Food Preparation and Service 101

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Food Preparation and Service 101
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6 Things to Consider When Planning a Meal

• Taste---reason they go
• Variety---offer various foods
• Appearance----should have a variety colors a and
  different shapes
• Nutrition---should provide nutrients
• Production---have equipment, staff capable of
  cooking it
• Price---should vary in price so guests have a
  choice.

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4Types of Menus

• Fixed Menusame food offered everyday
• Cycle Menu----foods change daily for a set period
  of time
• Market Menu---changes with the availability of
  food
• Hybrid Menu---combination of 2 types of menus

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Parts of a Classic Menu

1. Appetizers
2. Soups
3. Salads
4. Entrees
5. Side dishes
6. Desserts
7. Beverages

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Pricing

• A la Carte pricing every food and beverage item
  on the menu is priced and ordered separately
• Table dhote pricing a complete meal is offered
  at a set price
• Food presentation the art of making food look
  attractive and appetizing

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5 Basic Styles of Service

• 1. over the counter
• 2. drive-through
• 3. cafeteria
• 4. Buffet
• 5. Seated
• 3 Basic Styles of Seated Service
• American
• French
• Russian

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Styles of Seated Service

• American----food is plated in the kitchen
• fastest service
• French----where some of the food is prepared in
  the kitchen, then brought to the table and
  finished being prepared
• Russian---cook and divided into portions in the
  kitchen---put on silver trays then brought to the
  table and a portion is put on the guests plate

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4 Techniques for Serving

• Sequence----oldest female should be served
  first----if children are there, serve them first
• Direction----serve from customers leftside with
  servers left handnever reach over a guest to
  serve another person
• Beverages are served from the right with the
  waiters right hand
• Timing----all guests should be served their
  entrees at the same time
• Clearing Dishes----clear from the right side with
  servers right hand---never stack or scrape
  dishes in front of the customer

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3 Parts of Food Presentation

• Plating---placing the food on the plate
• Portion control---making sure that each portion
  is always the same size
• Art-----how will the food look on the plate
• adding garnishes

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Set Up preparing the table for Service

• Flatware knives, forks, and spoons
• Glassware all the drinking glasses
• Plateware all dishes ( can be called china)?
• Condiment it is something such as salt that is
  added to food to make it taste better.
• Standardized Recipe a recipe that has been
  tested for consistency---includes detailed
  instructions that anyone with cooking skills
  could make this recipe