Lesson 7 Creative Competency: Table Setting Wy Objectives i At the end of the chapter, the student should be able to: + Recognize the importance of table setting in food and beverage service operations; + Demonstrate the different types of table setting; and * Apply the techniques in setting the different types of table service. ‘where the cutlery should be placed around the tableware. Setting a table is the same forcasual and formal dining, Itis the arrangement ofthe table appointments used by one person. An attractive table adds to the environment of a meal. Ps a dinner and need a reminder of how to set a proper table setting and ‘A cover is the amount of space allowed for one person and it covers a space of 50-60cm. Tables are set for convenience and comfort of dinners. How to Set a Table You can use a table cloth or place mat to cover the table when you sue a table cloth, it should cover the table with about 30 cm overhanging on al sides of the table. The table cloth should be well ironed with no creases and it must hang evenly on all side. Points to Remember When Laying a Table Flatware for place settings must be immaculate and polished. Once these basics are covered, the rest is detail. Immaculate and polished flatware excludes that with the following: 1. Fingerprints. It defeats the purpose to polish flatware then touch it with fingers. 2. Water stains. Running the flatware through the warewashing machine and letting it "drip dry’ leaves water marks. 3. Bits of food particles. Even if the dried egg yolk has been sterilized, no one ‘wants it! Rules When Handling Flatwares 1. Always handle flatware at its “waist,” not at the top, which will go into the guest’s mouth, nor at the bottom, where fingerprints will show. 51 Scanned with CamScanner2. Always usea cloth napkinordean cloth when handling flatware toavoid getting fingerprints on it. 3. Use a clean lint-free cloth to wipe down wet flatware to prevent water marks, Only water makes them, only water removes them. 4. When resetting or replacing flatware at a table with guest present, carry the flatware in a cloth pouch or folded napkin envelope atop a salad plate; remove the flatware from the pouch and place it for the guest’s use, This is very good dining room technique and maintains the illusion of cleanliness and sanitary conditions throughout the restaurant. . Place pieces of flatware parallel to each other, and perpendicular to the edge of the table, A flatware setting should be opposite its mirror image if an even number of covers is placed at one table. If it is tarnished, don’t use it. Return it to the kitchen Inthe dining room, carry small quantities of clean, polished flatware on a napkin lined plate, the napkin folded to create a pocket for the silverware. xo Laying Flatware 1. Spoons goon the right ofthe cover and tothe right of any knives, with the front up. 2. Knives go on the right, with the cutting edge facing the center of the cover. 3. Forks go on the left, with the tines, facing up, with the exception of cocktail or oyster forks, which are placed at the extreme right of the cover beyond the teaspoons. 4. Dinner knives and dinner forks are placed next to the plate and on the right and leftside, respectively, and the rest ofthe service is then placed on the appropriate sides in order of use. 5. Butter spreaders are placed across the top edge or on the right side of the B&B Plate, with the handle either at right angles or parallel to the edge of the table. 6. Dessert forks are placed just before they are needed. Or, dessert utensils, typically a dessert fork and dessert spoon may be placed above and centered over the entree plate . Breakfast and luncheon forks and spoons, when no knives are set, are placed to the right, with the forks closest tothe plate in order of use, and the spoons to the right ofthe forks in order of use. Dinnerwares and Glasswares: Rules in Placement Dinnerwares must be immaculate. It must not have cracks or chips, and if there is no pattern on the china, it should be vibrant and clear—not faded. Glasswares must also be immaculate —with no fingerprints, streaks, water marks, chips or cracks. Position specific plates and pieces of glassware as follows: 1. Bread and butter platesare placed atthe left of the cover. Ifthereis sufficient space on the table, the top rim of the B&B plate should be to the left of and parallel to the top of the tines of the entree fork. Otherwise, place the B&B plate directly above the tines of the entree fork. Scanned with CamScanner2. Butter chips are placed on the left of and on a line with the water glass, toward the center or left side of the cover. 3. Coffee cups are last set with the top of the saucer in a line with the top of the last piece of flatware on the right 4. Water glasses are placed to the right of the cover immediately above the point of the meat or entree knife. 5. Wine, liquor, and beer glasses are placed to the right of the water glass in a straight line in order of use. The straight line may be angled, with each successive glass being slightly lower than the one to its left. 6. Liqueur glasses or port wine glasses when they are set for banquets are placed above the line of table wine glasses. 7. Salt and pepper shakers for banquets are placed between covers in a line parallel with the bases of water glasses. Rules in Handling Dinnerwares 1. Place dishes on the table and remove dishes from the table using the four fingers of your hand, putting the four fingers under the lower edge of the plate, and resting the thumb along the upper edge and outer rim of the plate. 2. Lower plates to the table, and placed them where they should be positioned, ‘one-half inch from the edge of the table 3. Place full dinner plates with the main item facing the customer, unless the chef has suggested alternate placement. 4, Practice holding plate’s level with your arm fully extended so you can place dishes in front of guests sitting at the far side of the booths. 5, Use underliners and B&B plates when appropriate. 6. Place coffee and teacups with the handles to the right, and slightly angled,-- pointing to about 4 o'clock from the customer's point of view. Rules in Handling Glasswares 1. Carry clean, empty stemware and glassware on a beverage tray. 2. Always handle stemware by the stems. 3, Handle Tumbler-style Glasses to the Bottom 1% inch of the Glass. 4, Never handle glasses by the rims or stand them in the rims. The rim is the weakest part of the glass. Never put fingers in a glass when clearing a table. 