items that must be offered with coffee is limited only by one¶s imagination. T he serviceThe range of items that must be offered with coffee is limited only by one¶s imagination. T he service

of after -of after -± ±dinner mints is standard practice, but many establishments now regard their coffeedinner mints is standard practice, but many establishments now regard their coffee

accompaniments as their personal signature. These items maybe petis fours, personalized chocolates, biscuitsaccompaniments as their personal signature. These items maybe petis fours, personalized chocolates, biscuits

or glace fruits, for exampleor glace fruits, for example

TYPES OF MENUTYPES OF MENU

The different types or classes of menu are distinguished by the variations in the selections offeredThe different types or classes of menu are distinguished by the variations in the selections offered

and by their pricing structure. Menu types include a la carte, table dµhote, set menu, carte du jour,and by their pricing structure. Menu types include a la carte, table dµhote, set menu, carte du jour,

degustation menus and cycle menus.degustation menus and cycle menus.

The type of menu, in the sense used here, should not be confused with the presentation of the menuThe type of menu, in the sense used here, should not be confused with the presentation of the menu--

whether it is printed or written on a blackboard or presented in some other way.whether it is printed or written on a blackboard or presented in some other way.

A LA CART MENUA LA CART MENUAn a la cart menu offers choices in each course and where each item is individually priced andAn a la cart menu offers choices in each course and where each item is individually priced and

charge for. Menu items when selected by the guest are cooked to order. The literal meaning of the Frenchcharge for. Menu items when selected by the guest are cooked to order. The literal meaning of the French

words a la cart is µfrom the card¶.words a la cart is µfrom the card¶.

The term a la cart when applied to restaurant is often misinterpreted. The term does not relate to aThe term a la cart when applied to restaurant is often misinterpreted. The term does not relate to a

particular type of establishment nor to its pricing nor the services it offers; the term refers solely to the type of particular type of establishment nor to its pricing nor the services it offers; the term refers solely to the type of

menu and to the fact that the food is cooked to order.menu and to the fact that the food is cooked to order.

TABLE D¶ HOTETABLE D¶ HOTEA table d¶ hote menu offers some ( usually limited ) choice and is charge at a fixed price per personA table d¶ hote menu offers some ( usually limited ) choice and is charge at a fixed price per person

for the whole menu. Table d¶ hote is, literally, French for µ the proprietors ( mine host¶S ) table.for the whole menu. Table d¶ hote is, literally, French for µ the proprietors ( mine host¶S ) table.

A modesty priced µbusiness lunch¶, in which three or four items only are offered in each courseA modesty priced µbusiness lunch¶, in which three or four items only are offered in each course

and the guest pays a fixed price for the whole meal, would be a typical use of the table d¶ hote menu.and the guest pays a fixed price for the whole meal, would be a typical use of the table d¶ hote menu.

More exclusive restaurants also often make use of the table d¶ hote menu as its limited number of More exclusive restaurants also often make use of the table d¶ hote menu as its limited number of

menu items allows the chef to select fresh ingredients of the best quality and to treat each dish with maximummenu items allows the chef to select fresh ingredients of the best quality and to treat each dish with maximum

attention. Because a more limited range of choice has to be catered for than in a typical a la carte menu thereattention. Because a more limited range of choice has to be catered for than in a typical a la carte menu there

is less wastage. Table d¶ hote menus are popular for festive occasions such as Christmas Day and Mother¶sis less wastage. Table d¶ hote menus are popular for festive occasions such as Christmas Day and Mother¶sDay.Day.



SET MENUSET MENU

A set menu is one that offers set items ( one for each course ) prearranged by the host. Set menusA set menu is one that offers set items ( one for each course ) prearranged by the host. Set menusare used mainly for functions, such as weddings and banquets.are used mainly for functions, such as weddings and banquets.

CARTE DU JOUR CARTE DU JOUR Carte du jour literally means µ card of the day¶. It offers choices that are available for a particularCarte du jour literally means µ card of the day¶. It offers choices that are available for a particular

day only. It allows the chef to offer a list of µ specials¶ or variations in addition to a preday only. It allows the chef to offer a list of µ specials¶ or variations in addition to a pre--printed a la carteprinted a la carte

menu, or it can be used as a table d¶ hote menu prepared for use on the one day only.menu, or it can be used as a table d¶ hote menu prepared for use on the one day only.

DEGUSTATION MENUDEGUSTATION MENUDegustation literally means µ tasting µ. A degustation menu list a range of items, usually specialtiesDegustation literally means µ tasting µ. A degustation menu list a range of items, usually specialties

of the establishment, which are served in small portions.of the establishment, which are served in small portions.

CYCLE MENUCYCLE MENUA cycle menu is a group of menus which are rotated on a set cycle. Cycle menus are usually used inA cycle menu is a group of menus which are rotated on a set cycle. Cycle menus are usually used in

the institutional sector of the industrythe institutional sector of the industry-- for example, in hospitals and prisons, on airlines and in employee foodfor example, in hospitals and prisons, on airlines and in employee food

serviceservice-- operations (works canteens, etc.).operations (works canteens, etc.).

The cycle menu is used to avoid boredom for both costumers and staff, and also to ensure that theThe cycle menu is used to avoid boredom for both costumers and staff, and also to ensure that the

diet of the people in the institution is sufficiently varied to be healthy. In the hospital, for example, the cyclediet of the people in the institution is sufficiently varied to be healthy. In the hospital, for example, the cycle

would be set to fit the average length of stay of the patients.would be set to fit the average length of stay of the patients.

Menu should not be designed to a sevenMenu should not be designed to a seven--day cycle day as this results in the same items always beingday cycle day as this results in the same items always being

served on the day of the week, producing a boring predictability.served on the day of the week, producing a boring predictability.

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Food Service Preparation