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QUIRINO STATE UNIVERSITY College of Health Sciences Bachelor of Science in Nutrition and Dietetics …fostering wellness Name of Student: Year/Section: Week No. Date:...

QUIRINO STATE UNIVERSITY College of Health Sciences Bachelor of Science in Nutrition and Dietetics …fostering wellness Name of Student: Year/Section: Week No. Date: 7 FFS 103 – MEAL MANAGEMENT TOPIC: MEAL SERVICE INTENDED LEARNING OUTCOMES: Determine the multiple definitions and dimensions of the meals Apply the principles of planning, procurement, storage, preparation and services of meals emphasizing the importance of time and energy. Characterize Philippine and International Cuisines Explain the variations in meal management practices across groups in the context of culture KEYWORDS: 1. Meal service 2. American Or Country Style 3. Compromise or family style 4. Blue-plate or apartment style 5. Tray service 6. Outdoor meal service 7. Packed meals SUGGESTED/ASSIGNED READING/S: Meal management and Table Services Revised Edition, By V. Claudio, Corazon Leocadio and E. Escudero (2008) INFORMATION SHEET NO. 4-1 SERVING FAMILY MEAL AT HOME INTRODUCTION An important consideration in meal management is the meal is going to be served using the tools and table appointments. How will you prepared foods be presented at the table? How will the food be served to the diners? How is the table cleared after dining? The manner by which food is serve varies according to the mood and occasion for dining. One way is informal and is used for daily dining. The other way is showy and formal and is used when company is present. Meal service refers to the manner in which food will be served to the diner. It includes choosing and setting the table appointments to be used. Setting the table or any surface, offering of food to diners, how food is eaten by the diners and clearing of food and dishes after dining. Styles or patterns of meal services evolve depending on the menu plan, facilities available, extra help available, number of diners to be serve and the amount of time and energy available. Regardless of how the food is served, there are three basic types of meal: Sit down service, buffet service, and tray service. This chapter will discuss in detail these types. From these basic types, different styles of meal service have evolved, dictating how table appointments are to be used and set, how foods is served and eaten, and how the table is cleared. QUIRINO STATE College of Health BSND Developed by: MEAL MANAGEMENT GEROME B. TAGUIAM, MSPH, RND UNIVERSITY Sciences 10/10/21 Page 1 of 16  QUIRINO STATE UNIVERSITY College of Health Sciences Bachelor of Science in Nutrition and Dietetics …fostering wellness STYLES OF MEAL SERVICE A. FAMILY MEAL SERVICES AT HOME 1. AMERICAN OR COUNTRY STYLE - This style of service is family oriented, not necessarily characteristic of country or American life. It is an informal style, which is practical for use in everyday dining. It originated from the practice when people helped themselves to food from a common pot on the table. Hence, it is referred to as serving food from the table. The style of service used commonly in the Philippines is an adaptation of this style. The variation is seen in the table setting and how a typical Filipino family makes use of the flatware for dining The Filipinos in general eat with, spoon and fork, unlike people from America or Europe who generally eat with fork and knife. In the rural areas, flatware may not be available, hence they eat with their bare hands. There is a certain style of eating with the bare hands which is very unique and methodological. In other Asian countries, this basic meal service style had also been adapted with some specific variations In China and Thailand, for example, chopsticks are used for eating and serving of food. Dining is facilitated with the use of Lazy Susan, which makes food within easy reach for everyone. PLANNING THE MENU The menu consists of the usual meal pattern of the family. The number of courses will depend on the budget. It could be a simple one-dish meal, a staple and dessert for most families every day. On Sundays and holidays, more dishes may be added. In some regions of the Philippines, it is typical daily fare to have two courses for viand, in addition to the staple, accompaniments and dessert. As a rule, soup is not typically in the menu plan, unless it is included in the main dish itself, such as Chicken Nilaga, where, besides the chicken and the vegetables, the soup becomes part of the meal. SETTING THE TABLE 1. A spacious dining table is required to accommodate all the food and to seat all family members Round tables are a favorite of most Filipino families This way, one can always accommodate an extra diner or an unexpected guest. When a lazy Susan is available, this is placed in the middle and occupies almost % of the space. 2. The table may be covered with a cloth, although placemats have been found more practical for daily use. 3. Each cover is Completely laid including the napkin, the dinner plate, the necessary flatware and beverage ware. In a typical Filipino table setting, the dinner plate is turned down, the spoon and fork placed under the plate. No knives are set for each cover; instead one knife is placed in the middle of the table as a serving knife. This is the difference from the typical American style. For families who use chopsticks, these are placed on the left or right side of the plate. 4. Most family tables or even in informal restaurants. Salt and pepper shakers are at the center or next to the centerpiece/ decoration. Other favorite condiments like Soy sauce, patis, chili sauce catsup, and QUIRINO STATE College of Health BSND Developed by: MEAL MANAGEMENT GEROME B. TAGUIAM, MSPH, RND UNIVERSITY Sciences 10/10/21 Page 2 of 16  QUIRINO STATE UNIVERSITY College of Health Sciences Bachelor of Science in Nutrition and Dietetics …fostering wellness seasoned vinegar (suka't bawang) are set on the table to accompany certain dishes. a tiny saucer is set for each cover as each diner his/her own choice of sawsawan. 5. Water glass is placed at the tip of the knife or the upper right side of the plate. Cups and saucers are placed at the lower right side of the dinner plate with handles towards the edge of the table. 