This document provides instructions for different types of food and beverage service methods. It discusses full course meal service, which includes appetizers, soups, main courses, desserts and beverages served course by course. It also describes ala carte service, where individual items are priced separately. Finally, it outlines the procedures for serving at functions, including reception, dining room setup, and serving each course according to signals from banquet managers.

1. To understand the method and service
techniques used in food and beverage service
TOPIC 5

2. Service
method

3. 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. 1.After the guest is seated, the order being taken;
2.Send orders to the kitchen
3.Adjust table cover accordingly
4.Get the food and apply skills in carrying plates by hand
5.Approach and excuse to the guest

5. 5
6.Proceed to the left and present the appetizer politely &
proceed clockwise direction.
7.Clear soiled plates from the right of the guest
8.Serve bread & butter form the guest’s left side
9.Proceed the same direction.
10.Get the soup from the kitchen serve from the left and
moving in a clockwise direction.
11.Clear the soiled soup bowl.

6. 12.Pick up main course from the kitchen using carrying plates
techniques
13.Serve main course from the left of the guest moving in a
clockwise direction. Place main course in front of the guest.
14.Proceed to the next guest in clockwise direction
15.Clear soiled plates from the right of the guest
16.Clear salt and pepper shaker, vase, table number using service
tray

7. 7
17.Do crumbing down using folded waiters cloth and crumbing
plates
18.Reset the dessert spoon to the right and dessert fork to
the left
19.Pick up dessert from pastry kitchen.
20.Proceed the same technique to another guest moving in
a clockwise direction.
21.Coffee or tea is served during or after dessert.

8. ALACARTE
Full list of all dishes that
may be prepared
Item is priced separately
The price of items differ
from one restaurant to
another.

9. 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.

10. 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.

11. Types of functions:
Meetings
Conferences
Weddings
Dinner

12. 12

13. 13
MEETINGS

14. 14
DINNER

15. 15
CONFERENCES

16. 16
PROCEDURE OF SERVICE
a) Reception
b) Dining
Room
c) Mise en
place
Customary for
banquet to be
proceeded by a
cocktail and snack.
The doors of the
banquet hall are
opened and guests take
their seat
All cutlery should
be on the table and
arranged neatly for
the number of
courses to be
served.

17. Dining room
service
1.The waiter
stand as the
allocated
station
2.Waiter draw
the chairs out
for the guests
3.When all the
guests are
seated
-banquet
managers
give signals
to commence
service
4.Service
starts only
after a signal
received

18. 18
5.After
appetizer are
served, the
waiters
stand behind
6.After
received
signal,
remove the
chairman
plates
7.Waiter
clear the
table
8.Again they
stand behind
the chair and
move out for
the second
course

19. 9.All the
courses are
served in this
manner
10.Every time
after
clearance is
done, only
soiled dishes
and cutlery
used for that
course are
removed
11.Main
course are
served by
waiter from
the left
12.Salt &
pepper
shakers,
sauces, bread
& butter with
the soiled
dishes and
cutleries are
removed
before the
dessert is
served
13.Lastly, the
coffee or tea
will be served
to the guest

20. THANK YOU
Any Questions??