Food and Beverage Service Equipment PDF

NATIONAL TEACHERS COLLEGE School of Business, Tourism Management TMPE 3: SPECIALIZED FOOD AND BEVERAGE SERVICE OPERATION I. TYPES OF FOOD AND BEVERAGE SERVICE EQUIPMENT 1. FIXED COMMODITIES Furniture is an important part of any F&B Services outlet. It needs to be strong, e...

NATIONAL TEACHERS COLLEGE School of Business, Tourism Management TMPE 3: SPECIALIZED FOOD AND BEVERAGE SERVICE OPERATION I. TYPES OF FOOD AND BEVERAGE SERVICE EQUIPMENT 1. FIXED COMMODITIES Furniture is an important part of any F&B Services outlet. It needs to be strong, easy to use and clean. The furniture plays an important role in bringing the look and creating an ambience of the outlet. The furniture, fixtures, and fittings are fixed commodities. a. Indoor Furniture - It mainly consists of tables, chairs, push-down chairs, racks, and lockers. b. Outdoor Furniture - It needs to be sturdy as well as attractive. It includes coffee tables and chairs, bar chairs, dining sets, day beds, loungers, hammocks, and swings. Fixtures and Fittings a. A fixture is any item bolted to the floor or walls. For example, air conditioners, electric plugs, sinks and toilets, art pieces, and television screens mounted on wall are fixtures. ​ b. A fitting is any free-standing item or an item that can be hung by a nail or hook. For example, paintings, mirrors, curtain rails, and lamps are fittings. 2. TABLEWARE IN F&B SERVICES Tableware consists of crockery, cutlery, and glassware, linen used while serving, and eating meals at a table. These are circulating equipment that can grouped into the following types 2.1 Chinaware/Dinnerware/ Crockery This is a collection of fine dishes, bowls, food platters, section dishes, ramekins, cups and saucers, soupspoons, vases, and ashtrays made using a translucent ceramic material. 1. Show plate/Charger or service plate - as under liner for dinner plate. A large elaborate plate used to indicate a place at table and to serve as under plate during the first courses and are generally 12” to 14” in diameter. NATIONAL TEACHERS COLLEGE School of Business, Tourism Management TMPE 3: SPECIALIZED FOOD AND BEVERAGE SERVICE OPERATION 2. Dinner plate- is a component of the typical 5-piece place setting. Used for serving, entrees, dinner plates are generally 12” in diameter and can feature either a rim or coupe (no rim) shape. 3. Entrée plate- used for serving main course. (similar to dinner plate size) 4. Fish plate- the fishplate is a specialized plate about 10” in diameter. It is not made as part of a dinnerware set, but is recognizable by ornamentation in a fish pattern. It is not essential for formal or informal meals. 5. Salad plate - 8” service salad 6. Dessert plate- dessert plates are ornately decorated. They are specialized plates about 7” in diameter, used at formal and informal meals, and made not as part of a dinnerware set. NATIONAL TEACHERS COLLEGE School of Business, Tourism Management TMPE 3: SPECIALIZED FOOD AND BEVERAGE SERVICE OPERATION 7. Bread and Butter/Side plate- the bread and butter plate is used to separate bread and butter from sauce, gravy and juices from other foods on the plate. When a plate is not provided for a slice of bread or a roll, it is laid on the table cloth or rim of the dinner plate, where the butter is also placed. ( 6” in diameter) 8. Saucer – 4” saucer was used for serving condiments and sauces, currently the term is used to denote a small plate or shallow bowl that supports a cup – usually one used to serve coffee or tea 9. Round/oval platters- used for serving cocktail or finger foods. 10. Consommé or bouillon cup 11. Soup bowl plate ✓ Rimmed soup bowl- used for serving soups, salads and pastas. These bowl range in size from 7” to 10” in diameter. Many manufacturers substitute the rimmed soup bowl for the bread and butter plate as part of the typical 5-piece setting. ✓ Coupe soup bowls- are like rimed soup bowls and come in a variety of sizes. These pieces are great for serving soups, salads, cereal and pastas. NATIONAL TEACHERS COLLEGE School of Business, Tourism Management TMPE 3: SPECIALIZED FOOD AND BEVERAGE SERVICE OPERATION ✓ Lugged soup bowls- are unique addition to any table. These small soup bowls can be used to serve a variety of hot and cold dishes and feature small tab-like handles. 