FLOWER ARRANGEMENT

 Improves the ambience of any occasion such as a wedding, birthday, or other events
 It is an organization of design and color towards creating a specific atmosphere using flowers,
foliage, and other floral accessories.
 Can be made out of fresh cut flowers, dried flowers, and artificial flowers.

STYLES OF FLOWER ARRANGEMENT

1. Oriental
-emphasizes the lines in the floral arrangement

2. Traditional or Western
-emphasizes the use of many flowers in the flower arrangement

3. Modern
-Uses no rules at all and based on the taste of the floral designer

PRINCIPLES OF FLOWER ARRANGEMENT

1. Design
-the structural pattern of the floral arrangement
-it is a visualized plan about the size and shape of the floral arrangement

2. Balance
-emphasizes the use of materials in a floral arrangement that gives stability to the arrangement
TYPES OF BALANCE
a. Symmetrical
b. Asymmetrical

3. Scale
-deals with the proportions of the different components of the floral arrangement

4. Rhythm
-directs the viewer’s eye along the main line of the arrangement

5. Emphasis (Focal Point)

-the central portion of the floral arrangement from where flowers and foliage appear to emerge

6. Harmony and Unity

-deals with the appropriate use of flowers for the occasion.
-it also takes care of the blending of colors of the flowers

TYPES OF FLOWER ARRANGEMENT

1. Floral Bouquets
-arrangements that are simpler and easier to assemble that formal flower arrangements

2. Table Centerpiece
-arrangements that are designed and placed on tables.

3. Floral Baskets
-flower used for floral baskets should be chosen on the basis of the depth of the basket.
-cornupia (basket filled with various kinds of festive fruits and vegetables)

4. Floral Wreaths
-arrangement in the form of a circular garland woven from flowers and foliage indicating honor or
celebration

5. Ikebana
(Japanese Flower Arrangement)
 Ike- “pond”
Hana- “flower”

a. Shin
- Formal school
- Involves an erect linear arrangements in a bronze container and arranged on a carved
taekwood stand

b. Gyo
- Semi-formal school
- Features flowing, sweeping, linens and the use of a variety of containers

c. So
- Informal school
- Flowers displayed in bamboo vases, baskets, and natural wood containers as well as in
pottery

BASIC DESIGN IN MAKING FLOWER ARRANGEMENT

1. Line
-uses minimum flowers and foliage established in the focal area.
-The open form emphasizes the beauty of the plant material

2. Mass
-uses a generous mixture of flowers arranged in a devorated China vase to achieve full and
symmetrical effect.

3. Line-Mass
-employs the use of mass for greater feeling of depth
-line-mass designs have an open form with symmetrical and asymmetrical balance

TYPES OF CENTERPIECES
1. Flashy Centerpiece
-to use a branch and spray it to match the theme of the event
-a great use for weddings and is easy and inexpensive to create

2. Fun and Economical

-to use paper flowers placed in different glass vases although it can be time consuming to create
Advantage: it keeps cost to a minimum and it can be recycled

3. Different Sized Vases

-you can also use different sized vases in one color filled with flowers of different colors

4. Holiday Centerpiece
-to use a mix of green pine, fruits and candles on long, rectangular, and is easy to put together.

5. Edible
-it works best for small, indoor venues but can be difficult to transport

CENTERPIECE
-helps set the theme of the decorations and brings extra decorations to the room
-it refers to any central or important objects in a collection of items

TABLE SETTING
-the arrangement of plated, silverware, and glassware on table
 A table may contain one or more covers – places for customers with plates, cutlery, and glasses
set out.

1. A la Carte
-requires that the cutlery for the meal is laid before each course is served.
a. A large cover plate with a folded napkin placed at the center.
b. A fish knife placed to the right of cover plate and a fish fork on the other side.
c. A side plate with a side knife placed to the left of the cover plate.
d. Wine and water glass at the tip of the soup spoon.

2. Table D’ Hote
- considers that cutlery should be arranged so that each course is catered for.
a. A cover plate with a folded napkin placed at the center.
b. A side plate with a small knife placed at the left of the cover p late.
c. A joint knife
d. A fish knife
e. A soup spoon laid towards the farthest right of the cover plate.

TABLE SETTING STYLES

1.Formal
•a table setting typically done for festive family di nners, holiday celebrations, weddings, and semi-
formal events.
•It includes dinner plate and fork, salad plate and fork, knife, bread and butter plate, butter knife,
spoon; water and wine stemware, and linens.

2.Casual
•a table setting designed for everyday use and is suitable for any meal.
•It includes dinner plate and fork, salad plate and fork, knife, spoon, water and wine glasses, and
linens.

3.Buffet
• a table setting where foods are arranged on tables and guests move along the line to serve
themselves.
•It includes dinner flatware, multiple dinner plates, stemware, and linens (number of setting will
depend on the number of expected guests).

