where shall we eat? … · where shall we eat? culinary dining concepts ... these steps may be done...

Presentation Notes Where Shall We Eat? Culinary Dining Concepts

Where Shall We Eat? Culinary Dining Concepts Copyright © Texas Education Agency, 2014. All rights reserved.

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WHERE SHALL WE EAT?CULINARY DINING CONCEPTS



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COPYRIGHTCopyright © Texas Education Agency, 2014. 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.

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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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Copyright © Texas Education Agency, 2014. All rights reserved.



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DINING CONCEPTS

SERVICE SKILLS

TYPES OF TABLE SETTINGS

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DINING CONCEPTS

TYPES

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There are many eating establishments in our community from which to choose where we would like to eat. Let’s find out about a few.



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TYPES OF DINING

Bistro

Buffet

Cafeteria

Casual

Ethnic cuisine

Fast casual

Fast food

Fine dining

Food Truck

Theme restaurant

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• Bistro – a small modest restaurant or café • Buffet - a restaurant that has meals consisting of several dishes from which guests serve

themselves • Cafeteria - a restaurant or dining room in a school or a business in which customers serve

themselves or are served from a counter and pay before eating • Casual - offer table side service, non-disposable dishes, while still keeping the menu

moderately priced • Ethnic cuisine – a restaurant that is built around a specific type of food, such as Mexican,

Chinese, Indian or Italian, to name a few. The menu, décor and restaurant name should all reflect the ethnic cuisine.

• Fast casual - offer disposable dishes and flatware, but their food tends to be presented as more upscale, such as gourmet breads and organic ingredients

• Fast food – can be prepared quickly and easily and is sold in restaurants and snack bars as a quick meal or to be taken out

• Fine dining - offers patrons the finest in food, service and atmosphere and is also the highest priced type of restaurant you can operate

• Food truck - like a restaurant on wheels, it has several distinct advantages over a traditional eat-in restaurant since it can go to the customers. It has low overhead, compared to a restaurant, and requires far less staff.

• Theme restaurants - the concept of the restaurant takes priority over everything else, influencing the architecture, food, music, and overall 'feel' of the restaurant

Can you think of any other types?



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SERVICE

MEAL

FINE DINING

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Service is a style of serving meals to match dining establishment’s customers and goals.



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MEAL SERVICE

Banquette

Booth

Buffet

Butler

Classical French

Family style

Modern American plated

Russian

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

• Booth - the table rests against, or is attached to, a wall and customers are served from a single focal point

• Buffet - all the food is attractively displayed on a table for customers to see and choose what they want and serve themselves

• Butler - the server carries the prepared food on a silver tray to standing or seated customers and customers serve themselves from the trays

• Classical French - the most elegant and elaborate style as some foods are fully or partially prepared tableside in full view of the customer

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

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

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

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



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FINE DINING SERVICE

Host

Greet and welcome guest

Make small conversation during seating

Escort guests to table

Pull chair for female guest

Present food menu

Server

Introduce yourself

Smile

Mention chef ’s daily special

Remove extra settings (if necessary)

Take guests’ drink orders

Upsell


As customers are waited on, there is a sequence in which customers are generally served. These steps may be done by different people such as a host/hostess and wait staff. The sequence may vary depending on the type of restaurant.



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TABLE SERVICE

Serve drink

Take meal order and repeat

Write order on ticket correctly

Order food in kitchen

Deliver food in order

Soup

Salad

entree

Serve bread

Serve from the left

Take from the right

Remove each course before next

course

Check with customer

Refill beverage

Crumb table if needed9


The server provides the best quality service to the customer at a dining establishment.



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TABLE SERVICE - DESSERTS

Present dessert menu

Upsell coffee and dessert

Serve dessert

Present check

Thank customer

Clear table

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TABLE SETTINGSTABLE

NAPKINS

PLACE SETTINGS

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LINENS

Table

Table cloth or placemat

Centerpiece

Setting a Formal Table Setting

(click on link)

Napkins

Clean

Crisp folds

Should stand straight

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All linens should be clean, pressed and free from stains. Choose an appropriate centerpiece for your table. View Good Housekeeping video: Setting a Formal Table Setting The basics to setting a formal table. http://youtu.be/qKSHmmNk_5Y



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PLACE SETTINGS

Breakfast

Lunch

Dinner

Formal Dinner

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Copyright © Texas Education Agency, 2014. All rights reserved

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 from 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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QUESTIONS?

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REFERENCES AND RESOURCESImages:

Microsoft Office Clip Art: Used with permission from Microsoft.

Textbook(s):

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

Draz, J., and Koetke, C. (2010). The culinary professional. Tinley Park, IL: Goofheart-Willcox Company.

Foundations of restaurant management & culinary arts: Level one. (2011). Boston, MA: Prentice Hall.

Website:

SkillsUSA

Restaurant Service

http://www.skillsusa.org/compete/contests.shtml

YouTube™:

Setting a Formal Table Setting

The basics to setting a formal table.

http://youtu.be/qKSHmmNk_5Y


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