6. Luncheon napkins are folded plainly and placed on the left side of the fork or plate. When paper napkins are used, these are set in napkin holders and placed in the middle of the table 7. Platters of food with the corresponding serving flatware are placed in the middle of the table on hot pads or on a lazy Susan 8. Decorations may or may not be used. If used these are placed in the middle, at the side or wherever these will not be an obstruction to the diners. SERVING THE FOOD 1. Platters of food are placed at intervals on the center of the table. The person nearest the dish may start helping himself/herself to it, and then pass it on to the next person on the right. After each one has been served, the serving dishes are placed back in the middle of the table. When a round dinning table is used, many families make use of a lazy susan, which is placed in the middle. All the platers of food are placed on this lazy susan and the diners can merely turn this to help themselves. The use of lazy Susan is adapted from Chinese table service. 2. When second helpings are desired, anyone can help themselves to more by either reaching for the dish if it is near, or by asking for it to be passed, or by merely turning the lazy Susan. 3. There is no sequence as to which course will be served or eaten first 4. The dessert course may or may not be on the table at the start. It may be served from the kitchen in a platter or individual dishes. The table may be cleared of all other dishes and used table appointment except drinking glasses, before serving dessert. A bowl or basket of seasonal fruits (ripe bananas are daily favorites in the Philippines) may act as a centerpiece and as a healthy dessert. 5. In clearing, platters of food are brought to the kitchen first, then the individual plates, cups and flatware. It is a Filipino custom that used plates are not piled on the table while the diners are still seated; instead these should be brought out to the washing area, one cover at a time. 2. COMPROMISE OR FAMILY STYLE This is a style wherein the diner themselves has the duty of serving the different courses. Like the American style, all the platters of food are placed on the table. The task of serving is assigned either to the father or mother, or among the diners not just to one. It is a type where food is still served from the table. This style maybe used when company is present, but only for small groups where everyone can be seated at the table. It is time consuming and is impractical for larger groups. PLANNING THE MENU menu may be planned according to the usual family pattern. In general, however, the less number of courses planned, the faster the service of food can be accomplished. QUIRINO STATE College of Health BSND Developed by: MEAL MANAGEMENT GEROME B. TAGUIAM, MSPH, RND UNIVERSITY Sciences 10/10/21 Page 3 of 16  QUIRINO STATE UNIVERSITY College of Health Sciences Bachelor of Science in Nutrition and Dietetics …fostering wellness SETTING THE TABLE 1. The table may be covered with cloth, place mat or runner. 2. Individual covers are completely laid with the necessary dinnerware, flatware, beverage ware and napkins, similar to the American style. On the other hand, dinner plates may be piled near the one who will be serving the food. This will eliminate the passing of empty plates for service. 3. Decorations may not be necessary. 4. Platters of foods are placed in the center and near enough to the one assigned to serve. 5. Serving flatware is set near the platter of food. SERVING THE FOOD 1. When the dinner plates are set for each cover, each diner passes her plate from hand to hand until it reaches the one serving the food. For the convenience of the one serving, all the dinner plates may be stacked near him or her, so that serving can be started as soon as diners are seated. 2. The food is served onto the plate with all the accompaniments, and then passed back to the diner. Actually, the passing is simple when there are fewer diners on the table. 3. When eating is finished, the table is cleared by passing all the plates to the one who is nearer the kitchen, who in turn will put these away. When she/he comes back the dessert is brought in. 4. Dessert is again served in the same way as the other dishes, but may be assigned to another diner on the table. 5. The table is cleared after all the other diners have left the table. 3. BLUEPLATE OR APARTMENT STYLE This style is used for family meals when the dining table is small for the number of diners. This is true of many apartment dwellings where space for dining table is limited. Food is served from the side rather than from the table, i.e., food is served on individual plates directly from the kitchen. It eliminates the use of platters of food. The blue-plate style is also used for serving food in children's parties where guests are too young to help themselves to the food. This style is very practical and economical since one is able to portion out the servings and there is no need for extra serving platters. This style can be adapted for entertaining large groups in a sit-down service. For practical purposes, a family member can dish out on his/her plate portions of hot foods like rice, main dish, cooked vegetables from the kitchen and not wait for Someone who will serve. The food is kept hot in the original cooking pot or saucepan on the stove or kitchen counter. This is especially true when each family member is busy and has varying times of eating due to work, school and daily activities, however, “a family that eats together stays together” and at least should dine together during supper time. PLANNING THE MENU 1. The number of courses may follow the usual family pattern. 2. The choice of menu items is limited to dry attractive foods which hold shape and does not run into each other on the plate. If soup is planned, these are served separately in a cup or bowl QUIRINO STATE College of Health BSND Developed by: MEAL MANAGEMENT GEROME B. TAGUIAM, MSPH, RND UNIVERSITY Sciences 10/10/21 Page 4 of 16  QUIRINO STATE UNIVERSITY College of Health Sciences Bachelor of Science in Nutrition and Dietetics …fostering wellness SETTING THE TABLE 1. A small dining table or countertop may be used. Most kitchens today have breakfast" counters which serve as "buffet" table as well as to serve meals blue plate style. 