f n b service

1. TOPIC 5
SERVICE
TECHNIQUES
AMERICAN
FRENCH
RUSSIAN
SELF SERVICE

2. A
M
E
R
I
C
A
N
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
S
E
R
V
I
C
E
PLATE
SERVICE
Service
• 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.

4. FRENCH – GUERIDON
SERVICE
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.
Table setting
• 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

5. Russian – Silver Service
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
The service
• 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

6. SELF SERVICE -
BUFFET
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
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.

7. C
A
F
E
T
A
R
I
A
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.
Types of cafeteria
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.

8. SELF SERVICE – FAST
FOOD
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.

9. ANY QUESTION?
THANK YOU

10. ANY QUESTION?
THANK YOU