TLE Flashcards
Is the function of developing the facility
Design
Seven major work areas
Receiving area
Storage area
Preparation area
Cooking area
Service area
Dishwashing area
Waste disposal area
Is where food and supplies are checked in, examined, weighed, and counted before storage.
Receiving area
Is a space for storing food and supplies
Storage area
Is designed close to the cooking area.
Preparation area
Referred to as the heart of the kitchen
Cooking area
“May be various preparation centers in the kitchen where servers pick up their orders for table service or for assembling trays.
Service area
Need to be well lit and well ventilated
Dishwashing area
Holds food waste and trash
Waste disposal area
The style or setup of serving the prepared food is a factor influencing the food’s acceptability to the customers.
Table service
Table services
Buffet service
Formal service
Russian service
French service
American service
Family service
May be Russian or French depending on the style of serving the food, the menu, the number of servers or waiters, and the table setting.
Formal service
Is dignified and elaborate.
Food is prepared, portioned, and arranged on serving platters, usually silver, with attractive garnishing.
Russian service
Which is beside the costumers table.
Synonym with fine dining, is often regarded as excellent service.
French service
Is the simplest form of the table service
American service
