Principles in Dining

Room Operations
 Preparing the dining room
is one of the major activities
that can spell success in any
food service activity.
 ROOM ARRANGEMENT

• Arrangement of tables is an important

factor that contributes to the success of any
occasion or function.

• The environment that will be created

should be suitable for the purpose of the
occasion.
 ROOM ARRANGEMENT
• Room Layout Considerations:

– Size and square footage of the room area.

– Aisle space for service personnel to go around.
– Service areas or wait stations.
– Placement of the beverage and coffee stations and portable bar.
– Number of seats per table.
– Shapes and size of a table.
– Total number of guests.
– Types of menu served.
– Activity and flow of the guests.
– Fire and safety codes and the emergency exits.
 ROOM ARRANGEMENT
• Banquet style- generally used to describe room
setups for meal functions.

Some things to remember:

1. Use round tables (66 to 72 inches in round)

2. Sit eight to ten guests per table.
3. Tables are usually ten feet apart from center to center.
 ROOM ARRANGEMENT
Examples of Dining Room Layouts:
 PREPARATIONS FOR FOOD SERVICE

General Manager

Preparation Cook Stewards Receptionists/ Cashiers Food Servers Bus Persons

Organizational chart for food service operation

 MISE-EN- PLACE PREPARATION
• Mise-en-place
–A French word which means
“everything in place.
–Refers to all the basic preparations
in dining or service area before the
setup and food service are
undertaken.
 MISE-EN- PLACE PREPARATION
Basic activities that should be considered:
1. Pick up and cleaning of equipments and supplies
a) Have a list of items to be picked up and to be installed at
the service station.
b) Bring the requested items in a trolley or bus pan. Follow
the guidelines that follows:
• Chinawares must be piled up by tens.
• Glass wares must be placed in glass wire rack.
• Flat wares must be placed in flatware rack or utility
plastic box container and grouped by types.
c) Check for damages tand remove them and list it in the
breakages and losses report.
 MISE-EN- PLACE PREPARATION

2. Wiping and Polishing Service Wares

a) Prepare clean and dry cloth for wiping. Make
sure the cloth intended for wiping
utensils/service equipment are separated from
those used in wiping hands and wiping tables.
Distinguish them by using color coded cloths.
b) Dry cutleries and china wares using clean, dry
cloth. Once moist, use another wiping cloth.
 MISE-EN- PLACE PREPARATION
3. Preparing the Service Station and Stocking the Sideboard
-it is best to place a service cabinet or sideboard per area or
station in the dining/function area. Items in it should always be
kept clean. Here is the procedure in setting up the service station:
a) Clean the sideboard/cabinet with sanitizer.
b) The person in-charge shall prepare par stock (volume of
utility items/other stocks needed to sustain an efficient
service) of items to be stocked in the service station.
c) Before the start of operations, the captain waiter shall
check the completeness of par stock and check for dirty
and damaged items and remove them from the station.
d) Supplies should be properly classified and arranged. Place
them in their appropriate location at the service station.
 DINING ROOM EQUIPMENT
Serving Equipments
Dinnerwares:
1. Platters
-oval-shaped dishes with
widths ranging from 8 to 10
inches used for serving different
food such as vegetables, meat,
poultry, rice and the like.
 DINING ROOM EQUIPMENT

2. Soup tureens
-are round or oval-shaped
hollow container made either of
china or ceramics. It has fine ears
on both sides and it comes with
cover. They are used for serving
soups and their variation.
 DINING ROOM EQUIPMENT

3. Tea/coffee pot
-is used for serving
tea or coffee. The tea pot
is slightly smaller than
coffee pot.
 DINING ROOM EQUIPMENT

4. Sugar bowl and creamer

-are used for
serving sugar and
milk.
 DINING ROOM EQUIPMENT

5. Gravy boat
-is used for
serving gravy or
sauces.
 DINING ROOM EQUIPMENT

Dinnerwares for Serving

Flatwares:
1. Serving Spoon
-larger than the
dinner spoon used for
serving main dishes,
vegetables and other
accompaniments.
 DINING ROOM EQUIPMENT
2. Serving Fork
-larger than the
dinner fork, four-
pronged and has a
bigger handle used for
serving dishes, salads,
vegetables, etc.
 DINING ROOM EQUIPMENT

