FOOD SERVICE

Food service refers to the preparation, handling, packaging, and distribution of

food, beverage, and related services by an establishment.

This industry mainly involves different types of industries, such as

restaurants, cafes, bars, cafeterias, catering companies, and institutional

food providers.

Food service is otherwise known as catering. It is an essential sector of a

community that makes up a significant percentage of a country's economy.

This sector provides daily food products, services, niche requirements, and

similar services to members of the community.

COMPONENTS OF FOOD SERVICE

A. TABLE APPOINTMENTS

Table appointments, also known as tableware, refer to the various items and

utensils used for dining and serving food on a table.

COMPONENTS OF TABLE APPOINTMENTS

1. Linens

of quieter service. The types of linens are:

A. Table Cloth - whole pieces of table linens used to cover tables for dining.

B. Runner - long narrow decorative strips of cloth, used on bare tables.

C. Placemats - small, rectangular mats used to hold the entire setting.

D. Silence Cloths - a pad, usually a flannel or felt used under the cloth.

E. Top Cloths - pieces of materials placed over the table setting to avoid constant

laundering of large pieces of linens.

F. Napkins - square pieces of cloth or paper used to wipe fingers and lips when

dining.

Classification of Table Napkins:

Dinner napkins - measure 18 to 24" square.

Luncheon or breakfast napkins - measure 9 to 12 inches square.

Tea napkins - used for merienda, snacks or tea and are 6 to 9 inches square.

Cocktail napkins - small pieces of napkins and are 4 to 6 inches square

2. Dinnerware

dining or for serving.

3. Flatware

-ware, used to scoop, spear, and cut food. The types of

flatware are:

A. Spoons - it is used primarily for transferring food to the mouth. Spoons are also

used in food preparation to measure, mix, stir and toss ingredients and for serving

food.

B. Forks - slightly curved tines with which one can spear foods either to hold them

to cut with a knife or to lift them to the mouth.

C. Knives - with a cutting edge or blade, usually attached to a handle or hilt.

D. Beverageware - is a general term for a vessel intended to contain beverages or

liquid foods for drinking or consumption.

4. Centerpiece

Examples:

Flower arrangement

Fruit arrangement

Vegetable centrepieces (or a combination)

Candles are essential for formal dinner

B. TABLE SERVICE

ving food in a restaurant where the food is prepared and

plated in the kitchen and then brought to the table sequentially and served

individually to each guest. This type of service is vital in upscale restaurants

and formal events where presentation and attention to detail are highly

valued.
TYPES OF TABLE SERVICE

1. Filipino Service

— This is used by many Filipinos. It is a table service without a waiter/ waitress. All

courses are served for each course. Diners remain seated throughout the meal and

are expected to serve themselves.

2. Tray Service

— It is a style of service that does not make use of the usual dining table but

instead dishes and table appointments are arranged in trays, which are brought to

the diner. This is a style used in serving patients in the hospitals or sending meals

for room service.

3. Blue Plate Service

— This type of table service is used when the group is small, the table is small, and

the area for dining is small. The plates are prepared with a whole main course such

as meat, vegetables, and other food which are placed divided by ridges.

4. Family or Compromise Service

— This type is best used when the diners are not more than eight. This is somewhat

a compromise between the Russian and English styles, that is, some foods are

served on individual dishes directly from the kitchen and some foods are served on

the table.

5. American Style

— This is less expensive and speedy. One waiter can serve many guest. The foods

are prepared and arrenged on trays and carried by the waiter to the dining room on

a large tray which is placed on a stand. The plates of food are served from the

guest’s right with the waiter’s right hand.

6. Russian Service

— This is used in luxury restaurants and hotels. The foods are prepared and

arranged in the kitchen by the chef, then brought by the waiter to the dining room.

Food service is done by the guest starting at the head of the table going in a

counterclockwise direction around the table

7. French Service

— This employs two waitress or waiters for each station. The Chef de Rang or Chief

of Rank is the principal waiter. He takes the orders, serves all drinks, and finishes

the preparation of the food at the table. He assisted by the commis de rang or the

waiter/ waitress who takes the orders to the kitchen.

8. English Service

— This is similar to family style. All foods are served on the table by the host or

hostess. A waiter places the plates for the guests and passes the accompaniments

for the course.

9. Self-Service

— This style is offered in cafeteria and food service establishments offering buffet,

smorgasbord service, vendo machines, and drive-in restaurants. The two widely

used forms are:

A. Cafeteria Service

— This style caters to a large numbers of customers at a reasonable price.

B. Buffet Service

— This is the most used style of table service. It is the most practical service

for guest meals if the numbers of guest exceeds six.

10. Counter Service

— It is the most economical food service. It appeals to the people in hurry because

of speedy service, convenience, lower price, and the absence of tips.