12. Cup and Saucer plate- it measure 5 to 6 ounces. ✓ Footed cup and saucer plate- are part of the typical 5-piece place setting. They are used for serving tea or coffee. The footed cup design has a small pedestal protruding from the bottom of the cup; this pedestal usually fits into an indention in the saucer. ✓ Flat cup and saucer sets- are part of the typical 5-piece place setting. They are used for serving tea or coffee. The height and the style of the cup may vary greatly between manufacturers. The flat cup design has a flat base, without pedestal. 13. Coffee and tea pot- used for serving coffee and tea. 14. Milk pot/ Sugar bowl- for banquet milk service. For granulated sugar or sugar cubes. Both are place on the guest table during breakfast and banquet service. NATIONAL TEACHERS COLLEGE School of Business, Tourism Management TMPE 3: SPECIALIZED FOOD AND BEVERAGE SERVICE OPERATION 15. Soup tureen- to serve soups family style or Russian service. 2.2 Glassware This consists of articles made of fine glass. Glassware includes jugs, pitchers, drinkware, ash trays, vases, and similar articles. 1. STEMWARE- it is glassware mounted on a stem with a broad base. 1. Water goblet- along with the wine glasses; makes up the simplest crystal place setting. The water goblet is generally larger than the wine glass and is placed to the right of the dinner plate. 2. Sherbet/ Champagne Saucer - feature short stems and shallow bowls. 3. Low sherbets- are generally used to serve scoops of ice cream, sorbet and sherbet. They feature a short stem and shallow bowl that resembles the sherbet/ champagne glass. NATIONAL TEACHERS COLLEGE School of Business, Tourism Management TMPE 3: SPECIALIZED FOOD AND BEVERAGE SERVICE OPERATION 4. Wine glass- commonly used like water goblets. The wine glass can be used to serve a variety of red and white wines. 5. Cordials- are generally the smallest stem in a crystal collection. The glasses are used to serve cordial cocktails including very sweet liqueurs. NATIONAL TEACHERS COLLEGE School of Business, Tourism Management TMPE 3: SPECIALIZED FOOD AND BEVERAGE SERVICE OPERATION 6. Champagne glass (flute, tulip, saucer) The tall bowl is perfect for helping champagne retain its natural fizz. 7. Cocktail glass or Martini glass- are small stemmed glass used to serve cocktails that are predominately liquor. 8. Margarita glass- use for serving margarita drinks. NATIONAL TEACHERS COLLEGE School of Business, Tourism Management TMPE 3: SPECIALIZED FOOD AND BEVERAGE SERVICE OPERATION 9. Sherry glasses- are used to serve sherry, layered shooters and port wines. This piece comes in a variety of shapes and sizes. Sherry glass (2 ½ - 3 oz.) 9. All- purpose glass (8-10 oz.) 2. TUMBLER- a flat- bottomed glass having no handle, foot or stem. 1. Flat tumblers- like footed tumbler, can be used to serve a variety of fruit juices, teas and chilled drinks. Unlike the footed tumbler, this piece does not feature a foot or a stem. 2. Shot glass- is a small glass designed to hold or measure spirits or liquor, which is either drunk straight from the glass (a shot) or poured into a mixed drink. 3. Old fashion glass- lowball glass, or rock glass is a short tumbler used for serving an alcoholic beverage, such as whisky with ice cubes (on the rocks ). NATIONAL TEACHERS COLLEGE School of Business, Tourism Management TMPE 3: SPECIALIZED FOOD AND BEVERAGE SERVICE OPERATION 4. High ball glass- is a glass tumbler which will contain 8 to 12 fluid ounces (240 to 350 ml). It is used to serve high ball cocktails and other mixed drinks. 5. Pilsner glass- is used for many types of light beers, including pale lager or pilsner. 