SS1 Catering Craft Practices Lesson Note on Types of Services

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TOPIC: TYPES OF SERVICES.

SUB-TOPIC 1: Pre-service preparation/ Table linen.

Meaning of Pre-service preparation: It involves all the duties to be carried out before the actual service begins. In other words, it means preparation for service. The head waiter draws a duty roster showing the jobs to be completed before service and duty to be done at the end of the service.

The daily duties in the restaurant can be stated as follows:

1. Check the booking for reservations.
2. Clean the floor, brush the surrounding and empty waste bins.
3. Polish the swing doors, glasses, sideboards and all furniture.
4. Collect linen from the house keeping department, lay table cloth and fold serviettes.
5. Switch on the hot plate and clean silver.
6. Distribute the cruet to the tables and accompaniments to the sideboards.
7. Place items for service in the sideboards.
8. Clean the bar, polish glasses and clean cocktail equipment.
9. Prepare the still room and replace all used items-melba toast, butter, coffee, milk, tea etc.
10. Clearing up, crumbling down and switch off the hot plate.
11. Return all silver cruets and accompaniments to the appropriate place.
12. Put away all used equipment, empty and clean all trolleys and return to their appropriate places.

VARIOUS LINENS USED IN A RESTAURANT ARE AS FOLLOWS:

LINENS	USES.
Table cloths	Used for covering the table to beautify it.
Buffet cloth	Long cloth for covering buffet tables
Trolley cloths	Used in covering the trolley
Side board cloths	Used in covering the sideboard
Tea cloth	Used in drying item after washing
Glass cloth	Used in drying glass wares
Serviette	A piece of cloth or paper used at protecting your cloths and in cleaning your lips and fingers.
Sip cloths	Used in covering the dirty part of a table cloths

EVALUATION.

1. Define pre- service preparation?
2. State five daily duties in the restaurant.
3. Mention three various linens and state their uses.

SUB-TOPIC2: Different types of napkin folds.

NAPKINS FOLDS.

There are many forms of napkins (or serviette) fold to be found in use in the food and beverage service area. Some are intricate in their detail while others are simpler. The simpler folds are used in every day service of the more complex and difficult folds may only be used on special occasions, such as luncheons, dinners and weddings. There are three main reasons why the simple folds are better than the more complex ones.

1. The napkin, if folded correctly, can look good and odd to the general appearance of the room, whether it is a simpler or complex fold.
2. A simpler fold is perhaps more hygienic as the more complex fold involves greater handling to complete. In addition it’s appearance, when unfold to spread over the customers lap is poor as it often has many creases.
3. The complex fold takes much more time to complex properly than a very simple fold.

Many of the napkins fold have special names, for examples:

1. Cone
2. Bishops mitre
3. Rose
4. Cockscomb
5. Triple wave
6. Fan
7. Candle
8. Square

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