One of the functions required before assembling the food materials to produce quality meals

List of food available for service.

Buying of materials and services of the right quality, in the right quantity, at the right time, from the right source at the right place.

Refers to age, gender, nutritional needs, food preferences and paying capacity

Variety of foods, color combination, texture, shape, flavors and consistency

Refers to time of day, season and climate, availability of food sources or seasonality of ingredients

Kind of menu planned for specific period of time that is rotated according to a pattern

Menu is priced individually to enable the guest to select his meal.

Complete meal offered for a single price.

Courses in meal are arranged according to this pattern.

A description of the commodity to be bought, stating exactly what the supplier is to furnish.

A process which tests the conformity of the commodity to be measure.

Scientific scheme of classification usually based on quality and value

Involves the determination of basis measures or limits to which the articles being standardized must conform

Practice of private organization of labeling a food under trade.

Condition, shape and development of fruits and vegetables

Classification of grouping of units of a product having the same quality.

Refers to the space and all equipment required by a diner.

It should be place in the exact center of the cover, 1 inch away from the edge of the table.

These should be available in the table from appetizer to main course

Size of a show plate

Size of the fish plate

Size of the bread and butter plate

Size of the cup and saucer

Size of the bouillon cup and saucer

Size of the dinner napkin ________ square

Size of the breakfast napkin ______ square

Size of a tea napkin ______ square

Size of a cocktail napkin _____ square

Size of a place mat

Refers to flat-bottomed cylindrical glass that is basically a bowl without stem or foot.

Refers to a tumbler with handle

Used to cover the table top and hangs 10-16” down from all the edges, for sit-down meals and buffet meals

Used primarily as a cover to line your tables, protects against scratches from serving plates and placed underneath the table cloth.

Long narrow table cloths, may be laid across the table length or width of the table

Other term for serviette

18” to 24” square napkin

9” to 12” square napkin

6” to 9” square napkin

4” to 6” square napkin

French work for food cart

It plays an important role in bringing the look and creating an ambiance of the outlet.

Any item bottled to the floor or walls

Consists of crockery, cutlery, glass wares and linen used while serving and eating meals at a table.

Consists of containers such as serving bowls, pots kettles, ice jugs and water pitcher

It keeps the food warm for an adequate time and temperature

It includes spoons, forks and knives

Consists of articles for beverage, jugs, pitchers and similar articles.

Comprise of any hand held implement for eating or serving food