6. Collins glass- is a glass tumbler which typically will contain 10 to 14 fluid ounces (300 to 410 ml). It is used to serve mixed drinks, especially Tom Collins cocktails. FOOTEDWARE- these are kinds of beverage ware that has a handle or has small stem. NATIONAL TEACHERS COLLEGE School of Business, Tourism Management TMPE 3: SPECIALIZED FOOD AND BEVERAGE SERVICE OPERATION 1. Squall glass/ Poco grande glass- it is a unique cocktail glass with its iconic pear-shaped appearance. 2. Footed pilsner glass- a small, almost straight sided glass sits on an inch-long stem and foot. 3. Footed highball glass- a variation on a commonly used glass for serving mixed drinks. 4. Footed rock glass- a variation on the standard rock glass. 5. Parfait glass- a tall slender glass with a short stem, used in serving a parfait. NATIONAL TEACHERS COLLEGE School of Business, Tourism Management TMPE 3: SPECIALIZED FOOD AND BEVERAGE SERVICE OPERATION 6. Hurricane glass- typically used for frozen and blended cocktails. The distinct pear-shaped curve of this glass is reminiscent of vintage hurricane lamps and holds between 10 and 12 ounces 2.3 Silverware, Cutlery/ Flatware The objects in silverware are made of Electro Plated Nickel Silver (EPNS). These are made from an alloy of brass, zinc, stainless steel or nickel with silver plating of 10 to 15 microns. Silverware includes spoons, forks, knives, hollowware, drinkware, tongs, ice bucket, and a salver. 1. Dinner fork/ Dinner knife- used for the main course, except for fish with bones. 2. Dinner spoon- used for the main course, but not necessarily place on the table. NATIONAL TEACHERS COLLEGE School of Business, Tourism Management TMPE 3: SPECIALIZED FOOD AND BEVERAGE SERVICE OPERATION 3. Fish fork/ Fish knife- for fish with bone menu items. 4. Steak knife- serrated knife used for steaks or other meat dishes that require more effort to cut. 5. Soup spoon- used for broths or consommé or other type soups. 6. Salad fork/ Dessert fork- used for salads appetizers. NATIONAL TEACHERS COLLEGE School of Business, Tourism Management TMPE 3: SPECIALIZED FOOD AND BEVERAGE SERVICE OPERATION 7. Salad knife- used for salad and appetizer. 8. Demitasse spoon- for coffee products served in demitasse cups. 9. Teaspoon- for coffee and tea. 10. Escargot/Seafood fork/ Oyster Fork- two-pronged fork used when serving seafood in shell. 11. Cocktail fork- three-pronged fork used when serving cocktails. NATIONAL TEACHERS COLLEGE School of Business, Tourism Management TMPE 3: SPECIALIZED FOOD AND BEVERAGE SERVICE OPERATION 12. Parfait fork- for dishes that require a spoon for mixing in a tall glass as a parfait 13. Serving fork- the serving utensils 14. Sauce ladle- for sauces on the side served together with the gravy boat 15. Soup ladle- for serving soup dishes together with the soup tureen and soup marmite 16. Bread tongs- for serving bread rolls NATIONAL TEACHERS COLLEGE School of Business, Tourism Management TMPE 3: SPECIALIZED FOOD AND BEVERAGE SERVICE OPERATION 17. Shell/nut cracker- used for cracking hard shelled food items 18. Strange flatware 2.4 Hollowware This consists of containers such as serving bowls, pots, kettles, ice jugs, and water. These containers are made either from glass or metals such as copper, brass, or stainless steel. NATIONAL TEACHERS COLLEGE School of Business, Tourism Management TMPE 3: SPECIALIZED FOOD AND BEVERAGE SERVICE OPERATION 2.5 Linens Table cloth- large cloth to cover dining tables. Table top cloth- used to cover a table. Some are mainly ornamental coverings, which may also help protect the table from scratches and stains. NATIONAL TEACHERS COLLEGE School of Business, Tourism Management TMPE 3: SPECIALIZED FOOD AND BEVERAGE SERVICE OPERATION Table runner- table decoration accessories that complement or replace tablecloths and help create a harmonious decoration. Table Napkin or serviettes- are the final decorative touch on the table setting and they are used to wipe the mouth or protect clothing. (9, 12, 15 inches) NATIONAL TEACHERS COLLEGE School of Business, Tourism Management TMPE 3: SPECIALIZED FOOD AND BEVERAGE SERVICE OPERATION Table Skirt- the portion of the table or chair that is vertically positioned