slide 1 setting tables with · 2015. 3. 10. · presentation notes setting tables with service and...

Presentation Notes Setting Tables with Service and Style

Setting Tables with Service and Style Copyright © Texas Education Agency, 2012. All rights reserved.

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Setting Tables with Service and Style



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Copyright

Copyright © Texas Education Agency, 2012. All rights reserved.

Copyright © Texas Education Agency, 2012. These Materials are copyrighted © and trademarked ™ as the property of the Texas Education Agency (TEA) and may not be reproduced without the express written permission of TEA, except under the following conditions:

1) Texas public school districts, charter schools, and Education Service Centers may reproduce and use copies of the Materials and Related Materials for the districts’ and schools’ educational use without obtaining permission from TEA.

2) Residents of the state of Texas may reproduce and use copies of the Materials and Related Materials for individual personal use only, without obtaining written permission of TEA.

3) Any portion reproduced must be reproduced in its entirety and remain unedited, unaltered and unchanged in any way.

4) No monetary charge can be made for the reproduced materials or any document containing them; however, a reasonable charge to cover only the cost of reproduction and distribution may be charged.

Private entities or persons located in Texas that are not Texas public school districts, Texas Education Service Centers, or Texas charter schools or any entity, whether public or private, educational or non-educational, located outside the state of Texas MUST obtain written approval from TEA and will be required to enter into a license agreement that may involve the payment of a licensing fee or a royalty.For information contact: Office of Copyrights, Trademarks, License Agreements, and Royalties, Texas Education Agency, 1701 N. Congress Ave., Austin, TX 78701-1494; phone 512-463-7004; email: [email protected].

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Types of Dining

• Fine-Dining

• Theme

• Casual Dining–Family-style restaurants

–Neighborhood establishments

–Grills and buffets

–Vending machines


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Different types of dining appeal to different customers and situations. • Fine-dining restaurants provide an environment featuring excellent food, elegant décor and

superior service. Customers are willing to pay top prices. • In our community/city, which restaurant is considered fine-dining?

• Theme restaurants often try to recreate another place or time. Customers enjoy seeing sports memorabilia or an indoor waterfall in the middle of a simulated rain forest.

• Do we have a theme restaurant in our community/city?

• Casual-dining establishments attract people who like to eat out, but are not interested in a formal atmosphere or high prices.

• In our community/city, what establishments are considered casual dining?



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Slide 4

• Quick-Service Restaurants

– Fast food

• Catering Services

– Contract foodservice

– Airline meals

– Hotel and motel restaurants

– Cruise ship dining


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• Fast food or quick-service restaurants are the largest section of the food service industry. They offer limited menus, low prices and speedy service.

• Name the fast food eating places in our community/city.

• Catering services are a growing segment of the foodservice industry. It often involves purchasing, receiving, storing, preparing, cooking, delivering and serving food to a client in another location.

• Have any of you used a catering business before?



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Slide 5

Types of Meal Service

• Modern American Plated Service

• Booth Service

• Banquette Service

• Family-Style Service

• Classical French Service

• Russian Service

• Butler Service

• Buffet service


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• Modern American plated service is the most popular because it requires fewer and less extensively-trained staff. The food is completely prepared, portioned, plated and garnished in the kitchen.

• In booth service, the table rests against, or is attached to, a wall. All customers are served from a single focal point.

• Banquette is a type of seating arrangement in which customers are seated facing the server, with their backs against a wall.

• Family-style service is used in a casual-dining atmosphere. Customers serve themselves and pass the food around the table just like home.

• Classical French service is the most elegant and elaborate style. Some foods are fully or partially prepared tableside in full view of the customer.

• Russian service is another elegant, formal service that is used internationally. Each course is completely prepared, cooked, portioned and garnished in the kitchen and then placed on a service plate or platters.

• In butler service, the server carries the prepared food on a silver tray to standing or seated customers. Customers serve themselves from the trays.

• Buffet service is where all the food is attractively displayed on a table for customers to see. Customers go to the buffet, choose what they want, and serve themselves.

Have students give you some examples of each of these with restaurants in your area or places

they have visited.



