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Mastering Meal Service: Classifications and Settings

Explore meal service classifications like Family-style, Buffet, Plate, and Russian/Continental. Learn proper table settings for each style. Engage in a hands-on placemat creation activity. Enhance your meal service knowledge in an interactive session.

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Mastering Meal Service: Classifications and Settings

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  1. 3.01 Understand the principles of basic table setting & meal service 3-22-201 7 Notebook Bellringer : Finish plate setting 30 minutes Teacher Input: Meal Service Classifications ppt Student Input: Meal Service (graphic organizer) 3.01P Student Input: Place Setting worksheet PPA3.01b_TableAppointments

  2. “MAKE A PLACEMAT” Direction: Create a placemat using formal settings. Materials are placed in the back of the classroom. Use your Creative Spirit! Decorate your place mat. Then create a formal setting on your placemat. Stay focused and on task! Materials: Construction paper, glue guns, plastic utensils, use plates or bowls to trace, scissors etc. Individual Activity

  3. 3.01 N MEAL SERVICE CLASSIFICATIONS

  4. Meal Service Classifications Meal service is the term used to describe how a meal is served for any given occasion. Classifications are: Family-style Buffet Plate Russian/Continental 3.01N Meal Service Classifications

  5. Family Style • Used at home for family meals • Used in home-style restaurants • Serving dishes of food are passed around the table to the right • Beverages are poured before seating and handed to diners Informal style of meal service 3.01N Meal Service Classifications

  6. Family Style Example 3.01N Meal Service Classifications

  7. Family Style (continued) • Paper or cloth napkins may be used • A tablecloth and/or placemats may be used • A centerpiece may be used 3.01N Meal Service Classifications

  8. Buffet Style • Used in casual restaurants and at large gatherings, such as for a business, family or church events. • Cafeterias are a type of buffet where items are priced separately. • True buffets usually price the meal as a whole including beverages. • Informal meal style 3.01N Meal Service Classifications

  9. Buffet Example 3.01N Meal Service Classifications

  10. Buffet (continued) • Plates are at the beginning of the serving line. • Flatware and napkins may be at the beginning or the end of the serving line. • Beverages are picked up in the line or at another station. • Sometimes buffets are very formal event, such as at weddings. Other times they may be more informal style 3.01N Meal Service Classifications

  11. Plate Service • Used in restaurants. • Flatware and beverage ware, are on the table with space left for plate. • Food is portioned onto plates in kitchen and brought to the table. • Often a more formal meal style 3.01N Meal Service Classifications

  12. Plate Service Table set-up 3.01N Meal Service Classifications

  13. Plate Service (continued) • Serving dishes are not needed which makes for easier cleanup. • Cloth napkins and tablecloths are usually present. • Placemats might be used at home on top of the tablecloth. • Formal restaurants use tablecloths 3.01N Meal Service Classifications

  14. Russian/Continental • Used predominantly at fine restaurants. • Food is portioned out in the kitchen and served by a wait staff person. • No serving dishes are used, and dishes are removed after each course. • Flatware is course specific and may be numerous. • Highly formal meal 3.01N Meal Service Classifications

  15. Russian/Continental 3.01N Meal Service Classifications

  16. Meal Service How the meal is served • Classifications • Family-style • Buffet • Plate • Russian/Continental • The properly set table provides each diner with the tableware pieces needed for the meal being served. 3.01N Meal Service Classifications

  17. Guide to Good Food • Read p.158-162 • Complete Using Workplace Skills as a table group A3.01e_Mea l Service Classifications

  18. On a blank sheet of paper, write a menu for a meal you consumed yesterday. (Preferable home cooked or restaurant style). Draw a place settings using the appropriate utensils required to eat the meal. Pair with a partner after completing your their drawing pair with your neighbor and describe your place settings. On the bottom, or on the back of the page, write any corrections that need to be made to your partners’ place settings A3.01e_Mea l Service Classifications

  19. An example of meal service most often used in a “Golden Corral” is: Buffet family style. plate. Russian/Continental 2. What is an example of tableware that is placed to the right of the cover? Bread and butter plate Forks Cup and saucer Napkin A3.01e_Mea l Service Classifications

  20. 3.Eating utensils are considered what classification of tableware? Beverageware Dinnerware Flatware Holloware 4. The classification for meal service MOST commonly used at home for informal meals is: buffet service. family service. formal service. plate service. A3.01e_Mea l Service Classifications

  21. 5. Item 8 in this place setting illustrates the position of the ____________. butter knife dinner knife fish knife D. Soup Spoon A3.01e_Mea l Service Classifications

  22. The dessert buffet has individual plates of cakes and pudding. What tableware is needed on the buffet? • Dessert fork and teaspoon • Dinner knife and fork • Salad fork and knife • Teaspoon and soup spoon A3.01e_Mea l Service Classifications

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