beneath the table top or seat Table Silencer- made to prevent scratches and scuffs and keep your dining table pristine with this heat-resistant, water-repellent cotton and polyester table padding. Placemat- to protect the dinner table from water marks, food stains or heat damage. They also serve as decoration, especially placemats made from lace or silk. NATIONAL TEACHERS COLLEGE School of Business, Tourism Management TMPE 3: SPECIALIZED FOOD AND BEVERAGE SERVICE OPERATION Waiter’s cloth- to protect the hands of your staff from touching hot plates and bowls, but they ensure that no marks are left on the plates by the servers. 3. CHAFING DISHES (CHAFERS) These are food-warming dishes. They keep the food warm for an adequate time and temperature. They come in two variants: electric or chafer fuel candle. Chaffing dishes are available in multiple sizes, shapes, and lids. Modern-day chafing dishes are made of light metal or ceramic with handles, sometimes covered with a see-through lid. 4. EQUIPMENT AND SUPPLIES NATIONAL TEACHERS COLLEGE School of Business, Tourism Management TMPE 3: SPECIALIZED FOOD AND BEVERAGE SERVICE OPERATION 1. Flambé Cart - is a small rolling table with one or two burners, induction cooker, used in restaurants or hotels for flaming dishes at a table. 2. Bussing trolley – use for bussing out or The dish return area is at the exit, preferably directly into the dishwashing area 3. Folding side tray – use to assemble food orders before they are served to the guests. Place at the right side of the guest table. 4. Service tray – use in assembling and serving food and drinks. The round one is bar tray for serving and bussing beverages. Oval tray for plated foods and other dishes. NATIONAL TEACHERS COLLEGE School of Business, Tourism Management TMPE 3: SPECIALIZED FOOD AND BEVERAGE SERVICE OPERATION 5. Glass divider rack – designed to prevent glass-to-glass contact, which can cause breakages. 6. China rack – use for racking and storage of chinaware. 7. Cutlery rack – cutleries are gathered during set up and cleaning. NATIONAL TEACHERS COLLEGE School of Business, Tourism Management TMPE 3: SPECIALIZED FOOD AND BEVERAGE SERVICE OPERATION 8. Menu card - contains list of dishes for the selection of customers. 9. Table number – use to designate the number of the table. 10. Change tray & bill tray – placed change of the customer and presented bill. 11. Ashtray- place on the tables for smoking area of your establishment. NATIONAL TEACHERS COLLEGE School of Business, Tourism Management TMPE 3: SPECIALIZED FOOD AND BEVERAGE SERVICE OPERATION 12. Salt and pepper shaker – container of salt and pepper. 13. Straw dispenser – dispensing straw 14. Water pitcher – for serving water 15. Caddy containers – is an organizer. NATIONAL TEACHERS COLLEGE School of Business, Tourism Management TMPE 3: SPECIALIZED FOOD AND BEVERAGE SERVICE OPERATION II. RESTAURANT MÉNAGE Restaurant Ménage all restaurants exercise daily activity known as Ménage. It means preparing the restaurant for impeccable and enhancing the guest experience. This constitutes mise-en-scene and mise-en-place. Mise-en-scene- is a French term that means to prepare the restaurant ambiance or environment before the service and make it presentable, comfortable, pleasant, and hygienic for guest. It includes the following activities; Open the window and doors. Lights must be turned on. Conduct restaurant cleaning. Administer table setting. Music should be played, and the volume should be set at a standard volume. Ensure that there is enough supply. Ensure that POS is working. Service staff must be equipped with a complete service kit. The team leader or supervisor should give a short and concise briefing. Place the open signage on the door. Mise-en-place is a French term that to put in place. Everything should be in place and properly positioned to ensure smooth service. This includes the following; Arrange and set tables and chairs. Prepare side stations. Set up the bar. Prepare and set table. A. TABLE LAY-OUT AND SET- UP The standard set up of a