Table decoration BSED T.L.E. CNU

TABLE DECORATIONSTABLE DECORATIONS

By: Ann Melycent R. YmbongBSED TLE

CNU

Centerpiece

are the finishing touches that essential to the overall harmony of the table

RULES IN THE USE OF TABLE DECORATIONS

1. Keep them low so people can see and converse across the table

2. Centerpiece need not be always at the center

3. Decorations on the buffet and tea service are larger and taller than dinner table decorations

4. Use the candles after dusk they should be burn above or below eye level

5. Suit centerpiece on occasion

WEDDINGCENTERPIECE

VALENTINES CENTERPICE

CHRISTMAS CENTERPIECE

6. Always check for the contrast as well as color harmony to achieve balance and coordination between table appointment’s and centerpiece

FLOWER ARRANGEMENT

1. In an arrangement of flowers , one type of flower and color predominating is more satisfying

2. The flower container must be part of the table appointments

3. One of the most popular flower arrangement for dinner table is the “CRESCENT” pattern

4. It is discourteous to have the flower arranged so tall that they act as barricade among guest. Tall arrangements must be reserved for buffets when flower are to be viewed by

guest in standing location

THE BEAUTY OF FRUITS

1. Simply arranged fruits are at their best. Its own color and shape that provide the interest

2. For an arrangement of one kind of fruit, select a container which will reveal its own particular shape and color advantage

3. Combine the solidity of fruit with the delicacy of flowers for contrast or emphasis. In tiny holders may be tucked among fruits

CANDLES

1. Candles are pure decoration only for table. Candles are not used in any daylight setting

2. Objects of different height create greater interest. relatively low flowers and tall candles is a general principle , but candles do not have to be of the same height

Candles must be above eye level

3. Use candle holders to make the

candles stand erect

4. Select the candle colors carefully. For general use however IVORY is most satisfactory because it blends well with any color

CORAL CENTERPIECE

SHELL CENTERPIECE

ORIENTAL OBJECT CENTERPIECE

WOOD CENTERPIECE

BALOON CENTERPIECE

WAITING ON THE TABLE

The primary objective of waiting on the table is to make the customer feel comfortable as possible so that he/she can enjoy her meal

SERVICE PROCEDURES

RIGHT HAND SERVICE

- Serve and removal of beverage - Glasses or unused knives and also dessert flatware

LEFT HAND SERVICE

- Serve and remove food on the left side(informal)- Removing and placing of courses- Dinner plate is best removed in the left- Side plates like salad plate and bread and butter plate

1. Be alert and ready always2. Serve and remove food on left side3. Serve and remove beverage on right side. 4. Hold the glass by the lower part without touching the top of the glass5. Hold serving dishes low enough so that people in low places can help himself6. Water glasses should be refilled without removing from the table7. In clearing the table, remove the serving dishes before individual plates. Never stack the dishes. Sugar and cream for the beverage are the only food left in the table

When you are the waitress

GUIDELINES OF TABLE SEVICE FOR WAITERS

• Ladies are serve before men; if children are present, they should be served first, then ladies, then men

• Food is serve from the guest’s left side, with the waiters(server person)left hand

• Beverages are served from the guest right side, with the waiters right hand

• All the guest food must be brought to the table at the same time• Guest plates must not be brought to the table until all the guest

have finished eating their meal• Never stack or escape dirty plate on the guest table• Dirty dishes are cleared from the guest right side with the waiters

right hand

Is cooking and serving food for people

KNOWLEDGE OF VARIOUS MENUS

NATURE OF CLIENTELE

CATERING PERSONNEL

Personal hygiene

Knowledge and skills on the job

Affective traits Customer and community relations

DESIRABLE QUALITIES OF PERSONNEL

GOOD PUBLIC RELATION

A successful catering business depends on a lot of contacts or acquaintance’s

TRANSPORT FACILITY

TOOLS AND UTENSILS

MANAGEMENT FUNCTIONS

PLANNINGPlanning involves reviewing the current situation and generating a plan that will allow the organization to meet its established goals and objectives. It entails generating a plan to increase profit and detail how this will be achieved

this is where management prepares for the task ahead by delegating resources and responsibilities, as efficiently and effectively as possible. During this stage management would consider the different departments and divisions within its organization and provide authority and tasks as necessary.

ORGANIZING

Leading requires a manager to have a positive influence on people while also inspiring them to complete their jobs this in turn improves their job performance through a positive work environment.

LEADING

is important in the establishment of performance standards and ensuring these standards are adhered too while also taking corrective actions against deviation. If for example deadlines are not being met the manager should investigate, if they this was due to incorrect original estimates relating to the workload required, the manager could increase staffing for the particular project.

CONTROLLING

MANAGEMENT ROLES

Some interpersonal tasks could involve being a figurehead and speaking at important organization ceremonies, motivating employees through leadership or serving as a liaison between different departments

Management through people

Management through information

Informational roles are focused on the processing of information, this could include seeking out information while also analyzing and monitoring for relevant changes that apply to the organization, communicating information to your co-workers or being a spokesperson on behalf of the organization

INFORMATIONAL

Requires decisions to be made using the information provided. This could require developing innovate ideas, serving as a mediator to resolve conflict, allocating resources within the organization and negotiating on the organizations behalf. A manager involved in a decisional role must have strong problem solving abilities, be able to priorities and have good negotiation skills.

Management through action

DECISIONAL

MANAGEMENT SKILLS

are used mostly at the lower levels of management and are obtained through experience and training. An example of technical skills could be introducing and teaching a new accountant the accounting system used by the firm.

TECHNICAL SKILLS

Interpersonal skills focus on the ability to work with, motivate and communicate with other people. This skill is very important for managers to create a strong relationship between both individuals and groups within the organization this will ensure that there is trust and respect between these parties, allowing tasks to be completed effectively and efficiently.

INTERPERSONAL SKILL

this is the ability to consider a situation both abstractly and logically in order to come to the correct decision based on internal and external environments. Globalization has made this skill extremely important for managers (especially those in high-level positions), as they must be able to break-down and analyze information to make immense decisions that potentially have a worldwide impact.

CONCEPTUAL THINKING

BY:ANN MELYCENT RODRIGUEZ YMBONG

BSED T.L.ECEBU NORMAL UNIVERSITY

OSMENA BLVD.CEBU CITY