"CAFETERIA AND CATERING MANAGEMENT"

TABLE DECOR AND PRESENTATION

The impact and influence of the proper decoration cannot be underestimated and
they play a very important role in enhancing the mood and set a perfect ambience for
any type of event.

Types of Table Service

1. AMERICAN SERVICE - Customers first choose options from a menu, and entrees
are then cooked and plated in the kitchen before being served.

2. RUSSIAN SERVICE - Display and presentation are the major part of this service.
The food served individually from appetizer down to the dessert.

3. FRENCH SERVICE - this type of service requires adequate space, since the food is
prepared at the table side of guest.

4. FAMILY STYLE - guest serve themselves from large platters presented on the dinner
table.

5. BUFFET SERVICE - Buffet service displays food in a chafing dish on counters or

tables. Guests or customers help themselves to pick up as many and as many items,
they would like to eat.

6. ENGLISH SERVICE - English service requires the food to be placed on large platters
or in large bowls. These food portions are then delivered to the guest's table by
waiters/servers.

TABLE SERVICE RULES

1. When serving say "Excuse me Ma'am or Sir".

2. Clear the table from the right side of the guest.

3. Use the hand that can reach the farthest when serving.

4. Never cross the table to serve another guest.

5. When serving, make sure that your thumb is not placed on the plate.

6. Food is served from the left side of the guest.

7. Always check the preparation of the food before you serve it to the guest.
8. Never serve food which has already fallen on the floor.

9. Make a table plan when taking order.

 QUANTITY COOKERY

10 Tips to Use Leftover

1. Create leftovers purposefully.

When you’re planning meals, think about what the extras can become. It’s a real
time- and budget-saver: If you prepare twice the vegetables you’ll need for tonight’s
dinner, you’ll have the starting point for a soup or pasta dish later in the week. Anticipate
using leftover roast chicken on sandwiches, cooked twice as much rice as you need and
freeze the extra for later use.

2. Store leftovers smartly.

Glass storage containers are not only reusable and sustainable; they allow you to
see what’s inside. That way, you’re less likely to lose track of leftovers. For freezing, use
zip-top gallon bags (which can be washed and re-used), and label and date the
contents on a piece of tape.

TAKE THE CHALLENGE: Learn easy ways to waste less food and save money.

3. Dedicate a leftovers night.

If you find your fridge or freezer stuffed to the gills with leftover food, commit to
“eating down the fridge” one night a week.

4. Turn dinner into lunch.

Another money- and time-saver for busy people: Stash a lunch-able portion of
dinner in a container and pack it for lunch the next day. With a bit of planning and no
extra effort, you can create a week’s worth of healthful take-it-to-work lunches.

5. Think “ingredients,” not “leftovers.”

Turn extra pasta or cooked vegetables into a frittata. Blend cooked vegetables
with a can of whole tomatoes and create a veggie-packed sauce for pasta. Create
burritos with leftover cooked rice, meat and vegetables, and top them with sour cream
and salsa.

6. Make soup.

The steamed, roasted or grilled vegetables that you served as a side dish one
night can become soup on another day. In a blender, puree the vegetables with 3 or 4
cups of vegetable or chicken broth, then warm the soup in a pot. Season to taste with
salt and pepper, and finish the soup with a bit of pesto, olive oil or croutons.

7. Salvage stale bread.

If that loaf of good bakery bread loses its freshness after a day or two, do what
the Italians do: Halve the loaf crosswise, drizzle it with good olive oil and rub it with the
cut side of a halved ripe tomato. Season the bread with salt and pepper, wrap in foil and
bake until warm.

8. Stash vegetable scraps.

As an alternative to composting, keep vegetable scraps to make stock. Keep a

gallon zip-top bag in the freezer and add trimmings: carrot and fennel tops, ends of
onions or leeks, tomato cores, stems of herbs and greens, corn cobs, and the like. Any
produce that’s past its prime in the fridge can go in, as well. When the bag is full, defrost
the contents, dump into a pot and add If that loaf of good bakery bread loses its
freshness after a day or two, do what the Italians do: Halve the loaf crosswise, drizzle it
with good olive oil and rub it with the cut side of a halved ripe tomato. Season the bread
with salt and pepper, wrap in foil and bake until warm.

9. Create “kitchen sink” meals.

A great way to use extra cooked vegetables, bits of cheese, grilled or roasted
steak, shrimp or chicken is to toss them with lettuce and your favorite dressing.

10. Portion and store.

Many food products come in extra-large sizes, which can be more economical. If
you won’t use all that sliced bread right away, for example, separate the loaf into
portions your family will use in a day. Place a sheet of waxed paper between the
portions, wrap and freeze. Tortillas, pita bread and similar items can be saved the same
way. Likewise, divide money-saving large packages of meat into portions and freeze.
 Eastern Visayas State University
Burauen Campus
Burauen, Leyte

Summary Report
in
TLE FSM 345

Quantity Cookery
Topic: Menu Planning: Using leftovers

Submitted by:
Almo, Rosemarie C.
BSED TLE IV-A

Submitted to:
Ms. Annabella Maroto-Alimangohan
Instructor
 Eastern Visayas State University
Burauen Campus
Burauen, Leyte

Summary Report
in
TLE FSM 414

Cafeteria and Catering Management

Topic: Setting up the Event
 Table Décor and Presentation
 Table Service Rules

Submitted by:
Almo, Rosemarie C.
BSED TLE IV-A

Submitted to:
Ms. Annabella Maroto-Alimangohan
Instructor