1. Food and Beverage Service خدمة الأغذية و المشروبات إعداد د

2. Service Etiquette

3. Table Etiquette
Table etiquette is the courtesy shown by using good manners at meals.

4. Basic Etiquette (Before Eating)
Place the napkin on your lap.
Do not tuck it in your belt
Do not place under chin
If there are fewer than 6 people at the table, wait until every has received their food before starting.
If there are more than 6 people at the table, wait until 3 or 4 have been served before starting.
You may reach for serving dishes as long as you are not reaching across your neighbor.

5. Basic Etiquette (During Eating)
Don’t talk with your mouth full.
Use bread or dinner knife to put food such as corn or peas on fork
Break bread into smaller pieces before buttering or eating
If unsure of what to do, follow the host’s lead
Cut food into small pieces for eating.
Sit up straight and don’t lean on elbows
Cover your mouth/nose with handkerchief/napkin if you need to sneeze or cough. Leave the table if the coughing or sneezing continues.

6. Basic Etiquette (After Eating)
Excuse yourself to the restroom to apply makeup or comb hair
Remove spoon from cup, so it is not accidentally hit and knocked over.
Place fork and knife on your plate, pointing toward the center.

7. Setting the Table Tableware Place Setting Serving Pieces Cover
Any items used for serving and eating the food. This includes dinnerware, flatware, glassware, and linens.
Place Setting
The pieces of tableware used by one person to eat a meal
Serving Pieces
Platters, large bowls, and other tableware used for serving food.
Cover
The arrangement of a place setting for one person.

8. Table-Setting Basics Fork on the left Knife and spoon on the right
Knife next to plate with blade toward plate
Plate is centered about 1 inch from edge of table
Arrange flatware in order it is used.
Only set dinnerware and flatware that are needed for the meal

9. Basic Tablesetting

10. Formal Tablesetting

11. Family Dinner Tablesetting

12. Types of Meal Service Formal Full place setting
Cloth napkins/tablecloth
Full service meal
Plate service (Food is plated in the kitchen.)
Usually used at weddings, cotillions, and formal events

13. Types of Meal Service cont.
Plate Service/Blue Plate
The food is plated in the kitchen and delivered to guests
Less formal, like Denny’s restaurant

14. Types of Meal Service, cont.
Family Style
Cover is placed for each family member.
Food is placed on the table in serving dishes.
Each person serves themselves and then passes food.
Less confusing if food is passed in the same direction, usually the right.

15. English A cover is set for each guest, but without the plates.
All plates are stacked at the head of the table.
The head of the table serves the meat and sides, and then passes the dish around the table.
Second servings are self-serve.

16. Compromise A compromise between Family and English.
A cover is set without the plates, and all plates are stacked at the head of the table.
The head of the table only serves the main dish, and the sides are self-serve.
Very common at American holidays such as Thanksgiving, Christmas, and Easter.

17. Buffet All food is placed on a serving line designed for buffets.
The serving lines have various ways of keeping hot foods hot and cold foods cold.
One method is the use of heating elements that heat/cool water beneath the trays.
Another method is the use of ice or sterno pots.
Dinnerware is stacked at the beginning of the line, and guests serve themselves.
May have wait-staff to serve beverages.

18. Business Advantages/Disadvantages
Buffet
Plate Service
Business Advantages
Less staff
Set menu
Control food portions
Less waste
Business Disadvantages
Lot of food waste
Can’t control portions
More staff

19. مراحل عمل العاملين في المطعم
مرحلة الإعداد قبل افتتاح صالة الطعام .
هو تحضير وإعداد المطعم من إمكانيات إدارية وفنية وبشرية لاستقبال العميل.
مرحلة التشغيل
هو خدمة العميل بطريقة ذات كفاءة عالية مع الالتزام بالجودة في كل من الطعام ونوعية الخدمات المقدمة .
مرحلة غلق صالة الطعام
فهو المحافظة على صالة الطعام نفسها.