A. Snack Bar

— This is offered in large industrial food services to meet the needs of

employees who bring their own food for lunch but want supplementary dessert and

beverages.

B. Take-Out Counter

— Many food service establishments have found it possible to increase the

volume of food to be offered to diners by offering take-out meals which include

proper packaging of food.

C. TABLE SETTING

— refers to the manner in which the table appointments and foods are

arranged on the table or any surface for dining.

THE TABLE SHOULD BE SET DEPENDING ON:

The style of service desired;

The food to be served;

The number of people who will dine; and

The type of table appointments to be used.

COVER

— The space and the table appointments set for each diner.

GUIDELINES IN TABLE SETTING

1. Table appointments must be placed one inch away from the edge of

the table.

2. The plate is placed at the center of the cover.

3. The knife is placed at the right side of the cover an inch away from

the plate, the blade facing the plate

4. The fork is placed at the left side of the cover, facing upwards.

5. The spoon is placed next to the knife with the bowl facing up.

6. The napkin is placed next to the fork.

7. The glass is placed just above the point of the knife.

8. The bread and butter plate is placed at the tip of the fork, with the

butter spreader.

9. The butter spreader is placed across the bread and butter plate.

10. When a beverage is served with the dessert, the dessert spoon

and fork may be laid above the plate.

11. Lay forks on the left side of the plate with their tines facing up,

except for the oyster fork.

D. NAPKIN FOLDING

— Napkin refers to "cloth" used for wiping the mouth and covers the

lap in order to protect clothing.

— Serviette refers to "paper napkin” used for wiping the mouth and

fingers while eating.

— It is placed on the table for the guest's use to contribute the

presentation of the cover and the whole dining environment. The way in

which napkin is presented depends on the type of establishment and the

type of service.

IMPORTANCE OF NAPKIN FOLDING

— It enhances the presentation of your dining table or dining area.

— It creates more harmonious and inviting atmosphere that would

inspire and lighten up your guests' mood.

DIFFERENT STYLES OF NAPKIN FOLDING

A. CANDLE NAPKIN FOLD

1. Lay the napkin face down in front of you.

2. Fold the napkin in half diagonally.

3. Orient the napkin so the open ends point away from you.

4. Fold the long side up just about an inch. Press this fold down well or

it will interfere with the next step.

5. Starting at either end, tightly roll the napkin into a cylinder. Take

care to roll it straight so it will stand solidly.

6. Tuck the end of the roll into the base on the backside and stand it

up.

B. BASIC SILVERWARE POUCH

1. Lay the napkin face-down in front of you.

2. Fold the napkin in half and orient the open end toward you.

3. Fold the napkin into quarters.

4. Orient the napkin so the open corner is facing to the left.

5. Fold the top-most layer of napkin in half diagonally and press it

down.

6. Flip it over, straighten it up and insert those shiny eating

instruments.

C. FANCY SILVERWARE POUCH

1. Lay the napkin face-down in front of you.

2. Fold the napkin in half and orient the open end towards you.

3. Fold the napkin into quarters.

4. Orient the napkin so the open corner is facing to the right.

5. Roll the top-most layer of napkin diagonally down to the center and

press it flat.

6. Roll the next layer down until it meets the first and press that one

as well.

7. Repeat the last step once more.

8. Turn the napkin over.

9. Fold the right side back about 1/3 of the way and press it down.

10. Fold the left side back also about 1/2 of the way and press.

11. Flip it over and insert the food poker, slicer, and scooper.

D. THE SAIL

1. Lay the napkin face-down in front of you.

2. Fold the napkin in half and orient the open end.

3. Fold the far-right corner diagonally to the center of the side that is

closest to you. The edge of this flap should run down the center of the

napkin.

4. Repeat the last step with the other side, folding the far-left corner

diagonally to rest right alongside the previous fold.

5. Fold the napkin along the crease and make it stand on its short end.

E. THE STANDING FAN

1. Lay the napkin face-down in front of you.

2. Fold the napkin in half and orient the open end towards you.

3. Fold the napkin like an accordion starting at either narrow end.

Leave one end with 2-3 inches of unfolded napkin to support the standing

fan.

4. Fold the napkin in half with the accordion folds on the outside.

5. Grasp the unfolded corners where they meet on the open end and

fold them in diagonally, tucking them under the accordion folds.

. Open it and let it stand.

Table etiquette refers to the set of rules and customs that govern proper behavior and manners when
dining at a table. It encompasses various aspects, including table manners, proper use of utensils, and
respectful behavior towards others. Here is a summary of table etiquette:

Napkin Etiquette: Upon sitting, unfold your napkin and place it on your lap. Use it to wipe your mouth
and hands, but avoid using it to clean your face or blow your nose. When leaving the table temporarily,
place the napkin on your chair. At the end of the meal, leave the napkin unfolded to the left of your
plate.

