1. Food Preparation and Service 101

2. 6 Things to Consider When Planning a Meal
Taste---reason they go
Variety---offer various foods
Appearance----should have a variety colors a and different shapes
Nutrition---should provide nutrients
Production---have equipment, staff capable of cooking it
Price---should vary in price so guests have a choice.

3. 4Types of Menus Fixed Menu—same food offered everyday
Cycle Menu----foods change daily for a set period of time
Market Menu---changes with the availability of food
Hybrid Menu---combination of 2 types of menus

4. Parts of a Classic Menu Appetizers Soups Salads Entrees Side dishes
Desserts
Beverages

5. Pricing
A la Carte pricing: every food and beverage item on the menu is priced and ordered separately
Table d’hote pricing: a complete meal is offered at a set price
Food presentation: the art of making food look attractive and appetizing

6. 5 Basic Styles of Service
1. over the counter
2. drive-through
3. cafeteria
4. Buffet
5. Seated
3 Basic Styles of Seated Service
American
French
Russian

7. Styles of Seated Service
American----food is plated in the kitchen
fastest service
French----where some of the food is prepared in the kitchen, then brought to the table and finished being prepared
Russian---cook and divided into portions in the kitchen---put on silver trays then brought to the table and a portion is put on the guest’s plate

8. 4 Techniques for Serving
Sequence----oldest female should be served first----if children are there, serve them first
Direction----serve from customer’s leftside with server’s left hand—never reach over a guest to serve another person
Beverages are served from the right with the waiter’s right hand
Timing----all guests should be served their entrees at the same time
Clearing Dishes----clear from the right side with server’s right hand---never stack or scrape dishes in front of the customer

9. 3 Parts of Food Presentation
Plating---placing the food on the plate
Portion control---making sure that each portion is always the same size
Art-----how will the food look on the plate
adding garnishes

10. Set Up: preparing the table for Service
Flatware: knives, forks, and spoons
Glassware: all the drinking glasses
Plateware: all dishes ( can be called china)‏
Condiment: it is something such as salt that is added to food to make it taste better.
Standardized Recipe: a recipe that has been tested for consistency---includes detailed instructions that anyone with cooking skills could make this recipe