2. Individual covers are set with the basic flatware, beverage ware and napkins. Dinner plates are left in the kitchen, near the stove. 3. Serving flatware is not set on the table anymore. 4. Decorations may be used in the center, but it is not necessary. SERVING THE FOODS 1. All the food items on the menu except dessert is arranged onto the individual plates and served directly from the kitchen. Serving platters are not used anymore 2. These plates are served at the dining table before or after the diners are seated as indicated earlier, each family member may help themselves to the food according to their available time, without waiting for the rest of the family. This happens especially when each one follows a different schedule because of work, school or whatever. 3. When the meal is finished, each diner brings his own plate, flatware and beverage ware to the kitchen. When waiters are available, clearing is done by them. 4. TRAY SERVICE This is a style of service, which does not make use of the usual dining table. Instead, dishes and table appointments are arranged in trays, which are brought to the diner. This is the style used to serve patients in hospitals or meals for room Service Meal trays are bigger and decors, like a small low vase with one or a few flowers, especially for patients in private single rooms, are included. Smaller trays are useful in serving snacks placed on the coffee table when entertaining guests at home PLANNING THE MENU 1. The choice of food is limited to those given for blue plate service. Since the main dish is arranged on the dinner plate together with accompaniments, the food should not run into each other. 2. Foods, which Can be served attractively, are selected. SETTING THE TRAY 1. The trays are set in the same way as individual covers on the table. 2. The number and type of table appointments used are limited by the tray 3. The usual size of the tray is 18 inches by 12 inches, which can accommodate the usual table appointments for a meal Larger trays maybe used for hospital patients or room service. If smaller trays are used such as in airline Service, the table appointments must be custom sized to fit the tray. 4. Trays should be carefully and neatly set, with appointments placed to afford the diner the same comfort in dining. Stemmed wares are not generally used for water or other beverages, because these may tip over when trays are hand carried to the diner. QUIRINO STATE College of Health BSND Developed by: MEAL MANAGEMENT GEROME B. TAGUIAM, MSPH, RND UNIVERSITY Sciences 10/10/21 Page 5 of 16  QUIRINO STATE UNIVERSITY College of Health Sciences Bachelor of Science in Nutrition and Dietetics …fostering wellness 5. Trays should always have under liners. These may be paper, plastic or linens 6. Attractive doilies are used to avoid cups from sliding because trays filled with food and drinks are hand-carried. 7. For entertaining guests at home and for hospital patients during holidays, design and color of under liners, doilies, and matching napkins are specially Chosen for the occasion (e.g., Christmas, Easter, Thanksgiving. Etc.) SERVING THE FOOD 1. The tray containing the food and all the table appointments are brought up to the diner; or this may be taken by the diner from the kitchen or buffet table. 2. All the food is already placed in individuals’ dishes and arranged neatly on the tray for a meal. 3. An effort is made to keep hot foods hot and cold foods while in transport. It ia important that meals reach the diner or patient in the most desirable temperature. In most hospitals, special individual hot plates with covers are available to keep foods hot while in transport. 5. OUTDOOR MEAL SERVICE (PICNICS) Outdoor meal service is the type when the family takes their meal outside of the house and eats elsewhere. It could be taking it just outside the kitchen door or they may travel some distances to a park. The first type is often referred to as "Barbecue where food is "barbecued on a grill set outside of the house. When they travel distances to eat outside the house it is preferred to as “Picnic” PLANNING THE MENU 1. The menu consists of the usual meal pattern, except that the food chosen must be adapted for grilling or cooking on live fire (barbecuing). These are usually marinated meats, fish or chicken, any vegetables that can be cooked on the grill. 2. For a picnic, cooked foods must be packed properly for safety. Otherwise, selection of the dish is limited to those that will keep well even without refrigeration. Foods without sauces are safe to pack. Seafood does not keep well in transit, especially when the weather is hot. If raw foods are to be brought to the picnic for grilling, it must be marinated and kept in a cooler. If affordable by the family, use insulated containers now available. SETTING THE TABLE 1. The table may or may not be covered when dining in the backyard. In a picnic ground, it is advisable to cover the table, with a plastic cloth. One never knows who sat or stepped on the table in a public place. 2. The table appointments are preferably the disposable ones, such as paper and plastic wares. When going distances, it is more practical to damp used wares rather than carrying them back. 3. The table setting is like the American style where all the foods are placed on the table or on any surface and the diners sit around the table. At a picnic, where a table is not available, a mat may be used to line the ground and the food is placed on this mat. The diners sit or squat around the mat. QUIRINO STATE College of Health BSND Developed by: MEAL MANAGEMENT GEROME B. TAGUIAM, MSPH, RND UNIVERSITY Sciences 10/10/21 Page 6 of 16  QUIRINO STATE UNIVERSITY College of Health Sciences Bachelor of Science in Nutrition and Dietetics …fostering wellness SERVICE OF THE FOOD AND CLEARING 1. Service of food is like the American style where any one helps him/her There is no sequence or order what is to be eaten first. Dessert may also be on the table and may be eaten first. Sometimes, food is taken directly from the grill and each one eats while holding their plates. 