Types of food service

2. Styles of
Service
• French Ser vice
English Service
Family Service
American or count
Style Service
• Formal or Russian
Ser vice

3. Styles of
Service
• Apar tment or Blue
Plate
Tray Service
Smorgasbord
• Buffet Ser vice
Cafeteria
Gueridon Service

4. FRENCH SERVICE
• It is very personalized and private service. In this food serving style,
large joints, roast poultry, whole fish, and so on, that have elaborate
garnish, are neatly arranged on a platter, presented to the host, taken
back to the sideboard, carved, portioned, and served to the guests
with service spoon and fork.

6. Advantages
1 Elevated Dining Experience
As a type of table service, French service
offers a truly unique and luxurious dining
experience, with an emphasis on
presentation, attention to detail, and
personalized service. Customers can
expect a high level of professionalism from
their waiters, who are trained to anticipate
their needs and preferences, ensuring a
seamless dining experience.

7. Advantages
1 Tableside Preparation
One of the most distinctive aspects of
French service is the tableside
preparation of food. By preparing
dishes directly in front of guests, French
service adds an element of theater and
excitement to the dining experience.
This also allows guests to witness the
skill and craftsmanship that goes into
their meal, fostering a deeper
appreciation for the art of fine dining.

8. Advantages Customization
French service allows for a high degree
of customization, as guests can often
select their preferred dishes, sauces, and
accompaniments directly from the
service table. This not only enhances
the personalization of the dining
experience but also ensures that each
guest’s meal is tailored to their
individual tastes and preferences.

9. Disadvantages Cost
Due to the high level of attention to
detail and the need for skilled waitstaff,
French service can be more expensive
than other types of dining experiences.
The use of high-quality ingredients,
specialized tools, and elaborate
presentation can also contribute to the
increased cost, making French service a
luxury that not everyone can afford.

10. Disadvantages Slower Service
While the tableside preparation of food
is a hallmark of French service, it can
also result in a slower dining experience.
As each dish is prepared individually for
each guest, the time between courses
may be longer than in other service
styles. This may not be ideal for those
who prefer a quicker, more casual
dining experience.

11. Disadvantages Complexity
French service can be more complex
and labor-intensive than other styles of
dining, both for the staff and the guests.
Waitstaff must be well-trained in the
intricacies of French service, while
guests may need to understand the
various customs and etiquette
associated with this style of dining to
fully appreciate and enjoy the
experience.

12. •Responsible Personnel for French Service
• 1. Chef De Rang
• The Chef De Rang plays a crucial role in French service, overseeing the service
for a specific section of the dining room. They are responsible for ensuring that
each guest receives personalized and preparation of dishes.
• 2. Commis De Rang
• The Commis De Rang supports the Chef De Rang by assisting with tasks such as
setting and clearing tables, serving dishes, and attending to guests’ needs. Their
role is essential in maintaining a smooth flow of service throughout the dining
experience.

13. • 3. Dining Room Captain
• The Dining Room Captain oversees the entire dining room operation,
ensuring that service standards are met and coordinating the efforts
of the waitstaff. They are responsible for maintaining the overall
atmosphere and managing any issues that may arise.
• 4. Cocktail Server
• The Cocktail Server is responsible for preparing and serving cocktails
and other beverages to guests. They must be knowledgeable about
the ingredients and preparation techniques for each drink and
provide prompt, courteous service.

14. • 5. Wine Steward
The Wine Steward, or sommelier, is an expert in wine selection and
pairing. They assist guests in choosing the perfect wine to complement
their meal, ensuring that each bottle is properly stored, served, and
decanted as necessary. Their expertise is invaluable in enhancing the
overall dining experience.
• Each member of the French service team plays a vital role in creating
an unforgettable dining experience, working together to ensure that
each guest’s needs are met with grace, skill, and professionalism.

