Food and Beverage Management - Unit 7

CHAPTER 7
FOOD AND BEVERAGE
MANAGEMENT
TERMINOLOGY AND STYLE OF
SERVICE STRUCTURE
PREPARED BY:
NORHASIMAH BINTI HAMIM
SCHOOL OF HOTEL MANAGEMENT
FACULTY OF HOSPITALITY AND TOURISM
MANAGEMENT

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LEARNING OUTCOMES
At the end of this chapter, students will be able to:
 Define the meaning of SERVICE
 Identify and explain the different TYPE OF SERVICE STYLE
 Describe the characteristic of the Style of Service
 Identify and explain the SKILLS / TECHNIQUES needs to perform the
service

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TOPIC OUTLINES
Introduction
7.1 Table Service
7.1.1 American service
7.1.2 French service
7.1.3 Russian service
7.1.4 English service
7.2 Buffet Service

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INTRODUCTION
 The mood of food service employed by
an establishment will depend on a
number of interrelated factors:
 The type of establishment
 The type of associated food
production methods
 The type of customer
 The availability of staff and their
skills
 The space available
 The cost and profit targets of the
establishment

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7.1 Table Service
 The food is served into the guest's
plate in the kitchen itself and
brought to the guest.
 The portion is predetermined by
the kitchen.
 This type of service is commonly
used in a coffee shop where
service is required to be fast.
7.1.1 American/Plated Service

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7.1 Table Service
Technique
 Serve from the right of the guest using your right hand
 Move clockwise around the table
 Sauces / gravies/ condiments are served from the right side of the guest
from a sauce boat / condiment bowl.
 Ladies and children first.
 Clear from the right. Move clockwise.
 Stack plates as quietly as possible and neatly behind the guest.

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7.1 Table Service
Advantages Disadvantages
• Less complication in service sequences. • Less personalized service.
• Portion control thus cost controlled • Required more manpower.
• Able to deliver prompt services. • Food preparations are not visible.
• No skillful staff required.

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7.1 Table Service
 A dish comes partially prepared
from the kitchen to be completed
in the restaurant by the waiter or,
when a complete meal is cooked
at the table-side in the restaurant.
 The cooking is done on a
gueridon trolley.
 The waiter plays a prominent part,
as he is required to fillet, carve,
flambé.
7.1.2 French/Gueridon Service

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7.1 Table Service
 Guéridon is a movable service table or trolley from which food may be served.
This may include serving foods that have to be
 carved,
 filleted,
 flambeèd
 display
 foods that may be simply
 cooked and served.
 The trolley can be elaborate or
simple.

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7.1 Table Service
Technique
 Cooking
 The food is brought from the kitchen to the dining room on heavy silver
platters and placed on a cart, side table or guéridon.
 The food is placed on a rechaud to keep it warm.
 A small spirit stove is used to complete the cooking.
 Serving
 A serving spoon and fork is used.
 All food is served from the right and cleared from the right.
 Waiters walk clockwise around the table.
 Sauces / gravies/ condiments are served from the left side of the guest
from a sauce boat / condiment bowl.
 Clear from the right of the guest.
 Stack plates as quietly as possible and neatly behind the guest
 Eg. Crepe Suzette, La tournedos au Poivre.

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7.1 Table Service
• Entertaining. • High investment in complex equipment
• Portion control thus cost controlled • Skillful waiters required
• Personalized service. • Time consuming
• Value added to the core product. • Requires spacious dining room.

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7.1 Table Service
 Display and presentation are a
major part of this service.
 The principle involved is to have
whole joints, poultry, game and
fish elaborately dressed and
garnished, presented to guests
and carved and portioned by the
waiter.
 Silver ware is usually used
7.1.3 Russian/Silver/Platter Service

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7.1 Table Service
Technique
 The waiter places an empty warm plate (for main
course) in front of the guest from the guest’s
right.
 Start with the lady on the host’s left and move
clockwise.
 He then carries the platter of food from the
kitchen and presents to the table.
 The waiter holds the platter parallel to the floor
along the axis of the forearm.
 If the platter is hot, place a clean service cloth on
your forearm before placing the platter.
 Move counterclockwise – host’s right the first
lady.

