To understand the method and service techniques used in food and beverage service

1. SERVICE
TECHNIQUES
CHAPTER FIVE

2. LESSON FOR
THE DAY
TABLE D'HÔTE
A'LA CARTE
BANQUET
MALAY SERVICE
CHINESE SERVICE
INDIAN SERVICE
AMERICAN SERVICE (PLATE
SERVICE)
FRENCH SERVICE (GUERIDON
SERVICE)
RUSSIAN SERVICE (SILVER
SERVICE)
SELF-SERVICE (BUFFET,
CAFETERIA, FAST FOOD)

3. TABLE D'HOTE
CONCEPTS & DEFINITIONS
In restaurant terminology a table d'hôte menu is a menu where multi-
course meals with only a few choices are charged at a fixed total price.
Such a menu may also be called prix fixe ("fixed price").
The terms set meal and set menu are also used. This is because the menu is
set; the cutlery on the table may also already be set for all of the
courses.
Listed as a full course meal and is priced as a unit
May include appetizer, soups, main course, dessert and also hot beverages.
The service based on course by course concept

4. THE SERVICE
Send orders to the kitchen
Adjust table cover accordingly
Get the food and apply skills in carrying plates by hand
Approach and excuse to the guest
Proceed to the left and present the appetizer politely & proceed clockwise
direction.
Clear soiled plates from the right of the guest
Serve bread & butter form the guest’s left side
Proceed the same direction.
Get the soup from the kitchen serve from the left and moving in a clockwise
direction.
Clear the soiled soup bowl.
After the guest is seated, the order being taken;

5. THE SERVICE
Pick up main course from the kitchen using carrying plates techniques
Serve main course from the left of the guest moving in a clockwise
direction. Place main course in front of the guest.
Proceed to the next guest in clockwise direction
Clear soiled plates from the right of the guest
Clear salt and pepper shaker, vase, table number using service tray
Do crumbing down using folded waiters cloth and crumbing plates
Reset the dessert spoon to the right and dessert fork to the left
Pick up dessert from pastry kitchen.
Proceed the same technique to another guest moving in a clockwise
direction.
Coffee or tea is served during or after dessert

6. A reference to a menu of items priced and ordered separately, i.e. the usual
operation of restaurants (In contrast to a table d'hôte, at which a menu
with limited or no choice is served at a fixed price.)
To order an item from the menu on its own, e.g. a steak without the potatoes
and vegetables is steak a la carte
Full list of all dishes that may be prepared
Item is priced separately
The price of items differ from one restaurant to another.
À la carte is a French language loan phrase meaning "according to the menu",
and used in:-
A'LA CARTE
CONCEPTS & DEFINITIONS

7. Place orders to the kitchen
Adjust and reset covers
Pick up food and apply skills in carrying
plates
Approach guest
Proceed to the left and place the dish
gently
Present the dish politely
Proceed to the next guest in a
clockwise direction
Clear finished dishes with indication
Proceed the same technique to
another guest
Proceed to the next course
The Service

8. DIFFERENCES
Food is kept in semi-prepared
form
Waiting time is more
Portions served are large
Individual price and served
The menu is elaborate
Silver is laid according to the
dishes ordered.
Food is kept in fully prepared
form
Waiting time is less
Portions served are small
Menu is collectively priced
Very less or no choice
Silver for the whole menu is
laid in advance
A'LA CARTE TABLE D'HOTE

9. A banquet is a large meal or feast, complete with main courses and
desserts. It usually serves a purpose such as a charitable gathering, a
ceremony, or a celebration, and is often preceded or followed by
speeches in honor of someone.
Refer to special functions organized by societies, pro, social or state
occasion.
Service for functions and different from the usual service offered in
restaurant.
Functions are organized when number of guests involved are 15 or
more.
BANQUET
CONCEPTS & DEFINITIONS

10. TYPES OF FUNCTION
DINNER
MEETING
A meeting is a gathering of two or
more people that has been
convened for the purpose of
achieving a common goal through
verbal interaction, such as sharing
information or reaching agreement.
Dinner is usually the name of the
main meal of the day. Depending
upon culture, dinner may be the
second, third or fourth meal of the
day.