restaurant varies depending on the type of service. Formal dining usually requires pre-set up of tables before service begins. This may be practical for casual dining, cafeterias and restaurants in windy areas such as those along the beach front. Pre ordered menus will require a complete table set-up before the arrival of guests. Standard of Table Set-up 1. Completeness NATIONAL TEACHERS COLLEGE School of Business, Tourism Management TMPE 3: SPECIALIZED FOOD AND BEVERAGE SERVICE OPERATION ✔ All needed utensils other equipment is set up on the table prior to serving others. Coffee/tea must go with sugar and milk/creamer. ✔ Place mat is set up when the table is not covered with a tablecloth. ✔ Required condiments are set up before serving. ✔ Client requirement as stated in the event order are available and properly installed. ✔ If pre-set up is required, the additional cutleries are to be added to the set up once the order has been taken, prior to serving orders. 2. Cleanliness and Condition of Equipment ✔ It must be immaculately clean, sanitized with sanitizing detergent, wipe dry, and free of spots or watermarks. ✔ There are no wobbly (unsteadily) tables and chairs. ✔ There are no chipped/stained glasses. ✔ No damaged, broken or distorted cutleries are set up on the table. ✔ Linens id fresh, clean and without spots or strains and not wrinkled. ✔ Placemats are clean and without foul odor. 3. Balance and Uniformity ✔ There is even spacing between chairs and covers. ✔ Cutleries are to be spaced at least ½ inch (thumb size) from the edge of the table. ✔ For the same order of drink/food, the same glass and cutleries in all tales are set up. ✔ Cutleries are aligned properly, with the same distance from the edge. 4. Order ✔ Flat wares are to be arranged from the outer side moving towards the plate, following the sequence of service, the line-up starts with the appetizer fork/knife, followed by soup spoon (right side). Then salad knife and fork and lastly the dinner knife and fork which is closest to the plate. ✔ All equipment must be placed on the appropriate side of the cover. ✔ The glasses, cup with saucers. Spoon, knife and cocktail fork are on the right side. ✔ Fork and side dishes are on the left side except the cocktail fork which is placed on the right side. ✔ Folded paper napkin (if used) is on the left side underneath the fork. ✔ Water glass is set up on the right side, about an inch on top of the dinner knife. ✔ Required condiments as well as flower vase are placed at the center of the table. ✔ The simple rule is to put equipment in a place that is most convenient to reach by the customer. ✔ That means putting on the right side all cutleries, glasses, cups used by the right hand and on the left, those used by the left hand like fork, side dish. 5. Eye Appeal NATIONAL TEACHERS COLLEGE School of Business, Tourism Management TMPE 3: SPECIALIZED FOOD AND BEVERAGE SERVICE OPERATION ✔ The whole set up looks presentable ✔ Presidential and buffet tables are skirted for banquet functions. ✔ Appropriate color combinations are used. ✔ No eyesore is seen in the dining area. ✔ Appropriate centerpiece and other decors are provided for. 6. Timeliness ✔ Set-up is completed on time at least 30 minutes prior to start of operations. Set- up Procedure 1. Lay down the table cloth as illustrated. Make sure the cloth is clean, without spots and not wrinkled. 2. Checked and aligned tables and chairs. 3. Carry cutleries to the table using a bar tray or a plate covered with cloth napkin. 4. If a pre- set up is required, follow the illustrations on the next page. 5. Once the order has been taken, complete the cutlery set up before serving the food. B. TABLE SETTING Table setting refers to the manner in which the table appointment and foods are arranged on the table or any surface for dining. How a table will be set depends on the style of service desired, the food to be served, the number of people who will dine, and the type of table appointments to be used. In general, a table is set for sit down dining requires a space of 20-30” wide for each diner. The space and the table appointments set for each diner is referred to as the “cover”. The number of covers that can be set on the table will depend on the size of the table. Characteristics of a Well-Set Table 1. The silverware, dinnerware and glassware should be placed in straight lines both lengthwise and across the table. All pieces should be placed parallel with even spacing between them. 2. The linens should be free from wrinkles and should harmonize with each other. 