The document discusses different styles of food service in restaurants, including French service, Russian service, family style, English service, and American service. It also covers different styles of banquet service such as standing buffet, passed hors d'oeuvres, seated buffet, and seated banquet. Dim sum, tepanyaki, sushi bars, Korean grills, and rodizio involve interactive styles of food preparation and service at the table that differ from the traditional styles.

2. Types of Establishments What is the range from minimum service to fine dining?

3. Called Tableside or Gueridon Service Food is prepared, finished, or carved at the table Gueridon Rechaud FRENCH SERVICE

5. Involves lots of employees Maitre D’Hotel or Captain Chef De Rang: Front Waiter Commis De Rang: Back Waiter Sommelier – Wine Steward FRENCH SERVICE

6. Rules of Service Serve and clear food from the right with the right hand, except bread and butter and salad, or not. FRENCH SERVICE

7. Amuse Bouche Appetizer or Soup Fish course Sorbet Entrée Salad or Cheese Dessert Coffee / after-dinner drinks Mignardises FRENCH SERVICE sequence of service

8. Advantages Personalized service Showy, entertaining, elegant High check average Disadvantages Very expensive high labor and capital costs Time-consuming/ low turnover Fire Hazards FRENCH SERVICE

9. Also called Platter or Flying service Food is put on platters in the kitchen and served to the guests from the platters. RUSSIAN SERVICE

11. Food fully cooked in the kitchen Plates pre-set Host serves soup and passes bowls around the table. Host carves entrée, plates it and passes around the table. Side Dishes passed around for guests to serve themselves FAMILY STYLE – All foods placed on the table in large serving dishes and guests help themselves. Book lists as a variation of American service. ENGLISH SERVICE

12. Food fully cooked in the kitchen Individual plates served to the guest Can be used in any setting AMERICAN SERVICE

13. Four Styles of banquet service Standing Buffet Passed-Items function Seated Buffet Seat Banquet Banquet Service

14. Buffet Meal service where food is set out on tables a guests help themselves Banquet Service

15. Standing Buffet Designed for people to socialize Foods served are finger food Beverage service provided Few or no tables or chairs Popular for cocktail parties and receptions Types of Service

16. Passed-Items Function Designed for people to socialize Servers walk around with food and beverages on trays Food served Few or no tables or chairs Popular for cocktail parties and receptions Types of Service

17. Seated Buffet Tables and chairs are set Guests serve themselves from buffet table Servers clear dirty dishes Server may serve beverages Types of Service

18. Seated Banquet Tables and chairs are set Servers serve all parts of the meal Everyone eats at the same time Types of Service

19. Selecting Type of Service Must consider Number of guests Cost What Style of Service to Choose

20. HOW DO DIM SUM, TEPENYAKI, SUSHI BARS, KOREAN GRILLS, AND RODIZIO FIT INTO THESE STYLES OF SERVICE? STYLES OF SERVICE