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    Dining Room Operations

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    Joshua Guiriña
    The document discusses principles for dining room operations, including preparing the room with proper arrangement of furniture and layout based on factors like space, number of guests, and type of event. It also covers mise-en-place preparations like cleaning and stocking serving equipment, flatware, dinnerware, and linens at service stations before food service begins. Proper selection and use of serving pieces, beverages wares, and linens are also outlined.

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    Dining Room Operations

    Uploaded by

    Joshua Guiriña
    136 views35 pages
    The document discusses principles for dining room operations, including preparing the room with proper arrangement of furniture and layout based on factors like space, number of guests, and type of event. It also covers mise-en-place preparations like cleaning and stocking serving equipment, flatware, dinnerware, and linens at service stations before food service begins. Proper selection and use of serving pieces, beverages wares, and linens are also outlined.

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    The document discusses principles for dining room operations, including preparing the room with proper arrangement of furniture and layout based on factors like space, number of guests, and type of event. It also covers mise-en-place preparations like cleaning and stocking serving equipment, flatware, dinnerware, and linens at service stations before food service begins. Proper selection and use of serving pieces, beverages wares, and linens are also outlined.

    Copyright:

    © All Rights Reserved
    Download as PPTX, PDF, TXT or read online from Scribd
    Download as pptx, pdf, or txt
    136 views35 pages

    Dining Room Operations

    Uploaded by

    Joshua Guiriña
    The document discusses principles for dining room operations, including preparing the room with proper arrangement of furniture and layout based on factors like space, number of guests, and type of event. It also covers mise-en-place preparations like cleaning and stocking serving equipment, flatware, dinnerware, and linens at service stations before food service begins. Proper selection and use of serving pieces, beverages wares, and linens are also outlined.

    Copyright:

    © All Rights Reserved
    Download as PPTX, PDF, TXT or read online from Scribd
    Download as pptx, pdf, or txt
    of 35

    Principles in Dining

    Room Operations
    Preparing the dining
    room is one of the major
    activities that can spell
    success in any food service
    activity.
    ROOM ARRANGEMENT

    • Arrangement of tables is an important


    factor that contributes to the success of any
    occasion or function.

    • The environment that will be created


    should be suitable for the purpose of the
    occasion.
    ROOM ARRANGEMENT
    • Room Layout Considerations:
    – Size and square footage of the room area.
    – Aisle space for service personnel to go around.
    – Service areas or wait stations.
    – Placement of the beverage and coffee stations and portable bar.
    – Number of seats per table.
    – Shapes and size of a table.
    – Total number of guests.
    – Types of menu served.
    – Activity and flow of the guests.
    – Fire and safety codes and the emergency exits.
    ROOM ARRANGEMENT
    • Banquet style- generally used to describe room
    setups for meal functions.

    Some things to remember:

    1. Use round tables (66 to 72 inches in round)


    2. Sit eight to ten guests per table.
    3. Tables are usually ten feet apart from center to center.
    ROOM ARRANGEMENT
    Examples of Dining Room Layouts:
    PREPARATIONS FOR FOOD SERVICE

    General
    Manager

    Dining Room
    Head Cook
    Manager

    Preparation Receptionists/
    Stewards Cashiers Food Servers Bus Persons
    Cook

    Organizational chart for food service operation


    MISE-EN- PLACE PREPARATION

    • Mise-en-place
    –A French word which means
    “everything in place.
    –Refers to all the basic preparations
    in dining or service area before the
    setup and food service are
    undertaken.
    MISE-EN- PLACE PREPARATION
    Basic activities that should be considered:
    1. Pick up and cleaning of equipments and supplies
    a) Have a list of items to be picked up and to be installed at
    the service station.
    b) Bring the requested items in a trolley or bus pan. Follow
    the guidelines that follows:
    • Chinawares must be piled up by tens.
    • Glass wares must be placed in glass wire rack.
    • Flat wares must be placed in flatware rack or utility
    plastic box container and grouped by types.
    c) Check for damages tand remove them and list it in the
    breakages and losses report.
    MISE-EN- PLACE PREPARATION

    2. Wiping and Polishing Service Wares


    a) Prepare clean and dry cloth for wiping. Make
    sure the cloth intended for wiping
    utensils/service equipment are separated from
    those used in wiping hands and wiping tables.
    Distinguish them by using color coded cloths.
    b) Dry cutleries and china wares using clean, dry
    cloth. Once moist, use another wiping cloth.
    MISE-EN- PLACE PREPARATION
    3. Preparing the Service Station and Stocking the Sideboard
    -it is best to place a service cabinet or sideboard per area or
    station in the dining/function area. Items in it should always be kept
    clean. Here is the procedure in setting up the service station:
    a) Clean the sideboard/cabinet with sanitizer.
    b) The person in-charge shall prepare par stock (volume of
    utility items/other stocks needed to sustain an efficient
    service) of items to be stocked in the service station.
    c) Before the start of operations, the captain waiter shall
    check the completeness of par stock and check for dirty
    and damaged items and remove them from the station.
    d) Supplies should be properly classified and arranged. Place
    them in their appropriate location at the service station.
    DINING ROOM EQUIPMENT
    Serving Equipments
    Dinnerwares:
    1. Platters
    -oval-shaped dishes with
    widths ranging from 8 to 10
    inches used for serving different
    food such as vegetables, meat,
    poultry, rice and the like.
    DINING ROOM EQUIPMENT

    2. Soup tureens
    -are round or oval-shaped
    hollow container made either of
    china or ceramics. It has fine ears
    on both sides and it comes with
    cover. They are used for serving
    soups and their variation.
    DINING ROOM EQUIPMENT

