Service in Meal PlanningService in Meal Planning

Styles of ServiceStyles of ServiceRussian: Most formal; entire meal is served by Russian: Most formal; entire meal is served by waiters (servers)waiters (servers)French: Food is served and or prepared from a French: Food is served and or prepared from a cart brought to the table by specially trained cart brought to the table by specially trained chef/staffchef/staffEnglish: Host participates in serving guests; English: Host participates in serving guests; waiters assistwaiters assistAmerican: Served on plates in kitchen and American: Served on plates in kitchen and brought to the tablebrought to the tableFamily: Guests serve themselves from platters Family: Guests serve themselves from platters or serving bowls brought to the table and passed or serving bowls brought to the table and passed counterclockwise among the dinerscounterclockwise among the dinersBuffet: Guests serve themselves from a central Buffet: Guests serve themselves from a central buffet tablebuffet table

Table SettingsTable Settings

A cover or place setting should be laid out A cover or place setting should be laid out for each person.for each person.A cover includes linens, dinnerware, A cover includes linens, dinnerware, glassware, flatware, and accessories such glassware, flatware, and accessories such as decorations and condimentsas decorations and condimentsLinens include table cloth (silence cloth) Linens include table cloth (silence cloth) and/or placemat and napkinand/or placemat and napkinThere are customs for placing dinnerware, There are customs for placing dinnerware, flatware, and glassware.flatware, and glassware.

Cup/SaucerSpoonKnifeDinner PlateFork

Water glass

SaladFork

Bread plate

Napkin

Salad plate

Power Point Author

Dr. Jane Ross

The University of Vermont

Foods and Nutrition

Basic Concepts of Food