This document discusses different types of food service techniques, including American, French, Russian, and self-service styles. It provides details on plated service, gueridon service where dishes are finished tableside, Russian silver service where food is placed on platters, and various forms of self-service like buffets and cafeterias. Key aspects like the number of servers, how food is presented and cleared, and appropriate table settings are covered for each technique.

1. TOPIC 5
SERVICE TECHNIQUES
AMERICAN
FRENCH
RUSSIAN
SELF SERVICE

2. AMERICAN & PLATE SERVICE
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

3. AMERICAN 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.
SERVICE

5. 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.

6. 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.

7. Russian – Silver Service
SILVER
SERVICE
a)The table is set for
hors d’oeuvres,
soup, main courses
& sweet dish in
silverware
b)Food is portioned
onto silver platters
in the kitchen then
placed at the
sideboard with
burners to keep food
warm
c)Food serves using
a service gear.
d)All food is
presented in silver
dishes

8. 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 meal
The
service

9. 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.

10. ..Types of buffet..
1.Fork & knife buffet
– Complete dining room service. Guest are seated at the
table2.
2. 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.
3. Finger buffet
– Does not use any cutleries
– Using hand. Food does not contain gravy.

11. CAFETARIA
a)Menu is fixed & displayed on
large boards
b)Have high turnover rate.
c)Cover setting – depends on
types of cafeteria.
d)Service – customer collect tray,
moves along the counter
selecting meal, pay in cash and
take the table ware.

12. 3 Types of cafeteria
1. 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.
2.Free flow
cafeteria
– food are placed according to the
course. Separate cashier
– easier for customer to pay
without queuing.
E.g. – food court shopping
complex

13. Island type cafeteria
Allowed the customer to take their
food without long waiting.
Customer can have a view of the
food.

14. 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.

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