ABA AL-KHAIL COMPUTER college foundation, inc.

Annex A: Hayfah Petron Compound, Gadongan, Marawi City

Annex B: Yellow Ribbon Building, Basak Malutlut, Marawi City
DepEd Reg. No.: 11-001, S.2008
SEC Reg. No.: CN201703319

TECHNOLOGY
AND
LIVELIHOOD
EDUCATION

Prepared by : Ms. Jerecil Jangad Laurito, LPT

Style of meal service:

STYLES OF SERVICE DESCRIPTION

BUFFET STYLE This is a self-service.

BANQUET SERVICE Offer menu for a given number of people for a specific time of the day.

Food is prepared and carved in front of the guest.

FRENCH TABLE SERVICE
Food is served from the right side of the guest .

This is the simplest form of table service.

AMERICAN or BLUE PLATE/
PLATE SERVICE All the food is placed on the plate and waiter simply places it in front of the
costumers.

Dignified and elaborate style of service or formal style.

RUSSIAN SERVICE OR
The dinner plate is placed in front of each costumers and the waiter serves all
SILVER SERVICE
the food.

The main course place on the plate and is decorated in the kitchen then
FAMILY SERVICE
served to the costumer.

A gueridon is a small table or a stand.

GUERIDON SERVICE In this service, the waiter prepares all dish at gueridon beside the customer’s
table.

Food is served at the center of the dining table.

FILIPINO SERVICE Guest reach for the food and serve themselves.
Food is usually eaten with rice,
Professionalism is projected in terms of:

1. PHYSICAL PROJECTION - refers to appearance, poise, posture, and body language.

• Employees need to wear uniform
• Avoid to many jewelries
• Wear a smile at all times
• Keep low modulated volume and tone of voice and avoid unpleasant non-verbal.
• Maintain poise and posture by direct eye contact

• Strictly observe proper grooming rules

2. VERBAL PROJECTION - refers to quality of speech, diplomacy, and tact in the words and expression used, including the
tone, volume, and non-verbal.

• Speak audibly

• Make it a habit to use “magic” or polite words

• Avoid directly saying no or cannot be when turning down a request

• Listen with interest and be sensitive to the feelings and self-esteem of others

• Provide correct information

3. CONDUCT AND BEHAVIOR– refers to being courteous at all times.

• You have to be patient and tolerant.

• Food service attendant should behave with gentleness in strict observance to the rules of basic courtesy and work ethics.

• Foodservice attendants should refrain from smoking or drinking when on duty.

• Refrain from tasting food in front of the customers.

It is a refreshing simple food or drink offered before the meal to guest as soon as they arrive. It can be served at
long parties, before, in between, or after a regular meal. An appetizer is the first course of a meal.

CANAPES COCKTAILS VEGETABLE HORS D’OEUVERS

RELISHES FRUIT APPETIZERS GRILLED APPETIZERS

TASTY TIDBITS
Bread– the function of bread in a sandwich is to provide casing for the food inside.
Spread– are used in sandwiches to protect the bread from soaking up moisture from filling.
Fillings– is the heart if the sandwich.
• meat and poultry
• Cheese
• Fish and shellfish
• Mayonnaise-based salads
• Vegetable
• Other possible fillings
TYPES OF SANDWICHES
1. HOT SANDWICHES

Simple Sandwiches Open-faced sandwiches Grilled Sandwiches

Deep– fried sandwiches

2. COLD SANDWICHES

Simple cold Sandwiches Multi-decker sandwiches Tea Sandwiches

According to Use
1. As an appetizers.
2. As accessory to main dish.
3. As main dish.
4. As dessert.
According to Ingredients

FRUIT SALAD VEGETABLE SALAD HIGH-PROTEIN SALAD

 Moulded Creams Meringue Shells and Nest Flans and Tarts

Jellies Cream Caramel Trifle

Ice Cream and Yogurt Sherbet Sorbet

Cakes and Pastries Crepes and Pancakes
 Technology and Livelihood Education 10
Name: ________________________________ Date:___________
Grade and Section: ___________________ Score: _________
Teacher: Ms. Jerecil J. Laurito, LPT

__________________1. It is a refreshing simple food or drink offered before the meal to the guests as soon as
they arrive.
__________________2. It is also called starters and they are a common accompaniment of cocktails.
__________________3. The first course of a meal.
__________________4. A kind of appetizers that are light and refreshing because of the refreshing mean ingre-
dient that is well preserved.
__________________5. It is the heart of the sandwich.
_________________6. A hot sandwich that are made by dipping sandwiches in beaten eggs and sometimes in
bread crumbs.
_________________7. It is used in sandwiches to protect the bread from soaking up moisture from filling.
_________________8. A course served at the end of the meal.
_________________9. It is a small open-faced sandwich that has cracker biscuits as topped with seasoned
spreads.
_________________10. These are drinks with flavoring ingredients served in small glasses.

III. TRUE or FALSE. Write T in the line if the statement is on of the tips of serving and making appetizers, sandwiches, sal-
ads, and desserts while write F in the line if it is not.
_________1. Keep several appetizers in reserve. This will help maintain steady flow of fresh food and the appearance of full
platters.
_________2. Cheese that needs to be sliced by guest as they serve themselves should be sliced by the waiters.
_________3. Presentation should be attractive enough to stimulate the appetite of guests.
_________4. The placement of appetizers on a buffet table should be at every corner so that it is easily seen.
_________5. Traffic flow and unspecific utensils should be used in the arrangement.
_________6. Make sandwiches beforehand so it will be easier and faster and put in a warm temperature.
_________7. Butter should be softened to make application easier and to keep from tearing the bread.
_________8. If using lettuce, wash, drain, refrigerate, and keep covered with damp cloth to ensure crispiness.
_________9. Choose ingredients that are fresh to ensure its crispiness.
_________10. Cut salad ingredients in your own desire.