MASITAH ABD. WAHID (AP050093) MASITAH ABD. WAHID (AP050093) HAZNI ABD. GHANI (AP050065) HAZNI ABD. GHANI (AP050065)

HAYAZI MOHD YASIN (AP050372) HAYAZI MOHD YASIN (AP050372)

1 SPH SESSION 2005/20061 SPH SESSION 2005/2006

LECTURER : CIK SARIMAH ISMAILLECTURER : CIK SARIMAH ISMAIL

http://tangkapgambar.blogspot.com//

INTRODUCTIONBy study of history, it helps us to identify the traditions of

our nation’s customs, and a knowledge of the evolution of food and beverage service that would not only assist in discerning the trends that hare led to present-day standards but produce a sense of pride in an employee in being part of an ancient and honorable calling.

There are several different types of service in Malaysia. Most forms of service originated in the private homes is different. It’s depend of community. The four traditional forms of our service discussed in this chapter are Malay, Chinese, Indian and Western.

In addition to the table setting, we including about silverware, napkin, glassware and place setting. We would like to say special thanks to Cik Sarimah Bt. Ismail, En Rizal B. Mohd Said and Pn. Erna above encouragement us to made this manual possible. We also would like to say special thanks to our course mate SPH section 1, who helped us in revision of the book.

TABLE SETTING

PREPARING THE TABLEThe first opening duty is to check your station to see that the general area is presentable to setup for service.

Setup enough tables to accommodate the reservations and the average number of persons without reservations who are expected.

Using a clean cloth or sponge in a solution of milk detergent and warm water, thoroughly wash the tables before

you set them.

Check the seats, dusting off crumbs and cleaning sticky area.

THE SIZE OF TABLECLOTH

SEAT TABLE SIZE TABLE CLOTH

2 Square 2’6” 75 cm 54” x 54” 135cm x 135cm

4 Square 3’ 1 m 60” x 60” 150cm x 150cm

4 Round 3’ 1 m 60” x 60” 150cm x 150cm

8 Round 5’ 1.5 m 84” x 84” 210cm x 210cm

4 Rectangular 2 ½’ x 4 ½’ 75 cm x 135 cm 54” x 78” 135cm x 200cm

6 Rectangular 3’ x 6’ 90 cm x 180 cm 60” x 96” 150cm x 245cm

Buffet 4’ x 10’ 120 cm x 300 cm 72” x 144” 180cm x 365cm

CHAIR PLACEMENT AROUND TABLES OF VARIOUS SHAPES

Round tablesRound deuce in center of room Round deuce

against a wall

Center of room or window view

Square deuce in center of room or

against a wall square rectangular

Lift the tablecloth and throw the bottom free single fold over the far edge of the table. Judge the amount of overlap necessary from the creases running across the tablecloth and parallel to the waiter.

Release the inverted fold held between the thumb and first finger, and draw the first single fold, held between the first and second finger, slowly towards you.

Shake the cloth gently as you draw it towards you and this will allow it to unfold more easily. Ensure the corners of the tablecloth cover the legs of the table

PLACING THE CLOTH ON THE TABLE

CHANGING THE TABLECLOTH

Drop the top edge over the edge of the table

Bring the bottom edge up to table height

Grasp the second edge

Step back from the table holding all three edge, just before releasing the top edge

After dropping the top edge, bring your hands together, keeping all crumbs inside the folds of the tablecloth

CUTLERIES AND CROCKERYThese items add considerably to the good looks of a restaurant as seen by a customer immediately he enters it, and its quality must be in accordance with the class of restaurant. A single plate as used for serving a nouvelle cuisine meal cost as much and a cut-glass goblet is equally expensive, so waiting-staff should take reasonable care in handling them so as to avoid breakages and damages.

According to dictionary cutlery means spoons, forks and knives that we use for eating food. There’s so many types of cutlery and different shapes for different kind of uses. Not only fork, spoon and knives including in cutlery but also the things that use for serving such as crumber, cake server and serving fork.

