STYLES OF TABLE SERVICE

- take many forms and styles in food service establishments

- arrangement of tables is important bc it contributes to the success of a function or
event

Table Service
1. the buffet service- self service style
2. banquet service- given number of people for a specific time of the day, large events
like weddings
3. formal service- usually silver, platter w/ the food to the dining area
• Russian service- usually silver, platters w/ the food to the dining area
• French service- w/ serving plates and small heater on a small portable table
(gueridon)
4. American or plate service-simplest form
5. Family service-used in many Filipino homes

Napkin Folding
- Napkins- linens, placed to the left of the table
- Has form of art
Table layout
- Has form of art
- Usually at center or buffet table

THE MENU:
Menu- list of prepared food available to customers
Meal- taking food at one time

Types of Menu
1. A la carte
• French=”according to the card”
• Priced separately
2. Table d’hote
• French=”table of the host”
• Complete meal at fixed price

3. Function menu
• Special occasions

Menu Planning
- Number of servings- basic consideration for the food service business
- Capabilities and skills- keep in mind the availability and skill of the staff when
developing menus to be prepared
- Budget-financial aspects of the food service business
- Variety of ingredients- offer variety of food according to flavor, consistency, and
nutrient value.
- Food preferences of customers- choice and wants of the customers

Menu Pattern
- Outline of food to be included in each meal
- Breakfast- most important meal of the day
- Brunch- breakfast & lunch, usually served at 10 am
Lunch/Dinner- a simple meal but it should be nutritious