French Food & Beverage Restaurant Service Style


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French Food & Beverage Restaurant Service Style

  1. 1. French Food & Beverage Restaurant service Style
  2. 2. What is French Service The concept of French service arises from the elegant and splendid style of the French court, le grand couvert (the great cover). French service is also termed as cart service. French service is a formal type of service which was first started to serve European. For More Details Please Read this Tutorial: food-beverage-service-style
  3. 3. Features of French Service French service usually followed in classy dining room, lavish restaurants, elegant resorts, cruise ships and casinos. The unprepared or semi prepared foods arrive from the kitchen and brought to the dining room placing on a guerdon (a cart) carrying on heavy silver platters. But the final preparation is completed at a side table in front of the guests and served from the service table to the guests on heated plates. Since foods are cooked in front of the guests, so, those foods are cooked or completed which require short time to prepare.
  4. 4. Features of French Service Continued…. • The nature of this service always requires large number of experienced, skilled and highly professional servers to perform their job with elegancy and finesse. • Large numbers of serving and preparing items are used in tableside cooking, hence, ware washing costs are increased and also often lead to capital loss. • Though fewer tables and seats are set-up but service staffs need spacious space in order to move preparation carts all the way through the dining area and to prepare food on tableside in front of the guests.
  5. 5. Table Setting Procedures of French Service The typical setting of French cover includes the following items: A show plate Cleanly folded napkin Dinner fork and dessert fork Dinner knife Dessert spoon and soup spoon Butter plate and butter spreader A water or wine glass
  6. 6. Preparation of Food in French Service Preparation of food in French service is done in the following manner: • Food preparation completed on a guéridon (the side table) which include required tools and equipments to meet the expectation. The servers do not serve always completed cooked food from the guéridon. Ex- a salad might be mixed on it or a piece of meat might be carved on it. • There used to be a heater on the guéridon to cook the food is called a réchaud. Chef de rang use warmed plates for serving hot plates and then handed them to the commis, who serves to the guest. All guests should be warned while serving any hot food or soup.
  7. 7. Service Procedures of French Service  All foods (except butter, bread, and salad, these items are positioned to the left hand side of the guests) is served and cleared from the right side of the guests.  Finger bowl is served with all fingers bowls filled with warm water with rose petals or lemon slices in them in front of the guests.  Cocktail server serves alcohol and other beverages and wine steward serves wine to the guests. Sometimes the chef de rang also take order and serves beverage in case of after-dinner beverage.
  8. 8. Don’t Miss our Training Manual. Get 225 Exclusive Food & Beverage Service Training SOP from here >> http://www.hospitality- manuals/f-b-service- training-manual