Professional Documents
Culture Documents
PRESENTATION
THE ART OF SERVING
SERVICE VS.
PRESENTATION
SERVICE:PROCESS OF
DELIVERING SELECTED FOODS IN
THE PROPER FASHION
PRESENTATION: PROCESS OF
OFFERING SELECTED FOODS IN A
VISUALLY APPEALING MANNER.
PROPER
PREPARATION
•DINERS CONSUME WITH
THEIR EYES FIRST.
•ENSURE THE FOOD IS
COOKED AND COLORED
PROPERLY.
CUTTING FOODS
• CONSUMPTION • DECORATION
– PAY ATTENTION -MAIN GOAL IS AN
TO SIZE AND ITS ACCENT
ROLE ON THE -CAN HAVE A WOW
PLATE
FACTOR
PLATE PRESENTATION
USE VARIETY & CREATE INTEREST
COMPOSITION
•BALANCE- VISUAL WEIGHT
DON’T OVERCROWD
FOOD SHOULD NOT
TOUCH THE RIM
AVOID LARGE GAPS OF SPACE
•FOCAL POINT-WHERE THE EYE IS DRAWN
SHOULD BE THE HIGHEST POINT
•SYMMETRY-SPATIAL RELATIONSHIP
RADIAL,MIRROR,ASSYMETRICAL
COMPOSITION
BALANCE~ FOCAL POINT~SYMMETRY
PLATE AND
PLATTER
TOUCHES
•HERBS & GREENS
•SAUCES
•FACING
•SEQUENCING
•SHINGLING
SAUCING
GARNISHING
•A DECORATIE ACCENT TO A
FOOD ITEM
•ALWAYS ACCENT THE
FLAVOR AND APPEARANCE
OF THE DISH
GARNISHING
TOOLS
•PEELERS
•MELON
BALLER
•CUTTERS
•PARING
KNIVES
ACTIVITY