( Food and Beverage Services )

1.
1.1
1.2
1.3
1.3.1 (Formal Dinner)
1.3.2 (Buffet)
1.3.3 (The Cocktail Party)
1.3.4 (Coffee Break)
1.4

1
1
2
3
3
7
9
10
13


1.

1.1
1.1.1
1 1 1 1

1.1.2



5-6

1.1.3


1

1.1.4

1.2.
8

1.2.1
1.2.2
1.2.3

1.2.4

1.2.5



2

1.2.6


1.2.7
1.2.8

10 1214

1.3.
1.3.1 (Formal Dinner)

(1)

(2)
1
3

Main Dish
Cover

(3)

12 18



(4)




1.
Main Course

4

2.

3.
(Stainless Steel)

4.

18 X 18

5.

2

1. (Appetizers)

5

2.

3. Entre Main Course
Entre Main Course Salad

4. Salad
5.
6.

1.

2.
3.
4. Entre 1

5. 1 1 Cover 18
6

6.
7.

8. 5

9.


1.3.2 (Buffet)

Buffet 3

(1)



(2)

7

(3)

: KJ. . www. Kimjiawedding.net 18/1/2552. 11.47.

1.3.3 (The Cocktail Party)

5 3



2







1 -
3

9

(Punch)
(Vermouth)







2-3
1.3.4 (Coffee Break)

10.00-11.00 .

10

11

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12

1.4

-> 1

-> -

+

1.
2.
3.
4. / /
5.
6.
7.
8.
9.
10.
11.

14.
+

-
15.

-

13

14

16.



/



( Y)

15

16

( Y)

1.
/


2. / /

17

18

1. FRENCH SERVICE



ENTRE

2. RUSSIAN SERVICE MODIFIED FRENCH SERVICE
FRENCH SERVICE

19

3 RUSSIAN SERVICE
:
www. servicearts.wordpress.com/19/1/2552. 16.51

20

1. Samovar
2. Fresh fruit
3. Pastries
4. Buns and rolls
5. Butter
6. Jams
7. Pies and pasties
8. Candied orange peel etc

9. Plates, glasses, serviettes

and dessert knives
10. Lemon slices
11. Honey
12. Sugar
13. Teacups and teaspoons
14. Confectionery, chocolates
etc
15. Beverages: dessert wine,
liqueur, rum etc
16. Cake

21

3. ENGLISH SERVICE

4. AMERICAN SERVICE

AMERICAN SERVICE
: www. servicearts.wordpress.com/19/1/2552. 16.51

22

5. BUFFET SERVICE
6. CAFETERIA SERVICE

(CAFETERIA SERVICE)
: Gally Inc. Soup and Salad Bars. WWW.galleyline.com/soup and salad
bars. html.
19/1/2552. 17.05
23

7. ARMS SERVICE COFFEE SHOP

1 4 3 1
2.1

2.1.1 (table ware or china ware)
2.1.2 (silver ware or cutlery)
2.1.3 (glass ware)
2.1.1 (china ware)
3
(1) (plate or dish)

12 10 7
1




24

(2) (cup) (coffee cup) (soup cup)

(saucer)
(3) (bowl)

(Chinaware)

Plate or Dish

Soup cub

Coffee Cub

Cappuccino Cub
25

26

Bowl

Milk Jug

Bowl

Oval bowl and saucer

2.1.2 (silver ware or cutlery) 3

3
(silver ware or cutlery)

Sugar Bowl

Coffee Port

Dinner Knife

From Tableware Catalogue by Hospitality hotelware. (n.d.). Retrieved July 5,

2008, form http:// www.hospitalityhotelware.co.uk
27

Dinner Fork Dessert Knife Dessert Fork Dessert Spoon Soup Spoon Tea Spoon

From Catering Catalogue by Barlens Event Hire. (n.d.). Retrieved July 2,

2008, form http:// www.barlens.com.au
28

(1) (Spoon)
(Soup spoon) - (Tea spoon)

(2) (Fork)

(Dinner fork) (Salad
fork) (Dessert fork)
(3) (knife)
(Dinner knife)
(Butter knife)

Oyster Fork Snail Fork

Cake Fork Fish Fork Dinner Fork
: Catalogue by Replacements LTD. (n.d.). Retrieved July 2, 2008, from
http://images.replacements.com

29

30

Dinner Knife

1.3.2 (goblet or stem glass) (wine)

1.3.3 (mug)
(beer) 2

Fish
Knife
Butter Knife
: Catalogue by Replacements LTD. (n.d.). Retrieved July 2, 2008, form
http://
www.images.replacements.com
1.3 (glass ware)