SETTING THE TABLE

Table Setting – An acttractive table adds to the pleasure of a meal.
In setting a table, you need a place setting…

THREE COMPONENTS OF A PLACE SETTING

1.DINNERWARE
- bowls, plates, saucers, cups, platters and other serving pieces

2.FLATWARE
- Dinner and steak knives, butter; dinner fork, salad/dessert; soup, dessert and teaspoons.

3.GLASSWARE
- Water goblet, milk and wine glasses, sherbet glass, etc.

SETTING THE TABLE

Place setting includes all items needed by a person for dining such as:
a. Dinnerware (cups, bowls, and plates)
b. Flatware (spoon, forks, and knives)
c. Glassware (all shapes and sizes)
 d. Napkins
e. Centerpieces
f. Placemats or table cloths (optional)

SETTING THE TABLE

 Plate, flatware, and napkin
 Plate
 Dinner fork
 Napkin
 Knofe
 Teaspoon
 Soup spoon
 Soup bowl
 Drinking glass
 Salad plate
 Cup or mug

RESTAURANT STYLES OF SERVICE

1.MODERN AMERICAN PLATED
-This restaurant service originated in America.
-Characterized by fast and efficient service where all food is plated and prepared in the kitchen.

2. CLASSICAL FRENCH
-This restaurant service is elegant.
-Characterized by having various service with different levels of expertise.

3. RUSSIAN
-This restaurant is influenced by the Classical
French style.
-All food is prepared in the kitchen but is plated beautifully and displayed on silver platters.

4. FAMILY-STYLE
-This restaurant service is casual.
-Guests are encouraged to serve themselves and pass the dishes around.

5. BUTLER
-This restaurant service is typically used at banq uets or receptions.
-Servers carries food on silver trays.

6. ENGLISH
-This restaurant service is informal.
-Designed to make guests feel at home.
TABLE SKIRTING
 It is a cloth or paper draped from the edge of the table to the floor. It is the art of clothing the
table to cover it's undesirable parts. It is done also to make the occasion special.
 Normally it covers the front and side of the table, but not the top. A table skirt can be pleated
or not. It can cover the front and sides of the table or front, back and sides.

FUNCTION
1. Use to cover the legs of the table from view in a decorative 
2. way. Gives elegance to the tables usually use in a celebrations.
3. Creates uninterrupted and attractive visual impression.
4. Provides complete modesty for those people seated at the table.
5. Use in banquets, business or formal meetings, party tables and theme events.
GUIDELINES
1. Be sure that the table legs are sturdy
2. Make sure that the lines are well pressed and clean.
3. If possible pins and thumbtacks must not be visible.
4. Observe the distance of the skirting cloth "floor length".
5. Apply the balance and harmony of design.
6. Apply sanitation and safety at all time.
7. CAYGO

BASIC TABLE SKIRTING PROCEDURES

GUIDELINES
- Table skirts come in many sizes to fit rectangular, square or round tables. Some table skirts
are intended to cover only three sides of a square or rectangular table, while others are made
to cover all four sides. The standard length is 29 inches.
- You'll find table skirts made of paper, plastic, polyester or linen in a wide variety of colors.

STEPS IN TABLE SKIRTING

1. Set the top cloth.
2. Secure the top cloth using the thumbtacks. Start first with one side.
Then, do the same with the skirting cloth. Start with the basic design.

MATERIALS NEEDED
1. Table Cloth
2. Skirting cloth (12- 15 yards)
3. Pins
4. Headed pins
5. Thumbtacks
6. Sequins
7. Tassels
8. Beads

PRINCIPLES OF TABLE SKIRTING

1. Accent
2. Proportion
3. Scale
4. Weight
5. Form
6. Balance
7. Texture
8. Contrast
9. Space
10. Harmony

TABLE SKIRTING TECHNIQUES

1.The Basic Techniques
A. Single Pleats
B. Double Pleats
C. Candle
D. Tulip

2.The Advanced Techniques

A. Butterfly
B. Rose
C. Diamond

TYPES OF TABLE SKIRTS

1.Gathered or Shirred
- a fabric drape drawn together by threads along the top hem that provides extra body to the skirt.

2.Knife Pleat
- one of the most common pleating used.
- it is a series of narrow, sharp creases folded in the same direction.

3.Box Pleat
- made from a sequence of back-to-back knife pleats.
- it gives the table a neat, tailored appearance that adds dimension and interest to formal tables.

4.French Box Pleat

- narrower than regular box pleats to give the bottom of table skirts a fuller appearance.

5.Plastic
- plastic or vinyl table skirting can also be fashioned into simple gathers or knife pleats.

6.Fringe
- a playful and imaginative addition to party tables with availability of metallic, tissue, and raffia fringe
skirts.
- it serves as a festive wall border for special celebrations.

7.Swag
- banquets, business, or party tables can be fitted with detachable swags placed over any kind of cloth
table skirting.

TABLE NAPKIN ETIQUETTE

- If the center of your place setting is empty, the napkin is laid in the middle of the place setting.
- Leave your napkin in loose folds that keep soiled parts hidden.
- If after-dinner coffee is served at the table, the napkin remains in the lap.

