MEAL PREPARATION AND

SERVICE

MARY GRACE A. PAO

MTTE -1A
 CONTENT

Definition of Terms
Main Goal of Meal Preparation
Meal Service
Table Appointments
Table Setting
Placing of Linens
Definition of Terms
Menu is a list of specific foods or dishes
that fit the meal pattern selected.
A la carte this is a menu with all the
dishes individually priced
Table dhote - this is the set of menu
forming a complete meal at a set price
Mis en Place - putting everything in its
place
Definition of Terms
Meal Planning is the process whereby
resources, both material and human are
used to obrain goals that have to do with
feeding the individual and evaluating the
meal service.
Food Service - encompasses those places,
institutions, and companies responsible for
any meal prepared inside the home. This
industry includes restaurants, school, and
hospital cafeterias, catering operations, and
many other formats.
MEAL PREPARATION

sometimes called meal prep, is the process

whereby resources, both material and human,
are used to obtain goals that have to do with
feeding the individual and evaluating meal
service.
 GOAL OF MEAL PREPARATION
The goal of meal management is to provide food that will
ensure the physical and mental growth of the person, his
social being, with a reasonable expenditures of available
resources.
There are four meal preparation goals
1. Good nutrition
2. Meals to match a budget
3. Controlled use of time
4. Pleasurable eating
 MEAL SERVICE
FORMAL requires more planning, detailed
preparation, and elaborate tableware than any
other styles.
All courses are served with the plates being
removed after each course. Additionally, the
place setting has no bread and butter plate
 MEAL SERVICE
INFORMAL at an informal setting, fewer
utensils are used and serving dishes are placed
on the table.
Often, in less formal setting the napkin and/or
cutlery may be held together in a single bundle
by a napkin ring.
 MEAL SERVICES STYLES
Russian Service
English Service
Family Service
American Service
Blue Plate Service
Buffet Service
 ADDITIONAL STYLES
Cafeteria Service
Grill Room Service
Room Service
Tray Service
A La Carte Style
Take Out
 SERVICE STYLES
1. Russian Service- European, Formal, or Continental
- Display and presentation are a major part of this
service.
- no finger food is allowed
2. English Service- "Host Service"
- The host carves the main course and places it on the
dinner plate, the hostess places vegetables on the
dinner plate and a servant carries the plates to each
diner.
 SERVICE STYLES
3. Family Service- Compromise
- Serving platters and dishes and a stack of
dinner plates are placed directly in front of the
host. He serves the main course and side dishes
onto each plate and passes the plates to each
person.
-Dessert is usually served away from the table.
 SERVICE STYLES
5. Blue Plate Service- food is served on individual
plates
- Characterized by the blue-plate, a plate that
is divided into sections
 SERVICE STYLES
6. Buffet Service- informal tables setting wherein guests
line up to get their foods from the buffet table
- most convenient for serving large groups of people
 ADDITIONAL STYLES
Room Service- It implies serving of food and
beverage in guest rooms of hotels and other
establishments.
- It implies serving of food and beverage in guest
rooms of hotels.
Tray Service- food service used in transport like
trains, ships, and airplanes
A La Carte Style- This type of service is usually
provided at breakfast.
 ADDITIONAL STYLES
The order is delivered to the pantry or galley and
the food is prepared as requested.
Take Out- type of counter service wherein meals
are already packaged
 TABLE APPOINTMENTS
are implements used for dining which consist of
linens, silverware, or flatware, dinnerware or
chinaware, glassware and the centrepiece. Proper
care, use and wise selection of table appointments
result in beauty in table setting. Beauty is achieved
through harmony of the appointments, cleanliness,
neatness, and orderliness of the placements. The
appearance of the table will add to the enjoyment of
the meal.
 Pointers in Selecting Table Appointments
Suitability to meals served
Manner in which meals are to be served
Beauty and durability
Cost
Care needed
 TABLE COVERS
Refer to the table cloths or placemat that are used to
cover and protect the table surface. Linen, cotton,
nylon, cotton blends, plastic, raffia, bamboo, cork and
sinamay are some of the materials for table covers
Table Covers
TABLE CLOTH
Before shopping for table cloth, measure the table. For a formal
table cloth, add 16 to 24 to both the length and the width of
the table for the drop. An informal cloth needs less drop
usually to 10 to 15 inches. The only kind of table cloth that
should touch the floor is the banquet cloth. Hems should be
narrow, with even, straight stitches. Hand sewn hems are more
elegant than machine stitched.
Table Covers
Placemats
Placemats should be large enough to hold the entire place
setting, but they should never overlap. Mats range in size from
12 to 14 inches deep and 16 to 18 inches wide. They come in a
wide range of colors, designs, materials sizes and shapes, and
the most versatile of all the table covers. They are acceptable
for every occasion except the formal dinner or tea table.
TABLEWARE
Refers to eating and serving utensils and a few decorative
pieces. They are classified into two:
A. Flatware. It is the name given to utensils used for
eating and serving food knives, forks and spoons used by
each person and the serving pieces. They are made from
stainless steel, silver or silver plated and plastic.
.
TABLEWARE
B. Halloware
It is the name given to items like teapots, bowls, trays and
candle holders that are made from a metal substance such
as silver plated steel, stainless steel or pewter.