11. TYPES OF FUNCTION
WEEDINGS
CONFERENCES
A conference is a meeting of
people who "confer" about a topic
A wedding is the ceremony in which
two people are united in marriage or a
similar institution. Wedding
traditions and customs vary greatly
between cultures, ethnic groups,
religions, countries, and social classes

12. BANQUET
SERVICE
Reception
- Customary for banquet to be proceeded by a cocktail and snack.
Dining Room
- The doors of the banquet hall are opened and guests take their seat
Mise en place
- All cutlery should be on the table and arranged neatly for the
number of courses to be served.
PROCEDURE OF SERVICE
The waiter stand as the allocated station
Waiter draw the chairs out for the guests
When all the guests are seated, banquet manager
signals to commence service
Service starts only after a signal received
After appetizer are served, the waiters stand behind
After received signal, remove the chairman plates
Waiter clear the table
Again they stand behind the chair and move out for
the second course
All the courses are served in this manner
Every time after clearance is done, only soiled dishes
and cutlery used for that course are removed
Main course are served by waiter from the left
Salt & pepper shakers, sauces, bread & butter with
the soiled dishes and cutleries are removed before
the dessert is served
Lastly, the coffee or tea will be served to the guest
DINING ROOM SERVICE

13. SIT ON A MAT MADE OF MENGKUANG LEAVES
COURSES SET ON A TRAY – PUT IN THE MIDDLE – SHARED BY 4/5
PERSON
SELF SERVICE BY PASSING ROUND
USE THEIR RIGHT HAND TO EAT
GLASSES ARE SET ON THE LEFT SIDE
CHARACTERISTICS
MALAY SERVICE
CONCEPTS & DEFINITIONS
TRADITIONAL

14. Men sit cross-legged while
women sit properly on the mat
Washed hand before eating, use
only right hand
Prevent from putting the whole
hand inside the mouth
Impolite to put too much rice
into the mouth.
Do not talk while the mouth is
full
Do not hold the plate
Drink the water with left hand
Etiquette

15. USE OF BANANA LEAF REPLACES THE PLATE
TABLE UTENSIL IS MADE OF STAINLESS STEEL SUCH AS LALITH
KATORI (DESIGNED GRAVY AND VEGETABLE DISPENSER FOR INDIAN
SERVICE)
THEY USE HAND TO EAT, SO FINGER BOWL NEEDED
TUMBLER WILL BE SET ON THE LEFT HAND SIDE
CHARACTERISTICS
INDIAN SERVICE
CONCEPTS & DEFINITIONS
TRADITIONAL

16. Banana leaf is set as replacement
of plate
Stainless steel tumbler is set on
the left hand side
Server will serve rice onto the
banana leaf follows with the
meat or fish items then the
gravy
Lalith katori which contains
gravy or vegetables will be
placed in the middle of the table
Procedure

17. ROUND TABLES ARE USED - ACCOMMODATE 8, 10, 12 PERSON PER
TABLE
LAZY SUSAN WILL BE SET IN THE MIDDLE OF THE TABLE
THE USE OF CHOPSTICK AND CHINESE SPOON
USE OF CHINESE BOWL FOR SOUP, RICE AND DESSERT
USE OF SEGMENTED SAUCE DISH
CHINESE TEA CUP
CHARACTERISTICS
CHINESE SERVICE
CONCEPTS & DEFINITIONS
TRADITIONAL

18. Side plate is set up for each guest
Set the chopstick on its stand on
the right hand side
Tea cup is set up above the
chopstick
All the condiments and sauces are
placed on the edge of lazy Susan.
Soup bowl is also placed on the lazy
Susan
First course will only be served when
all the guests have been seated
Tea will be served as soon as the
guest is seated.
More courses are involved
Procedure