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7.1 Table Service
 Holding the platter with the left hand and serving with the right, the waiter stands
at the left of each guest.
 Step forward, lower your body but keeping your back straight.
 Lower the platter approximately 1 inch above the guest’s plate and overlapping
the rim of the plate by 1 inch so that any drip would fall either on the plate or
platter.
 The waiter transfers the food to the guest’s plate with the help of a serving gear
(clamp).

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7.1 Table Service
• Formal and exclusive. • High investment in silverware
• Portion control thus cost controlled • Skillful waiters required
• Personalized service. • Time consuming.
• Value added to the core product. • Higher risk in food spillage.

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7.1 Table Service
 Dishes will be placed in the middle
of the table and the guests will
help themselves.
 It can be course by course or all
dishes is placed at the same time.
 More casual and simply applicable
in functions or casual dining
 Lazy Susan is used as a center
7.1.4 English/Family Service

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7.1 Table Service
 The food is brought from the kitchen and placed before the host / hostess.
 Host / hostess dishes up the food on to individual plates and passes to the
waiter who will serve the guest OR
 Sometimes the food is placed on a
sideboard and the waiter plates the
food and presents to the guest.
 Clear from the right. Move clockwise.
Technique

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7.1 Table Service
• Informal and prompt service. • No personalized service
• Less complicated steps in service.
• Higher risk in spillage due to distributing
the dishes in bulk.
• Required less manpower

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7.2 Buffet Service
 A buffet is a system of serving
meals in which food is placed in a
public area and diners generally
serve themselves.
 It is a popular method for feeding
a large number of people with
minimal staff.
 Buffets are offered at various
places including hotels and many
social events.

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7.2 Buffet Service
When are Buffet used?
 When guests want to have choices of
meal items
 It is great for serving a meal in a room
that is located a distance from the
kitchen
 E.g: Christmas Eve, Breaking Fast
(Buka Puasa), etc.

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7.2 Buffet Service
Types of buffet
 Table buffet
 Customer sit at tables to enjoy the food which they have to chosen and
collected from the buffet
 Fork Buffet
 Usually a stand-up affair. Customers collect their food, napkins and
forks from the buffet tables
 Finger buffet
 No cutlery is provided. The food is bite-size. Customers pick up food
onto plates provided and eat with their hands.
 Sometimes chairs are provided, scattered throughout the function room

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7.2 Buffet Service

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7.2 Buffet Service
Organization of the Buffet
 Have separate station for different food. Eg. Soup station, cold starters, hot
food, dessert area, cheese counter
 Chaffing dishes are used for hot food. Ice carvings can be used to keep cold
food cold.
 Food can be displayed on the mirrors, ice carving, carved fruits or in edible
bread items

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7.2 Buffet Service
 All condiments, garnishing are to be places in front of or next to the food
accompany
 All these garnishing mush have underliner and sauce table
 Soup and beverages are often set up separately so as not to cross the
regular buffet lines or increase traffic flow

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7.2 Buffet Service
Basic Buffet Principle
 Food are prepared in the kitchen and arranged attractively in
large portions
 Buffet lines are arranged in straight line, a curve, a serpentine or
several smaller lines
 The flow must be correct
Plates Appetizer
Rolls and
butter
Soup Salad
Main
Course
Items
Pasta Vegetables Desserts Beverages

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7.2 Buffet Service
The Buffet Menu

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7.2 Buffet Service
Equipments Used in Buffet

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7.2 Buffet Service
Buffet Trend
 Chinese Buffet (Pre-portion)
 Delicatessens - Ready-to-eat foods such as cheeses, cold cooked meats,
and salads. cooked meats, salami, pickled and smoked fish, salads, olives,
etc. Also used as the name for the shop where such foods are sold. From
the German delikat Essen, ‘fine foods’.
 Associate with celebration
 Traditional Sweden buffet smörgåsbord, which
literally means table of sandwiches.

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7.2 Buffet Service
• Informal and Prompt Service • No Personalized Service
• Dishes are cooked in advance
• Portioning Is Not Controlled and It Is
Managed by the Guest Itself
• More varieties of dishes.
• Expensive equipment required in food
preservation.
• Non skillful manpower required
• Wastage occurred upon improper food
production control.

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