f n n service

1. ServiceService
techniquestechniques
ServiceService
techniquestechniques
To understand the method and
service techniques used in food and
beverage service

2. Service
method

3. Table d’hote
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. TABLE D’HOTE
SERVICE
After the guest is seated, the order being taken;
• 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.

5. • 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. Ala carte
Full list of all dishes that may be
prepared
Item is priced separately
The price of items differ from one
restaurant to another.

7. ALA CARTE
SERVICE
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.

8. banquet
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.

9. Types of functions:
Meetings
Conferences
Weddings
Dinner
Types of banquet set up:
Meeting and functions set up
Dinner and reception function set
up

10. MEETINGS
CONFERENCES

11. WEDDINGS
DINNERS

12. PROCEDURE OF
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.

13. Dining room
service
The waiter stand as the allocated station
Waiter draw the chairs out for the guests
When all the guests are seated, banquet mgr
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

14. 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

15. END OF
TOPIC
5

16. ANY
QUESTION?