6. Clear glassware onto a beverage tray. 7. Refill water glasses without lifting them from the table, if itis possible to do so. Lift water glasses to fill them, or remove them from the table, only when necessary. Otherwise, simply take the water pitcher to the table and refill the glasses. a Scanned with CamScannerGeneral Table Setting Guidelines 1, The lower edges of the utensils should be aligned with the bottom rim of the plate, about one inch up from the edge of the table. 2. Toavoid hiding autensil under therim ofa plate orbowl, lay itapproximately one inch away from the plate’s side. 3. To eliminate fingerprints on the handle, hold flatware by the “wnist,” the area between the handle and the eating end of the utensil. 4. Elbow room requires a minimum of 15 inches between place settings, or approximately 24 inches from the center of one place setting to the middle of the next. 5. Butter should be waiting on butter plates, the glasses filled with water, and the wine ready to be served before the guests are seated. 6. The water glass should be placed approximately one inch from the tip of the dinner knife. 7. Place knives with blades facing the plate. 8. Do not place over three pieces of flatware on either side of the plate at one time. 9, Whenan uneven number of people are seated, the odd-numbered place settings are laid opposite the middle of the even-numbered place settings. Now that we have mastered the rules in setting tables, let usnow see the different types of table settings (cover) for different meal patterns. Batter Spreader )~Bread & Butter Plate Figure 7.1 Family Dinner If there is no first course, the napkin is usually placed at the center of the dinner plat. The salad plate is then set to the left of the forks, The teaspoon in the place setting, is used for dessert or a dessert fork is carried in with that course. Scanned with CamScannerater Sear ¥ Coy mt ‘Duter Plate Figure 72. Formal Dinner Utensils for the first course and a service plate on which it is set are part of a formal place setting. When the service plate is removed with the first course dishes, it is replaced witha dinner plate. Silverware for dessert can beset in advance or brought in with that course. read & Batter Plate Taplin Tancheo' ik Snap Spoon Y 08 Aancheon Knife I auton Pate £97 Br er Eto te Figure 7.3. Luncheon Dinner ‘The plate for a first course, if any, is placed on top of the luncheon plate. To serve soup, set the soup bowl and the liner plate on top of the luncheon plate and have a soup spoon already in place at the right of the teaspoon. A fork for the first course would be placed on the left of the luncheon fork. Salad can be served with the main course on the luncheon plate. Scanned with CamScanner‘Relish and Tatware ORD tim Figure 7.4. Buffet Dinner A buffet table should be arranged so that guests can serve themselves in the easiest way possible. A logical order is to start with napkins and plates follow with a variety of foods and end with bread or rolls, a drink and then the silverware. That why guests will not have to contend with a drink and the utensils while helping themselves to food. In actuality and with proper design, a table setting can be impeccable to the highest quality and could look something like this: Figure 75, Formal/Fine Dining Cover 56 Scanned with CamScannerFigure 7.7. Formal Cover (Korean Restaurant) Table Setting Plan Plan the table setting to match your menu. When bread and butter are served, add a butter plate to the table. Use separate salad plates if serving your main course with gravy. Depending upon the occasion, you may want to use a “formal” table setting or an “informal” table setting. For most of us, the need to set a truly formal table is almost nonexistent. With this in mind, we start with a description of an informal table setting - appropriate for most occasions. Although a formal dinner requires either a tablecloth, at informal dinners a tablecloth is optional. A bare table with place mats is the alternative. If you don’t have enough good china and flatware to create place settings for your guests, you have three alternatives. 1. The first is to visit your local party supply store. Most have an extensive collection of formal tableware for rent. Scanned with CamScanner2. The second is to create a second table setting at a smaller table with your everyday dinnerware, or use borrowed dishes and place settings. 3. The third choice, for casual dinners, is to mix and match. Flowers ot bovwls of fruit work well as a centerpiece. Make sure the centerpiece doesn’t stand so tall that guests can‘t see over it. Candles, if meant to be merely ornamental, are placed on either side of the centerpiece. Or, place one candle above each place setting if they will be used as the only source of light. Scanned with CamScannertesson 8 Creative Competency: Napkin Folding () At the end of the chapter, the student should be able to: * Demonstrate the different types of napkin folding; Identify what particular napkin folds are appropriate for such occasion; and Perform the folds in the shortest time. and each one is explained with clear, step-by-step diagrams. Some are more T= part of the book contains different napkin folding classified as simple folds, suitable for decorating a table centrepiece than individual place-settings. ‘Apart from clean hands a good working space, all you need tocreate thenapkin designs is a square of piece fabric. Linen, cotton, or synthetic fabrics, in embroidered ot printed damask, are all suitable, so long as their texture &color are right for the effect required. You will need to starch the material first, in order to give it sufficient stiffness, and ironing is also recommended for complex pleating & less amenable fabrics. Before attempting any of the projects, itis a good idea to practice the techniques on a piece of paper. Mastery of these the different folds, will help you to achieve perfect results. How to Use a Napkin The purpose of a napkin is to blot the lips & wipe fingertips. Its shape & size are affected by the formality of the occasion, a factor that also determines the placement of thenapkin, the fold, the color, texture & pattern & whatever napkin rings are provided. ‘The Placement of the Napkin ‘Ata formal affair, to conserve space at a fully appointed place setting, the napkin is centered on the service plate, a placement that brings the napkin closer to the diner. If the hot soup is in place when the diner comes to the table, the napkin is placed to the left of the forks. Atan informal meal, the napkin is placed wherever & however the host chooses; in the center of the plate, to the left of the forks, above the plate, under the plate, on 6 Scanned with CamScannerthe bread & butter plate, in the wine glass, draped over the chair, wrapped around the flatware on a buffet, or arranged decoratively in a container. Formal Points of Napkin Folds 1. The 20-inch napkin is the easiest size to fold into a decorative shape. 