ANTIPASTO: (“before the meal”) traditional first course of a formal Italian meal. Unlike hors d’oeuvres, antipasto is served at the table and traditionally consists of cured meats, marinated vegetables and cheeses.
BUFFET: Casual way to serve a large group of guests; a variety of dishes displayed on tables that guests can pick and choose from. Typically doesn’t work for venues with numerous small rooms.
FAMILY STYLE: Platters of food are placed at each table. Wedding guests help themselves and pass the food around to one another.
FRENCH SERVICE: This individualized and highly skilled type of food service is not very common in the U.S. Rather than being plated in the kitchen, white-gloved waiters prepare food table side from a single large dish or platter held by another waiter. Each guest is served individually.
HORS D’ OEUVRES: (“outside the work” in French). Appetizer typically served before a meal; food that precedes the mai…