.
Table Runners
A new comer to the table scene, they are found in a wide
variety of fabrics and synthesis. Usually runners are
placed on either side of the table to hold numerous place
settings or they may be crisscrossed for four placed
settings.

.
Napkins
Napkins should always match or
complement the table cloth
dinner napkin
luncheon napkin
breakfast napkin
tea napkin
cocktail napkin
Dinnerware
Dinnerware refers to the dishes in which food is
artistically arranged and served. It should be
made of good design and color. Poor design and
color can make the most appetizing dish
unappetizing.
Glassware
Glassware refers to drinking glasses, juice glasses, sherbet
glasses, sauce dishes salad and dessert plates. Drinking
and juice glasses come in different sizes. They usually
come in varying patterns and colors.
Types of Glassware According to
Materials
Lead glass or crystals. The most expensive and
most beautiful glass. It has a brilliant luster and
emits a clear, bell like ring when tapped. Most
crystals are handblown.
Lime glass. Can be inexpensively produced and
other popular glass dishes are made from it. It is
most popular for daily use. It is usually molded
or pressed and emits a dull sound when tapped.
Milk glass or borosilicate. A heat resistant, milk
white or colored. It is durable, has luster and
sounds dull when tapped.
Centerpiece
is an important item of a display, usually of a table setting.
Centerpieces help set the theme of the decorations and
bring extra decorations to the room. A centerpiece also
refers to any central or important object in a collection of
items.
Table Setting
refers to the way to set a table with tableware--such
as eating utensils and dishware--for serving and
eating.
Table Setting
FORMAL

INFORMAL
Table Setting
.
Table Setting
.
Table Setting
.
Table Setting LUNCH
A. Napkin
B. Luncheon Plate
. C. Soup (or other
first course
plate) on a liner
plate
D. Bread and
butter plate
with butter
knife
E. Water glass
F. Wine glass
G. Luncheon Fork
H. Knife
I. Teaspoon
J. Soup spoon
Table Setting
.
FAMILY DINNER

A. Napkin
B. Dinner Plate
C. Salad Plate
D. Bread and Butter
Plate with butter
knife
E. Water glass
F. Fork
G. Knife
H. Teaspoon
Table Setting

.
FAMILY DINNER

A. Napkin
B. Dinner Plate
C. Salad Plate
D. Bread and Butter
Plate with butter
knife
E. Water glass
F. Fork
G. Knife
H. Teaspoon
Good service can save a bad meal,
but there is no level of food that can
save bad service. Alton Brown