2. For shape retention, before folding a napkin, lightly starch the fabric and iron out the creases. 3. Heavy fabrics hold shape well & are suggested for vertical napkin folds. 4, Lightweight fabrics are recommended for horizontal napkin folds. . Fabrics w/a pattern on one side expose the reverse weave and change the appearance of the napkin fold. a The Basic Folds Now, get ready to practice your creative competency on napkin folding! Qe! Figure 8.1. French Pleat . Fold napkin in quarters . Roll the first layer of the napkin toward you to the center .._ Fold the second layer toward you and under the first—Do not roll. Leave the same width of the napkin as the rolled edge. . Fold the next layer of the napkin away from you and under the second leaving the same width as other two folds. 6. Fold under the right and left side edges to center back. This fold is used primarily as pocket inserts for flatwares and is placed atop a plate. Peeps Figure 8.2, Candle 1. Fold napkin in half diagonally forming a triangle. 2. Fold one-fourth of the base edges of napkin up forming a cuff. 62 Scanned with CamScanner3, Tum napkin over. Carefully roll left to right. 4, Tuck the remaining corner inside the cuff to hold the Candle firm. 5, Position the Candle with the highest point of the napkin facing you. This fold can either be placed on the side of a cover or atop a plate. ARPA Figure 83, Banana Fold the napkin in half diagonally forming a triangle. Fold the left and right triangle to the top forming a square. ‘Turn the napkin to form a diamond. Fold the bottom point 2/3 of the way to the top point and fold the bottom point back again to the base line. 4, Tumnapkin overand tuck the far corners into one another forming a round base. Stand a napkin upright and peel off the two top comers to form a Banana. eee w This fold can either be placed on the side of a cover or atop a plate. nev 1. Fold the napkin in half diagonally form triangle with the long point facing you. 2. Fold the far left and right had corners of the triangle toward you to the bottom point. 3. Fold the napkin in half bringing the bottom point under to meet the top point. 4. Left the napkin at the center to stand upright on the two side edges. ‘This fold can be placed on the center of a cover. Scanned with CamScannerQiu Figure 85. Opera Fan 1, Fold napkin in half. 2. Fold width into accordion fold leaving last four inches flat. 3. Fold accordion in half with folds on outside; four inch flat will protrude from the center. 4. Createa stand by folding the four inch flat toward the base of napkin letting the folds fan out. This fold can be placed on the center of a cover. Ra VAew 67 Xl Figure 86. Bishop's Mitre 1. Fold napkin bringing top to bottom 2. Fold corners to center line 3, Turn napkin over and rotate 1/4 turn 4. Fold bottom edge up to top edge and flip point out from under top fold 5, Turn left end into pleat at left forming a point on left side 6. Turn napkin over and turn right end into pleat forming a point on right side 7. Open base and stand upright This fold can be placed on the center of a cover. @Qeanne Figure 8.7. Lotus/Water Lily 1. Fold all four comers of a flat napkin into the center: then fold four points again to the center. Scanned with CamScanner2, Tum the napkin over and fold four points again to the center pressing all folds tightly. 3. Tum napkin to forma diamond. Using one hand to hold two points at front center of the napkin and with the other hand reach under that point and pull up flap. 4, Repeat at three other points. 5. Holding centerpoints reach between petals and pull out additional flaps. This fold can be placed on the center of a cover. other Napkin Folds Tancy Silverware Pouch Diamond Silver Pouch Base Napkin Ring Stufler Trench od Week Tie Pld Scanned with CamScannerTear de bys Goblet Napkin ing fan ald Figure 88, Other Napkin Folds The Lily Goblet Scanned with CamScannertesson 9 Creative Competency: Table Skirting 7} Objectives eee ectives Objectives eens At the end of the chapter, the student should be able to: ‘+ Enumerate the basic styles of table skirting; * Identify the different materials used in table skit * Perform table skirting. ing; and ‘othing against all stemware & dinnerware, no offense to the flatware's, and other essential pieces. But few of us patiently work our way through assembling and arranging everything in particular to the appearance of our buffet table. Today, table skirting can take its own cue from the everyday world —and grow more naturally out of the spirit of such event. The changing seasons, the holidays, the food to be served even the location of the buffet table can provide inspiration. Thus, creating charming settings for such event is empirical. Table skirting gives you're setting an artistic effect and evoke any mood you wish for such occasion. Table setting is a Cloth or paper draped from the edge of the table to the floor. The art of clothing the table to covered its undesirable parts. Its done to make the ‘occasion special. Normally covers the front and sides of the table, but not the top. A table skirt can be pleated or not. It can cover the front and sides of the table or not, back and sides. This part of the book contains basic designs and illustrations of table skirting suitable for such occasion. Materials Needed in Table Skirting 1. Table Cloth 5. Thumb tacks 2. Skirting Cloth (usually 25 yards) 6. Sequins 3. Pins 8, Tassels 4. Headed Pins 7. Beads Function 1. Use to cover the legs of the table from view in decorative way. 2. Gives elegance to the tables usually in celebrations. 3. Creates uninterrupted and attractive visual impression. Scanned with CamScanner4. Provides complete modesty for those people seated at the table. 5. Use in banquets, business or formal meetings, party tables and theme events. Guidelines 1. Check if the legs of the table are tight and sturdy. 2. Make sure that the table cloth is well-pressed and doesn’t create a wrinkle. 3. Table cloths are always white in color to observe if the table is hygienic or not. But there are some instances where colored table clothes are used like in themed events which are necessary. 