TLE

• Considerations in room arrangements:

  • Size of the room
  • Space requirements for service
  • Placement of every station
  • Number of tables and chairs
  • Table size and shape
  • Total guest number
  • Activity intended for the party
  • Health, Fire and Safety protocols
• Banquet style:

  • For meal functions
  • Table size is 66-72 inches round
  • Accommodates 10 chairs
  • Suitable for large dinners at events like weddings, galas, and debuts
• Classroom style:

  • Arranged in rows and columns
  • Used for classes and meals
• 1. shaped style:

  • Tables and chairs arranged around with an opening for presentation and workshop
• Boardroom style:

  • Rectangular table with chairs on the side
  • Used for meetings and briefings
• Arrangements of tables and chairs:

  • Adequate spacing for each guest
  • Buffet tables should be close to the food source to avoid obstruction and allow easy replenishment
  • Plan the movement of each diner to prevent traffic and ensure efficient service
• Serving counters are customized equipment used for food distribution
• Trays are flat shallow containers used to carry or hold items
• Shelving cabinets are used to store dry goods and supplies
• Refrigerators and freezers are used to store food under low temperatures
• Working tables are areas for food preparation and cooking
• Weighing scales are used to measure weight
• Ranges are stoves with burners
• Griddles are flat metal plates used for cooking
• Mixers are used for mixing food
• Slicers are used for cutting/slicing meat and other food items