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Slide 6

Culinary Tip

• Using the Correct Hand

– Right hand

• beverages and soups

• clear dishes

– Left hand

• solid foods

Restaurant Business: How to Wait Tables


(click on link)

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Notice that whenever a server performs a function from the guest’s left, the left hand is used. When working from the customer’s right, the right hand is used. This is true regardless of the type of table being served or the type of service being performed. Click on hyperlink to view video: Restaurant Business: How to Wait Tables Waiting tables is a multi-tasking endeavor, as a waiter must greet the customers, take drink orders, seat other tables, serve the food properly and maintain an effortless attitude. Understand the job of a professional waiter with information from an executive chef in this free video on the restaurant business. http://youtu.be/TbFVPYD-Kfs

http://youtu.be/TbFVPYD-Kfs



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Slide 7

Setting the Table

• Begin with clean linens

Add

• Centerpieces

• Napkins

• Flatware

• Tableware

• Glassware


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Linen napkins and tablecloths can dramatically enhance a room’s appearance but you can use place mats and tablecloths as well. Centerpieces are decorative objects placed on tables to add beauty and interest. There are four types: lighting, floral, edible and sculpted. Napkins are placed to the left of the dinner plate or folded in a design and placed on top of the plate or in the glass. Flatware refers to dining utensils such as spoons, forks and knives. Tableware are the dishes, soup bowls and coffee cups. Glassware is for beverages such as juice, water and iced tea.



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Slide 8

Place Settings

• Breakfast

• Lunch

• Dinner

• Formal Dinner


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To center each place setting, first place the napkin. Set fork on the left side of the plate and the knives and spoons on the right side. Always set knives with the cutting edge toward the center of the place setting. Place flatware one inch from the edge of the placemat or table. Place all flatware form the outside in, following the order of use. Place the bread-and-butter plate on the left, above the fork(s). Place the water glass above the tip of the dinner knife. Preset coffee cups to the right of the knives and spoons, with handles at the 4 o’clock position.



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Slide 9


Setting a Formal Table Setting

How To Set a Dinner Table

(click on links)

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Click on hyperlinks to view videos: Setting a Formal Table Setting The basics to setting a formal table http://youtu.be/qKSHmmNk_5Y How to Set a Dinner Table Figuring out which fork to use for which course can be confusing enough, but having to actually set those forks—and everything else on the table? A recipe for disaster... or a chance to strut your etiquette stuff http://youtu.be/PcTR1B06e-g



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Slide 10

Napkin Folding

Creative napkin folding can transform an ordinary occasion into a celebration

Fancy Napkin Folding

Lotus Napkin Fold


(click on links)

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The restaurant owner or manager decides how napkins are to be folded. Beautiful napkin folds add to the place setting and impresses guests. These are two short video from reliable sources on napkin folding but there are many more to choose from. Preview ones that you would like your students to create. The Lotus is one of the most difficult napkin folds so challenge the students to assemble it for extra credit. Click on hyperlinks to view videos: Fancy Napkin Folding Looking for that extra something to fancy up your dinner table for guests? Try these easy napkin folding techniques for flair that's sure to impress. http://video.about.com/interiordec/Fancy-Napkin-Folding.htm Lotus Napkin Fold Don't panic! In this easy video, we'll show you how to shape a napkin into a lotus fold. http://youtu.be/0sMr8h6ygs8



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Slide 12

References and ResourcesImages:

• Microsoft Office Clip Art: Used with permission from Microsoft.

• Shutterstock™ images. Photos obtained with subscription. (slide 7)

Textbook:

• Culinary essentials. (2010). Woodland Hills, CA: Glencoe/McGraw Hill.

Video:

• Fancy Napkin Folding with Jonathon Stewart

Easy napkin folding techniques for flair that's sure to impress

http://video.about.com/interiordec/Fancy-Napkin-Folding.htm

YouTube™:

• How to Set a Dinner Table

Figuring out which fork to use for which course can be confusing enough, but having to actually set those forks—and everything else on the table? A recipe for disaster... or a chance to strut your etiquette stuff.

http://youtu.be/PcTR1B06e-g• Lotus Napkin Fold

How to shape a napkin into a lotus fold

http://youtu.be/0sMr8h6ygs8

• Restaurant Business: How to Wait Tables

Waiting tables is a multi-tasking endeavor, as a waiter must greet the customers, take drink orders, seat other tables, serve the food properly and maintain an effortless attitude. Understand the job of a professional waiter with information from an executive chef in this free video on the restaurant business.

http://youtu.be/TbFVPYD-Kfs

• Setting a Formal Table Setting

The Basics of Setting a Formal Table

http://youtu.be/qKSHmmNk_5Y

Copyright © Texas Education Agency, 2012. All rights reserved.12

slide 1 setting tables with · 2015. 3. 10. · presentation notes setting tables with service and...

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