4. If possible, pins and thumbtacks are not visible. If visible, manage it to make presentable and not disturbing. 5. Assess and observe the gap between the edge of the skirting cloth and the floor, There should be a % “to 1” gap in between. 6. Make sure that the table cloth is bent much and not loose. It may affect the over- all appearance of your work. 7. Utilize the balance and harmony in making a table skirting work. 8. Direct safety and sanitation at all times to prevent further accidents. 9. Clean as you go (CAYGO) Principles 1, Form=is defined as the over-all profile for your work 2. Accent ~ things that you place which gives emphasis to the skirting. It may be sequins, tassels ete. 3. Texture — the state of materials used. Whether coarse, smooth, shiny etc. 4, Contrast—itis where opposite attracts to each other. May be in colorcombination or in general look with the flowers 5. Space - refers to the gap within the table skirting techniques used. 6. Harmony - this indicates a fused and unified look for the skirting creation. 7. Balance and Proportion - simply denotes that what is on the right side should be also what is in the left. It must look perfectly the same at which angle you may see. The Rule “Secure the First Side before the Other" 1. Place the table cloth on top of the table. 2. Secure first the narrow sides. Put thumb tacks on the first side. Afterwards, pull the cloth and put some thumb tacks on the opposite side. 3. Do the same thing on wide sides of the table. The Parts 1, Unseen ~also tagged as the back part, It is the area not usually seen when facing, the table. Itis where the guest's lap is positioned. 70 Scanned with CamScannerSide — there are two sides: right and left. Area next to the unseen. Simple and normally basic technique is used. Pillars — part where it creates a separation between the sides and the focal. Focal — the front part. Usually given attention and is the center of attraction. A mixed of the basic and advanced technique is used and placed in this part. The Table Set-ups Table skirting is usually applied for buffet table setups for different occasions. Forms and sizes differ but what's important is that they are connected to each other for us to perform table skirting. Below are some buffet table set-ups where we could apply our skill. Figure 9.1. Buffet Table Set-Ups Scanned with CamScannerThe Designs Now, get ready to practice your creative competency on table skirting! A. First Technique: Setting the Top Cloth 1. Spread the table cloth across the 2. Tightly pin the excess garment of table. Make sure the surface is the table cloth using thumbtacks to free from any bulges for this will the under portion of the table. Make affect the outcome of the design sure it is very tight for this will be the base of our designs. B. Second Technique: Single Pleats 1. Use thumbtacks to tightly hold the 2. Measure or estimate the length skirting cloth and table cloth to the of the pleats of your chosen table. design. Scanned with CamScanner3. Pin the skirting cloth base on the 4. Fold theskirtingclothaccording length of the pleats you want to make. to your length and pin the edge. Use this to measure the length of the next pleats and mark it with a pin. This is done to maintain its proportion and consistency. 5. Fold back the skirting cloth andpin _6._Repeat the procedures to make the it. Now, you already have the first next pleats. pleats. 7. Finished three consecutive single pleats. i 73 Scanned with CamScannerC. Third Technique: Double Pleats 1. Tosstart the double pleats, repeat 2. Get the half measurement of your the procedures done in the single desired length and pin it. pleats. 3. Fold the cloth twice the length of 4 To maintain the consistency and its proportion, use the latter to measure the next pleats and mark it using the pin. the latter. (half measurement) 5. Get the center of the folded 6 The Final “Output — three cloth, spread it towards the base double pleats and pin both sides. 4 Scanned with CamScannerp. Fourth Technique: Diamond Pleats 1. Do the procedures for the single 2. Repeat the procedures but make pleats. sure you have % or 4 space of your desired length for every folded cloth. Make consecutive folds that would be divisible by two (we will pin it together). 3, Now, measure the space between 4._ Pin the measured spaces. the folds just to make sure. 5. Start the next folds from the 6. Get the center of the fold and measured spaces. press it. This is called a candle. Make sure that the candle will all be aligned with each other. 5 Scanned with CamScanner7. Put the two candles and pin it 8. Do the same for every candle. together. 9. Put the two folds together from 10. Do the same procedures for the the pinned candles. next folds. Make sure that all pins are aligned properly. 11. Diamonds made from ten candles. 76 Scanned with CamScanner1. Do the procedures when making 2. Repeat the procedure until you candles but disregard putting got the desired number of pleats. spaces for every fold. 3. Use the first fold to measure the 4. Pin every fold. Repeat the next folds. procedures, making folds that will be divisible by two. 5. Press the center of the folds to 6, Get the two folds from the center make candles. and pin it. Scanned with CamScanner7. Get the candles from the left and 8. Do thesame procedure to the right pin it to the paired candles. side. 9. Get the next pleat to the left and 10. Do the same procedures in the pin it again. Have a small length tight side. of allowance for every pin. 11. Do the procedures when making 12. Makesure that thesmall diamonds a diamond (gather the pleats made were all in proportion. together and make the shape). 13. Sample Diamond Comer 8 Scanned with CamScannerF. Sixth Technique: Butterfly Pleats 1. Make several folds from the 2. Pin the folds together making a lower edge of the skirting cloth. crumpled cloth. 3. Arrangebothsides ofthefolded 4. Spread both sides to make a and pinned pleats. beautiful butterfly. Seventh Technique: Rose Pleats 1. Repeat the procedures for 2. Arrange the right side of the making a butterfly in a corner folds, gathering the garment or pillar. together and pinning it n Scanned with CamScanner4. Make as many clusters as you can depending on you chosen design. 5. Insert your finger to the back of 6. Repeat the steps for the next the fold and pull it, arranging it folds. very beautifully. 