SS2 Third Term Food and Nutrition Lesson Note – The Art of Entertainment

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WEEK 9

TOPIC: THE ART OF ENTERTAINMENT

CONTENTS:

• Being a good host/hostess, planning ahead, issuing invitation and receiving guests.
• Formal and informal table settings.
• Waiting at table, clearing after meal and table manners.

Sub Topic 1: Being a good host/hostess, planning ahead, issuing invitation and receiving guests.

Entertainment is the art of practice of inviting people for meals or to parties. At times entertainment may be for          (i) business     (ii) inviting people to your home for a meal or party or to take your customers to have a meal, some drinks etc.

There are two types of entertainment

1. Formal entertainment
2. Informal entertainment

Formal service (Entertainment): This is used in a formal occasion. It is serious and important occasion. There is social rule over all things about the occasion. The type of service is often continental style or Russian. It is also used during dinners and luncheons. Big hotels and restaurants. All foods are served from the kitchen by waiters and waitresses who are well trained.

Informal service (entertainment): in this type of service, guests are more related and friendly. No restricted rules of current behaviour. Informal kinds of clothing are worn. The service here includes:

1. Buffett
2. Compromise
3. Family-style service
4. English service
5. Plate

Buffet Service: This type of service is suitable where there are many guests. That is “serve yourself”. No servant or maid is needed.

Compromise Service: Some foods are served at the table, some from the kitchen; Service is done by the host. Any meal can be served; no servant or maid is needed. Appetizer or dessert can be served from the kitchen with main dish. While accompaniments are served at the table.

Family-style service: Many homes use or adopt this. The whole meal or major part of the meal is placed on the table once and serviced by the person at the table. It is simple.

English service: This is a pleasing and hospital form of service. All the tools are served at the table by the host/hostess and other family members

Plate service: Here food is to be dished out in a plate then served to the guests. This is suitable at naming, ceremony, funeral etc ceremonies. The exact portion is dished to guests as desired.

BEING A GOOD HOST/HOSTESS 

To be a good host/hostess, one must take the following in consideration.

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