Crockery is cups, dishes and plates. Or the other name we call it, table ware. There are such different plates for serving types of foods. For cups, it’s a lot of different within meals. It is made in several qualities with bone china and porcelain being reckoned as the best, it can be colored, plan or decorated, elegant to look at, yet functional and easy to option future stocks. It may be necessary one size and shape serve several purposes. Crockery also not specific to plate and cups but also things that we use to serve the guest such as serving dish cover and serving tray.

Plates and bowls:

1. Service plates

2. Main course plates

3. Breakfast plates

4. Soup plates

5. Plates or bowls for cereal

6. Bread and butter plates

Cup and Linear:

1. Coffee unit

2. Soup bowl and linear

3. Egg cup and saucer

4. Demitasse unit

TYPES OF CROCKERY

THE FLATWARE

Appetizer forks

Entree forks

Entrée knives

Bread and butter knives

Soup spoons

Steak knives Teaspoons

Cocktail forks

Knives:

1. Main course

2. Fish knives

3. Fruit knives

Forks:

1. Main course fork

or dinner forks

2. Dessert forks

3. Salad forks

Spoon:

1. Table spoon

2. Cereal spoon

3. Coffee spoon

4. Demitasse spoon

How flatware dirty or clean- is handle by the service staff can effect its cleanliness.

Most operations provide a separate vessel with a special chemical in it for soaking

soiled flatware so that food particles do not stick to the flatware or between the

tines of forks. Egg residue can be especially difficult to remove once it hashardened.

If the flatware requires daily supplemental care there are various methods that can

be employed. There are two specialized cleaning machines for flatware.

1. A tumbler washer, which is used with a special soap for the cleaning and polishing of already clean flatware after every use.

2. A burnishing machine, essentially a revolving drum lined with rubber and filled with metal pellets, which is used for deep polishing on an occasional basis.

Lacking mechanical assistance, the serves are obliged to complete the cleaning of \

the flatware by hand.

THE GLASSES

Glasses vary in size and style depending on the preference of management. However the well-know types of glasses are important

for the waiter or waitress to recognize.

Whiskey Jigger or Shot Glass. A very small glass with a capacity of 1½ ounces.

Highball Glass. A medium-tall, straight-sided glass holding between 5 and 8 ounces.

Collins Glass. A tall, straight-sided, frosted glass holding about 10 to 12 ounces.

Old Fashioned Glass. A low, squat glass holding about 6 ounces. Cocktail Glass. A 4 ounce, funnel-shaped, stemmed glass. Sour Glass. A 4 ounce, slender, tulip-shaped glass with a short stem. Brandy Glass. An 8 ounce, balloon-shaped glass with a short stem. Cordial Glass. A slender, stemmed, tulip-shaped holding about 1

ounce.

*Normally there is 3 types of glasses setting on the table. The 3 main glasses are goblet (10 ½ oz), tall wine (8 ½ oz) and tall wine (6 ½

oz).

Goblet Tall Wine Tall Wine Flute

10 ½ oz 8 ½ oz 6 ½ oz 5 ¾ oz

Grand Ballon Ballon Wine Pilsner

13 oz Wine 8 ½ oz 12 oz

All purpose Banquet Brandy Champagne Champagne

Goblet Goblet

11 oz 10 ½ oz 12 oz 8 ½ oz 4 ½ oz

TYPES OF GLASSWARE

Footed Hi Ball Footed Hi Ball Footed Rocks Footed Rocks

10 oz 8 oz 7 oz 6 ½ oz

Goblet Wine Wine Sherry Cordial Champagne Flute

10 ½ oz 8 ½ oz 5 ½ oz 3 ¾ oz 1 ½ oz 6 ½ oz 5 ½ oz

CENTER PIECE

Center piece is the thing that setting in the center of the table. Usually there are 2 kind of things to put on the table as a center

piece. A piece of card, a vase of flower or a simple candle light. When order is taken and food is serve, the center piece should be

remove from the table and the setting is being change based as the order been made.

If the center piece is a vase of flower, the flower should be a one or two stem of flower.

Sample of center piece

PREPARING FLATWARE FOR THE DINING ROOM

Flatware for place setting must be immaculate and polished. Once these basics are covered, the rest is detail.

