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What is the Name of the Napkin Fold shown in the picture?
Bishop's Hat
Table Runners belongs to what Classifications of Table Appointment?
Table Linens/Linens
Teaspoons belongs to what Classifications of Table Appointment?
Tableware/Silverware/Flatware
Margarita Glass belongs to what Table Appointment Classification?
Beverageware
Platters belongs to what Table Appointment Classification?
Holloware
It refers to the collective name given to dinner plates, soup bowls and dessert bowls
Dinnerware
It is the first step to do in Welcoming and Seating the Guests
Be familiar with the set-up in the dining room
It is the last step to do in Taking and Processing Orders
Place the order to the Kitchen.
This is the most basic of all Table Skirting Designs
Single Pleats
What are the materials needed in doing Table Skirting?
Table Cloth, Cloth, Pins, Thumbtacks, (Ruler), (Thimble)
Its primary purpose of doing _________ is to hide the legs of the table and concealing the things below the table.
Table Skirting
It is an art of covering a table with cloth and other appropriate decorative materials
Table Skirting
It is the term used for implements used for dining.
Table Appointment
It refers to the element of foodservice system which involves the product or service that is the result or the outcome of the process.
Output
It refers to the element of Food Service System which involves the raw materials and the manpower of foodservice
Input
It is one of the Types of Food Service System that is used by franchised or chain restaurant organizations providing food for their various outlets.
Commissary (Central Production Kitchen)
it is one of the Food Service System where the food is prepared then chilled and stored for use at some later time
Ready Prepared
It is one of the Food Service System where foods are pre-prepared and are purchased from food processing industry and reconstituted in premises.
Assembly (Served System)
This is one of the Types of Food Service System where food is prepared in a kitchen in the same facility where the meals are served and held a short time.
Conventional (Traditional)
It is an art and science of planning, preparing cooking, serving of quality meals in quantities far greater than the usual family meals
Foodservice


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