7. Three roses were made. This is also called ruffles. Scanned with CamScanner‘The skirting designs can be made out of anything in your mind. You could make any design you wish based on how creative you can get! Here are some of the creative table skirting designs and concepts for your practice: 81 Scanned with CamScannerurssow 10 Creative Competency: Table Centrepieces and : Floral Arrangement ¢ Z Objectives = At the end of the chapter, the student should be able to: * Identify the basic tools in making table centrepiece arrangement; Identify the possible flowersand fruits tobe used for table centrepiece arrangements; Identify the materials needed for table centrepiece flower and arrangements; and Apply the techniques in table centrepiece arrangement. hittle daunting, especially if you are catering a large group of people. Learning the art of arranging the flowers and fruits for a table centrepiece in this part of the book can help you overcome these worries and will enable you to lay the table correctly both formal and informal dinner parties. p= a table is a very rewarding experience but sometimes it may seem a Table Centrepieces A table centrepiece is an important item of a display, usually of a table setting. Centrepieces help set the theme of the decorations and bring extra decorations to the room. A centrepiece also refers to any central or important object in a collection of items. Centrepieces are made from flowers, candles, fruit, candy, favors, and even goldfish swimming in a bowl. A centrepiece can be made from anything that fits with the event's, theme. However, centrepieces are often not too large, to avoid difficulty with visibility around the table and to allow for the easier serving of dishes. Centrepieces gives color and life to the table which makes it more eye pleasing. The placement of centrepieces falls into three main categories: 1. The arrangement is placed in the center of a table with guests seated all around. ; 2. The arrangement is placed at the ends or at one side of a table 3. The arrangement is seen from three sides and is designed for buffet tables where no one is seated, but where food and beverages are served. 85 Scanned with CamScanner@) e e ea) @@@ (b) ; © Figure 10,1, Table Centrepiece Placements In the first category, the arrangement is created to be viewed from all sides. It is fairly low, below chin level, so diners can see each other. Focal flowers are placed throughout the design and a few line flowers extend above eye level for contrast. Candles should be either very short or very tall so they don’t block conversation or isolate guests. In the second category, where the floral arrangements are spaced at the two ends ofa long table or where one bouquet occupies the center of one side of a table, the size of the arrangements can be much larger. They occupy space normally occupied by one seated guest. Since there are no individual place settings at a buffet, the floral composition should be in scale with the size of the table and the amount of food being served. A very large buffet table may use a large arrangement place in the center towards the back with two smaller ones echoing the colors and style of the main design at either ends. Centrepiece Examples Flower Centrepiece Scanned with CamScannerScanned with CamScannerFruit Carving Centrepiece Scanned with CamScanner89 Scanned with CamScannerFlowers are the most common type of centrepiece used in the industry. Although seasonal, and some of the varieties are now available throughout the year, you needed to adapt some of the possible alternatives on what kind of flower you are going to use. Some flowers may take longer time to open while other may live only for a short time. So there is a need to organize the flowers ahead of the desired party. But before we go to our hands-on, let us first see some of the principles and basic know-how in flower arranging. Flower Arrangement Itis the production, commerce and trade in flowers. Itencompasses flower care and handling, floral design or flower arranging, merchandising, and display and flower delivery. Wholesale florists sell bulk flowers and related supplies to professionals in the trade. Retail florists offer fresh flowers and related products and services to consumers. Flowers have various different meanings in different cultures. The holidays and events for which flowers are used vary. Poppies are used to remember fallen soldiers only in Great Britain and the Commonwealth countries. People often prefer flowers that are associated with their ethnic group or country and the cultural meaning of the flower color strongly affects their choice and use. Colors convey different meanings to different groups so that, for example, various colors may be associated with luck or denth or love. A flower such as a red rose might communicate love in some cultures, whereas in others, it might be considered indecent or simply puzzling. The vastly divergent attitudes to the color while can also lead to miscommunication and sometimes give offence. Principles of Design in Floral Arrangement Below are some of the considerations needed in our floral centrepiece: 1. Form -Formis the shape of your arrangement. There are eight basic flower arrangement forms that I know of and they are arc, circle or oval, curve, or crescent, right angle, $ curve or Hogarth’s curve, triangular, horizontal and vertical. 2. Accent - Accents are like the things you put into your arrangements to make it more interesting to the viewer. 3. Texture - Texture is the condition of the materials you use in your flower arrangement. Whether you use shining material or dried material. 4. Contrast — Contrast, in other words, is opposite attract. If you want to use dark coloured flowers, don’t use all dark coloured ones. 5. Space Space is referring to the gap within the arrangement. These spaces are sometimes purposely made, for example, in Ikebana, less flowers is used in the arrangement thus giving more space in the arrangement, 6. Light ~ The clement of light can improve the appearance of your flower arrangement. Different coloured lights can have different effects. Scanned with CamScanner7. Harmony - Harmony is all elements come together to create a unified look for your arrangement. Harmony is about balance. All things in the arrangement must be balanced. Colors, size, proportion, weight, etc. 8. Balance-Is your arrangement symmetrical or assymmetrical? If symmetrical, it must look the same at whichever angle you look at it. That isa good symmetrical design 9. Proportion -Proportionis the amount of flowers you want to use in regards to the other materials you would like use in the same arrangement. 10. Scale-The scale that Iam talking about here is the size of the arrangement relative to the size of the container. 