3. The centerpiece may be placed at the center, on the side, or at one end of the table, but its position should be considered in arranging a well-balanced table. It should be low enough for people to see each other across the table. NATIONAL TEACHERS COLLEGE School of Business, Tourism Management TMPE 3: SPECIALIZED FOOD AND BEVERAGE SERVICE OPERATION 4. The chairs should be placed so that the center of the chair is in line with the center of the plate. The front of the chair should come just under the edge of the table so that a guest may sit down or rise without moving the chair too much. How to Set up a Table? ✔ You can use a table cloth or place mat to cover the table. When you use a table cloth, it should cover the table with about 30 cm/ 12” overhanging on all sides of the table. ✔ The table cloth should be well ironed with no increases and it must hand evenly on all side. Points to remember when laying a table Flatware for place settings must be immaculate (perfectly clean) and polished. Once these basics are covered, the rest is detail. Immaculate and polished flatware excludes that with the following: 1. Fingerprints –it defeats the purpose to polish flatware then touch it with fingers. 2. Water stains – running the flatware through the ware washing machine and letting it “drip dry” leaves watermarks. 3. Bits of food particles – even if the dried egg yolk been sterilized, no one wants it! Rules in Handling Flatware 1. Handle flatware at its “waist”, not on the top. 2. Always use napkin cloth or clean cloth when handling flatware 3. Use a clean lint-free cloth to wipe down wet flatware 4. Carry the flatware in a cloth or a top of salad plate when resetting or replacing flatware 5. Parallel to each other, perpendicular to the edge of the table, opposite its mirror image place at one table. 6. Don’t use tarnished flatware and return it to the kitchen. 7. In the dining room, carry small quantities of clean, polished flatware of a napkin plate, the napkin folded to create a pocket for the silverware. Laying Flatware NATIONAL TEACHERS COLLEGE School of Business, Tourism Management TMPE 3: SPECIALIZED FOOD AND BEVERAGE SERVICE OPERATION 1. Spoons – go on the right of the cover and the right of any knives, with the front up. 2. Knives – go on the right, with the cutting edge facing the center of the cover. 3. Forks – go on the left, with tines, facing up, with the exception of cocktail or oyster forks, which are place at the extreme right of the cover beyond the teaspoons. 4. Dinner knives and dinner forks – are place next to the plate and on the right and left side. 5. Butter spreaders – are placed across the top edge or on the right side of the B&B plate, with the handle either at right angles or parallel to the edge of the table. 6. Dessert forks – are placed just before they are needed. Or dessert utensils, typically a dessert fork and spoon may be placed above and centered over the entrée plate. 7. Breakfast and luncheon forks and spoons – when no knives are set, are placed to the right, with the forks closest to the plate in order of use, and the spoons to the right of the forks in order of use. Dinnerware and Glassware in Placemat Dinnerware must be immaculate. It must not have cracks or chips, and if there is no pattern on the China, it should be vibrant and clear –not faded. Glassware must also be immaculate with no fingerprints, streaks, watermarks, chips or cracks. Position Specific Plates and Pieces of Glassware as Follows: 1. Bread and Butter plates –placed at the left of the cover. Place B&B plate directly above the tines of the entrée fork. 2. Butter dish – on the left of and on a line with the water glass, towards the center or left side of the cover. 