F&B Lecture Assignment I. 1 Whole 1.

patina- is a tarnish that forms on the surface of copper, bronze and similar metals (produced by oxidation or other chemical processes); stone;[1] a sheen on wooden furniture produced by age, wear, and polishing; or any such acquired change of a surface through age and exposure. On metal, patina is a coating of various chemical compounds such as oxides, carbonates, sulfides, or sulfates formed on the surface during exposure to atmospheric elements (oxygen, rain, acid rain, carbon dioxide, sulfur-bearing compounds). Patina also refers to accumulated changes in surface texture and colour that result from normal use of an object such as a coin or a piece of furniture over time.[2] Archaeologists study the patinas found on flint tools and ancient stone monuments.[1] Stone develops a corticated layer over time that is due to a range of complex factors. This has led stone tool analysts in recent times to generally prefer the term "cortification" as a better term to describe the process than "patination".[3] 2. vermeil- is a combination of sterling silver, gold, and other precious metals, commonly used as a component in jewelry. The word "vermeil" is a French word which came into use in the English language, mostly in America, in the 19th century as an alternative for the usual term silver-gilt.[1] Vermeil can be produced by either fire-gilding or electrolysis. The original fire-gilding process was developed in France in the mid-18th century; however, France later banned the production of vermeil because over time artisans developed blindness due to mercury involved in the process. Today, vermeil is safely produced by electrolysis. 3. sterling silver- is an alloy of silver containing 92.5% by mass of silver and 7.5% by mass of other metals, usually copper. The sterling silver standard has a minimum millesimal fineness of 925. Fine silver is 99.9% pure and is generally too soft for producing functional objects; therefore, the silver is usually alloyed with copper to give it strength while preserving the ductility and beauty of the precious metal. 4. What factors should be considered in choosing table linen? Colour: There are numerous things to be taken into account when choosing the colour. Of course, the colour itself must fit in with the dcor of the room and complement it. On the other hand, there must be an element of practicality about the choice. White and other light colours are often preferred as they tend to fit in well with most sorts of dcor. Of course, there is also the option for other darker colours, though a little more care should be taken when choosing these. Materials: Table linen comes in a range of materials and the choice is up to you. So, let's look at the differences. Cotton table linen - This is long lasting, durable and can be machine-washed. Cotton table linen can be used repeatedly and it is one of its main benefits. These are usually great for more formal functions. Poly/cotton mixtures - This blend of polyester and cotton is longer lasting than cotton alone and also soft and wrinkle-free. It provides the look and feel of cotton with longer lasting benefits. These are great for busy environments where the table linen will need to be replaced quickly and washed repeatedly. Vinyl - These table covers are made from polyspun fabrics and provide a longer lifespan without the need to be laundered as they can be wiped. They are low cost and ideal for a quick change in aesthetics. Disposable - Ideal for the short-term. And because they are made from spill-proof poly materials they are inexpensive and also require minimal storage or maintenance. Depending on the ply, they are highly absorbent also. Sizing: Of course, choosing the correct size and shape of the cloth is the first factor to consider when purchasing linen for your table. Take a look at your table to determine what shape and size is most

appropriate. You will then need to decide whether a mid-length or floor length table linen would suit your venue and/or restaurant. As a guide, the standard overhang is about 8 inches for a normal table, with a 15 inch drop being recommended for banquet tables. Generally, a 30 inch drop will reach the floor if this is the sort of look you're after. Choosing table linen may not seem easy, however with the above information you can do so with greater knowledge and pick the correct linen for your situation. Mitre Linen is a leading ready-made bespoke soft furnishings and hotel linen supplier to a wide range of customers in the UK and overseas. We manufacture curtains and many other items such as hotel towels, hotel bedding etc. 5. What is a tip? What is meant by service charge? A tip (also called a gratuity) is a sum of money customarily tendered to certain service sector workers for a service performed or anticipated. Tipping and the amount are a matter of social custom and social practices vary between countries and settings. In some locations tipping is discouraged and considered insulting and in some locations tipping is expected from customers. The customary tip can be a specific range of monetary amounts or a given percentage of the bill. In some circumstances, such as with U.S. government workers, receiving of tips is illegal.[1] A service charge is sometimes added to bills in restaurants and similar establishments. Tipping may not be expected when a fee is explicitly charged for the service.[2] Service charge- A type of fee charged to cover services related to the primary product or service being purchased. For example, a concert venue may charge a service fee in addition to the initial price of a ticket in order to cover the cost of security or for allowing electronic purchases. Another example would be a fee for using the ATM of a competing bank. 6. What factors determine the style of meal service chosen? Pre-plated meal service - This is a type of meal service where by all the food components of a meal (e.g. lunch - meat/meat alternate, fruits, vegetables, breads/grains and milk) are served to participants. Supervising staff pre-fill plates and glasses/cups with the minimum required portion size for all food components prior to the meal service. Cafeteria style - This type of meal service is commonly found in school settings. Students are served the food components of their meal by food service staff as they proceed down the serving line. In some situations, a supervising adult may assist a student with his/her tray if they are unable to safely carry their tray to a cafeteria table. Family style meal service - This type of meal service allows participants to serve themselves from common serving dishes of food placed on the table. Enough food must be brought to each table in order to provide the full required portion size for all participants and a supervising adult (if an adult intends to eat with the participants). The serving dishes are passed from one participant to another. Emphasis is placed on participants serving themselves. However, if a family style meal service is used in a child care setting, adult supervision is necessary to provide assistance to young children and to set a good example. Supervising adults may pass bowls, steady containers, or help where needed (e.g. hot or heavy food items). 7. Enumerate six other pointers on good table manners. Wait until the whole family is seated before you begin eating. You may even want to help seat a special guest when you have one. Contribute to the table conversation. Say "excuse me" if you must interrupt when someone else is talking or telling a story. Talk about pleasant subjects. Maybe you could tell about the new girl or boy at school or how the basketball team did. Be interested in what family members have to say and they will be interested in what you say.

Say "please" and "thank you" when you want something to be passed to you. Do not reach in front of other people. Keep your arms and elbows in your lap while eating; don't rest them on the table. Place your knife and fork across the top of your plate when you are finished eating. Wait for the family to finish eating and then offer to help your mom or dad clean up. You could take the dishes to the sink, help load the dishwasher, or help put away leftover food.

II. Short Bond Paper 1. Breakfast Setting

2. Luncheon Setting

3. Dinner Setting