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Types of service2.1
Types of service2.1
Types of service2.1
Types of service2.1
Types of service2.1
Types of service2.1
Types of service2.1
Types of service2.1
Types of service2.1
Types of service2.1
Types of service2.1
Types of service2.1
Types of service2.1
Types of service2.1
Types of service2.1
Types of service2.1
Types of service2.1
Types of service2.1
Types of service2.1
Types of service2.1
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Types of service2.1

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Styles of food service

Styles of food service

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Transcript

  • 1.  
  • 2. Types of Establishments What is the range from minimum service to fine dining?
  • 3.
    • Called Tableside or Gueridon Service
    • Food is prepared, finished, or carved at the table
      • Gueridon
      • Rechaud
    FRENCH SERVICE
  • 4.  
  • 5.
    • Involves lots of employees
      • Maitre D’Hotel or Captain
      • Chef De Rang: Front Waiter
      • Commis De Rang: Back Waiter
      • Sommelier – Wine Steward
    FRENCH SERVICE
  • 6.
    • Rules of Service
      • Serve and clear food from the right with the right hand, except bread and butter and salad, or not.
    FRENCH SERVICE
  • 7.
    • Amuse Bouche
    • Appetizer or Soup
    • Fish course
    • Sorbet
    • Entrée
    • Salad or Cheese
    • Dessert
    • Coffee / after-dinner drinks
    • Mignardises
    FRENCH SERVICE sequence of service
  • 8.
      • Advantages
        • Personalized service
        • Showy, entertaining, elegant
        • High check average
      • Disadvantages
        • Very expensive high labor and capital costs
        • Time-consuming/ low turnover
        • Fire Hazards
    FRENCH SERVICE
  • 9.
      • Also called Platter or Flying service
      • Food is put on platters in the kitchen and served to the guests from the platters.
    RUSSIAN SERVICE
  • 10.  
  • 11.
    • Food fully cooked in the kitchen
    • Plates pre-set
    • Host serves soup and passes bowls around the table.
    • Host carves entrée, plates it and passes around the table.
    • Side Dishes passed around for guests to serve themselves
    • FAMILY STYLE – All foods placed on the table in large serving dishes and guests help themselves. Book lists as a variation of American service.
    ENGLISH SERVICE
  • 12.
    • Food fully cooked in the kitchen
    • Individual plates served to the guest
    • Can be used in any setting
    AMERICAN SERVICE
  • 13.
    • Four Styles of banquet service
      • Standing Buffet
      • Passed-Items function
      • Seated Buffet
      • Seat Banquet
    Banquet Service
  • 14.
    • Buffet
      • Meal service where food is set out on tables a guests help themselves
    Banquet Service
  • 15.
    • Standing Buffet
      • Designed for people to socialize
      • Foods served are finger food
      • Beverage service provided
      • Few or no tables or chairs
      • Popular for cocktail parties and receptions
    Types of Service
  • 16.
    • Passed-Items Function
      • Designed for people to socialize
      • Servers walk around with food and beverages on trays
      • Food served
      • Few or no tables or chairs
      • Popular for cocktail parties and receptions
    Types of Service
  • 17.
    • Seated Buffet
      • Tables and chairs are set
      • Guests serve themselves from buffet table
      • Servers clear dirty dishes
      • Server may serve beverages
    Types of Service
  • 18.
    • Seated Banquet
      • Tables and chairs are set
      • Servers serve all parts of the meal
      • Everyone eats at the same time
    Types of Service
  • 19.
    • Selecting Type of Service
      • Must consider
        • Number of guests
        • Cost
    What Style of Service to Choose
  • 20.
      • HOW DO DIM SUM, TEPENYAKI, SUSHI BARS, KOREAN GRILLS, AND RODIZIO FIT INTO THESE STYLES OF SERVICE?
    STYLES OF SERVICE

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