3
1.3.1 (tumbler)
whisky
31

32

 (Glass ware) 3

: Visual Dictionary on line by University of Phoenix. (n.d.). Retrieved

July 2, 2008,
form http://www.visual.merriam-webster.com

33

(glass ware) (goblet or stem glass)

: Visual Dictionary on line by University of Phoenix. (n.d.). Retrieved

July 2, 2008, form
http://www.visual.merriam-webster.com
34





(Table standard)
(menu)

1. (show plate) 1
2. -
1 ( ........
.........)
3. (cutlery)
(main course)
(appetizers)
1
1 14
3-4, 2, 5, 1
4. (bread and butter plate) 2
1
35

12
(butter knife)

( 14 6 8)
5. (cutlery) (sweet or dessert)
1
(
)


6. (water goblet)
(red wine glass) 1
(white wine glass) 45
(aperitif glass)
7. - (salt and paper pot or cruets) (napkin)
(menu card)

36


1. (show plate) (cutlery)
12
( 12 )
( 7)
2.
3.
4. ,

5.
14 ( 6)
6. -
7.
() ()
( 6 8)
8. ( 9, 10, 11, 12)

37

: The art of table setting by kimvallee. (n.d.). Retrieved June 16, 2008,
form http:// www. kimvallee.com

38












,


+

39

(TABLE SET) ( 13
14)

: 18/1/2552. 12.01
www. naipui.tripod.com/eftm.html
1.
2.
3.
4.
5.
6.
7.

8.
9.
10.
11.
12.
13.
14.

15.
16.
17.
18.
19.
20.
21.

40

: www.bloggang.com/viewdiary.php. 18/1/2552. 12.01

: www.bloggang.com/viewdiary.php. 18/1/2552. 12.01

41

42

1. Napkin Napkin

2. Fish Fork
3. Salad Fork Fish Fork Main Course Fork
4. Dinner or Main Course Fork
5. Soup Bowl & Plate
6. Dinner Plate
7. Dinner Knife
8. Fish Knife
9. Soup Spoon
10. Bread & Butter Plate
11. Butter Knife Spreader
12. Dessert Spoon and Cake Fork
13. Water Goblet
14. Red Wine Goblet
15. White Wine Goblet

*************************************************

43

. (2546). ( 2). :
.
. (2546). ( 2).
: .
. (2546). ( 5).
: .
.. (2546). . : The knowledge
center.
. (1999). (2nd ed).
: . . 2543.
. , . 202 .
. 2532. . , . 256
. (). (2549 ). . Thailand
Restaurant, 6(71), 38-48.
. (2546). . : .
............. 18/1/2552. 12.01.
www.naipui.tripod.com/eftm.html

KJ. . www. Kimjiawedding.net 18/1/2552. 11.47.

. www. servicearts.wordpress.com/19/1/2552. 16.51
Barlens Event Hire. (n.d.). Catering Catalogue. Retrieved July 2, 2008, form
http://www.barlens.com.auBrown, Graham and Hepner, Karon. (2000). The
Waiters Handbook (2nd ed), Sydney: Glossary Hospitality Press Pty Ltd.
Fuller, John. (1983). Modern Restaurant Service: A manual for students and
practitioners. London: Virtue &Company Limited.
Gally Inc. Soup and Salad Bars. WWW.galleyline.com/soup and salad bars.
html.19/1/2552. 17.05
Hospitality hotelware. (n.d.). Tableware Catalogue. Retrieved July 5, 2008, form
http://www.hospitalityhotelware.co.uk
kimvallee. (n.d.). The art of table setting. Retrieved June 16, 2008, form http://
www. kimvallee.com
Life in Italy. (n.d.). Open a bottle of wine. Retrieved July 2, 2008, form http://
www.lifeinitaly.com
Replacements LTD. (n.d.). Catalogue. Retrieved July 2, 2008, form http://
images.replacements.com
Strianese, Anthony J.(1997). Dining Room and Banquet Management (2ed). New
York: Delmar Publishers.

University of Phoenix. (n.d.). Visual Dictionary on line. Retrieved July 2, 2008,

form http://www.visual.merriam-webster.com
Wayne, Gisslen. (2003). Professional cooking (5th ed.). New York: John Wiley &
Sons.www.bloggang.com/viewdiary.php. 18/1/2552. 12.01
www.wipaws.org.press.htmp. 19/1/2552. 17.07
www.bloggang.com/viewdiary.php. 18/1/2552. 12.01