2. Food may be served in the container used for transporting. There is no need for transferring to serving platters, Rice is sometimes wrapped in wilted banana leaves because of the distinct flavor the leaves impart to the rice. 3. Clean up is easy at picnics. Used wares are merely thrown out. Leftover foods may be repacked and brought back; otherwise it is usually consumed as the day goes. 6. PACKED MEALS (BAON) Today, a number of people work all day and finds it more economical to bring packed meals, instead of buying in the cafeteria or elsewhere Even school children take packed meals because it is more economical and it insures, they are eating good quality nutritious meals. PLANNING THE MENU In choosing foods for packed meals, one must consider those that will keep well even without refrigeration. when foods are brought to school or to work, there is no assurance of a facility for refrigeration. Likewise, packed meals must be those that maintain good eating quality even if they are not warmed. Foods without sauces are safer to pack. Soupy or saucy foods have the risk of leakage in transport. Furthermore, when packing lunch, usually only one container is used. if there are two items to bring, these are put together in the same container. EATING THE MEAL The container used for packing the meal is the one used to eat from. There are no extra wares brought except for flatware. For beverage, a bottle of water or any beverage is brought and one drinks from the bottle. Many types of plastic wares are available for packing meals. Some have dividers which allow separation of the rice from the viands. B. STYLE OF TABLES SETTING AND SERVICE FOR ENTERTAINING 1. THE BUFFET SERVICE - The buffet service is a type of meal service where food is offered from a "buffet” table and diners help themselves to the food, and then go someplace to eat. All the foods and table appointments are found on a buffet or serving table. This service is practical when the menu consists of several dishes and the number of diners is more than what can be accommodated in the dining table. It is used when the dining table is not large enough to accommodate all the diners and the food. The buffet service is generally used for entertaining small or large groups, both for QUIRINO STATE College of Health BSND Developed by: MEAL MANAGEMENT GEROME B. TAGUIAM, MSPH, RND UNIVERSITY Sciences 10/10/21 Page 7 of 16  QUIRINO STATE UNIVERSITY College of Health Sciences Bachelor of Science in Nutrition and Dietetics …fostering wellness formal or informal Occasions. THERE ARE THREE TYPES OF BUFFET SERVICE USED: 1. Plate buffet, wherein the diners help themselves to the food from the serving or buffet table, then eat while holding the plate with their hand. They may or may not sit down while eating. 2. The tray buffet, wherein the diners use a tray to hold the plates and other table appointments which they will place on their lap while they eat. It is assumed they will have to find a place to sit while dining. A variation of this is the use of individual tray tables. 3. The sit-down buffet, where the diners are provided with separate dining tables where they can sit and eat. This type may be used for entertaining guest or for larger groups on special occasions. PLANNING THE MENU 1. The menu depends on the manner by which the buffet will be handled For plate buffet, foods should be dry so that they do not mix on the plate. In addition, foods selected are those which can be eaten while using one hand and with one piece of utensil (either fork or spoon), and without the necessity of cutting with a knife For tray buffet, foods may be planned as in the plate buffet, although foods which need cutting with a knife may be included. For sit down buffet, foods are planned as for tray buffets, even those which may require cutting with a knife. 2. The number of courses may vary from two to seven. Choices are usually allowed for each item. Thus, there may be two main dishes, two side dishes, two staple dishes, etc. 3. Dishes that can be kept hot or cold on the serving table are preferably selected. In most cases, a chafing dish is used to maintain the hot temperature of the dishes. These dishes are not suited for buffet service. 4. Foods that can be served attractively are planned. 5. Enough foods are allowed for second servings. SETTING THE TABLE 1. A suitable serving or buffet table is needed to accommodate the food and table appointments. Several tables may be used depending on the number of courses. One table may be set for table appointments alone. 2. The buffet table may be covered with a cloth that has a floor length overhang. Since diners will not eat on this table, the overhang can be longer. 3. Dinner plates are set in one corner of the table to mark the start of the line, when there is only one table to accommodate the food and table appointments. These are stacked in 12s or 20s between the main dishes. 4. Serving platters of food are set on the table in order of importance. QUIRINO STATE College of Health BSND Developed by: MEAL MANAGEMENT GEROME B. TAGUIAM, MSPH, RND UNIVERSITY Sciences 10/10/21 Page 8 of 16  QUIRINO STATE UNIVERSITY College of Health Sciences Bachelor of Science in Nutrition and Dietetics …fostering wellness Accompaniments are placed near the appropriate dish. 5. Serving flatware is placed at the sides or front of each dish, not stuck into the food. A small plate must be provided to place the serving flatware after use. 6. Beverage ware is set at one end of the table or on a separate table together with the beverages. For the sit-down buffet, the beverage ware may be set for individual covers in the dining table. Tumblers are usually selected for plate and tray service. Goblets or stemmed wares maybe used for sit down buffet. 7. Individual flatware is set differently depending on the manner of service For plate and tray buffet, the flatware is set on the buffet table after the last dish. These may be laid in a row, close together on the table or set in individual baskets. For sit down buffet, all the flatware is set for individual covers in separate dining tables. 8. Napkins are set in individual covers for sit down buffet, or at the end of the line for tray and plate buffet. 