ARRANGNING & SERVING FOOD AT THE TABLE

COFFEE ARRANGEMENTS

•Only use cup & Saucer

•Handle of the cup should on the right side.

•We should keep one spoon back side of the cup

•We have to stand eft side of the guest while serving coffee.

•Server have to be active always.

Snacks Arrangements

•We have to arrange everything prior to serve.

•It should be arranged very neatly.

•We need manpower & experience for quick service.

Table Arrangements•Size of plates mate

•24inches/length

•18inches/width

•Half plate - left side in the table

•8inchesfull plate - Centre of the table

•Fork - Left side of the table

•Hi-ball glass - Right side of the table

•Knife - Right side of the table

•soup spoon - Right side of the table

•Meals spoon - Up side the plate

•Napkin - Right side of the table

•Pepper & Salt - Centre of the table.

•Flower vase - Centre of the table

Table Arrangements

•Knife - Right side of the table

•soup spoon - Right side of the table

•Meals spoon - Up side the plate

•Napkin - Right side of the table

•Pepper & Salt - Centre of the table.

•Flower vase - Centre of the table

Art of Serving

•Water Service - Stand right side & Serve

•Water Tumbler

•Should catch the tumbler only in the bottom

•It should be dry

•It should not have any crack

•It should not have any stain

•Water level should be 3/4th

•Tumbler should be kept on the mat

•Tumbler should be closed with cover

FOOD SERVICE

Type of food serve

•Pre Plate Serve

•Silver Serve

•Buffet Serve

Pre Plate Serve

•All the food items will be arranged in the Plate inside the kitchen itself and then serve to the guest

Silver Serve

•We should stand near the table and Serving to the guest

Buffet Serve

•Guest will come near the dinning table and serve themselves

Buffet service Arrangements

•Menu Planning

•Proper Communication

•Complaint handling

•Menu Track

•We Should have a different table for Veg & Non -Veg

Buffet service Arrangements

•Table cloth with fleets

•All the vessels should be dry

•Server should know about the menu

•Before the arrangements spoons should be put in the hot water for 5 minutes & dry with the help of the new towel

•Server should aware of the cleanliness

•Uniform Quantity & Quality of food should be served to the first to last guest

•Server should look please with uniform gloves, apron & head cap)

•We should keep one half plate two sides of the each vessels

•Concentration will be always on guests

•Should not touch the food by hand

•Food should be arranged in a clock wise.

Cleaning up after a meal

• Remove the food from Table.

• Take the serving bowls, plates, glasses, spoons, forks and trays to the sink.

• If the table clothe is stained, remove the stain before sending it to the laundry.

• Switch off the lights & Fans.

To Remember:

•It is very important to maintain cleanliness in the kitchen, dining hall and the surrounding areas to keep them free of rats and cockroaches.

THANK YOU

•Uniform Quantity & Quality of food should be served to the first to last guest

•Server should look please with uniform gloves, apron & head cap)

•We should keep one half plate two sides of the each vessels

•Concentration will be always on guests

•Should not touch the food by hand

•Food should be arranged in a clock wise.