3. Pie server
-has a wide, flat
and elongated shape
with short handle. It
is used for serving pies,
cakes, and pastries.
 DINING ROOM EQUIPMENT

4. Soup ladle
-has a long
handle with small,
rounded, deep bowl.
It is used for serving
soups.
 DINING ROOM EQUIPMENT

5. Gravy ladle
-has a long
handle with small,
rounded, hollow bowl.
It is used for serving
gravies and sauces.
 DINING ROOM EQUIPMENT

Beverage wares:
1. Water pitcher
-is usually made of
either glass, plastic, or
aluminum. Generally used
for serving water or juices.
 DINING EQUIPMENT

Dinnerwares:
1. Place plate
-is a 12 inches
diameter plate used as
underliner for dinner
plate in formal sitdown
dinner.
 DINING EQUIPMENT

2. Dinner plate
-is a 10 inches
diameter plate used for
individual serving of the
main dish in formal
dinners.
 DINING EQUIPMENT

3. Soup plate
-is a deep plate that
is 9 inches in diameter.
It is used for soups in
formal dinners.
 DINING EQUIPMENT

4. Soup bowl
-is a 6 inches
diameter hollow plate
used for soups, cereals,
and saucy dishes.
 DINING EQUIPMENT

5. Bread and butter plate

-is 6 inches in
diameter and is used for
serving bread and butter
for breakfast and dinner.
 DINING EQUIPMENT
6. Cup and saucer
-used in pairs where
the cup is firmly placed
on top of the saucer with
its bottom fitted on the
grove. It is used for
beverages like coffee, tea
or chocolate.
 DINNERWARES USED FOR DINING
Flatwares:
1) Dinner spoon- is oval in shape and it is used for the main dish.
2) Dinner fork- is a four- pronged fork usually used for main dishes.
3) Salad/dessert fork- is four-pronged that is shorter than a dinner fork
used for salads and desserts.
4) Pickle fork- is a two-pronged tiny fork approximately 3 inches long
used for pickled vegetables.
5) Oyster fork- is a three-pronged tiny fork, 3 inches long used for
picking oysters and similar shellfish.
6) Soup spoon- is smaller than a dinner spoon. The bowl is rounded. It is
used for partaking soup.
7) Dinner knife- is approximately 9 inches in length, slightly thick with
solid handle used for slicing, picking or for other dining purposes.
8) Steak knife- lighter in weight than a dinner knife, with wooden handle,
serrated, and has a pointed tip. It is used for cutting roast beef, pork or
chicken.
DINNERWARES USED FOR DINING
 BEVERAGE WARE
Unfooted wares:
1) Old fashion glass- is a 7 ½ ounce glass with narrow base,
wide mouth, thick body made of lime glass. It is used for
individual serving of water, juice, or other beverage
concoctions.
2) High ball- is a 12 ounce glass with the same width from
mouth to base. It is used for serving water, beverages
with ice shavings and other cold concoctions.
3) Whiskey glass- is a 1 ½ ounce glass with wide mouth and
narrow base used for individual servings of whiskey and
other alcoholic beverages.
 BEVERAGE WARE
Footed wares:
1) Goblet- comes in 8 ounce and 12 ounce sizes with wide
mouth tapering down to the bottom and the stem is short.
It is used for champagnes and other white wines.
2) Champagne- is a saucer-like glass with hollow stem
about 4 ½ ounce to 5 ½ ounce capacity.
3) Cocktail- comes in different shapes with long stem used
for various cocktail drinks. It is usually made of crystal.
4) Sherry- has a V-shape body with short stem with a 2 to 3
ounce capacity.
5) Wine- has a tulip-shape body with long stem and has 3 to
5 ounce capacity.
BEVERAGE WARE
 LINENS USED FOR DINING
1) Table cloth- comes in varying sizes and shapes depending on
the tables. It can be made of cotton, damask, ramie, linen, or
synthetic.
2) Silence cloth- is a thick cloth used as padding underneath the
table cloth. It is used for muffling the sound of dinnerwares
and beverage wares while dining.
3) Top cloth or table runners- are smaller cloth placed on top
of the cloth to enhance appearance of the dining table.
4) Placemats- measures approximately 18 to 24 inches and used
as individual covers.
5) Napkins- comes in varying sizes and materials used as
protection of clothes from getting soiled.
LINENS USED FOR DINING