9. In setting the tables, a traffic plan should be made depending on whether a single or double service is desired. Single service means the different dishes are arranged in a single line around the table. Double service means, platters of food are arranged on one side of the table, and the same dishes are arranged on the other side of the table. This will make it possible to serve two lines at the same time. The placement of the tables in the room will influence the plan. When the table is set against the wall, the traffic plan can either be single or double. If a double service is desired, the starting line should preferably be in the middle of the table rather than starting at the end. When the table is set in the middle of the room, a two-way buffet is planned, such that one line goes from east to west and the opposite side from west to east. 10. Side tables are usually provided where diners can deposit used plates and appointments after eating, especially for plate and tray buffet. SERVING THE FOOD 1. Dishes are served attractively in platters or chafing dishes. The use of chafing dishes will keep food hot during the service. Diners help themselves to the dishes, and then go either to individually set table or some other places to eat. For seconds, they can go back to the buffet table and help themselves as before. 2. Plans for replenishment of food and drink for the buffet table must be made. Someone or a waiter may be assigned to replenish the food. Replenishment is done when three fourths of the food is gone or when the dish does not look attractive anymore. Replenishment is done by bringing the same dish in a new platter, arranged as attractively as the first and replacing the previous platter. Never dump or pour the replenishment onto the existing platter. 3. At all times, the table should be arranged or rearranged to look always neat and attractive. If a dish is almost gone, the platter may be removed and the other platters are rearranged to even the spaces. 4. The table is cleared when all the diners have finished eating. Clearing is done by first removing platters with leftover food, and then the empty platters are removed one at a time. As for individual plates and appointments, diners may place these on side table or counters, and then brought to the washing area by servers or waiters. In a sit-down buffet, the dining tables are cleared by waiters as diners finish eating. 2. THE FORMAL OR RUSSIAN SERVICE QUIRINO STATE College of Health BSND Developed by: MEAL MANAGEMENT GEROME B. TAGUIAM, MSPH, RND UNIVERSITY Sciences 10/10/21 Page 9 of 16  QUIRINO STATE UNIVERSITY College of Health Sciences Bachelor of Science in Nutrition and Dietetics …fostering wellness This is a dignified and elaborate style, which originated in Europe. The term “Russian does not mean it is typical Russian custom. It is a style adapted for serving dinners for small or large groups of people on formal occasions such as state dinners or wedding receptions. Some elite families, however, who can afford to have extra help prefer to serve formal dinners at home, especially during Holidays such as Thanksgiving or Christmas, when everyone in the family is home. Today, this type of service is used for business dinners at home. Service of the food is from the side rather than from the table since food is served by a waiter. REQUISITES FOR A PERFECT DINNER 1. A cordial and hospitable host and a charming hostess with poise and perfect manners. The formal dinner is one style where dining etiquette is observed strictly by both the one giving the dinner as well as the invite guests. 2. If the dinner includes invited guests, the hostess must select those who are congenial to each other. Since this service has an atmosphere of intimacy, it is important that guests are selected carefully. 3. A suitable menu perfectly prepared and served. The menu does not have to be elaborate but it must be prepared meticulously and served properly. 4. A good cook/chef who can turn out perfect food. The secret of any meal service is good cooking. In addition, well-trained waiters who can provide expert service. 5. Fine table appointments with enough pieces to complete the covers and the service. This style of service requires more plates and flatware than the other styles described above 6. Suitable sized table to provide enough room for the guests to sit with a comfortable distance in between. PLANNING THE MENU Traditionally, the menu consists of 5-7 courses with wines served for each course. In general, foods which are eaten with the fingers are not planned. Foods which are peculiar only to certain groups or regions are preferably avoided, although certain dishes are traditionally served for a special occasion. For example, Pancit is traditional for birthdays. SETTING THE TABLE 1. The dining table is preferably covered with the best linen. The color of the linen must harmonize with the table appointments. White and pastels are always dignified looking. The table cloth should be large enough to provide an overhang of 12-15 inches on all sides, and the fold should be exactly in the center of the table. 2. A large plate, called place plate, is set in each cover. The distance between the covers should provide enough elbow room for the diners as well as room for waiters to serve the food from the side. This should be at least 2 feet from plate center to plate center, and 1-foot distance between the chairs. The appetizer with its under liner is placed on top of the place plate If soup is in the menu, the soup plate with its under liner is placed on top of the place plate. QUIRINO STATE College of Health BSND Developed by: MEAL MANAGEMENT GEROME B. TAGUIAM, MSPH, RND UNIVERSITY Sciences 10/10/21 Page 10 of 16  QUIRINO STATE UNIVERSITY College of Health Sciences Bachelor of Science in Nutrition and Dietetics …fostering wellness 3. The necessary flatware for each cover is placed on both sides of the place plate, such that no more than three pieces are laid on each side. If more pieces are needed, these are placed on top of the place plate. Ideally, each course requires its own set of flatware, which is removed when the dish is finished. The flatware is laid in order of use, from outside to inside. Two dinner knives are placed on the right side of the place plate, with the cutting edge towards the plate. A dinner spoon is placed after the knives with the bowls turned up the salad fork is placed next to the dinner fork on the left side of the place plate. Dessert sp0ons or forks are placed on the top of the plate, together with the coffee teaspoon. No more than two flatware are placed above the place plate 4. For beverage ware, stemmed wares may be used, the water goblet, and the wine glasses. The water goblet is placed above the tip of the first knife. The wine glasses are placed near the goblet on the outer side, in a diagonal or triangular line. A maximum of three wine glasses may be placed. 