3. Coffee cups – set with the top of saucer and line with the top of last piece of flatware on the right. 4. Water glasses – placed to the right of the cover above the point of the meat or entree knife. 5. Wine, liquor, and beer glasses-placed to the right of the water glass in straight line in order to use. The straight line may be angled. 6. Liqueur glasses or port wine glasses- when they are set for banquets are placed above the line of the table wine glasses. 7. Salt and pepper shakers – for banquets are placed between covers in a line parallel with the bases of water glasses. NATIONAL TEACHERS COLLEGE School of Business, Tourism Management TMPE 3: SPECIALIZED FOOD AND BEVERAGE SERVICE OPERATION Rules in Handling Dinnerware 1. Place dishes on the table and remove dishes from the table using the four fingers of your hand, four fingers under the lower edge of the plate and resting the thumb along the upper edge and outer rim of the plate. 2. Lower plates to the table, and placed them where they should be positioned, ½ inch from the edge of the table. 3. Place full dinner plates with the main item facing the customer, unless the chef has suggested alternate placement. 4. Practice holding plates level with your arm fully extended so you can place dishes in front of the guests sitting at the far side of the booths. 5. Use underliners and B&B plates when appropriate. 6. Place coffee and teacups with handles to the right, and slightly angled pointing to about 4 o'clock from the customer point of view. Rules in Handling Glassware 1. Carry clean empty stemware and glassware on a beverage tray. 2. Always handle stemware by the stems. 3. Handle tumbler-style glasses to the bottom 1 ½ inch of the glass. 4. Never handle glasses by the rims or stand them in the rims. The rim is the weakest part of the glass. 5. Never put fingers in a glass when clearing a table. 6. Clear glassware onto a beverage tray. 7. Refill water without lifting them from the table or lift water glasses to fill them, or remove them otherwise simply take the water pitcher. NATIONAL TEACHERS COLLEGE School of Business, Tourism Management TMPE 3: SPECIALIZED FOOD AND BEVERAGE SERVICE OPERATION Different Kinds of Table Setting 1. Basic Table Setting or Pre- set up 2. Informal Setting NATIONAL TEACHERS COLLEGE School of Business, Tourism Management TMPE 3: SPECIALIZED FOOD AND BEVERAGE SERVICE OPERATION 3. Non- formal Setting 4. Formal Setting C. NAPKIN FOLDING NATIONAL TEACHERS COLLEGE School of Business, Tourism Management TMPE 3: SPECIALIZED FOOD AND BEVERAGE SERVICE OPERATION Is done to make an interesting shape often makes dining more festive and elegant. A table napkin is a rectangular piece of cloth or paper used at the table for wiping the mouth while eating. How to use a Table Napkin The purpose of a napkin is to blot the lips and wipe fingertips. Its shape and sizes are affected by the formality of the accession, a factor that also determines the placement of the napkin is the fold, the color, texture and pattern and whatever napkin rings are provided. Ten Basic Napkin Folding Styles Pyramid Crown Rose Standing Fan NATIONAL TEACHERS COLLEGE School of Business, Tourism Management TMPE 3: SPECIALIZED FOOD AND BEVERAGE SERVICE OPERATION Candle Cone Birds of Paradise Bishop’s Hat NATIONAL TEACHERS COLLEGE School of Business, Tourism Management TMPE 3: SPECIALIZED FOOD AND BEVERAGE SERVICE OPERATION Diamond Buffet Pouch Reference: https://www.youtube.com/watch?v=enUfKRbJdOw&t=621s D. TABLE CENTER PIECE A centerpiece is an important item of a display, usually of a table setting. Centerpieces help set the theme of the decorations and bring extra decorations to the room. A centerpiece also refers to any central or important object in a collection of items. NATIONAL TEACHERS COLLEGE School of Business, Tourism Management TMPE 3: SPECIALIZED FOOD AND BEVERAGE SERVICE OPERATION