Title: Demonstrate table service.
Course: Culinary Arts II (16052-II) > Section: Serving in the Dining Room

Demonstration should include

- describing the characteristics of each type of table service (i.e., butler, French, Russian, American, banquet, table-side, family style)
- performing each type of service.

Process/Skill Questions:

Thinking

- How might the type of table service influence customers’ menu choices?
- How does square footage affect the type of table service offered?

Communication

- What are the similarities and differences among types of table services?
- Why should staff be trained in more than one type of table service?

Leadership

- What special equipment is needed for each type of table service?
- What level of training is needed for each type of table service?

Management

- What factors affect management decisions about the type(s) of table service the food service establishment should offer?
- How does the decor of a food service establishment influence the type of table service offered?
- How does the type of table service affect overall cost?