Understanding Principles in Dining Room Operations

Understan 2
LESSON
ding
PRINCIPLES
IN DINING ROOM
OPERATIONS
ROOM
ARRANGEMENT
The arrangement of tables is an important
factor that contributes to the success of any
occasion or function. It is extremely important
to create an environment suitable for the
purpose of the occasion.
ROOM LAYOUT CONSIDERATIONS
1. Size or square footage of the room area.
2. Aisle space is required for service personnel
to go around while serving the food.
3. Service areas or wait stations, including the
soiled dish area.
ROOM LAYOUT CONSIDERATIONS
4. Placement of the beverage stations, coffee stations, and
portable bar.
5. Number of seats per table.
6. Shapes and size of a table.
7. Total number of guests.
8. Type of menu served
9. Activity and flow of the guests
10. Fire and safety codes and the emergency exits.
Banquet style is generally used to describe room
setups for meal functions.
1. Use round tables 66-72 inches in diameter.
2. Can sit eight to ten guests per table.
3. Tables are usually ten feet apart from center to
center.
General Manager
Head Cook Dining Room Manager
Preparation Stewards Receptionist/C Food Service Bus Persons

Cooks ashiers
MISE-EN-PLACE PREPARATIONS
It is a french word which means “everything
in place”. In food and even beverage service, this
refers to all the basic preparations in the dining
or service area before the setup and food service
are undertaken.
1. Pick up and cleaning of equipment and supplies.
a. Have a list of items to be picked up and to be
installed at the service station to make sure
nothing is left out.
b. Bring the requested items in a trolley or bus pan.
(Chinawares, Glasswares, Flatwares)
c. Check for damages and remove them. Damaged
ones should be listed in the breakages and losses
report.
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.
b. Dry china wares using clean, dry cloth. Once moist, use
another wiping cloth.
3. Preparing the Service Station and Stocking the
sideboard
To facilitate the flow of service, its is best to
place a service cabinet or sideboard per area or station
in the dining/function area. Items placed on the
sideboard must be checked daily for cleanliness and
condition.
SERVING EQUIPMENT
DINNERWARES
- Platters are oval-shaped dishes with widths ranging from
8 to 10 inches (china, ceramics, glass, or plastic).
- Soup Tureens are round or oval-shaped hollow container
made either china or ceramic that has fine ears
(handle) o both sides and it comes with cover.
SERVING EQUIPMENT
DINNERWARES
- Tea/Coffee Pot is used for serving tea/coffee. Tea pot is
slightly smaller than coffee pot.
- Sugar bowl and creamer are used for serving sugar and
milk.
- Gravy boat is used for serving gravy and sauces.
DINING EQUIPMENT
DINNERWARES
 Place Plate is a 12 inches diameter plate made of metal.
It is used as underliner for dinner plate plate in formal
sitdown dinner.
 Dinner plate is 10 inches diameter plate either of china
or porcelain.
 Salad plate is a deep plate that is 9 inches in diameter
that is used in formal dinners.
DINING EQUIPMENT
DINNERWARES
 Soup bowl is a 6 inches diameter hollow plate used
for soups, cereals, and saucy dishes.
 Bread and Butter plate is 6 inches in diameter and is
used for serving bread and butter for breakfast and
dinner.
DINING EQUIPMENT
DINNERWARES
- Cup and Saucer comes in varying sizes and designs.
They are 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.
DINING EQUIPMENT
FLATWARES
- Serving Spoon is larger than the dinner spoon with
broader bowl and bigger handle that is used for
serving main dishes.
- Serving fork is larger than the dinner fork, four-pronged,
and has a bigger handle. It is used for serving dishes,
salad and vegetable etc.
DINING EQUIPMENT
FLATWARES
 Pie Server has a wide, flat and elongated shape with
short handle that is used for serving pies, cakes, and
pastries.
 Soup Ladle has a long handle with small, rounded, deep
bowl.
 Gravy ladle has a long handle with small, rounded,
hallow bowl.
DINING EQUIPMENT
FLATWARES
 Dinner spoon is oval in shape and it is used for the
main dish.
 Dinner Fork is a four-pronged fork usually used for
main dishes.
 Salad/dessert fork is four-pronged that is shorter than
a dinner fork used for slads and desserts.
DINING EQUIPMENT
FLATWARES
 Pickle fork is a two-pronged tiny fork approximately 3
inches long used for pickled vegetables.
 Oyster Fork is three-pronged tiny fork, 3 inches long
used for picking oyster and similar shellfish.
DINING EQUIPMENT
FLATWARES
 Soup Spoon is smaller than a dinner spoon. The bowl is
rounded and used for partaking soup.
 Dinner knife is approximately 9 inches in length, slightly
thick with a solid handle. The blade is either straight or
serrated and is rounded and broad. It is used for slicing,
picking, or for other dining purposes.
DINING EQUIPMENT
GLASSWARES
 High Ball is a 12 ounces glass with the same width
from mouth to base. It is used for serving water,
beverages with ice shavings, and other cold
concoctions.
 Goblet comes in 8 ounces and 12 ounces sizes with
wide mouth tapering down to the bottom and the stem
is short.
DINING EQUIPMENT
GLASSWARES
 Champagne/white wine/flute is a long glass with long
stem.
 Red Wine glass has a tulip-shape body long stem and
has a 3-5 ounces capacity.
DINING LINENS
 Table Cloth comes in varying sizes and shapes
depending on the table. It can be made of cotton,
damask, linen or synthetic.
 Silence cloth is a thick cloth used as padding
underneath the table cloth. It is used for muffling the
sound of dinnerwares and beverage while dining.
DINING LINENS
 Top Cloth or table runners are smaller cloth placed on
top of the table cloth to enhance the appearance of the
dining table.
 Placemats measures approximately 18-24 inches and
used as individual covers.
DINING LINENS
 Table Napkins comes in varying sizes and materials
used as protection of clothes from getting soiled.

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Understan 2

Head Cook Dining Room Manager

Preparation Stewards Receptionist/C Food Service Bus Persons

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