11. Weight - A good flower arrangement must stand on its own. It must stay at its place without easily being turned over. In this case, that flower arrangement has a good physical weight, ‘The Materials Needed Here are the lists of materials used, including items such as fabric, card, plastics and paints or flower foliage. The flower names given will generally be the ones most ‘commonly used by florists. ‘The varieties listed are just a guideline and can be substituted if they are unavailable or changed for a different color scheme. The amount of flowers to be used need to be adjusted if you use a larger or smaller container, or if you create a different sized display. Here is acollection of some of the equipment you will need for the projects: 1. Floral foam 7. Paper rolis/plastic 12. Dried roses 2. Brushes knives 13. Wreath-frames 3. Chicken wire 8. Floral wire 14. Stencils 4. Ruler 9. Cutting board 15. Pens 5, Ribbons 10. Reel/stub wire 16. Plastic bags 6. Glue/Gluegun 11. Paints 17. Floral fix Figure 102. Materials Needed left: floral foams, right: floral containers for the arrangements Scanned with CamScannerTypes of Flowers Used Itis not enough that we buy all the beautiful flowers in our eyes. First, we must complement our materials of choice for the event and of course, know what to put in our arrangement. 1. Mass Flower - Mass flowers are the center of attention of a flower arrangement. They are usually a big flower on a single stem. And they are usually round in shape. They are also called ‘focal’ flowers because of the focus they attract to viewers. Examples of mass flowers are magnolias, roses, tulips, sunflowers, daisies and daffodils. 2. Filler Flower -1 think you might have guessed that filler flowers are used to fill up the empty spaces in an arrangement. They are usually inserted last, after the mass flower and line flowers are in place. The empty spaces created are filled using filler flowers. Filler flowers are clusters of multiples flowers ina single stem. They make your bouquet look fuller. Examples are like baby’s breaths, dianthus, pompon asters, feverfews and ferns. 3. Line Flower - Line flowers defines the shape of the arrangement. It gives the arrangement its height and width. And therefore, it is usually placed first in the flower container. Line flowers are usually tall flowers like cattails, delphiniums, snapdragons, gladiola and stock. Pre-Design Treatment Here are some guidelines before we go to our basic arrangements: 1. Scrub plastic buckets and vases with detergent and rinse thoroughly. Rinse again with a mild solution of bleach; one cap full per gallon of water. 2. Filla clean, plastic storage bucket half full of bottled or purified water and the proper amount of preservatives Allow the water to sit for ahalf hour so trapped air can be released, and so the water can reach room temperature. 3. Trim off all broken, dying, diseased, wilted or damaged flowers and leaves. This is preparation for arranging as well as for cleaning off bacteria producing plant material. 4. Remove the lower leaves from the stems. 5. Make the stem ends even, then hold them several inches underwater. Cut 1” from the bottom of the stems. 6. Flowers need to hydrate in a preservative solution to replace moisture lost during cutting and handling. 7. Keep them in a cool, well-ventilated place (never in direct sun) while they drink up the preservative through freshly cut stems. Allow to sit for six hours or so (or overnight) before placing them in their “designer home.” Scanned with CamScanner‘The Eight Basic Requirements Now, that we know already the basics, let’s move on to our main event: arrange! 1. Horizontal Arrangement a. Using a relatively shallow container, anchor foam with a lot of glue or use anchor pins, and position sprays of line flowers to establish the shape of the design. b. Insert focal flowers in the middle so they gently droop over the lip of the container on both sides, reach towards the line material and extend on either side of the: middle. Leave room for filler flowers. c. Filllin and around focal area with filler flowers and foliage 2, Vertical Arrangement a. Wedge or secure foam in a vase with hot glue. Cut the stems of the tallest flowers or leaves to reach thiee or four times the height of the vase. b. Place the focal flowers vertically within the diameter of the vase. c. Fill in the areas as needed with filler flowers. Scanned with CamScanner3. Triangular Arrangement a. Secure floral foam. Determine the vertical height and horizontal width with the smallest line flowers and/or leaves. Make the height higher than the width. Position the largest focal flowers in the heart of the arrangement and slightly lower to give weight and balance. b. Position the largest focal flowers in the heart of the arrangement and slightly lower to give weight and balance. ¢. Fill in with the filler flowers and foliage keeping within the triangular shape. 4, Crescent Arrangement a. Secure foam in container. Determine length of crescent and insert curved line flowers or leaves to follow the crescent form. Angle the shape to balance in the container. b. Insert the focal flowers fairly low in the bowl to achieve balance, stability and depth. c. Fill in around the focal flowers with smaller flowers and foliage. Place wisps of filler flowers that gracefully taper off the ends. a. Secure the floral foam. Determine the height with line flowers, then frame in the outer edges of the oval shape with light colored flowers and foliage. b. Place the largest, strongest or brightest flowers in the focal area. c. Fill in around the larger flowers and leaves with the filler flowers. Scanned with CamScanner4 Minimal Arrangement 1. Adhere foam to container. Insert vertical line flowers to determine the height, and secure the horizontal line flowers to give the basic outline of the arrangement. 2. Place the focal flowers 3. Fill in with filler flowers as needed a. Anchor the foam securely. Bend the stems gently into graceful curves and insert them in place so they balance. b. Add the focal flowers following the lines of the upper and lower curves. c. Cluster filler blossoms and foliage around the central flowers maintaining the rhythm of the ’S’. a. Filla shallow container with foam that extends one inch over the top. Secure the foam with hot glue, floral clay or floral tape. Define the shape of the design with the line flowers and leaves b. Place the focal flowers and leaves, turning the vase as you go so all the sides are even. c. Add filler flowers to integrate the design. 