Early Food Services• A very old business that started out of the early inns and monasteries.• In cities, small restaurants began serving simple dishes like soups and breads• The famous English Taverns provided food drink and lodging.
Early Food Services• In the US: early ordinaries, taverns and inns provided food and lodging.• The emergence and development of stage coaches: roadside taverns were serving food and lodging• As the cities developed so did the eating establishments.
Early Food Service• Common mode of service: French Service, Russian Service• Menus can be A la Carte and Table d hote.
The Food Service Industry• Consists of: – Restaurants – Travel Food Service – Vending and contract institutional food service.
The Food Service IndustryRestaurant: an establishment whichprepares and serves food and drink tocustomers in return for money.
Types of RestaurantsFine Dining Restaurants: – Upscale restaurants that are also called “white table cloth restaurants” – Offers specialized menu selections that may change according to seasons or to the request of guests. – Food presentation and service are impeccable – Executive chefs and top management review the menu
Fine Dining Restaurants- Have extensive wine lists- Prices of food is higher compared to other establishments- Formal table service like French and Russian are applied.
Casual Restaurants• Often called midscale restaurants.• Serves moderately priced food• At a class between fast food and fine dining restaurants.
Family Restaurants• Menus focus on meals that caters to all ages.• Food sanitation implementation is very crucial.• Establishments are moderately priced and does not serve alcoholic beverages.
Quick Service Restaurants• Also known as Fast Food Restaurants.• Very popular type of restaurants that serves fast-paced food delivery, production and service.• Relatively low priced meals• Self-service and food is served in counters.
Table Service• American Table Service – Blue-plated service – Guest serves the food directly from the kitchen. – All food are served from the left using the left hand. – Beverages are served from the right with the right hand – Cleaning is done from the right.
Table Service• French Table Service – The most elaborate and most formal form of table service. – Used in exclusive clubs, hotels and restaurants – There are usually 2 waitpersons that serve the guests from a food wagon. – Food is attractive and arranged before serving.
Table Service• French Table Service (continued) – The principal waiter of the day is called Chef de Rang: • seats guests and takes orders, serves drinks prepares some of the food and peresents the check to the guests • His assistant is called the Commiss de Rang.
Table Service• Russian Table Service – Individual portions of food are placed on the plates in the kitchen or serving pantry, garnished and ready to serve. – Used in most restaurants for serving meals as well as banquets. – Waiters take the food and serve it directly to the guests transferring food from the platter to the plate using a serving spoon or fork.
Table Service• Russian Table Service (continued) – Waiters stand on the left hand side of the guests holds the platter of food on his left hand. – The server shows each guest the food and puts a desired portion on the plate using a serving spoon/fork – Serves in a counter-clockwise flow around the table and returns unserved food to the kitchen.
Table Service• Buffet Service – Guests choose their meal from an array of food. – Guests either help themselves or are served by food servers behind the long table.