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SS1 Third Term Catering Practice Lesson Note – Catering Craft

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WEEK FIVE (5)

SUBJECT: Catering craft

TOPIC: Types of services-s definitions of table covers and types of cover and the make-up wares for each cover. E.g. flat ware, hollow ware, glass ware etc.

Sub-topic 1: Definition of table covers/ Types of Covers

Covers refer to two foodservice operations, according to the context in which it is being used:

when discussing how many a restaurant or dining room will seat, or how many customers will be attending a certain cocktail party, we refer to the total number of customers concerned as so many covers. Take for instance, a restaurant or dining room will seat a of 100 covers (customers or guest); or there will be 300 covers (customers) at a cocktail or wedding party: or this table will seat a party of six covers (customers)
When laying a table in readiness for service there are a variety of place settings that may be laid according to the type of meal and service being offered. We refer to this place setting as a certain type of cover being laid. In other words, a cover refers to all necessary cutlery, crockery, glassware and linen required to lay a certain type of place setting for a specific dish or meal. There are covers for a-la-carte refers to the place set for a customer on the table.

LAYING OF COVERS

When deciding on laying of covers, there are two basic service considerations. The first is where cutlery for the meal is to be laid prior to the start of the meal and for all the courses that are to be served. The first approach is known as the ‘a-la-carte cover’, and the second is known as the ‘table d’hote cover’. A-la-carte cover: This cover has a principle that the cutlery for each course will be laid just before each course is served

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