Chapter 5 - Serving Techniques
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The document discusses various types of food service techniques used in restaurants and banquets. It describes table d'hote service, where a fixed price menu with limited options is offered. It also covers a la carte service, where each dish is priced separately. Banquet service is discussed for large groups of 15 or more people for events like meetings, conferences, weddings and dinners. Different styles of international service are also outlined, including Malay, Indian, Chinese, American plate service, French gueridon service, and Russian silver service. Self-service options like buffets and cafeterias are summarized.
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Chapter 5 - Serving Techniques
- 1. Service techniques To understand the method and service techniques used in food and beverage service
- 2. Table d'hôte In restaurant terminology a table d'hôte menu is a menu where multi-course meals with only a few choices are charged at a fixed total price. Such a menu may also be called prix fixe ("fixed price"). The terms set meal and set menu are also used. This is because the menu is set; the cutlery on the table may also already be set for all of the courses. 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 28/12/2015 ak_aylin/DTH2025/PMM 2
- 3. TABLE SETTING FOR TABLE D’HOTE 28/12/2015 ak_aylin/DTH2025/PMM 3
- 5. 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. 28/12/2015 ak_aylin/DTH2025/PMM 5
- 6. Cont’… • 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.28/12/2015 ak_aylin/DTH2025/PMM 6
- 7. A LA CARTE Full list of all dishes that may be prepared Item is priced separately The price of items differ from one restaurant to another. À la carte is a French language loan phrase meaning "according to the menu", and used in:- • A reference to a menu of items priced and ordered separately, i.e. the usual operation of restaurants (In contrast to a table d'hôte, at which a menu with limited or no choice is served at a fixed price.) • To order an item from the menu on its own, e.g. a steak without the potatoes and vegetables is steak a la carte 28/12/2015 ak_aylin/DTH2025/PMM 7
- 8. TABLE SETTING FOR A LA CARTE 28/12/2015 ak_aylin/DTH2025/PMM 8
- 10. ALACARTE 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 28/12/2015 ak_aylin/DTH2025/PMM 10
- 12. Banquet A banquet is a large meal or feast,complete with main courses and desserts. It usually serves a purpose such as a charitable gathering, a ceremony, or a celebration, and is often preceded or followed by speeches in honor of someone. 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. 28/12/2015 ak_aylin/DTH2025/PMM 12
- 13. Cont’… Types of functions Meetings A meeting is a gathering of two or more people that has been convened for the purpose of achieving a common goal through verbal interaction, such as sharing information or reaching agreement. Conferences A conference is a meeting of people who "confer" about a topic Weddings A wedding is the ceremony in which two people are united in marriage or a similar institution. Wedding traditions and customs vary greatly between cultures, ethnic groups, religions, countries, and social classes Dinner Dinner is usually the name of the main meal of the day. Depending upon culture, dinner may be the second, third or fourth meal of the day. 28/12/2015 ak_aylin/DTH2025/PMM 13
- 16. 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. 28/12/2015 ak_aylin/DTH2025/PMM 16
- 17. 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 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 served28/12/2015 ak_aylin/DTH2025/PMM 17
- 18. MALAY SERVICE ~Traditional~ Characteristics Sit on a mat made of mengkuang leaves Courses set on a tray – put in the middle – shared by 4/5 person Self service by passing round Use their right hand to eat Glasses are set on the left side Etiquette Men sit cross-legged while women sit properly on the mat Washed hand before eating, use only right hand Prevent from putting the whole hand inside the mouth Impolite to put too much rice into the mouth. Do not talk while the mouth is full Do not hold the plate Drink the water with left hand 28/12/2015 ak_aylin/DTH2025/PMM 18
- 20. 28/12/2015 ak_aylin/DTH2025/PMM Characteristics Use of banana leaf replaces the plate Table utensil is made of stainless steel such as Lalith Katori (designed gravy and vegetable dispenser for Indian service) They use hand to eat, so finger bowl needed Procedure in setting the Indian service Banana leaf is set as replacement of plate Stainless steel tumbler is set on the left hand side Server will serve rice onto the banana leaf follows with the meat or fish items then the gravy Lalith katori which contains gravy or vegetables will be placed in the middle of the table INDIAN SERVICE 20
- 22. CHINESE SERVICE Characteristics Round tables are used - accommodate 8, 10, 12 person per table Lazy Susan will be set in the middle of the table The use of chopstick and Chinese spoon Use of Chinese bowl for soup, rice and dessert Use of segmented sauce dish Chinese tea cup Procedure in Chinese service Side plate is set up for each guest Set the chopstick on its stand on the right hand side Tea cup is set up above the chopstick All the condiments and sauces are placed on the edge of lazy Susan. Soup bowl is also placed on the lazy Susan First course will only be served when all the guests have been seated Tea will be served as soon as the guest is seated. More courses are involved. 28/12/2015 ak_aylin/DTH2025/PMM 22
- 24. 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 AMERICAN SERVICE - 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. 28/12/2015 ak_aylin/DTH2025/PMM 24
- 26. 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 their meals. 28/12/2015 ak_aylin/DTH2025/PMM 26
- 29. 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 meal28/12/2015 ak_aylin/DTH2025/PMM 29
- 31. RUSSIAN – SILVER SERVICE 28/12/2015 ak_aylin/DTH2025/PMM 31
- 32. 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. 28/12/2015 ak_aylin/DTH2025/PMM 32
- 33. BUFFET SET UP 28/12/2015 ak_aylin/DTH2025/PMM 33
- 34. SELF SERVICE - BUFFET Fork & knife buffet Fork buffet Finger buffet 28/12/2015 ak_aylin/DTH2025/PMM 34
- 36. CAFETERIA 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. 28/12/2015 ak_aylin/DTH2025/PMM 36
- 38. CAFETERIA Straight line cafeteria Free flow cafeteria Island type cafeteria 28/12/2015 ak_aylin/DTH2025/PMM 38
- 39. 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. 28/12/2015 ak_aylin/DTH2025/PMM 39
- 41. END OF TOPIC 7