95 Scanned with CamScannertrsson 11 The Ment and Its Courses c } Qujectives At the end of the chapter, the student should be able to: * Define the term menu, list the types of menus and how they are used; Enumerate and inculcate the several purposes of a menu in a food and beverage establishment; and Discuss the courses inside the menu and its significance; shows the list of options for a diner to select. A menu may be a la carte in which guests choose from a list of options or table d’héte, in which case a pre-established sequence of courses is served. The menu may display a list of wines and their prices, or this information may be available in a separate brochure called the wine list. Some restaurants may also have separate menus for beer, liquor, and mixed drinks, and for desserts. Menus vary a great deal in terms of their length and the amount of detail that they provide. In some restaurants, the entire menu fits on a single sheet of paper. In other restaurants, the menu is bound into a brochure or binder, as it contains a number of pages. A menu may be long either because the restaurant carries an extensive selection of items, because the menu has a lengthy description of each item and its preparation, or from a combination of these factors. M= is a printed brochure or public display on a poster or chalkboard that The menu is the waiter’s primary sales tool. It dos more than just sell the food lists, it sells the entire establishment. The menu always has to be clean, fresh, and up to. date, with no crossed-out or pencilled-in changes. It has to be presented by the waiter in a way that he indicates his pride in the menu and the establishment. The menu can be extremely useful. It tells the customer that the operation wants his order to be perfect and individual; it tells the customer that he may have to wait 20 to 30 minutes or more for some items; and it tells the sensible customer that he had better order a first course. The menu is primarily a selling aid. Originally the bill of fare or menu was not presented at the table. The contemporary menu first appeared in France during the second half of the eighteenth century, or The Romantic Age. Prior to this time eating establishments or table d’héte served dishes that were chosen by the chef or proprietors. Customers ate what the house was serving that day, as in contemporary banquets or buffets and meals were served from a common table. The establishment of restaurants and 9 Scanned with CamScannerrestaurant menus allowed customers to choose from a list of unseen dishes, which were produced to order according to the customer's selection. A table d’héte establishment charged its customers a fixed price; the menu allowed customers to spend as much or as little money as they chose. Functions of aMenu Based on the need of a specific establishment, the functions of a menu vary one to another. Generally, they include the following: 1. A menu informs guests as to what dishes are available and the price charged for a particular dish; 2. It enables a guest to select dish of choice which they can afford; 3. It guides the chef in the matter of his requirements in terms of staff, equipment and materials to efficiently prepare the items included in the menu; 4. It enables the service staff to prepare their mise-en-place (preparation), take the correct order, pick up and serve the correct dishes from the kitchen according to what has been ordered and to present the correct check to the guest; 5. It helps the management work out the cost of the food and analyse the utility of a particular menu 6. It enables the manager to predict trends and to plan future courses of action for the outlet. Menu Types According to different categories, a menu can be classified as follows: Table 11.1 Menu Types [. Selection ei Pricing Method UseMethod ‘© Full Selective (menu | * Table D'Hote (it| * Cycle Menu (menu that offers three or more | comprises a complete] which is rotated at a choices to all of the | meal at a predetermined | predetermined period of ‘menu courses) price) time) + Semi Selective (menu | * Ala Carte (literally, from | * Static Menu (menu that offers two or more | the menu, but meaning a | which does not change choices to some but not | menuon which individual | from time to time) all menu courses) items are ually priced) * Du Jour (literally, of the day, meaning a daily special, often soup du jour, or soup of the day, will be featured on menus) «Non Selective (menu thats limited to specific dishes for certain diets) 100 Scanned with CamScanner[nfluences on the Menu Modem day menus are the result of a combination of a number of factors. Menu content, traditionally based on classic cuisine, is continually being influenced by food trends, fads, and fashions. Customer demand is being affected due to following aspects: the relationship between health and. eating special diets, cultural and religious influences, and vegetarianism. Health and Eating The key issue in the relationship between health and eating is a healthy diet, ‘This means eating a balanced diet rather than viewing individual foods as more or less healthy. Customers are also requiring more specific information on methods ‘of cooking used. The regular diet should be made up of at least a range of bread, cereals, rice and potatoes, fruits and vegetables. Eating right is important to staying at a healthy weight and keeping an energy balance— the balance between the calories in what you eat and drink, and calories you burn when moving. In many cases, the amount of food that appears on your plate when eating out has nearly doubled over the past 20 years. Remember that whether calories come from a soda, sweet potato, or steak, they're still calories. And calories do count for adults and children. Special Diets Customer requires a special diet for medical reasons and sometimes beacause of their religion. Such customers will need to know about the ingredients used in a dish as eating certain things may make them very ill and at worst could be fatal, The server should never guess and if in doubt, should seek further information. Belief-based Diets 1, Buddhist Diet - Some Buddhists practise vegetarianism based. on a strict interpretation of the first of the Five Precepts. 2, Edenic Diet - Usually either vegetarian or vegan, and based predominantly on fruit. 3. Hallelujah Diet The creators interpret a verse from the Bible as suggesting that Christians should only consume seed bearing plants and fruits. 