Alobrate The Types Services Provided In A Catering Function

DPP 109 ASAS KEJURULATIHAN REKREASI MERIN

TITLE

: ASSIGNMENT 1, ELABORATE THE TYPES OF SERVICES PROVIDED IN A CATERING FUNCTION

PREPARED BY: NURUL ASYEILA BINTI AHMAD SUHAIMI

MATRIC NO : B02SPL08F015

CLASS

: SPL 2A

PREPARED FOR : PN. UTAMI HIDAYAH BINTI ABD AZIZ

NO 1. 2. 3. 4. 5. 6. 7.

TITLE INTRODUCTION APPRECIATION REPORT CONTENTS ELABORATE THE TYPES OF SERVICES PROVIDED IN A CATERING FUNCTION CONCLUSION ENCLOSURE REFERENCE

PAGE 1 2 3 4-10 11 12-14 15

Firstly, I would like to thank my lecturer Pn. Utami Hidayah binti Abd Aziz because she has taught me a lot about types of services provided in a catering function which has broaden my knowledge. While preparing my assignment, I have searched the internet for information and now I know a lot about the types of services. I enjoyed doing this assignment because I have gained more knowledge about types of services in catering function. Thanks to all my friends and family for helping me in this assignment. I am grateful for the ideas and cooperations given by them. Everything works smoothly.

ALOBRATE THE TYPES SERVICES PROVIDED IN A CATERING FUNCTION •

ALA CARTE

•

TABLE DHOTE

•

BUFFET

•

COCTAIL

•

BARBEQUE

Although there are many types of eating establishtments offering many types of male of experince,There are basically only two types of food menus: the tabled ‘hote and the ala carte from these two types of menus there are in practice many adaption of each.

ALA CARTE The ala carte menu is the identfied by: 1. Being ussully a large menu than a table d’hote menu offering a greater choice

2. Listing under the course headings all of the dishes that may be prepared by the establishment. 3. All dishes being prepared to order. 4. Each dish being separately priced. 5. Ussually being more expensive than a table d’hote menu. 6. Often containing the exotic and high cost seasonal food. 1) Table service(Full service) -Table service is a full service which is given by waiter/waitress to the guest. -it is ussully(used when serving the necessary menu.recording level,course by course(Table dhote& A la carte) - sophisticated services needs high level skills such as techniques of taking orders,cultery arrangement,chinaware,glassware and etc. -Table service can be given through various techniques and styles such as: •

Amirican service(Plate service)-for this service,all dishes are ready to be served in the plates,waiter will serve the dishes from the customer’s right side,

•

French service –for this type of service,the guest will take the food direct from the serving tray from the waiter.the has to serve the food using his left hand and from the guest left hand side.

•

Side table service- for this type of service,the waiter will use a trolly where all the food trays,service gear and plates are laid.The trolly will be pushed ouround the guest tables .The waiter has to serve the guest from his right handside.

•

Platter service- for this service,the waiter will hold the tray using his left hand also serve the food at the guest left side.

Table d'hôte

Table d'hôte is a French phrase which literally means "host's table". It is used in restaurant terminology to indicate a menu where multi-course meals with only a few choices, are charged at a fixed price. Such a menu may also be called prix fixe ("fixed price"). Because the menu is set, the cutlery on the table may also already be set for all of the courses, with the first course cutlery on the outside, working in towards the plate as the courses progress. A lot of people seem to hit this page while trying to figure out what the phrase "table d'hôte" means. It's French. It means a full-course meal, such as you might get in a fancy restaurant. If you order table d'hôte, you typically get an appetizer, a soup course, a main course, and a dessert, and you can choose from at least two or three options for each of those. It's usually a little cheaper to eat this way than to order the same items individually; the restaurant wins because by offering you the package deal, they encourage you to have a complete multi-course meal at all, instead of just ordering one or two courses.

1) Table service(Full service) -Table service is a full service which is given by waiter/waitress to the guest. -it is ussully(used when serving the necessary menu.recording level,course by course(Table dhote& A la carte) - sophisticated services needs high level skills such as techniques of taking orders,cultery arrangement,chinaware,glassware and etc.

-Table service can be given through various techniques and styles such as: • Amirican service(Plate service)-for this service,all dishes are ready to be served in the plates,waiter will serve the dishes from the customer’s right side, • French service –for this type of service,the guest will take the food direct from the serving tray from the waiter.the has to serve the food using his left hand and from the guest left hand side. • Side table service- for this type of service,the waiter will use a trolly where all the food trays,service gear and plates are laid.The trolly will be pushed ouround the guest tables .The waiter has to serve the guest from his right handside. • Platter service- for this service,the waiter will hold the tray using his left hand also serve the food at the guest left side.