Utensil Usage: Start with the outermost utensils and work your way inward with each course. Hold
utensils properly, with the fork in your left hand and the knife in your right. After use, rest the utensils
on the plate, parallel to each other, with the tines of the fork facing up.

Dining Posture: Sit up straight, keep your elbows off the table, and avoid slouching. Maintain a relaxed
and comfortable posture while being mindful of personal space and not encroaching on others.

Bread and Butter: Break off small pieces of bread and butter them individually rather than buttering the
entire slice at once. Place the bread on the bread plate or on the table to the left of your plate.

Soup Etiquette: Use the soup spoon to scoop the soup away from you and sip from the side of the
spoon. Avoid slurping or blowing on hot soup to cool it down. Tilt the bowl away from you to scoop the
remaining soup.

Conversation and Interactions: Engage in polite and respectful conversation with your dining
companions. Avoid talking with a mouthful of food and chew with your mouth closed. Be attentive and
listen actively to others.

Passing Food: When passing dishes, offer them to the person on your left first, and then pass them
clockwise. Use serving utensils or the edge of your plate to transfer food, avoiding direct contact with
your own utensils.

Cell Phone Etiquette: Keep your cell phone on silent or vibrate mode during the meal. Avoid using your
phone at the table, as it can be distracting and disrespectful to others.

Wine and Toasting: If wine is served, hold the glass by the stem and avoid touching the bowl. When
toasting, make eye contact with others, raise your glass, and offer a brief, positive message before
taking a sip.

Finishing the Meal: Once you have finished eating, place your utensils diagonally across the plate, with
the handles at 4 o'clock and the tips at 10 o'clock. This signals to the server that you have finished.
The 17 Sustainable Development Goals (SDGs) were adopted by the United Nations in 2015 as a global
blueprint for achieving a more sustainable and equitable future for all. Each goal addresses a specific
area of development and sets targets to be achieved by 2030. 169 target pud diay hehe

No Poverty: End poverty in all its forms and dimensions, ensuring that everyone has access to basic
necessities such as food, water, healthcare, and education.

No Hunger: End hunger, achieve food security, improve nutrition, and promote sustainable agriculture
to ensure that everyone has access to sufficient, safe, and nutritious food. Nigka 2024, kay 0% na daw

Good Health: Ensure healthy lives and promote well-being for all at all ages, focusing on areas such as
healthcare, disease prevention, mental health, and access to essential medicines.

Quality Education: Ensure inclusive and equitable quality education for all, promoting lifelong learning
opportunities and providing access to affordable and quality education at all levels.

Gender Equality: Achieve gender equality and empower all women and girls, eliminating discrimination,
violence, and harmful practices, and ensuring equal rights and opportunities.

Clean Water and Sanitation: Ensure availability and sustainable management of water and sanitation
for all, promoting access to clean drinking water, sanitation facilities, and proper hygiene practices.

Renewable Energy: Ensure access to affordable, reliable, sustainable, and modern energy for all,
promoting the use of renewable energy sources and energy efficiency

Good jobs and Economic Growth: Promote sustained, inclusive, and sustainable economic growth, full
and productive employment, and decent work for all, ensuring fair wages and safe working conditions.

Innovation and Infrastructurion: Build resilient infrastructure, promote inclusive and sustainable
industrialization, and foster innovation to support sustainable development and economic growth.

Reduced Inequalities: Reduce inequalities within and among countries, promoting social, economic, and
political inclusion and ensuring equal opportunities for all.

Sustainable Cities and Communities: Make cities and human settlements inclusive, safe, resilient, and
sustainable, promoting sustainable urbanization and efficient use of resources.

Responsible Consumption: Ensure sustainable consumption and production patterns, promoting

resource efficiency, sustainable lifestyles, and reducing waste and pollution.

Climate Action: Take urgent action to combat climate change and its impacts, promoting mitigation,
adaptation, and resilience measures.

Life Below Water: Conserve and sustainably use the oceans, seas, and marine resources for sustainable
development, protecting marine ecosystems and biodiversity.

Life on Land: Protect, restore, and promote sustainable use of terrestrial ecosystems, halt deforestation,
combat desertification, and reverse land degradation and biodiversity loss.
Peace and Justice: Promote peaceful and inclusive societies for sustainable development, provide access
to justice for all, and build effective, accountable, and inclusive institutions at all levels.

Partnerships for the Goals: Strengthen the means of implementation and revitalize the global
partnership for sustainable development, mobilizing resources, technology, and knowledge-sharing.

These goals are interconnected and address various aspects of sustainable development, aiming to
create a more prosperous, inclusive, and sustainable world for present and future generations.