Immaculate and polished flatware excludes that with the following: Fingerprints Water stains Bits of food particles

The Rules to remember when holding flatware: Always handle flatware its waist not at the top, which will go into the

guest’s mount, nor at the bottom, where fingerprints will show. Always use a cloth napkin or clean cloth when handling flatware to

avoid getting fingerprints on it. Use a clean lint-free cloth napkin to wipe down wet flatware to prevent

water marks. Only water makes them, only water removes them. When resetting or replacing flatware at a table with guests present,

carry the flatware in cloth pouch or folded envelope atop a salad plate, remove the flatware from the pouch and place it for the guest’s use.

Place pieces of flatware parallel to each other, and perpendicular to the edge of the table.

Use of serving spoon and fork

View from below

Placing a cold plate on table

Carrying number of plate

LAYING PLACE SETTINGS

Lay tables neatly and geometrically. Make all tables in the dining area appear identical. Place cover (individual place setting) so that they face each

other across the table when possible. This is generally when an even number of places are being set, or when more than four places are being set.

When two places are set at a round deuce along wall, place them so that the guests face the center of the dining room and are sort of next to each other.

Set cover between table leg areas. Allow 24 to 30 inches from plate center between cover. On a square table, lay the flatware at exact right angels to the

edge of the table. On a round table, either square the flatware to each place setting or follow the rim of the table (with all flatware pointing to the center of the table)

Place flatware at least one-quarter inch and not more than 1 ¼ inches from the edge of the table. Align all the bottom edges of the flatware exactly the distance from the table edge for square or rectangular tables.

Place decorative lay plates in the exact center of the cover even with the bottom of the flatware.

Flatware alignment on a table Flatware alignment at a round deuce along a wall

LAYING FLATWARE

The different pieces of flatware should be positioned as follows: Spoon go on the right of the cover and the right of any knives,

with the front up (concave side up) Knives go on the right, with the cutting edge facing the center of

the cover. Forks go on the left, with the tines facing up, with the exception of

cocktail or oyster forks, which are place at the extreme right of the cover beyond the teaspoons.

Dinner knives and dinner forks are place next to the plate and on the right and left side, respectively, and the rest of the service is then placed on the appropriate sides in order of use. Flatware used first is on the outside.

Butter spreaders are placed across the top edge or on the right side of the B&B plate, with the handle either at right angles or parallel to the edge of the table. The cutting edge of the spreader is turned toward the butter plate.

Ice tea spoon are placed on the right just before they are needed.

Parfait spoon are placed on the right just before they are needed.

Dessert knives are placed just before they are needed. Breakfast and luncheon forks and spoons, when no knives are

set, are placed to the spoons to the right of the forks in order of use.

- Utensil should be about ½ inch away from the plate or each other.

- They should also be lined up evenly from their bottom.

- Dinner plate should be placed approximately 2 inches from the table’s edge.

- Napkin are commonly placed on the plate, to the left of the forks or inside of a drinking glass.

- When using candles as the sole source of light they must be placed symmetrically upon the table and their

flames should not be at eyelevel.

NAPKIN Made in several size for sure square. Small one of approximately 20 cm for afternoon tea. Bigger ones from 40 cm to 55 cm square for main meals. Paper napkin and cloth napkin. Use 100% cotton table linen for better

result. If the first course has been preset, the napkin shouldn’t be place in the

center. Place in the center of the place setting or to the left of the place setting Below shows a variety of napkin folds:

TYPES OF SETTING

MALAY•Normally, Malay table setting is use a white cloth what they call it ‘kain saprah’ for linear the

dinner on the floor or on the table.

•They use hand when eat. That’s why there usually put a bowl full of water to wash hand before eat.

•The food is serving in bowl or plate and put it in the center of table.

•The rice is serving in a plate and for the additional, the rice is put in a big bowl.

•The plate is going in front of the guest and the glasses go on the left of the guest.

•The food is self service.

•Usually, there are 4 or 5 people eat together.

•To take additional food, the guest usually use left hand to take the food. It’s because the right hand had been use to eaten.

•Usually coffee and dessert is serving.• Mengkuang mat

• White cloth (kain saprah)

• Wash hand place

• Liquid soap

5. Napkin

6. Rice plate

7. Glass

8. Food plate

9. Food spoon10. Serve plate11. Rice

CHINESE•Usually, the Chinese use chopstick to eat.

