TABLE SETTING

1. The Menu
2. Dinnerware
3. Flatware
4. Glassware
5. Place setting
6. Cover
7. Tableware
 Terminology:
An attractively set table is almost as
important to a great meal as the food. The Cover: the space allotted for one person.
way the table is set can influence how Dinnerware: plates, bowls, and other dishes
people feed about the meal by adding to Flatware: knives, forks, and spoons
the appeal of the food being served. Glassware: drinking glasses
Place setting: the arrangement of the
Even a well-cooked meal is made more tableware for a single meal. Each setting
should fit within a standard 24” wide x 15”
appetizing when it is served in an
deep space.
attractive setting.
Tableware: the dishes, flatware and glassware
used in setting a table
 The Menu
Menu:

Menu is the statement of food and beverage

items available or provided by food
establishments primarily based on consumer
demand and designed to achieve
organizational objectives.

It represents the focal point around which

components of food service systems are
based. The menu is designed carefully what
the outlet wants to cater for, keeping in mind
the type of clientele.
 The Menu
Origin of Menu: Objectives of Menu Planning:
1. Meet nutritional needs -- ““Recognition that food is
treatment”-- part of medical therapy
Originally the "bill of fare", as it is termed in
2.Plan meals within the food cost
English, or menu in French, was not
3.Simplify purchase, preparation, and storage of
presented at the table. The banquet consisted meals
of only two courses, each made up of a 4.Provide attractive, appetizing meals with no
variety of dishes, anything from 10 to 40 in monotony
number. 5. Save time and money
6.Minimize overhead expenditure, i.e., fuel, electricity,
The first 10-40 dishes were placed on the water, labor.
table before the diners entered- hence the 7.Meet//exceed customer expectations
word entrée- and, when consumed were 8.Determine production methods and distribution
systems
removed or relieved by 10-40 other dishes-
9.Dictate staffing levels
hence the words relevés and removes came
10.Provide quality,, standardization & predictability
into existence.
 The Menu
POINTS OR FACTORS TO BE Types of Menu:
CONSIDERED WHILE PLANNING THE
MENU: The term à la carte may be translated as 'from
the card'. This type of menu may be defined
1. Operations hour by the following points:
2. What to serve 1. It gives a full list of all the dishes that may
3. Production process be prepared by the establishment
4. Use of convenience products 2. Each dish is priced separately
5. Style of service 3. A certain waiting time has to be allowed for
6. Type of menu many of the dishes
4. Some dishes are cooked to order
 The Menu
Table d'hôte: ASSIGNMENT:

The definition of table d'hôte menu is covered 17 Courses of French Classical Menu
by the following points: CREATE YOUR OWN MENU CARD
1. The menu has fixed number of courses
2. There is a limited choice within each 1. The menu should be printed or neatly
course written on a card approximately 5”x7”
3. The selling price of the menu is fixed 2. Be creative
4. The dishes provided will all be ready at a 3. Group the foods served in one course
set time 4. Use single line spacing between food
items in one course and double spacing
between courses.
 The Menu
Example:

Green Salad with Ranch Dressing

Grilled Chicken and Wild Rice

Steamed Broccoli
Rolls with Butter

Cheesecake with Fresh Mixed Berries

Sparkling Cider and Water

 Dinnerware
Factors to be considered for the purchase of Dinner plate:
equipment:
Size: 10 inches
1. Cost and Value for money. Use: To serve the main course dishes
2. Durability and expected life.
3. Easy storage or stocking.
4. Hygienic design and easy cleaning.
5. Compatibility with the style and image of the
unit.
6. Established pattern range for easy
replacement or procurement.
7. For a service staff, one of the most important
skill and knowledge requirement is the
comprehension of different equipments, their
use and identification.
 Dinnerware
Fish plate: Soup plate:

Size: 8 inches Size: 9 inches

Use: To serve the fish dishes Use: To serve thick soups
 Dinnerware
Half plate: Quarter plate:

Size: 8 inches Size: 6.5 inches

Use: To serve the side course dishes Use: As a side plate or underliner
 Dinnerware
Soup bowl: Breakfast cup:

Size: 10 oz Size: 10 oz
Use: To serve soups Use: To serve hot beverages during breakfast
 Dinnerware
Tea cup: Coffee cup:

Size: 6 2/3 oz Size: 3 1/3 oz

Use: To serve tea other than at breakfast Use: To serve coffee after lunch/dinner
 Flatware
Dinner knife: Fish knife:

Size: 9.5 inches Size: 8 inches

Use: To eat the main course Use: To eat fish dishes
 Flatware
Butter knife: Fruit knife:

Size: 5 inches Size: 7 inches

Use: To cut and apply butter cubes Use: To cut fruits
 Flatware
Service spoon: Dessert spoon:

Size: 10 inches Size: 7 inches

Use: To serve food and gravy Use: To eat sweets and desserts
 Flatware
Soup spoon: Ice-cream spoon:

Size: 7 inches Size: 5.5 inches

Use: To eat soup Use: To eat ice cream
 Flatware
Tea spoon: Coffee spoon :

Size: 5.5 inches Size: 4.5 inches

Use: To stir sugar in a tea cup Use: To stir sugar/milk in coffee
 Flatware
Mustard spoon: Service fork;

Size: 3 inches Size: 10 inches

Use: To pick mustard from a mustard pot Use: To serve food
 Flatware
Dinner fork: Fish fork:

Size: 9.5 inches Size: 7.5 inches

Use: To eat the main course with the large Use: Used along with the fish knife
knife
 Flatware
Dessert fork: Cheese knife:

Size: 7 inches Size: 6 inches

Use: Used along with the dessert spoon Use: To cut and serve chesse