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. Fast food is also covered as a self-service style influenced by American companies that use disposable packaging.
This presentation is related to Food & Beverage Industry. It is very beneficial for the students of Hotel Management course & for the newly enters in the field of Hotel & Hospitality Industry.
This presentation is related to Food & Beverage Industry. It is very beneficial for the students of Hotel Management course & for the newly enters in the field of Hotel & Hospitality Industry.
Acetabularia Information For Class 9 .docxvaibhavrinwa19
Acetabularia acetabulum is a single-celled green alga that in its vegetative state is morphologically differentiated into a basal rhizoid and an axially elongated stalk, which bears whorls of branching hairs. The single diploid nucleus resides in the rhizoid.
Welcome to TechSoup New Member Orientation and Q&A (May 2024).pdfTechSoup
In this webinar you will learn how your organization can access TechSoup's wide variety of product discount and donation programs. From hardware to software, we'll give you a tour of the tools available to help your nonprofit with productivity, collaboration, financial management, donor tracking, security, and more.
How to Make a Field invisible in Odoo 17Celine George
It is possible to hide or invisible some fields in odoo. Commonly using “invisible” attribute in the field definition to invisible the fields. This slide will show how to make a field invisible in odoo 17.
Palestine last event orientationfvgnh .pptxRaedMohamed3
An EFL lesson about the current events in Palestine. It is intended to be for intermediate students who wish to increase their listening skills through a short lesson in power point.
A Strategic Approach: GenAI in EducationPeter Windle
Artificial Intelligence (AI) technologies such as Generative AI, Image Generators and Large Language Models have had a dramatic impact on teaching, learning and assessment over the past 18 months. The most immediate threat AI posed was to Academic Integrity with Higher Education Institutes (HEIs) focusing their efforts on combating the use of GenAI in assessment. Guidelines were developed for staff and students, policies put in place too. Innovative educators have forged paths in the use of Generative AI for teaching, learning and assessments leading to pockets of transformation springing up across HEIs, often with little or no top-down guidance, support or direction.
This Gasta posits a strategic approach to integrating AI into HEIs to prepare staff, students and the curriculum for an evolving world and workplace. We will highlight the advantages of working with these technologies beyond the realm of teaching, learning and assessment by considering prompt engineering skills, industry impact, curriculum changes, and the need for staff upskilling. In contrast, not engaging strategically with Generative AI poses risks, including falling behind peers, missed opportunities and failing to ensure our graduates remain employable. The rapid evolution of AI technologies necessitates a proactive and strategic approach if we are to remain relevant.
June 3, 2024 Anti-Semitism Letter Sent to MIT President Kornbluth and MIT Cor...Levi Shapiro
Letter from the Congress of the United States regarding Anti-Semitism sent June 3rd to MIT President Sally Kornbluth, MIT Corp Chair, Mark Gorenberg
Dear Dr. Kornbluth and Mr. Gorenberg,
The US House of Representatives is deeply concerned by ongoing and pervasive acts of antisemitic
harassment and intimidation at the Massachusetts Institute of Technology (MIT). Failing to act decisively to ensure a safe learning environment for all students would be a grave dereliction of your responsibilities as President of MIT and Chair of the MIT Corporation.
This Congress will not stand idly by and allow an environment hostile to Jewish students to persist. The House believes that your institution is in violation of Title VI of the Civil Rights Act, and the inability or
unwillingness to rectify this violation through action requires accountability.
Postsecondary education is a unique opportunity for students to learn and have their ideas and beliefs challenged. However, universities receiving hundreds of millions of federal funds annually have denied
students that opportunity and have been hijacked to become venues for the promotion of terrorism, antisemitic harassment and intimidation, unlawful encampments, and in some cases, assaults and riots.
The House of Representatives will not countenance the use of federal funds to indoctrinate students into hateful, antisemitic, anti-American supporters of terrorism. Investigations into campus antisemitism by the Committee on Education and the Workforce and the Committee on Ways and Means have been expanded into a Congress-wide probe across all relevant jurisdictions to address this national crisis. The undersigned Committees will conduct oversight into the use of federal funds at MIT and its learning environment under authorities granted to each Committee.
• The Committee on Education and the Workforce has been investigating your institution since December 7, 2023. The Committee has broad jurisdiction over postsecondary education, including its compliance with Title VI of the Civil Rights Act, campus safety concerns over disruptions to the learning environment, and the awarding of federal student aid under the Higher Education Act.
• The Committee on Oversight and Accountability is investigating the sources of funding and other support flowing to groups espousing pro-Hamas propaganda and engaged in antisemitic harassment and intimidation of students. The Committee on Oversight and Accountability is the principal oversight committee of the US House of Representatives and has broad authority to investigate “any matter” at “any time” under House Rule X.
• The Committee on Ways and Means has been investigating several universities since November 15, 2023, when the Committee held a hearing entitled From Ivory Towers to Dark Corners: Investigating the Nexus Between Antisemitism, Tax-Exempt Universities, and Terror Financing. The Committee followed the hearing with letters to those institutions on January 10, 202
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
4.
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.