Buffet Buffet has many advantages. First of all, it is the most comfortable way of guests’ reception as you can make this evening special for your guests even in a small room. Moreover, if you do not know the exact number of guests, buffet is the best way of organizing the event. One more advantage is that guests choose dishes themselves and you do not have to spend money on service. Finally, the atmosphere during buffet party will not leave your guests indifferent. Your tables will be wonderfully decorated in accordance with the event which will make it really marvelous. Each dish, either some fruit salads or canapes will be professionally served and will definitely make your event special and bright. Assisted service&selft service •

Assisted service is a semi service given by the waiter to the guest.

•

It is used in a form of buffet whereby the the customer has to take their own food at the buffet table and the waiter only has to take the plates that have been used from the table.He will pour the drinks into the goblet

•

This type of service is easier and not complicated.

Coctail A cocktail is a mixed drink, usually containing one or more distilled alcoholic beverages and perhaps non-alcoholic drinks, ice and sometimes liqueur, fruit, sauce, honey, spices etc. The cocktail became popular during the Prohibition in the United States; to mask the taste of bootlegged alcohol the bartenders at a speakeasy would mix it with other liquors and nonalcoholic drinks. Until the 1970s, cocktails were made predominantly with gin, whiskey, or rum, and rarely with vodka. From the 1970s on, the popularity of vodka increased dramatically. By the 1980s it was the predominant base for mixed drinks. Many cocktails traditionally made with gin, such as the gimlet, may now be served by default with vodka. Non-alcoholic carbonated beverages which are nearly exclusively used in cocktails (or in nonalcoholic soda fountain drinks, such as the egg cream) include soda water, tonic water, and seltzer. Liqueurs are also common cocktail ingredients. At Your Service Catering has been creating great meals and great memories for more than a decade. We'll take care of everything. With At Your Service Catering you don't need to worry about a thing. We take care of all the details, from preparation to clean up. Our prices up are very affordable for your budget as well as containing no hidden surprises or hidden fees. Our team of highly qualified professionals will make any event a pleasure. From weddings to cocktail parties, or anything in between.Cocktail is a simplified form of the buffet. During the cocktail party there are no buffet tables and all the dishes are carried by waiters.

Banquet – cocktail is organized to serve official visits of foreign representatives and delegations, participants of international congresses, symposiums, conferences, and other meetings. Democracy of this kind of reception allows you to use it for ogranising private events as well.In many countries cocktail parties have become the most popular kinds of guest reception, as they are the most available for a client. There are some cocktail parties which last 40 – 50 min.Such parties are usually organized during the breaks between meetings. Other cocktail parties last 1 hour and a half or 2 hours. Such cocktail parties are usually organized at the end of the meetings.

Assisted service&selft service •

Assisted service is a semi service given by the waiter to the guest.

•

It is used in a form of buffet whereby the the customer has to take their own food at the buffet table and the waiter only has to take the plates that have been used from the table.He will pour the drinks into the goblet

•

This type of service is easier and not complicated.

Barbeque Barbecue or barbeque(with abbreviations BBQ, Bar-B-Q and Bar-B-Que, diminutive form barbie, used chiefly in Australia and New Zealand, and called Braai in South Africa) is a method and apparatus for cooking food, often meat, with the heat and hot gasses of fire, smoking wood, or hot coals of charcoal and may include application of a marinade, spice rub, or basting sauce to the meat. The term as a noun can refer to the cooking apparatus itself, or to a party that includes such food. The term as an adjective can refer to food cooked by this method. The term is also used as a verb for the act of cooking food in this manner. Barbeque is usually cooked in an outdoor environment heated by the smoke of wood or charcoal. Restaurant barbeque may be cooked in large brick or metal ovens specially designed for that purpose.

Barbecue has numerous regional variations in many parts of the world. Notably, in the Southern United States, practitioners consider barbecue to include only indirect methods of cooking over hardwood smoke, with the more direct methods to be called "grilling".

In British usage, barbecuing and grilling refer to a fast cooking process directly over high heat, while grilling also refers to cooking under a source of direct, high heat—known in the U.S. and Canada as broiling. In US English usage, however, grilling refers to a fast process over high heat, while barbecuing refers to a slow process using indirect heat and/or hot smoke (very similar to some forms of roasting). For example, in a typical U.S. home grill, food is cooked on a grate directly over hot charcoal, while in a U.S. barbecue, the coals are dispersed to the sides or at significant distance from the grate. Its South American versions are the southern Brazilian churrasco and the Argentine asado.

Alternatively, an apparatus called a smoker with a separate fire box may be used. Hot smoke is drawn past the meat by convection for very slow cooking. This is essentially how barbecue is cooked in most U.S. "barbecue" restaurants, but nevertheless, many consider this to be a distinct cooking process called smoking.The slower methods of cooking break down the collagen in meat and tenderize tougher cuts for easier eating.

From this assignment ,I get the opportunity to know and learn about types of services provided in a catering function of Ala carte, Table d ‘hote, Buffet cocktail and barbeque. It

seems that there are various techniques of serving food and it is very interesting. However, these types of serving only being practised in few places such as five star hotels and resorts. Although the techniques are seldom being practised in our daily lives or in local restaurants, I think it is an advantage for me to learn something new and benefits me in my future.