The document discusses various types of food service techniques used in restaurants and banquets. It describes table d'hote service, where a fixed price menu with limited options is offered. It also covers a la carte service, where each dish is priced separately. Banquet service is discussed for large groups of 15 or more people for events like meetings, conferences, weddings and dinners. Different styles of international service are also outlined, including Malay, Indian, Chinese, American plate service, French gueridon service, and Russian silver service. Self-service options like buffets and cafeterias are summarized.

1. Service
techniques
To understand the method and service techniques used in food
and beverage service

2. Table d'hôte
In restaurant terminology a table d'hôte
menu is a menu where multi-course meals
with only a few choices are charged at a
fixed total price. Such a menu may also be
called prix fixe ("fixed price").
The terms set meal and set menu are also
used. This is because the menu is set; the
cutlery on the table may also already be set
for all of the courses.
Listed as a full course meal and is priced as
a unit
May include appetizer, soups, main course,
dessert and also hot beverages.
The service based on course by course
concept
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3. TABLE SETTING FOR TABLE D’HOTE
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5. TABLE D’HOTE SERVICE
After the guest is seated, the order being taken;
• Send orders to the kitchen
• Adjust table cover accordingly
• Get the food and apply skills in carrying plates
by hand
• Approach and excuse to the guest
• Proceed to the left and present the appetizer
politely & proceed clockwise direction.
• Clear soiled plates from the right of the guest
• Serve bread & butter form the guest’s left side
• Proceed the same direction.
• Get the soup from the kitchen serve from the
left and moving in a clockwise direction.
• Clear the soiled soup bowl.
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6. Cont’… • Pick up main course from the kitchen
using carrying plates techniques
• Serve main course from the left of the
guest moving in a clockwise direction.
Place main course in front of the guest.
• Proceed to the next guest in clockwise
direction
• Clear soiled plates from the right of the
guest
• Clear salt and pepper shaker, vase, table
number using service tray
• Do crumbing down using folded waiters
cloth and crumbing plates
• Reset the dessert spoon to the right and
dessert fork to the left
• Pick up dessert from pastry kitchen.
• Proceed the same technique to another
guest moving in a clockwise direction.
• Coffee or tea is served during or after
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7. A LA CARTE
Full list of all dishes that may be
prepared
Item is priced separately
The price of items differ from one
restaurant to another.
À la carte is a French language loan
phrase meaning "according to the
menu", and used in:-
• A reference to a menu of items
priced and ordered separately, i.e.
the usual operation of restaurants
(In contrast to a table d'hôte, at
which a menu with limited or no
choice is served at a fixed price.)
• To order an item from the menu
on its own, e.g. a steak without
the potatoes and vegetables is
steak a la carte
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8. TABLE SETTING FOR A LA CARTE
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10. ALACARTE SERVICE
Place orders to the kitchen
Adjust and reset covers
Pick up food and apply skills in carrying
plates
Approach guest
Proceed to the left and place the dish
gently
Present the dish politely
Proceed to the next guest in a
clockwise direction
Clear finished dishes with indication
Proceed the same technique to
another guest
Proceed to the next course
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12. Banquet
A banquet is a large meal or feast,complete
with main courses and desserts. It usually
serves a purpose such as a charitable
gathering, a ceremony, or a celebration, and
is often preceded or followed by speeches in
honor of someone.
Refer to special functions organized by
societies, pro, social or state occasion.
Service for functions and different from the
usual service offered in restaurant.
Functions are organized when number of
guests involved are 15 or more.
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13. Cont’…
Types of functions
Meetings
A meeting is a gathering of
two or more people that has
been convened for the purpose
of achieving a common goal
through verbal interaction,
such as sharing information or
reaching agreement.
Conferences
A conference is a
meeting of people
who "confer" about
a topic
Weddings
A wedding is the
ceremony in which
two people are united
in marriage or a
similar institution.
Wedding traditions
and customs vary
greatly between
cultures, ethnic
groups, religions,
countries, and social
classes
Dinner
Dinner is usually the
name of the main meal
of the day. Depending
upon culture, dinner
may be the second,
third or fourth meal of
the day.
