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Types of service2.1

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Styles of food service

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Types of service2.1

  1. 2. Types of Establishments What is the range from minimum service to fine dining?
  2. 3. <ul><li>Called Tableside or Gueridon Service </li></ul><ul><li>Food is prepared, finished, or carved at the table </li></ul><ul><ul><li>Gueridon </li></ul></ul><ul><ul><li>Rechaud </li></ul></ul>FRENCH SERVICE
  3. 5. <ul><li>Involves lots of employees </li></ul><ul><ul><li>Maitre D’Hotel or Captain </li></ul></ul><ul><ul><li>Chef De Rang: Front Waiter </li></ul></ul><ul><ul><li>Commis De Rang: Back Waiter </li></ul></ul><ul><ul><li>Sommelier – Wine Steward </li></ul></ul>FRENCH SERVICE
  4. 6. <ul><li>Rules of Service </li></ul><ul><ul><li>Serve and clear food from the right with the right hand, except bread and butter and salad, or not. </li></ul></ul>FRENCH SERVICE
  5. 7. <ul><li>Amuse Bouche </li></ul><ul><li>Appetizer or Soup </li></ul><ul><li>Fish course </li></ul><ul><li>Sorbet </li></ul><ul><li>Entrée </li></ul><ul><li>Salad or Cheese </li></ul><ul><li>Dessert </li></ul><ul><li>Coffee / after-dinner drinks </li></ul><ul><li>Mignardises </li></ul>FRENCH SERVICE sequence of service
  6. 8. <ul><ul><li>Advantages </li></ul></ul><ul><ul><ul><li>Personalized service </li></ul></ul></ul><ul><ul><ul><li>Showy, entertaining, elegant </li></ul></ul></ul><ul><ul><ul><li>High check average </li></ul></ul></ul><ul><ul><li>Disadvantages </li></ul></ul><ul><ul><ul><li>Very expensive high labor and capital costs </li></ul></ul></ul><ul><ul><ul><li>Time-consuming/ low turnover </li></ul></ul></ul><ul><ul><ul><li>Fire Hazards </li></ul></ul></ul>FRENCH SERVICE
  7. 9. <ul><ul><li>Also called Platter or Flying service </li></ul></ul><ul><ul><li>Food is put on platters in the kitchen and served to the guests from the platters. </li></ul></ul>RUSSIAN SERVICE
  8. 11. <ul><li>Food fully cooked in the kitchen </li></ul><ul><li>Plates pre-set </li></ul><ul><li>Host serves soup and passes bowls around the table. </li></ul><ul><li>Host carves entrée, plates it and passes around the table. </li></ul><ul><li>Side Dishes passed around for guests to serve themselves </li></ul><ul><li>FAMILY STYLE – All foods placed on the table in large serving dishes and guests help themselves. Book lists as a variation of American service. </li></ul>ENGLISH SERVICE
  9. 12. <ul><li>Food fully cooked in the kitchen </li></ul><ul><li>Individual plates served to the guest </li></ul><ul><li>Can be used in any setting </li></ul>AMERICAN SERVICE
  10. 13. <ul><li>Four Styles of banquet service </li></ul><ul><ul><li>Standing Buffet </li></ul></ul><ul><ul><li>Passed-Items function </li></ul></ul><ul><ul><li>Seated Buffet </li></ul></ul><ul><ul><li>Seat Banquet </li></ul></ul>Banquet Service
  11. 14. <ul><li>Buffet </li></ul><ul><ul><li>Meal service where food is set out on tables a guests help themselves </li></ul></ul>Banquet Service
  12. 15. <ul><li>Standing Buffet </li></ul><ul><ul><li>Designed for people to socialize </li></ul></ul><ul><ul><li>Foods served are finger food </li></ul></ul><ul><ul><li>Beverage service provided </li></ul></ul><ul><ul><li>Few or no tables or chairs </li></ul></ul><ul><ul><li>Popular for cocktail parties and receptions </li></ul></ul>Types of Service
  13. 16. <ul><li>Passed-Items Function </li></ul><ul><ul><li>Designed for people to socialize </li></ul></ul><ul><ul><li>Servers walk around with food and beverages on trays </li></ul></ul><ul><ul><li>Food served </li></ul></ul><ul><ul><li>Few or no tables or chairs </li></ul></ul><ul><ul><li>Popular for cocktail parties and receptions </li></ul></ul>Types of Service
  14. 17. <ul><li>Seated Buffet </li></ul><ul><ul><li>Tables and chairs are set </li></ul></ul><ul><ul><li>Guests serve themselves from buffet table </li></ul></ul><ul><ul><li>Servers clear dirty dishes </li></ul></ul><ul><ul><li>Server may serve beverages </li></ul></ul>Types of Service
  15. 18. <ul><li>Seated Banquet </li></ul><ul><ul><li>Tables and chairs are set </li></ul></ul><ul><ul><li>Servers serve all parts of the meal </li></ul></ul><ul><ul><li>Everyone eats at the same time </li></ul></ul>Types of Service
  16. 19. <ul><li>Selecting Type of Service </li></ul><ul><ul><li>Must consider </li></ul></ul><ul><ul><ul><li>Number of guests </li></ul></ul></ul><ul><ul><ul><li>Cost </li></ul></ul></ul>What Style of Service to Choose
  17. 20. <ul><ul><li>HOW DO DIM SUM, TEPENYAKI, SUSHI BARS, KOREAN GRILLS, AND RODIZIO FIT INTO THESE STYLES OF SERVICE? </li></ul></ul>STYLES OF SERVICE

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