Service types

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Service types

  1. 1. TABLE SERVICE STYLES &SETTINGS GOODMAN JUNE 2009CULINARY ARTS II DESINGED BY Sunil Kumar Research Scholar/ Food Production Faculty Institute of Hotel and Tourism Management, MAHARSHI DAYANAND UNIVERSITY, ROHTAK Haryana- 124001 INDIA Ph. No. 09996000499 email: skihm86@yahoo.com linkedin:- in.linkedin.com/in/ihmsunilkumar facebook: www.facebook.com/ihmsunilkumar
  2. 2. FRENCH RUSSIAN AMERICAN
  3. 3.  Most Elegant and Elaborate  Tableside “At the Table” Service  Food Prepared Fully or Partially in Front of the Customer  Most Labor Intensive and Time Consuming  Servers must be Highly Skilled and Knowledgeable in Food Preparation and Dining Service
  4. 4.  GHERIDON (gha-ree-dawn) Tableside Cart for food preparation  RECHAUD (ray-choh) Tableside Cooking Unit FLAMBE (flahm-BAY) Flame Food with Alcohol
  5. 5.  ASSEMBLING- Salads such as “Caesar Salad”  SAUCING and GARNISHING – Kitchen prepared, finished at Tableside  SAUTEING and FLAMBEING – Bananas Foster  CARVING and DEBONING Meats, Poultry, Fish, Fruits, Cheese
  6. 6.  SERVICE STAFF  CAPTAIN – STATION SUPERVISOR – reports to MAITRE’D  FRONT WAITER – assists Captain at Tableside  BACK WAITER or RUNNER – brings all food from kitchen  BUSSER – serves bread, butter, and water. Clears tables and cleans after guests leave
  7. 7.  Hors d’oeuvres “aside from the main work” small appetite teasers, hot or cold  Fish Course  Meat, Poultry or Game Course ◦ Vegetable Accompaniments  Salad Greens with Vinaigrette Dressing  Cheese and Fruit Course with Demitasse of Coffee  Bread served with all courses except Cheese and Fruit course  Wine Served with all courses except Salad Course
  8. 8.  Soup Course – Hot or Cold  Hors d’oeuvres Course – Hot  Hors d’oeuvres Course – Cold  Fish or Poisson Course  Poultry Course  Meat or Game Course ◦ Vegetable Accompaniments  Salad Greens with Vinaigrette Dressing  Cheese and Fruit Course  Sweet Dessert Course  After Dinner Liqueurs and/or Demitasse of Coffee  Bread served with all courses except Cheese and Fruit course, Sweet Dessert Course  Wine Served with all courses except Salad Course
  9. 9.  Very Elegant and Formal Service  Ideal for Banquets – Same Food for All Guests  Each Course is Prepared, Cooked, Portioned and Garnished in the Kitchen  Uses Large Service Platters to Deliver Food to the Dining Room  Food Transferred to a Service Plate at the Table
  10. 10.  Two Servers work as a Team  Servers Wear a Clean Napkin Draped over Left Arm  Serving Set in Right Hand is used to Plate Food  Food Served on Service Plates from Left Side With Servers’ Right Hand  All items removed from the Guest’s Right Side with Server’s Right Hand
  11. 11.  Origin in the United States - Used Worldwide  Requires Fewer and Less Extensively Trained Service Staff  Gives Complete Control over Preparation, Portioning and Presentation of the Food  All Food is Prepared and Plated in the Kitchen
  12. 12.  Beverages and Soups are Served from Guest’s Right with the Right Hand  Beverage Service is Clockwise but Starts with “Eldest” Female Guest, then to next Female Guest, then to Male Guests  Plated Foods Served from Guest’s Left Side then Counter Clockwise to the Next Guest  Plates are Cleared from the Right Side Except Bread Plates and Forks
  13. 13. GLASSWARE TABLEWARE FLATWARE HOLLOWARE
  14. 14. GLASSWARE From LEAD CRYSTAL, very Expensive used for Formal Dining to HEAT TREATED for Casual Dining Juice Glasses Water Glasses Beverage Glasses Wine Glasses or Stemware
  15. 15. TABLEWARE Fine Porcelain China for Formal Elegant Service to Ceramic China for Casual Service Charger Plates Dinner or Luncheon Plate Salad Plate Bread & Butter Plate Dessert Plate Soup Cup or Soup Bowl Cup and Saucer
  16. 16. FLATWARE Fine Silver Patterns for Fine Dining to Stainless Steel Patterns for Casual Dining Dining Utensils Spoons – Tea, Coffee, Dessert Forks – Cocktail, Salad, Dinner, Dessert Knifes – Butter, Dinner
  17. 17. HOLLOWARE Table Accompaniments Candelabras Salt and Pepper Shakers Serving Platters and Utensils
  18. 18. FORMAL DINNER FORKS - Placed on LEFT from Outside In based on Order of Use KNIVES – Place on RIGHT with Cutting Edge to Plate SPOONS for Beverages on RIGHT next to KNIVES DESSERT FORK or SPOON placed ABOVE the DINNER Plate DESSERT FORK Handle to the Left, DESSERT SPOON Handle to the Right
  19. 19. BREAD and BUTTER PLATE LEFT ABOVE the FORKS BUTTER KNIFE Top of BREAD and BUTTER PLATE WATER GLASS RIGHT ABOVE the KNIFE

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