15. How to Serve
Approachin
g the table
Serving
Order
Tableside
Service
Servers should approach
from the left-hand side,
with the exception of
serving beverages, which
should be served from the
right.
French service, women are
served first, followed by
men, and finally, the host.
When clearing the table, servers should wait until all
guests have finished their course before removing
any plates or utensils. They should begin with the
guest who finished first and work their way around
the table in a clockwise direction. As a general rule,
plates should be cleared from the right-hand side,

16. How to Serve
Clearing
the table
When clearing the table,
servers should wait until all
guests have finished their
course before removing
any plates or utensils. They
should begin with the
guest who finished first
and work their way around
the table in a clockwise
direction.

17. AMERICAN SERVICE
• American service is a simple and informal form of service. It is
also known as a Plated service. In this American service style,
dishes are neatly plated in the kitchen by the kitchen staff and
placed on the guest’s cover from the right-hand side.

18. How to Serve
Approachin
g the table
Food and beverage are served from the
right side of the guests. sauces and
other garnishes are served from the left
side of the guests
The waiter should be able to carry at least
three dishes out of full plates to speed up the
service. For a group of more than three guests,
the waiter and the assistant waiter work as a
team to place the plates. Using trays for
transporting plates is not recommended.
Trays are used to carry dished-out cups and bowls.
Cups are placed on the saucers and bowls on
quarter plates with the appropriate spoons.

19. How to Serve
Serving
Order
Clearing
The server moves clockwise while
placing plated food.
Clearance is done from the right-hand
side.

20. RUSSIAN SERVICE
• In this type of service, food is fully prepared and pre-
cut in the kitchen and neatly arranged in silver
platters by the chef. The platters are brought in the
dining room by the waiter who serves the guests by
the way of dishing out food from the platter to the
individual plates.

21. How to Serve
Approachin
g the table
Food is served directly from the silver
platter from the left side of the guets
using the servers right hand with a
serving gear.
Serving
Order
Counter clockwise
Clearing Clearance is done from the right-hand side.

22. How to Serve
Clearing
Clearance is done from the right-hand
side.

23. ENGLISH SERVICE
• This service is often referred to as ‘Host Service’ where the host plays a
dominant role in the service. The food on platters and heated plates are
brought from the kitchen and place before the host at the head table.
• The host portions the meat, if nessesary up to the entree and vegetable
on individual plates. The host hands the plates to the waiter standing
on his left, who served the hostess, guests of honor and all other
guests.

24. ENGLISH SERVICE
• This is also referred to as family style service. It
originated in the home and used mainly by family
restaurants or coffee shop.

25. How to Serve
Approachin
g the table
English service requires the food to be placed on large
platters or in large bowls placed before the host. The
guests then pass the food around the table and serve
themselves. The host may also ask the waiter to serve
the food. Food is served on the guests left hand side
while beverages on the right.
Serving
Order Counter clockwise. For replenishment of
guest food the waiter may then take the
dishes around for guests to help
themselves or be served by the waiter
Clearing Clearance is done from the right-hand
side.

26. Apartment or Blue Plate Service
• In this service, plates are served up in the kitchen and placed on the table
just before the dinner sit down.
Characterized by the ‘‘blue-plate’’, the plate that is divided into sections
mainly by meat and veggies.

27. Apartment or Blue Plate Service

28. Advantages of Blue Plate or Apartment Service
• The Blue plate emerged to
cater the needs of those
strapped in time. Since the
food served is pre-made
and packaged in a single
plate.
• Meals are less expensive

29. Disadvantages of Blu Plate Service
• The diner is forced to choose
between combos.
• NO substitution rule is
sometimes enforced.
• Designed relatively small
number of people.

30. Gueridon Service
Gueridon service is a style of dining where food is partially
prepared in the kitchen, then completed in the guests’
presence, typically using a gueridon, a mobile cooking cart.
This technique not only provides a meal but also a form of
entertainment, showcasing the culinary skills and flair of
the chef or server.

31. Smorgasbord
The word smörgåsbord is Swedish and its
etymology comes from the words smörgås,
meaning “open sandwich” or “buttered bread” and
bord meaning “table”. So, the definition of
smörgåsbord is literally a table full of open
sandwiches.

32. T h a n k s f o r W a t c h i n g
D a t e
S u m m e r h o l i d a y