ASSESSMENT

All of you need to do table setting based on the menu given (choose one from the 3 menu).  Read the menu  and list down the cutlery, glassware and chinaware needed in order to setup this table.

MENU OF THE DAY (A)

APPETIZER

Thai Beef Salad

SOUP

Seafood Bisque

MAIN COURSE

Roasted Chicken Breast served with Chasseur Sauce accompanied with selected vegetable and potato wedges.

DESSERT

Crepe Suzette Ala Mode

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MENU OF THE DAY (B)

APPETIZER

Chef Salad

SOUP

Consomme Royale

MAIN COURSE

Poached Trout served with Veloute Sauce accompanied with selected vegetable and potato wedges.

DESSERT

Chocolate Mousse

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MENU OF THE DAY (C)

APPETIZER

Prawn Cocktail

SOUP

Cream of Cauliflower

MAIN COURSE

Angle Hair Carbonara with stripped beef bacon

DESSERT

Red Velvet Cake

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I'll see you in the next class for this assessment!! Be prepared guys.....

FEEDBACK

Based on practical class yesterday, i found certain mistake did by some of you. Below is the DOs and DON'Ts when you are setting a table:

1. Arrange the chair at each table so that it can be an indicator for you to set your cutlery.

2. You need to place a napkin on your service tray in order to avoid a direct contact between cutlery, glassware and chinaware with the surface of tray.

3. Use service tray in order to bring your cutlery, glassware and chinaware ( safety and hygiene).

4. When you are holding your cutlery, you need to hold at the neck of cutlery (rather than touching the handle).

5. You need to move clockwise when you are doing your table setting.

6. You need to be more detail and meticulous about the cutlery position. It should be parallel with front to front pax.

7. It's all about your body posture. Position of your body must be straight so that you can see the position of your cutlery!

8. Put a little bit of smile when you are setting a table. : )

POP QUIZ.....

What is the basic cutlery used for Appetizer?

Why we set from the inner to outer layer of cutlery?

What is the differences between Table Cloth and Table Runner?

What is the function of setting Table Spoon and Fork on a table setting??

VIDEO FOR YOU.......


This video will help you in doing table setting based on the basic step. You need to follow each step so that the flow of your work will be sequence and easy to manage. Practice guys! Practice makes perfect!!

Here are some photos of table setting with a very nice decoration and theme. Yo might do the same thing for the next event!

I'll see you guys in Practical Class!! Each of you will try to do and follow this step....!


If you have any interesting video or photo, guys you can share it with me and the rest of your classmate. Just post it here! ; )

STEP IN TABLE SETTING 

Cutlery and Chinaware

Appetizer - Appetizer Fork and Knife

Soup - Soup Spoon

Main Course - Table Fork and Knife

Dessert - Dessert Fork and Spoon

Glassware - Goblet and Wine Glass(if required)

Others - BB Plate and knife

           - Salt and Pepper Shaker

           - Flower Vase

           - Menu (If required)

Linen

Table Cloth

Table Runner

Naokin

Below is the basic step on how to set the basic table setting

1. Check Table and Chair. Clean the table if needed.

2. Lay Table Cloth and Table Runner

3. Fold napkin and set in the middle of each cover (on the table)

4. Take all the cutlery needed (by referring to recipe) and wipe it before you set the table.
 5. Set cutlery (from the inner layer to outer). Start from the main course cutlery to appetizer and dessert cutlery on the top. Use the chair as the indicator to place/position your cutlery on the table.

6. Set BB plate and knife on the left side of each pax.

7. Set Goblet on top of Table Knife

8. Last, set the centre piece, Flower Vase, Salt and Pepper Shaker (menu if required).

OVERVIEW 

Last week, we are learning about introduction of cutlery, glassware and chinaware. There are lots of important things each of you need to understand about these 3 category of this items.

1. Cutlery

     There are many types of cutlery used in Restaurant Service Operation. Each and every single cutlery has its own function. The basic cutleries used for table setting are divided into 3 main cutlery which is Spoon, Fork and Knife. Each course of meal used different types of cutlery.

2. Glassware

    Glassware is another important element of Table Setting for a Restaurant Service Operation. Glassware is basically used to serve the beverage offer by this restaurant. There are many types of glassware used in this industry. The basic glassware used is Goblet and highball. Instead of this 2 glassware, there are also other types of glassware used for a certain function.

Goblet

Highball

Martini Glass

Rock Glass

Pilsner

Poco Grande Glass

Wine Glass

3. Chinaware

    In Restaurant Service and Operation, chinaware covers types of plate, cup, jug bowl and etc. The traditional chinaware is white in color, round shaped and made from porcelain. BUT nowadays, there are many design and material used for this chinaware. It becomes unique to be used for food plating in Restaurant Service and Operation.

LEARNING OBJECTIVE

The learning objective for this topic is:

1. To understand the definition of Table Setting

2. To identify the cutleries, glassware and chinaware used for the basic table setting

3. To implement the correct way of setting table
4. To follow the safety and hygiene procedure 

TABLE SETTING 

What did you see from the table setting??