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Service style powerpoints

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Transcript of "Service style powerpoints"

  1. 1. Food service skills
  2. 2. Published by Hodder Education © J Cousins, D Lillicrap and S Weekes Silver service of soup • Soup can be served:  pre-plated  from a large tureen at the sideboard  from an individual tureen.
  3. 3. Published by Hodder Education © J Cousins, D Lillicrap and S Weekes Service from an individual tureen a) b)
  4. 4. Published by Hodder Education © J Cousins, D Lillicrap and S Weekes Service of plated foods • Serve from the right. • Ensure that placement on the table is consistent. • Serve cold food before hot food.
  5. 5. Published by Hodder Education © J Cousins, D Lillicrap and S Weekes Silver service from flats • Flats are always held on napkin on palm of hand. • Food is always presented to the customer before serving. • Serving dish is held a little above the hot joint plate with the front edge slightly overlapping the rim of the plate. • Portion is placed on the plate in the 6 o’clock position.
  6. 6. Published by Hodder Education © J Cousins, D Lillicrap and S Weekes Silver service of potatoes and vegetables • Serving dishes are always held on napkin on palm of hand. • General rule is to serve potatoes before other vegetables. • A separate service spoon and fork should be used for each different type of potato and vegetable dish to be served.
  7. 7. Published by Hodder Education © J Cousins, D Lillicrap and S Weekes Silver service of potatoes and vegetables • Potatoes are served in the 2 o’clock position. • Vegetables are served in the 10 o’clock position.
  8. 8. Published by Hodder Education © J Cousins, D Lillicrap and S Weekes Standard placement of food items Example of standard placement of food items
  9. 9. Published by Hodder Education © J Cousins, D Lillicrap and S Weekes Service of accompanying sauces • Should be presented in a sauceboat on an under plate. • Ladleful of sauce should be lifted clear of the sauceboat. • Underside of the sauce ladle should then be run over the edge of the sauceboat to prevent any drips falling. • Should be napped over the food or at the side depending on the customer’s preference.
  10. 10. Published by Hodder Education © J Cousins, D Lillicrap and S Weekes Service for larger groups • Larger groups can be served:  all together  on a wave system, where one table is served at a time until the whole room is completed  from a buffet. Chafing dishes used for buffets (image courtesy of Steelite International)
  11. 11. Published by Hodder Education © J Cousins, D Lillicrap and S Weekes Tray service • Main differences:  Tray cloth replaces the tablecloth.  Under plates are usually left out to reduce the weight of the tray. • When carrying:  Bottled proprietary sauces are laid flat to avoid accidents when carrying the tray.  Spouts of hot beverage pots or jugs should face inwards, to avoid spillages.
  12. 12. Published by Hodder Education © J Cousins, D Lillicrap and S Weekes Room service tables a) b) c) a) Opened b) Laid and folded for transportation c) Laid and opened for service, with hot cupboard fitted (Images courtesy of Burgess Furniture Ltd, London, UK)
  13. 13. Published by Hodder Education © J Cousins, D Lillicrap and S Weekes Lounge and bar service • Service of food in lounges and bar is similar to serving in a restaurant. • Key differences include:  need to lay a cover each time an order is taken  higher volume of people (customers and staff) moving within the area.
  14. 14. Published by Hodder Education © J Cousins, D Lillicrap and S Weekes Food and beverage displays • May be left at room temperature for limited periods during service or when on display. • These flexibilities can be used only once for each batch of food:  Chilled foods can only exceed 8ºC for a maximum of four hours.  Hot foods can only fall below 63ºC for a maximum of two hours.
  15. 15. Published by Hodder Education © J Cousins, D Lillicrap and S Weekes Service enhancements • Includes service from trolleys such as cheese, sweet, carving or drinks trolleys and also gueridon service. • The trolleys are selling aids as they display the items on offer to the customers. • Service enhancements are sometimes referred to as ‘restaurant theatre’.
  16. 16. Published by Hodder Education © J Cousins, D Lillicrap and S Weekes Enhancements are more costly • This is because they:  take longer than plated or silver service  require a higher level of service skills  use more expensive and elaborate equipment  require larger service areas to allow for the movement of the trolleys.
  17. 17. Published by Hodder Education © J Cousins, D Lillicrap and S Weekes Serving from a trolley • Trolleys should always be:  pushed, not pulled  positioned between the staff and customer for service  attractively presented from the customer’s point of view  well laid out from the server’s point of view (from behind the trolley). • Staff should talk with customers from behind the trolley, to the side of it or standing by the customer’s table – not in front of the trolley.
  18. 18. Published by Hodder Education © J Cousins, D Lillicrap and S Weekes Cheese trolley Image courtesy of Steelite International
  19. 19. Published by Hodder Education © J Cousins, D Lillicrap and S Weekes Gueridon service • Allows an enhanced form of table service. • Usually indicates serving foods onto the customers’ plates at a gueridon (movable service table, or trolley). • Also used to refer to other enhanced service techniques such as service using a drinks trolley, carving trolley, cheese trolley or a sweet trolley.
  20. 20. Published by Hodder Education © J Cousins, D Lillicrap and S Weekes Gueridon lay-up Example of a basic gueridon lay-up
  21. 21. Published by Hodder Education © J Cousins, D Lillicrap and S Weekes Further enhancements • Further enhancements, beyond basic gueridon service, include:  preparing and serving foods in the service area such as salads and dressings  carving, jointing or filleting foods in a service area  flambage (the preparation and finishing, or cooking, of foods in the restaurant, which are also flambéed).
  22. 22. Published by Hodder Education © J Cousins, D Lillicrap and S Weekes Carving trolley Image courtesy of Euroservice UK
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