Tle 1-2-3 topic

• A wedding reception setup:

  • Round tables with white tablecloths and gold Chiavari chairs
  • Centerpieces of pink and white flowers, candles on tables
  • Bar in the background, windows and doors leading to a patio

  
• An empty classroom setup:

  • 22 student desks and chairs facing a whiteboard and a teacher's desk
  • Windows on one side and a door on the other

  
• Room arrangement considerations:

  • Size of the room area
  • Space requirement for service personnel
  • Placement of every station (beverage, coffee, portable bar)
  • Number of tables and chairs
  • Table sizes/shape
  • Total guest number
  • Activity intended for the event
  • Health, fire, and safety protocols
• Banquet style setup:

  • Intended for meal functions
  • Tables sized 66-72 inches round with 10 chairs
  • Used for large dinners during events like weddings, galas, and debuts
• Classroom style setup:

  • Tables and chairs arranged in rows and columns facing the front
  • Appropriate for conducting classes or taking meals
• 1. shaped style setup:

  • Tables and chairs arranged around, leaving an opening for presentation and workshop
• Boardroom style setup:

  • Rectangular table with all chairs on its side
  • Appropriate for meetings and briefings
• Arrangement of tables and chairs should consider dining room arrangement:

  • Adequate spacing for each number of guests
  • Buffet tables close to the food source for easy replenishment
  • Plan the movement of each diner to prevent traffic and ensure efficient service
• Table setting in a fine dining restaurant includes well-arranged tableware such as utensils, table napkins, and a centerpiece

  
• Guidelines for table setting include ensuring all tables and chairs are stable, cleaning the tabletop and chairs, setting an appropriate length for each table, and keeping plants or ledges free from dirt and dust
• Salt and Pepper shakers, sugar bowls, and other condiments should be clean and fully stocked, properly placed at the center table
• Tablecloth should fit the dining table with the side dropping not exceeding 12 inches, place mats should be laid with a distance of 1 to 1.5 inches from the edge, and table napkins should be properly placed at the left side beside the fork or at the center of the plate with open edges facing right
• Plates should be placed at the center, one inch from the edge of the table, and bread and butter plates along with spreaders should be placed at the tip of the fork, same with the salad plate
• Pieces of flatware should be laid according to use, from outside towards the plate, with the dinner knife placed at the right side of the plate with the cutting edge next to the plate, and spoons and bowls laid facing upward
• Spoons for coffee are served upon service, and all flatware should be laid one inch from the edge of the table
• Water glass is placed at the tip of the dinner knife, wine glass on the right side of the water glass, and glasses are moved diagonally with the second glass moved backward and the third glass in a forward position
• Centerpiece should be placed at the center of the table (not too large), candles should be above eye level, and cards are placed across the table napkin with more than eight guests seated
• Preparation and cooking in the kitchen are made easier with the use of equipment, which saves space, requires less maintenance, reduces labor costs, and improves sanitation
• Maximizing the use of kitchen equipment is based on manual specifications to ensure safety and durability for many years
• Types of dining equipment as per standard operating procedure:

  • Serving counters: customized equipment used for food distribution
  • Shelving cabinet: used to store dry goods and supplies
  • Working tables: an area where food preparation and cooking happen
  • Ranges: a stove with burners
  • Mixers: used for mixing foods
  • Trays: flat shallow containers used to carry or hold items
  • Refrigerator and freezer: used to store food under low temperature
  • Weighing scale: a device used to measure weight
  • Griddle: a flat metal plate used for cooking
  • Slicer: used for cutting/slicing meat and vegetables
• Importance of food service equipment:

  • Efficiency: helps kitchens work faster and smoother, making it easier to prepare and serve meals quickly
  • Hygiene: keeps food safe by storing it at the right temperature and ensuring utensils and surfaces are clean
  • Consistency: good equipment helps chefs cook food evenly and reliably, ensuring every dish tastes the same every time
  • Cost Savings: investing in quality equipment saves money in the long run by using less energy and needing fewer repairs
  • Customer Satisfaction: well-functioning equipment leads to faster service and better food quality, making customers happier and more likely to return