05 silver service

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05 silver service

  1. 1. SILVER SERVICE • Transferring food from a service dish to the guests’ plate from the left with the use of service gear. • ‘Service gear’ usually means a serving spoon and fork, but occasionally it consists of knives, especially fish knives. FHRAI Institute of Hospitality Management, (with academic certification from Ecole Hôtelière De Lausanne) Silver Service Page 1 of 9 Divyansh Kaushik 16April.07 PRINCIPLES OF SILVER SERVICE • Service of food from platter to plate from the left of the guest. • Move anti-clockwise round the table offering food to each guest. • Host is the last one to be served. FHRAI Institute of Hospitality Management, (with academic certification from Ecole Hôtelière De Lausanne) Silver Service Page 2 of 9 Divyansh Kaushik 16April.07 USE OF A SPOON AND FORK (Service Gear) • Fork over the spoon in the right hand • Gear to rest across the middle, ring, and little fingers with the base of the gear resting in line with the bottom of little finger, leaving the index finger and thumb free to move the gear. FHRAI Institute of Hospitality Management, (with academic certification from Ecole Hôtelière De Lausanne) Silver Service Page 3 of 9 Divyansh Kaushik 16April.07 1
  2. 2. USE OF KNIVES FOR SERVICE • Used for the service of soft or large items requiring more support. • Two knives to be handled the same way as a service fork and service spoon. FHRAI Institute of Hospitality Management, (with academic certification from Ecole Hôtelière De Lausanne) Silver Service Page 4 of 9 Divyansh Kaushik 16April.07 Service of bread rolls • Hold the bread basket on the flat of left hand • Place left hand low above the edge of the guests’ sideplate from the left of the guest. • Serve the bread roll onto the sideplate using the service gear FHRAI Institute of Hospitality Management, (with academic certification from Ecole Hôtelière De Lausanne) Silver Service Page 5 of 9 Divyansh Kaushik 16April.07 Service of main meal • Place clean hot plate in front of guest from the right. • Hold the service dish on a service cloth on the flat of the left hand • Serve the main item in the centre of the plate and vegetables around. FHRAI Institute of Hospitality Management, (with academic certification from Ecole Hôtelière De Lausanne) Silver Service Page 6 of 9 Divyansh Kaushik 16April.07 2
  3. 3. Service of main meal • Give the plate a satisfactory visual balance. • No items to be placed on the rim of the plate. • Plate presentation should be consistent. FHRAI Institute of Hospitality Management, (with academic certification from Ecole Hôtelière De Lausanne) Silver Service Page 7 of 9 Divyansh Kaushik 16April.07 Service of sauces • Carry the sauce-boat on an underplate on the flat of the left hand with the lip of the boat facing the right. • Serve the sauce using a service spoon or ladle. • Sauce should only cover 1/3rd of the item. FHRAI Institute of Hospitality Management, (with academic certification from Ecole Hôtelière De Lausanne) Silver Service Page 8 of 9 Divyansh Kaushik 16April.07 Service of sauces • Carry the sauce-boat on an underplate on the flat of the left hand with the lip of the boat facing the right. • Serve the sauce using a service spoon or ladle. • Sauce should only cover 1/3rd of the item. FHRAI Institute of Hospitality Management, (with academic certification from Ecole Hôtelière De Lausanne) Silver Service Page 9 of 9 Divyansh Kaushik 16April.07 3

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