5. Large dinner napkins are used and folded plainly or fancily. These are placed on the soup plate or on the left side after the fork. 6. For table decorations, simple yet elegant decorations are preferred, which are placed in the middle of the table, low enough for diners to see one another. Fresh flowers such as roses, gladiolas, daisies or orchids provide a distinctive atmosphere. Strongly scented flowers are not used. Candles may be used to provide a charming atmosphere. If used, allow one Candles for every two guests. These are placed in pairs halfway between the center and edge of the table. Candles must be tall enough so that these burn above eye level when guest are seated at the table. Candles with shades are generally not used fo formal dinners. SERVING THE FOOD AND WINE 1. One waiter is necessary for every 6 guests. 2. A service table is provided in the dining room to have the following terms: a. Water pitcher filled with iced water. b. Dinnerware for the courses on the menu c. Serving flatware and extra flatware for individual covers. d. Small tray and extra napkin for crumbing. e. Extra dinner napkins. f. Bottles of wines in wine coolers. g. Match or lighters for candles. h. Creamer and sugar bowls i. Cups and saucers for coffee. 3. Before guests sit down, water is poured. cocktails are on menu; these are also set on the place plate before guest sit down. Meanwhile, in the kitchen, all serving platters are either chilled or heated as necessary. 4. When soup is on the menu, start serving the soup when guests sit down, starting with the guest of honor. If wines are served with the soup, pour the wine after serving soup. In serving wine, always start with the host, then the guest of honor. 5. When guests finish with the soup course, remove the soup plate with its under liner with the left hand and the wine glasses, and immediately place the empty plate for the entrée with the right hand. This is done for each cover, one at a time. The used plates are temporally placed on the service table, and then brought to the kitchen after every one had been serviced. 6. The entrée course is served or offered from the left side of the diner. The waiter may serve onto the diners’ plate or have the diners help themselves. Always start with the guest of honor. Blue plate service may also be used QUIRINO STATE College of Health BSND Developed by: MEAL MANAGEMENT GEROME B. TAGUIAM, MSPH, RND UNIVERSITY Sciences 10/10/21 Page 11 of 16  QUIRINO STATE UNIVERSITY College of Health Sciences Bachelor of Science in Nutrition and Dietetics …fostering wellness wherein food is already arranged on individual plates and served to the diners directly from the kitchen. If this is the case, the entrée plate may already be filled up when the soup plate is removed 7. When the guests are finished with the entrée course, the plates are removed one cover at a time, like before. Simultaneously, the dinner plate is laid. When Blue plate service is used the dinner plate will already be filled and arranged properly with all the items for the main course. All other accompaniments, which are not in the main dish plate, will be served one at a time. If wines are served for the main course, these are poured first before serving the main dish, starting with the host and proceeding to the guest of honor. If salad is on the menu, this is served before the main dish for a relaxed and elaborate setting. Tossing the salad in front of the guests may be an option. It may also be served with the main dish. 8. When the main course is finished, all the used plates, wine glasses and all unused flatware are removed, one cover at a time. The table is then crumbed and water goblets refilled. 9. The dessert plate is placed for each cover and dessert is served. Coffee may serve with the dessert. Coffee cups are placed first, and then coffee is poured. Cream and sugar are offered to each diner. 10. When guests finish dining, the table need not be cleared until everyone has left the table. 3. COCKTAIL PARTIES Cocktail parties are the most useful and versatile form of entertaining for a small or large group. it 1s a stand-up event and the hostess is able to accommodate more people since every part of the house can be used, not just the dining room. When the weather permits, these parties can be held outside or the garden It is a type of buffet service Wherein guests help themselves to food from the table and then circulate around while holding the food and drink. This type of entertaining is usually planned for formal occasions and stag parties. Most cocktail parties have a starting point and an ending point such as from 6-8 p.m. The attire “cocktail dress" was popularized for these types of parties in the past. Today, anything goes for attire PLANNING THE MENUS The menus consist of two basic items, the beverages (usually hard drinks), and the Snacks which are usually finger foods. The beverages are cocktail drinks, or punches. The drinks are hard drinks but soft drinks may also be served. The snacks are highly flavored hors d' oeuvres and canapés which are attractively prepared. Hors d’oeuvres and canapės are bite sized finger foods, meticulously and attractively prepared. One guideline to follow in determining how many kinds of hors d oeuvres to serve is to allow 7-8 kinds for a group of 20 people. TABLE SETTING AND SERVICE 1. One or more buffet tables are set up in different parts of the room where guests can help themselves while being able to circulate around. 2. Tables are covered as in a buffet setting. Decorations are large and elaborate. Platters of canapės are arranged neatly on the table. Since these are finger foods, only cocktail napkins are provided and there is no serving QUIRINO STATE College of Health BSND Developed by: MEAL MANAGEMENT GEROME B. TAGUIAM, MSPH, RND UNIVERSITY Sciences 10/10/21 Page 12 of 16  QUIRINO STATE UNIVERSITY College of Health Sciences Bachelor of Science in Nutrition and Dietetics …fostering wellness flatware necessary. Toothpicks are provided for guests to help themselves with the hot hors d'oeuvres. 