4. Islamic Dietary Laws - Muslims follow a diet consisting solely of food that is halal — permissible under Islamic law. Haraam substances include alcohol, pork, and any meat from an animal which was not killed through the Islamic method of ritual slaughter (Dhabiha). 5. I-tal- One principleis thatnatural foods should beconsumed. Some Rastafarians interpret I-tal to advocate vegetarianism or veganism. 6. Word of Wisdom: Thename ofa section of the Doctrine and Covenants, followed by members of the Latter Day Saint movement. Dietary advice includes eating meat sparingly “in times of winter, or of cold, or famine.” 101 Scanned with CamScannerVegetarian Diets 1, Fruitarian Diet - A diet which predominantly consists of raw fruit. 2. Lacto Vegetarianism — A vegetarian diet that includes certain types of dairy, but ‘excludes eggs and foods which contain animal rennet. 3. Lacto-ovo Vegetarianism — A vegetarian diet that includes eggs and dairy. 4, Vegan Diet ~ In addition to the requirements of a vegetarian diet, vegans do not eat food produced by animals, such as eggs, dairy products, or honey. Weight Control Diets 1. Low Calorie Diet ~ A low calorie diet is consuming fewer than 800 calories per day. Such diets are normally followed under the supervision of a doctor. 2. Low Carbohydrate Diets - Proponents argue that this approach is a more successful way of losing weight than low-calorie diets 3. Low Fat Diets — low fat diet that is based on starches such as potatoes, rice, and beans which excludes all animal foods and added vegetable oils. Crash Diets 1. Beverly Hills Diet - An extreme diet which has only fruits in the first days, gradually increasing the selection of foods up to the sixth week. 2. Cabbage Soup Diet - A low-calorie diet based on heavy consumption of cabbage soup. 3. Grapefruit Diet-A fad diet, intended to facilitate weightloss, in which grapefruit is consumed in large quantities at meal times. 4, Israeli Army Diet ~ An eight-day diet. Only apples are consumed in the first two. days, cheese in the following two days, chicken on days five and six, and salad for the final two days. 5. Junk food Diet - A diet largely made up of food considered to be unhealthy, such as high-fat or processed foods. 6. Subway Diet - In which a person consumes Subway sandwiches in place of higher calorie fast foods Menuand Service Knowledge Knowledge about the product is at the core of successful food and beverage service. This knowledge enables the server to advise the customer of the content of the dishes, the methods used in preparing the dishes and also ensures that the customer is provided with an appropriate service lay-up. There are number of dishes were traditional accompaniments are normally served. Menu Format In many cases, especially in restaurants, serving hautecuisine, the part or table d’hote menu is beautifully handwritten to emphasize the traditional character of the restaurant. In less fancy restaurants, amodern variant thatis similar but simpler 102 Scanned with CamScanneris oftenused: the blackboard, on which are written recommendationsconcerning, the day’s specialties. In general, however, the table d’hote or a part menu, which changes daily or cyclically, is prepared in-house (on a typewriter orcomputer) and duplicated as necessary. A separate menu listing the daily specials might also be prepared. In many restaurants the tabled’hoteor a part menu and the daily specials contain only a fraction of what is offered. Often an a la carte menu, from which the guests can select from an array of dishes that are always available, is also provided. If an a la carte menu is offered, the other menus are inserted in or clipped to its folder. The daily menus may also be placed at every seat, but in most establishments they are offered bythe service staff along with the regular a la carte menu. Basic Principles of Organizing A Menu 1. Cold and warm dishes are listed separately. 2. Appetizers, soups, seafood and main courses are listed inseparate groups. 3. Inevery group the lighter dishes are listed before the richerones. 4, Salads should be highlighted. 5. If offered, low-calorie foods should be specially indicated, andthe number of calories should be stated. 6. If foods are prepared with organically grown ingredients, thisfact should be highlighted to the discriminating customer. 7 Every dish should be described clearly and simply, in anappetizing way, without being too flowery. 8. House specialties and seasonal items should correspond tothe season and should change accordingly, Use a clip-onmenu or special insert to attract attention to them. 9. The dessert selection should be listed on a separateattractive card. The menu should inform the guests that sucha card is available. 10. The numbering of menu items can save time and confusion, especially with many of the new computerized cash registers. Numbering, however, discourages communication between guests and the service staff and thus does, not help promote sales. For an easy compromise, place one numbered menu at the register or where orders are relayed to the kitchen so that one can punch in the guest’s order by number; the guest, however, orders the actual foods with words, not numbers. Menu Courses The classical French menu was the basis of our modern menu today, which contains thirteen courses. Today, a menu of this size is hardly ever offered. But even today’s shorter menus follow the structure of the classical French menus as far as. succession of courses is concerned. They always start with something light to stimulate the appetite, build up to the main course, and then become lighter toward the end of the meal. The thirteen courses of the Classic Menu for French Cuisine are given below: 103, 4 Scanned with CamScannerTable 11.2. Menu Courses Sequence FrenchTerm English Term Example 1 Horsd’oeuvre Appetizer ‘Smoked Salmon 2 Potage Soup Chicken Consomme 3 Ocuts Egg ‘Omeletteaux Tomates 4 Farineaux Pasta Aglio Olio 5 Poisson Fish and Seafood Batter Fried Fish 6 Entrée First Meat Dish Fillet of Sole Joinville 7 Relevé Main Meat Dish Saddle of Lamb F 8 Sorbet Flavoured Ice Water Champagne Sorbet 9 Rott “Roast Guinea hen stuffed with Foiegras 10 Legumes ‘Vegetables Tomato Concasse n Entremets © Sweet Quiche Lorraine 2 — Savoureux Savory Welsh Rarebit, Ivanhoe B Desservir Dessert Jellied Fruit Although not part of the thirteen courses, coffee may be offered at the end of a meal and may include different varieties like filter, cappuccino, or Cona coffee. 104 Scanned with CamScannerFigure 11.1, Sample Menu Boards 105 Scanned with CamScannerSn Celebration of CANDICE & RYAN Scanned with CamScanner