The document discusses different styles of food service, including seated and self-service. It describes French service, American service, English service, and Russian service under seated service. French service involves food being prepared tableside. American service entails dishes being prepared in the kitchen and served by servers. English service has dishes prepared in the kitchen but the host approves them. Russian service is similar to French service. The document also covers buffet service, where guests select their own meals from serving tables, and staffed buffet service where servers assist guests.

1. By: Honey Turqueza

2.  Seated Service
 French service
 American Service
 English Service
 Russian Service
 Self-Service
 Buffet Service

3. “ No one style of service is better
than any other. Each form of service
meets the specific need and
demands of individual
circumstances.”

4.  Seated Service/ sit-down meals
The manner in which the diner
receives the food.
The number of courses offered
The servants required to wait on
the table

5.  Table setting (preparing)
 When seating, the server should assist the
guests
 When taking the order, the server should also
assist the guests
 The server should deliver the food to the
guests
 And serve them Toward the end of the main
course.

6. French service
American Service
English Service
Russian Service

7.  Service à la française,
 Portions of foods are brought to the
dining room on serving , platters are
placed on a small heater called
Rechaud that is on a small portable
table called guéridon,
 Much of the food was cooked or
finished tableside from a voiture, or
cart, or guéridon, or side table, in
the dining room.

8. guéridon
Chef de Rang
Commis de Rang

9.  Table is wheeled up beside the guests table
and here the Chief Waiter or Chef de Rang,
completes preparation.
 An assistant waiter or Commis de Rang
carries the plate and serves each guest. It is
his job to bring the food and clear the dirty
dishes from the guest’ table.

10. guéridon
Chef de Rang
Commis de Rang

11.  Very stylish and formal
 Guest can enjoy food prepared at side table
 required a highly skilled staff
 Expensive on labor and equipment needs
 necessitates wide aisles

12.  The food is prepared and plated in
kitchen.The food brought to the dining room
and served by the server.
 Each serving dish is passed from one hand to
another in one direction – until all in the table
have served themselves.
 Someone at the table removes the main
course and serves the desert.

13.  In this service, the dishes are prepared and
decorated or garnished in the kitchen. Unlike
English service here the service will done
from the right side of the customer..

15.  known as platter service
 similar to French service
 It employs the use of heavy silver
serviceware, and the table setting is identical
to the French setup.
 The two major differences one server is
needed and that food is fully prepared and
attractively arranged on silver platters in the
kitchen

17. • Standing to the left of each guest and holding
the platter of food in the left hand, the server
show each guest the food and then, using a
large spoon and fork in the right hand, dishes
up the desired portion on the guest’s plate

18.  only one server is need and this service is as
elegant as French service, yet faster and less
expensive. No extra space is needed for special
equipment
 the large investment is silver service ware and
the number of platters needed.

19.  Often referred to as the "Host Service"
 Food is brought on platters by the waiter and
is shown to the host for approval. The waiter
then places the platters on the tables.
 All food fully cooked in the kitchen All
sauces and side dishes are on the table to be
passed by the guests

20.  The advantage of English service is that it the
Service is quicker and easier each guest are
allowed to choose the portion they wants
 The disadvantages are that the host may be
required to do a lot of the work by dishing up
some of the food, and with only one person
serving the entrée, the service can be very
time-consuming.

22. 1. Buffet 2. Staffed buffet

23.  A buffet is a dining table or other suitable
surface, that will accommodate a stack of
plates and serving dishes of foods. Guests are
invited to serve themselves at the buffet
 With buffet service, guests select their meals
from an attractive arrangement of food on
long serving tables

24.  diners may bring their own plate along the
buffet line and are given a portion by a server
at each station
 The guests either help themselves or are
served by server standing behind the buffet
tables

25.  Meal period buffet
 Brunch buffet
 Fork buffet
 Display buffet
 Occasion buffet
 Regional and ethnic buffet
 Event oriented buffet
 Seasonal buffet
 International buffet

26.  Served during particular time of day
 Includes in between (happy hour)
 Service of late night buffet snack

27.  Made of breakfast & lunch foods
 Offers a full array of hot and cold food
 Includes (egg dish, fruits …….)

28.  Bite-sized food
 Easily handled with the fingers
 Flatware consists of fork & small plate

29.  Presents a particular or group of item
 Most appropriate for particular holiday or
theme

30.  Everything focus on specific occasion
 Offers challenge to menu planner

31.  Dominated by particular area or nationality
 Customs , methods of food should be studied
carefully

32.  Celebrates an occasion wanted by the
restaurant or client.
 Slightly different from occasion buffet

33.  Mark all the four seasons
 Food offered-plentiful,readily available

35. God bless!