19. A pre-plated service where the food is served onto
the guest’s plate in the kitchen.
Portion predetermined by the kitchen.
Accompaniment – helps to enhance the entire
presentation.
E.g. – coffee shop. Service – fast
AMERICAN SERVICE
- PLATE SERVICE

20. Only 1 waiter/ss serves the
meal at 1 station
Waiter/ss receives the meal
ready plated and place in front
of the guest
Food is served from the left,
beverage from the right and
cleared from the right
Breakfast and lunch setting are
simple meals and required
limited of service ware. Dinner
involves more.
Service

23. Service where the dish comes partially prepared
from the kitchen to be completed in the restaurant
by waiter.
Cooking done on the gueridon trolley.
Waiter has to have considerable skills in preparing
food.
E.g. – La Salade Cesar, Les Crepe Suzettes.
FRENCH SERVICE
– GUERIDON SERVICE

24. French cover – show plate, napkin,
table fork & knife, soup spoon,
butter plate, butter spreader,
dessert fork & spoon and wine glass
Employs 2 servers – chef de rang &
asst. chef de rang.
All food served & cleared from the
right except butter, bread & salad
Finger bowl – warm water with rose
petals/ lemon slices.
Soiled dishes are cleared only when
all guests have completed their
meals.
Service

27. The table is set for hors d’oeuvres, soup, main
courses & sweet dish in silverware.
Food is portioned onto silver platters in the kitchen
then placed at the sideboard with burners to keep
food warm
Food serves using a service gear.
All food is presented in silver dishes
RUSSIAN SERVICE
– SILVER SERVICE

28. It is very formal and elegant and guest
is given personal attention
Employs the use of heavy silver service
ware – identical to French set up
Only 1 waiter is needed
Food is fully prepared & garnish –
attractively arranged on silver platter
Service – waiter stand on the left of
the guest and holding the platter of
the food in his left hand – shows each
guest the food – pick up the desired
portion using service gear.
Finger bowl and napkins are served
together with the meal
Service

29. SERVING GEAR

31. Fork & knife buffet – complete dining room service. Guest are seated at
the table
Fork buffet – allows the guest to eat without being seated at the table.
Only few chair will be set. Food ready in small size and to be eaten using
fork.
Finger buffet – does not use any cutleries – using hand. Food does not
contain gravy.
In buffet service, tables are laid with crockery and cutlery – guest help
themselves at the buffet counter and return to the seat.
Types of buffet
SELF SERVICE
– BUFFET SERVICE

32. BUFFET SET UP

33. BUFFET
Fork & Knife Buffet Fork Buffet Finger Buffet

34. Menu is fixed & displayed on large boards
Have high turnover rate.
Cover setting – depends on types of cafeteria.
Service – customer collect tray, moves along the
counter selecting meal, pay in cash and take the
table ware.
SELF SERVICE
– CAFETERIA SERVICE

35. Straight line cafeteria – menu and price
are displayed to help the customer
select food. All items are arranged
along the line. Cashier located end of
the line.
Free flow cafeteria – food are placed
according to the course. Separate
cashier – easier for customer to pay
w/out queuing. E.g. – food court
shopping complex
Island type cafeteria – allowed the
customer to take their food w/out
long waiting. Customer can have a view
of the food.
Types

36. CAFETERIA
Straight Line Cafeteria Free Flow Cafeteria Island Type Cafeteria

37. High investment, high labor cost and high volume
of customers
Influenced by American companies, which provide
meal packaging and marketing.
Table setting – uses the disposable cutleries such
as plastic forks and spoons, paper cups and foam
plates.
SELF SERVICE
– FAST FOOD

38. VIDEO

39. THANK
YOU
SEE YOU NEXT TIME