3. Cold hors d'oeuvres may be set on ice to keep them cool. Hot hors d'oeuvres are served in chafing dishes to keep hot. 4. Plates are not necessary when all the foods are dry. Plenty of napkins are provided. However, when hors d'oeuvres are saucy, small plates are provided, also with plenty of napkins. 5. Flatware is not provided since most foods are bite-sized and can be eaten with the finger or toothpicks. Plenty of toothpicks and napkins are provided. 6. A cocktail bar is set up separate from the buffet table. All types of glassware for the various cocktail drinks are provided here. A bartender is assigned to mix and serve the drinks. CLEARING THE TABLE 1. Small bowls are set up at the end of the buffet table for used toothpicks Similarly, baskets or nice-looking garbage cans are set up around the rooms for used napkins. Used glasses are returned to the bar table or counter. The bartender will be sent these out to the dishwashing area. 2. Used plates, if any, are simply left in a counter or side table. If paper plates are used, these are simply thrown in the garbage cans provided. 4. MERIENDA CENA This is a type of buffet service and is a more economical way to entertain small or large groups at home. It is usually held in the mid-afternoon to early evening, hence the term "merienda-cena". The food is a combination of snack items as well as sumptuous main course dishes. As a rule, it is an informal party and can be applied for any occasion, such a birthday parties (especially ladies), graduation parties, bridal or baby showers, retirement parties, and bienvenida and despedida parties. PLANNING THE MENU The food served in this type of meal service can vary from very simple snack items to sumptuous main dishes. There is no guidelines to follow except the usual rules in menu planning, especially, variety in choice of dishes as to aesthetical quality, gustatory quality, ease of preparation and cost. In general, choices are offered, so that two or more dishes are planned for the same course. Both snack items and main dishes are planned, as well as the beverages. Since the service follows the buffet style, the choice of foods is limited to those that will maintain its aesthetic quality during the period of service. TABLE SETTING The setting follows the principles for buffet style. If there is a theme, decorations and set up will showcase the theme of the occasion. A variety of partly decorations and favors are now available for any theme party SERVING THE FOOD AND CLEATING Service of food follows the buffet style. Cleaning will likewise be the same QUIRINO STATE College of Health BSND Developed by: MEAL MANAGEMENT GEROME B. TAGUIAM, MSPH, RND UNIVERSITY Sciences 10/10/21 Page 13 of 16  QUIRINO STATE UNIVERSITY College of Health Sciences Bachelor of Science in Nutrition and Dietetics …fostering wellness as in the buffet service. STUDY QUESTION 1. What are the differences between regular meals for an adult served at home versus an adult confined in a hospital bed? ______________________________________________________________________________ ______________________________________________________________________________ ______________________________________________________________________________ ______________________________________________________________________________ ______________________________________________________________________________ ______________________________________________________________________________ ______________________________________________________________________________ ______________________________________________________________________________ ______________________________________________________________________________ ______________________________________________________________________________ ______________________________________________________________________________ ______________________________________________________________________________ ______________________________________________________________________________ ______________________________________________________________________________ ______________________________________________________________________________ 2. How does a waiter replenish an almost empty cooked food in a buffet? ______________________________________________________________________________ ______________________________________________________________________________ ______________________________________________________________________________ ______________________________________________________________________________ ______________________________________________________________________________ ______________________________________________________________________________ ______________________________________________________________________________ ______________________________________________________________________________ ______________________________________________________________________________ ______________________________________________________________________________ ______________________________________________________________________________ ______________________________________________________________________________ ______________________________________________________________________________ ______________________________________________________________________________ ______________________________________________________________________________ 3. Why is blue plate service suitable for children's party? ______________________________________________________________________________ ______________________________________________________________________________ ______________________________________________________________________________ ______________________________________________________________________________ ______________________________________________________________________________ ______________________________________________________________________________ ______________________________________________________________________________ ______________________________________________________________________________ ______________________________________________________________________________ ______________________________________________________________________________ ______________________________________________________________________________ ______________________________________________________________________________ ______________________________________________________________________________ ______________________________________________________________________________ QUIRINO STATE College of Health BSND Developed by: MEAL MANAGEMENT GEROME B. TAGUIAM, MSPH, RND UNIVERSITY Sciences 10/10/21 Page 14 of 16  QUIRINO STATE UNIVERSITY College of Health Sciences Bachelor of Science in Nutrition and Dietetics …fostering wellness ______________________________________________________________________________ 4. Is a blue-plate service more economical than serving the same dishes buffet style? ______________________________________________________________________________ ______________________________________________________________________________ ______________________________________________________________________________ ______________________________________________________________________________ ______________________________________________________________________________ ______________________________________________________________________________ ______________________________________________________________________________ ______________________________________________________________________________ ______________________________________________________________________________ ______________________________________________________________________________ ______________________________________________________________________________ ______________________________________________________________________________ ______________________________________________________________________________ ______________________________________________________________________________ ______________________________________________________________________________ 5. Why is it essential that packed meals be limited to those that will keep well? ______________________________________________________________________________ ______________________________________________________________________________ ______________________________________________________________________________ ______________________________________________________________________________ ______________________________________________________________________________ ______________________________________________________________________________ ______________________________________________________________________________ ______________________________________________________________________________ ______________________________________________________________________________ ______________________________________________________________________________ ______________________________________________________________________________ ______________________________________________________________________________ ______________________________________________________________________________ ______________________________________________________________________________ ______________________________________________________________________________ 6. When may the formal or Russian service be served in a house setting? ______________________________________________________________________________ ______________________________________________________________________________ ______________________________________________________________________________ ______________________________________________________________________________ ______________________________________________________________________________ ______________________________________________________________________________ ______________________________________________________________________________ ______________________________________________________________________________ ______________________________________________________________________________ ______________________________________________________________________________ ______________________________________________________________________________ ______________________________________________________________________________ ______________________________________________________________________________ ______________________________________________________________________________ ______________________________________________________________________________ QUIRINO STATE College of Health BSND Developed by: MEAL MANAGEMENT GEROME B. TAGUIAM, MSPH, RND UNIVERSITY Sciences 10/10/21 Page 15 of 16  QUIRINO STATE UNIVERSITY College of Health Sciences Bachelor of Science in Nutrition and Dietetics …fostering wellness 7. List other occasions for having a merienda cena party. ______________________________________________________________________________ ______________________________________________________________________________ ______________________________________________________________________________ ______________________________________________________________________________ ______________________________________________________________________________ ______________________________________________________________________________ ______________________________________________________________________________ ______________________________________________________________________________ ______________________________________________________________________________ ______________________________________________________________________________ ______________________________________________________________________________ ______________________________________________________________________________ ______________________________________________________________________________ ______________________________________________________________________________ ______________________________________________________________________________ LABORATORY SESSION There are different styles of meal service which will follows when dining and eating. Each style will depend on the occasion and number of diners. Each style varies in the way the table is set, how food is served to be diners and how the table will be cleared ACTIVITY NO. 1 Clippings of Different MEAL SERVICE. Students will collect clippings and organized into a scrapbook with captions pertinent to the lessons learned in the lecture. QUIRINO STATE College of Health BSND Developed by: MEAL MANAGEMENT GEROME B. TAGUIAM, MSPH, RND UNIVERSITY Sciences 10/10/21 Page 16 of 16