    3. Tea/coffee pot
    -is used for serving
    tea or coffee. The tea pot
    is slightly smaller than
    coffee pot.
    DINING ROOM EQUIPMENT

    4. Sugar bowl and creamer


    -are used for
    serving sugar and
    milk.
    DINING ROOM EQUIPMENT

    5. Gravy boat
    -is used for
    serving gravy or
    sauces.
    DINING ROOM EQUIPMENT

    Dinnerwares for Serving


    Flatwares:
    1. Serving Spoon
    -larger than the
    dinner spoon used for
    serving main dishes,
    vegetables and other
    accompaniments.
    DINING ROOM EQUIPMENT
    2. Serving Fork
    -larger than the
    dinner fork, four-
    pronged and has a
    bigger handle used for
    serving dishes, salads,
    vegetables, etc.
    DINING ROOM EQUIPMENT

    3. Pie server
    -has a wide, flat
    and elongated shape
    with short handle. It
    is used for serving pies,
    cakes, and pastries.
    DINING ROOM EQUIPMENT

    4. Soup ladle
    -has a long
    handle with small,
    rounded, deep bowl.
    It is used for serving
    soups.
    DINING ROOM EQUIPMENT

    5. Gravy ladle
    -has a long
    handle with small,
    rounded, hollow bowl.
    It is used for serving
    gravies and sauces.
    DINING ROOM EQUIPMENT

    Beverage wares:
    1. Water pitcher
    -is usually made of
    either glass, plastic, or
    aluminum. Generally used
    for serving water or juices.
    DINING EQUIPMENT

    Dinnerwares:
    1. Place plate
    -is a 12 inches
    diameter plate used as
    underliner for dinner
    plate in formal sitdown
    dinner.
    DINING EQUIPMENT

    2. Dinner plate
    -is a 10 inches
    diameter plate used for
    individual serving of the
    main dish in formal
    dinners.
    DINING EQUIPMENT

    3. Soup plate
    -is a deep plate that
    is 9 inches in diameter.
    It is used for soups in
    formal dinners.
    DINING EQUIPMENT

    4. Soup bowl
    -is a 6 inches
    diameter hollow plate
    used for soups, cereals,
    and saucy dishes.
    DINING EQUIPMENT

    5. Bread and butter plate


    -is 6 inches in
    diameter and is used for
    serving bread and butter
    for breakfast and dinner.
    DINING EQUIPMENT
    6. Cup and saucer
    -used in pairs where
    the cup is firmly placed
    on top of the saucer with
    its bottom fitted on the
    grove. It is used for
    beverages like coffee, tea
    or chocolate.
    DINNERWARES USED FOR DINING
    Flatwares:
    1) Dinner spoon- is oval in shape and it is used for the main dish.
    2) Dinner fork- is a four- pronged fork usually used for main dishes.
    3) Salad/dessert fork- is four-pronged that is shorter than a dinner fork
    used for salads and desserts.
    4) Pickle fork- is a two-pronged tiny fork approximately 3 inches long
    used for pickled vegetables.
    5) Oyster fork- is a three-pronged tiny fork, 3 inches long used for
    picking oysters and similar shellfish.
    6) Soup spoon- is smaller than a dinner spoon. The bowl is rounded. It is
    used for partaking soup.
    7) Dinner knife- is approximately 9 inches in length, slightly thick with
    solid handle used for slicing, picking or for other dining purposes.
    8) Steak knife- lighter in weight than a dinner knife, with wooden handle,
    serrated, and has a pointed tip. It is used for cutting roast beef, pork or
    chicken.
    DINNERWARES USED FOR DINING
    BEVERAGE WARE
    Unfooted wares:
    1) Old fashion glass- is a 7 ½ ounce glass with narrow base,
    wide mouth, thick body made of lime glass. It is used for
    individual serving of water, juice, or other beverage
    concoctions.
    2) High ball- is a 12 ounce glass with the same width from
    mouth to base. It is used for serving water, beverages
    with ice shavings and other cold concoctions.
    3) Whiskey glass- is a 1 ½ ounce glass with wide mouth and
    narrow base used for individual servings of whiskey and
    other alcoholic beverages.
    BEVERAGE WARE
    Footed wares:
    1) Goblet- comes in 8 ounce and 12 ounce sizes with wide
    mouth tapering down to the bottom and the stem is short.
    It is used for champagnes and other white wines.
    2) Champagne- is a saucer-like glass with hollow stem
    about 4 ½ ounce to 5 ½ ounce capacity.
    3) Cocktail- comes in different shapes with long stem used
    for various cocktail drinks. It is usually made of crystal.
    4) Sherry- has a V-shape body with short stem with a 2 to 3
    ounce capacity.
    5) Wine- has a tulip-shape body with long stem and has 3 to
    5 ounce capacity.
    BEVERAGE WARE
    LINENS USED FOR DINING
    1) Table cloth- comes in varying sizes and shapes depending on
    the tables. It can be made of cotton, damask, ramie, linen, or
    synthetic.
    2) Silence cloth- is a thick cloth used as padding underneath the
    table cloth. It is used for muffling the sound of dinnerwares
    and beverage wares while dining.
    3) Top cloth or table runners- are smaller cloth placed on top
    of the cloth to enhance appearance of the dining table.
    4) Placemats- measures approximately 18 to 24 inches and used
    as individual covers.
    5) Napkins- comes in varying sizes and materials used as
    protection of clothes from getting soiled.
    LINENS USED FOR DINING

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