•Variety of food is usually following the types of serve and usually there are 5 or more variety of food.

•The host usually serves the food to the guest.

•Usually the food is put on the table that can be swing. It’s because to easy the guest to take the food.

•Usually dessert and Chinese tea is serving.

1. 15 cm plate

2. Chopstick

3. Chopstick cover

4. Eat spoon

5. Soup spoon

6. Chili plate

7. Ketchup plate

8. Rice bowl

9. Soup bowl

10. Tea glass

11. Round table

12. Swing table

INDIAN

•Usually, there use hand to eat because of that, the place to wash hand is ready.

•They use bananas leaf.

•The rice is serve on the bananas leaf and the food is serve beside the rice on the same bananas leaf.

•The additional food is put in the 4 container that stick together.

•The dessert also serve in the glass container or stainless steel but not on the bananas leaf.

•Usually they serve a glass of cow milk or yogurt (lasi) for drink.

1. Banana leaf

2. Wash hand place

3. Glass

4. Food container stick together

5. Food spoon

WESTERNA study of history helps to identify the traditions of a nation’s customs, and

a knowledge of food and beverage service will not only assist in discerning the trends that have led to present-day standards but produce a sense of pride in an employee in being part of an ancient and honorable calling.

A serving-spoon is bigger than a dessert-spoon and serving-fork is the same as that normally used for a main meat course, they should be a similar Size and pattern. These are used together to serve all kinds of foods and can do the work of a pair of serving tongs in a much more elegant way.

For good preparation of table setting, four consisting of the host and his Wife with a lady and gentleman guest, the order of serving is:

At a table of six the order is :1. the lady on the host’s right-hand side2. The host escort (host wife) should be seated on the left hand side of the

host3. The lady on the host’s right-hand side4. The man on the left of the host’s wife5. The man seat between two lady's6. The host himself must be seated behind with his back facing the

restaurant wall.7. The hosts face appropriate facing to the main center of the restaurant

lobby.

*couple guest should be seated side by side in appropriate order man and woman.

host

lady

man

lady

man

Host’s wife

6

4

2

3

5

1

A. NapkinB. Service PlateC. Soup BowlD. Butter Plate/Butter Knife or Salad PlateE. Water GlassF. White WineG. Red Wine  

H. Fish ForkI. Dinner ForkJ. Salad ForkK. Service KnifeL. Fish KnifeM. Soup SpoonN. Dessert Fork/Spoon

Breakfast and LunchA Napkin

B Luncheon Plate

C Cereal Bowl

D Bread and Butter Plate

E Cup and Saucer with spoon

F Water Glass

G Juice Glass

H Fork

I Knife

J Teaspoon

Snack set

Dinner

1. Fork

2. Napkin

3. Spoon

4. Glass

5. Cup

CONCLUSIONThe conclusion, the presentation of food is very important because it elicits the initial

consumer reaction to its acceptance or rejection, we eat first with our eyes, then with the nose

and finally with our mouth.

First impression win over hearts and it is imperative to have a well laid-out table setting. the

table is on display from the moment the guest arrive. It clearly conveys the thought that has

gone into planning and shows the invited guests that they are well cared for.

The history of table setting reminds us of the names of well-known about performance

community.

PREFERENCES1. http://www.finedinings.com/planning_an_elegant_fine_dining_.htm 2. http://www.cruisereviews.com/Celebrity/Millennium43.htm 3. Axler B and Litrides c. (1990). Food And Beverage Service, Kanada: Wiley 4. Bill Hansen. (1995). Off-Premise Catering Management, New York: Wiley 5. H. L. Cracknell, (1989). Mastering Restaurant Service, London: Macmillan6. Sondra J. Dahmer, (1988). The Waiter And Waitress Training Manual, USA: Van

Nostrand Reinhold7. Wallace L. Rande (1996). Introduction To Professional Foodservice, Kanada:

Wiley8. Aishah. Hamzah (2002). Teknologi Dan Perkhidmatan Katering, Kuala Lumpur:

Dewan Bahasa dan Pustaka