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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
– PAY ATTENTION TO SIZE AND ITS ROLE ON THE PLATE
• DECORATION
-MAIN GOAL IS AN ACCENT
-CAN HAVE A WOW
FACTOR
WHAT MESSAGE DOES ARTISTICALLY CUT FOODS SEND TO THE GUEST?
CHOOSING PLATES
•SIZES–SMALL/LARGE CONCAVE, BORDERS
•SHAPES–OVAL, ETC. CONTRAST THE FOOD
•COLORS –WHITE/CREAM ALLOWS FOOD TO “POP” OFF THE PLATE
•PATTERNS–BE MINDFUFL OF COMPETING WITH THE FOOD
DESIGN ELEMENTS
•SHAPES–OVAL, SQUARE, ROUND
•COLORS (RULE OF 3)–INTEREST,COMPLIMENTARY, CONTRAST
•TEXTURES- –CRUMBLY, SMOOTH, FLAKY
PLATE PRESENTATIONUSE VARIETY & CREATE INTEREST
COMPOSITION•BALANCE- VISUAL WEIGHT
DON’T OVERCROWDFOOD SHOULD NOT
TOUCH THE RIMAVOID LARGE GAPS OF SPACE
•FOCAL POINT-WHERE THE EYE IS DRAWN
SHOULD BE THE HIGHEST POINT•SYMMETRY-SPATIAL RELATIONSHIP
RADIAL,MIRROR,ASSYMETRICAL
PLATE AND PLATTER TOUCHES
•HERBS & GREENS•SAUCES•FACING•SEQUENCING•SHINGLINGSAUCING