NAPKIN SHAPES AND SIZES

Napkins are usually square.
1.Formal, Multiple Course, Meals- large napkins (22-26 inches square)
2.Buffet Service- medium to large napkins (18- 24 inches square or 12 × 22 inches);
3.Informal Dinners- medium napkins (18- 20 inches square);
4.Luncheons - smaller napkins (14- 16 inches
square)
5.Tea- small napkins (12 inches square); and
6.Cocktails- very small napkins (9 inches square, 4x6 inches, or 6×8 inches).

NAPKIN FOLDING TECHNIQUES

 NAPKIN FOLDING is a type of decorative folding done with a napkin.
 it can be done as art or as a hobby.
 for best results, a clean, pressed, and starched square cloth napkin is used.

1. DIAMOND ENVELOPE
2. CROWN
3. NAPKIN RING
4. ROSE
 5. TULIP
6. FAN
7. SPEAR

NAPKIN FOLDING STYLES

Table Napkin
 A napkin, serviette or face towelette is a rectangle of cloth used at the table for wiping the
mouth and fingers while eating. It is usually small and folded, sometimes in intricate designs
and shapes.
 A piece of linen placed in the lap. It is used during the meal to clean your lips and fingers and
to protect your clothes.

TABLE NAPKIN ETIQUETTE

1. Placing the Napkin in Your Lap.
- Place the napkin in your lap immediately upon seating. If there is a host or hostess, wait for him or
her to take their napkin off the table and place it in his or her lap.
(An exception to this rule is buffet-style meals, where you should unfold your napkin when you start
eating.)

2. Unfolding the Napkin.

- Unfold your napkin in one smooth motion without "snapping"
or "shaking" it open.
-The size determines how you unfold a napkin in your lap.
1. Large napkins are unfolded halfway.
2. Smaller napkins are unfolded completely and cover the lap fully.

3. Don't Tuck the Napkin.

- Don't tuck a napkin into your collar, between the buttons of your shirt, or in your belt.

4. Using the Napkin.

- Use your napkin frequently during the meal to blot or pat, not wipe, your lips. Blot your lips before
taking a drink of your beverage.

5. Napkin Rings.
- If a napkin ring is present, after removing your napkin, place the ring to the top-left of the setting. At
the end of the meal, grasp the napkin in the center, pull it through the ring, and lay it on the table with
the point facing the center of the table.

6. Temporarily Leaving the Table.

When leaving the table temporarily, put your napkin on your chair. If the chair is upholstered, place
the napkin soiled side up.

7. Placing the Napkin at the End of the Meal.

- At the meal's end:
- The napkin is loosely folded at the end of the meal.
- If a plate is in the center of your place setting, when leaving the table lay the napkin to the left of the
plate.

MENU PLANNING
- This menu is a list of prepared food offered to customers from which they choose their needs
- Menu Planning is an important aspect of any food service operation
MENU PATTERN
- Is an outline of food to be served for each meal
- It includes the three meals of the day: breakfast, lunch, supper

KINDS OF MENU
1.Table d’ Hote
- this menu is a set menu and is suitable for small to medium sized functions
-It consists of two to four courses at a set price
-The customers will have a choice of two or three dishes for each course

2.Set
-It is predetermined usually by the host
-customers does not have a choice in what is available
-for large functions and events

3.A la Carte
-this term means “from the card”
-it is priced individually

4.Function
-suitable for events such as weddings, business functions, or birthday parties

5.Buffet
-popular option
-it is where the large number of guests look for good food and value for money
-it is prepared and elaborately displayed

6.Cyclic
-where regular customers are served
-usually in hospitals, prisons, boarding schools, and nursing homes
-this menu will last for a certain period of time (from seven to twenty eight days) are design to avoid
repetition in the diet

7.Static
-the most common type of menu that remains unchanged for a long period of time
-this menu are laminated for easy cleaning and reuse or printed on a wall

8.Prix-fixe
-this type offers several courses
-this menu can be expensive but offers a lot of food
-found mostly at chef-driven, fine dining restaurants
-a prix-fixe menu changes frequently and usually focuses on seasonal ingredients.
-Sometimes listed as the “chef’s tasting menu”.

9.Du jour (du zhur)

-du jour translates to “of the card”, as soup du jour
-these are also called chalkboard menus
-center on preparation is sync with the time of year
-these menus change daily and are focused on seasonal ingredients, preparing the freshest food.

MENU CARD
- Is a printed list of food items offered in a restaurant
 - The menu card reflects the image of the restaurant and must be attractively displayed, well
balanced, and easily read.

TYPES OF MENU CARD

1.Tall and Skinny
-A tall and Skinny menu card measures roughly 4 inches by 9.25 inches. You can slip a non-
standard card into the fold of a napkin.

2.Fan
-Dimensions run roughly 11.25 inches by 7.25 inches.
-For a twist on the ordinary, have your menu printed on a fan

3.Mini-Booklet
-gives guest something to thumb through while they await for the bride and groom or other guests to
arrive
-this menu booklet, also called invitation journal is tied with a colorful ribbon.