Jaotusserveerimine

Jaotusserveerimine, also known as "portioning" or "serving by portions" in English, is a method of distributing food in a restaurant or catering setting. Instead of guests serving themselves from a central buffet or having dishes brought to the table in large serving platters for family-style sharing, Jaotusserveerimine involves pre-portioned servings of food prepared for each individual guest.

This approach is common in formal dining settings, airlines, and some types of catering events. The food is plated in the kitchen by the chefs or kitchen staff, ensuring a consistent portion size and presentation for every diner. This method allows for precise control over the quantity of food served, which can be beneficial for managing costs and minimizing food waste. It also contributes to a more elegant and orderly dining experience, as there is no need for guests to navigate crowded buffet lines or wait for shared dishes to be passed around.

Jaotusserveerimine can encompass a wide range of dishes, from appetizers and main courses to desserts. The plating itself is often considered an art form, with attention paid to the arrangement of ingredients, garnishes, and sauces to create an appealing visual presentation. While it requires more labor in the kitchen for preparation and plating, it often leads to a smoother and more controlled service in the dining area.