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1. Table Setting and Meal
Service
Page 1

2. TABLE SETTING
- refers to the way to set a table
with tableware--such as eating
utensils and dishware--for
serving and eating.
Page 2

3. TABLE SETTING
FORMAL
INFORMAL
Page 3

4. Page 4

5. Page 5

6. Page 6

7. BREAKFAST
Page 7

8. 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
Page 8

9. 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
Page 9

10. Page 10

11. MEAL
SERVICE
Page 11

12. FOOD SERVICE
- Encompasses those places,
institutions, and companies
responsible for any meal prepared
outside the home. This industry
includes restaurants, school and
hospital cafeterias, catering
operations, and many other formats.
- The way the food is served to the
diner
Page 12

13. FOOD SERVICE
• TABLE SERVICE- the manner of
serving food at well- appointed
homes and restaurants
• COUNTER SERVICE- also called
Snack-bar Service
- Food is either displayed behind
the counter for the guests to choose
from, or is listed on a menu card or
common black board.
Page 13

14. MEAL SERVICE
• Formal
• Informal/ Casual
Page 14

15. FORMAL
- Requires more planning, detailed
preparation, and elaborate
tableware than any of the other
styles.
- All courses are served with the
plates being removed after each
course. Additionally, the place
setting has no bread and butter
plate.
Page 15

16. INFORMAL
- At an informal setting, fewer utensils
are used and serving dishes are
placed on the table.
- Often, in less formal settings, the
napkin and/or cutlery may be held
together in a single bundle by a
napkin ring.
Page 16

17. MEAL SERVICE
STYLES
• Russian Service
• English Service
• Family Service
• American Service
• Blue Plate Service
• Buffet Service
Page 17

18. Additional Styles
• Cafeteria Service
• Grill Room Service
• Room Service
• Tray Service
• A La Carte Style
• Take Out
Page 18

19. 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.
Page 19

20. 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.
Page 20

21. 4. American Service- “Compromise”
- Dinner plates and utensils are set
at each place and all serving dishes
are placed on the table. Serving
dishes arc passed from hand to
hand around the table until
everyone has served himself.
- Informal table service wherein the
dessert may be placed on the table
immediately.
Page 21

22. 5. Blue Plate Service- food is served
on individual plates
- Characterized by the “blue-plate”,
a plate that is divided into sections
Page 22

23. 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
Page 23

24. Additional Styles
• Cafeteria Service- the menu is fixed
and is displayed on large boards.
- type of counter service wherein
customers make their selections
from dishes displayed at a service
counter.
• Grill Room Service- In this form of
service various meats are grilled in
front of the guest.
Page 24

25. • 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.
Page 25

26. - 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
Page 26