Service in Meal Planning

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Presentation transcript:

Service in Meal Planning

Styles of Service Russian: Most formal; entire meal is served by waiters (servers) French: Food is served and or prepared from a cart brought to the table by specially trained chef/staff English: Host participates in serving guests; waiters assist American: Served on plates in kitchen and brought to the table Family: Guests serve themselves from platters or serving bowls brought to the table and passed counterclockwise among the diners Buffet: Guests serve themselves from a central buffet table

Table Settings A cover or place setting should be laid out for each person. A cover includes linens, dinnerware, glassware, flatware, and accessories such as decorations and condiments Linens include table cloth (silence cloth) and/or placemat and napkin There are customs for placing dinnerware, flatware, and glassware.

Bread plate Water glass Napkin Spoon Salad plate Salad Fork Fork Dinner Plate Knife Cup/Saucer

The University of Vermont Power Point Author Dr. Jane Ross The University of Vermont Foods and Nutrition Basic Concepts of Food