FOOD AND BEVERAGE RESTAURANT PREPERATION.pdf

F&B RESTAURANT PREPERATION

1. Restaurant Preparation
Restaurant Preparation
Restaurant
Preparation

2. Learning Objectives:
At the end of the chapter the students should be
able to:
•take reservations professionally;
•set-up the mood of a restaurant to meet guests’
expectations
•explain restaurant mise-en-place
•demonstrate the ability to set-up a dining table

3. Taking reservation
What information do you need to know
in taking reservation?

4. Essential information when taking restaurant
reservations…
•Name of the client and contact numbers
•Date reservation is required
•Number of covers
•Time reservation is required
•Any special requests

5. Floor Plan
•Position the table so as to allow for sufficient
movement by guests and service staff.
•Consider the placement of covers to avoid guests
complaining of inappropriate placement such as
near in doorways, kitchen or toilets, behind pillars
or in draughty parts.
•Accommodate guests’ specific needs such as
business meetings, ADA/PWD

6. •Lighting
•Views
•Music
•Décor
Setting the mood/ambience

7. Station Mise-en-Place
Modern Fine Dining

8. Details in the side station

9. Table-setting

10. Napkin Folding
•Cloth napkins come in
several sizes, each size
tailored to a specific use. A
beverage napkin or cocktail
napkin, used when serving
drinks and hors d’oeuvres,
like most cloth napkins, is
square, about five inches to
each side. A luncheon
napkin is a couple of inches
larger, and a dinner napkin
larger still. napkin must be
to catch it.
•The theory, evidently, is
that the more food and
drink that is served, the
more potential there is for
spillage, so the bigger the
napkin is.
Dining table with
nicely folded napkin

11. Laying table cloth
A tablecloth is a cloth used
to cover a table. Typically
tablecloths are made of
cotton or other natural
fibres, or fabrics made from
man made or synthetic
fibres.
More often they are used
for purely decorative or
ornamental purposes,
either hanging near two
ends vertically over two
parallel edges of the table.
Table with linens

12. Laying covers to match menus and
house standards

13. •All cutlery and glassware should be cleaned and polished
before they are placed on the table.
•The main knife and fork should be positioned 1 inch
from the edge of the table and 12 inch apart (depending
on the size of the establishment’s dinner plates)
•Bread and butter plate is always positioned to the
guest’s left.
• Butter knife should be placed on the bread and butter
plate, to its right hand side and parallel with the main
knife and fork.
•The blades of all knives on the cover should face left.

14. •The first or only wine glass is positioned 1 inch from
the tip of the main knife.
•Additional glass ware is positioned 45 degree angle
to the left of the first glass.
•A folded napkin is placed in the center of the cover.

15. Table Skirting
Skirting refers to the specialized linen used for
draping buffet, conference and other tables as
required by the theme of an event. Clips, pins, or
tapes attach skirting to a table.
Skirting is available in three types of pleating: sheer,
accordion, and box. Sheer pleating is used for lace
and other sheer fabrics in overlays. The accordion
pleat is a closed pleat; the box pleat is an open pleat
often used with more substantial fabrics.
Skirting is either done manually with skilled workers
to ensure uniformity or purchase ready to use with
attached fastener for fast and easy use.

16. Table Skirting
Sheer Plea Accordion Pleat Box Pleat

17. Table Skirting
Ready to use Skirting

18. Types of Covers/Table Setting

19. Factors to Observe in Table-setting
▪Functionality
▪Cleanliness
▪Completeness
▪Safety

20. Steps to Set-Up A Table
•Step 1 - Set Table Cloth or Placemat
•Step 2 - Set the table amenities
•Step 3 - Set the chinaware
•Step 4 - Set flatware / cutleries
•Step 5 - Set the glassware
•Step 6 - Set cloth napkin

21. A la Carte or Basic Cover
•Performed before the guest arrives
•Over is for the main course only
•Corrected after the guest has ordered to suit actual
guest’s order

22. Ala Carte Table Set-up

23. Prix fixe/ table d’ hotel Cover
•Features pre-arranged items at a fixed price
•Cutleries and glass wares are laid in advance

24. Table d’ hote/Prix Fixe Table Set-Up
Salt & Pepper Shakers
Flower arrangement

25. Ala Carte Table Set-up
Food Orders
1
st
Course - Seafood Chowder
2
nd
Course - Grilled Pork Chops

26. A la Carte Table Set
-
up

27. •Grilled Tenderloin Steak
A la Carte Table Set-up
Food Orders
▪ Escargot with garlic butter
▪ French Onion Soup

28. A la Carte Table Set-up

29. ▪ Fried Salmon Fillet
A la Carte Table Set-up
Food Orders
▪ Broiled Scallops
▪ Caesar Salad

30. A la Carte Table Set-up

31. Prix Fixe Table Set
-
Up

Salt & Pepper Shakers
Flower arrangement

32. Banquet Table Set-UpCoffee Tea Chocolate
Pre-ordered Menu
1
st
Course - Shrimp Cocktail
2
nd
Course - Bouillabaisse
3
rd
Course - Garden Salad w/ Ranch Dressing
4
th
Course - Sirloin Steak w/ Sautéed Vegetables
5
th
Course - New York Cheese Cake
6
th
Course - Coffee

33. Banquet Table Set-Up

34. Banquet Table Set-Up
Shrimp Cocktail
Bouillabaisse
Garden Salad
Sirloin Steak
Cheese Cake
Coffee

35. Breakfast Table Set
-
up
Flower Vase
Salt & Pepper Shakers
Sugar & Cream
Underliner
Bread Plate
Cup & Saucer
Water Goblet
Butter Knife
Dinner Knife
Dinner Fork
Tea Spoon
Cloth Napkin

36. Correct Distance and Positions
On a 90° angle
In the center
of the table
1” away from the edge of the table12” away from each other
1” away with the
stem parallel to the tip
of the dinner knife
1” away from the rim
of the bread plate
In the center
of the cover
On top of the bread
plate parallel to the
dinner knife

37. Alignment of table ware
opposing dinner fork
and dinner knife must
be align to each other

38. LABORATORY ACTIVITY
•TABLE SETTING
1.BREAKFAST
2.PRIX FIXE
3.CORRECTED A LA CARTE
4.BANQUET
• RUBRICS:
HANDLING 5
COMPLETENESS 5
PROCEDURE 5
SPEED 5
GROOMING 5
25 POINTS