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Colegio de San Gabriel Arcangel of Caloocan Escuela San Gabriel de Arcangel Foundation, Inc
Colegio de San Gabriel Arcangel of Caloocan Escuela San Gabriel de Arcangel Foundation, Inc
Warm Up!
Different food service establishments offer different types of meals served in different ways.
Since food service has become highly competitive business, such approach and innovation
have attracted different types of patrons or customers.
2. English service – informal, used for daily family meals, and can also be used for
formal occasions with few guests. No waiter needed.
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3. Family or compromise- informal, similar to English style, practical for small group,
food is served on the table by the diners, and consists about 4-5 dinners.
5. Apartment or blue plate- food is served in individual plates, used for informal or
formal occasions, for family, or for guests this is appropriate for big parties like
children parties where children cannot serve themselves or in big occasions
where it takes time for guests to serve themselves individually, and on occasions
where food is not sufficient for a large number of people.
6. Buffet service – food is offered at the table. Diners helped themselves to the food
and look for a place to eat. Practical for large parties. No need for waiters . No
individual covers for guests. It has three types:
a. Plate buffet-diners eat while holding the plate.
b. Tray buffet diners uses tray to holds plates and appointment.
c. Sit-down buffet- dinners are provided with tables to eat their food.
7. Tray service – use for informal and semi-formal occasions. Dishes and table
appointments are arranged on trays . This is practical for hospitals, room service
in hotels, and school canteens
ACTIVITY 1
Illustrate the following table setting:
b. American service
c. Russian service
d. Compromise service
e. English service
f. One-way buffet
g. Two-way buffet
ACTIVITY 2
ACTIVITY 3
Identify the following table service. Write your answer before each number.
1. Consists of 5-7 courses with accompanying wine for each course.
2. Number of courses similar to the daily meal pattern: soup/appetizer main
dish salads/vegetables rice/bread dessert coffee
3. Menus includes main dish and accompaniments and dessert.
4. Menu depends on the occasion.
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5. Number of courses is limited since food is arranged on individual platters.
6. Second serving or more is allowed.
7. Number of courses is limited since food is arranged on individual platters.
8. Choice of menu is limited due to limited space.
9. Size of serving is limited due to size of diner plate.
10. Course combination should be in such a way that food does not run into
each other in the plate.