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14. B
a
n
q
u
e
t
Meeting
Conference
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15. B
a
n
q
u
e
t
Wedding
Dinner
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16. PROCEDURE OF SERVICE
Reception
- Customary for banquet to be proceeded
by a cocktail and snack.
Dining Room
- The doors of the banquet hall are opened
and guests take their seat
Mise en place
- All cutlery should be on the table and
arranged neatly for the number of courses
to be served.
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17. Dining Room Service
The waiter stand as the allocated station
Waiter draw the chairs out for the guests
When all the guests are seated, banquet mgr
signals to commence service
Service starts only after a signal received
After appetizer are served, the waiters stand
behind
After received signal, remove the chairman
plates
Waiter clear the table
Again they stand behind the chair and move out
for the second course
All the courses are served in this manner
Every time after clearance is done, only soiled
dishes and cutlery used for that course are
removed
Main course are served by waiter from the left
Salt & pepper shakers, sauces, bread & butter
with the soiled dishes and cutleries are removed
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18. MALAY SERVICE
~Traditional~
Characteristics
Sit on a mat made of mengkuang leaves
Courses set on a tray – put in the middle – shared
by 4/5 person
Self service by passing round
Use their right hand to eat
Glasses are set on the left side
Etiquette
Men sit cross-legged while women sit properly on
the mat
Washed hand before eating, use only right hand
Prevent from putting the whole hand inside the
mouth
Impolite to put too much rice into the mouth.
Do not talk while the mouth is full
Do not hold the plate
Drink the water with left hand
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Characteristics
Use of banana leaf replaces the
plate
Table utensil is made of stainless
steel such as Lalith Katori (designed
gravy and vegetable dispenser for
Indian service)
They use hand to eat, so finger
bowl needed
Procedure in setting the Indian
service
Banana leaf is set as
replacement of plate
Stainless steel tumbler is set on
the left hand side
Server will serve rice onto the
banana leaf follows with the
meat or fish items then the
gravy
Lalith katori which contains
gravy or vegetables will be
placed in the middle of the
table
INDIAN
SERVICE
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22. CHINESE
SERVICE
Characteristics
Round tables are used - accommodate 8, 10, 12
person per table
Lazy Susan will be set in the middle of the table
The use of chopstick and Chinese spoon
Use of Chinese bowl for soup, rice and dessert
Use of segmented sauce dish
Chinese tea cup
Procedure in Chinese service
Side plate is set up for each guest
Set the chopstick on its stand on the right hand side
Tea cup is set up above the chopstick
All the condiments and sauces are placed on the
edge of lazy Susan.
Soup bowl is also placed on the lazy Susan
First course will only be served when all the guests
have been seated
Tea will be served as soon as the guest is seated.
More courses are involved.
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24. 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
AMERICAN SERVICE - PLATE SERVICE
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.
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26. 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.
Table setting
• 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.
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28. GUERIDON
SERVICE
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29. Russian – Silver Service
The table is set for hors d’oeuvres, soup, main
courses & sweet dish in silverware.
Food is portioned onto silver platters in the
kitchen then placed at the sideboard with burners
to keep food warm
Food serves using a service gear.
All food is presented in silver dishes
The service
• It is very formal and elegant and guest is given
personal attention
• Employs the use of heavy silver service ware –
identical to French set up
• 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
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31. RUSSIAN – SILVER
SERVICE
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32. 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.
Types of buffet
Fork & knife buffet – complete
dining room service. Guest are
seated at the table
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.
Finger buffet – does not use any
cutleries – using hand. Food does
not contain gravy.
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33. BUFFET SET UP
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34. SELF SERVICE -
BUFFET
Fork & knife buffet
Fork buffet
Finger buffet
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36. CAFETERIA
Menu is fixed & displayed on large boards
Have high turnover rate.
Cover setting – depends on types of cafeteria.
Service – customer collect tray, moves along the
counter selecting meal, pay in cash and take the table
ware.
Types of cafeteria
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.
Free flow cafeteria – food are placed according to
the course. Separate cashier – easier for customer
to pay w/out queuing. E.g. – food court shopping
complex
Island type cafeteria – allowed the customer to
take their food w/out long waiting. Customer can
have a view of the food.
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38. CAFETERIA
Straight line cafeteria
Free flow cafeteria
Island type cafeteria
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39. 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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41. END OF TOPIC
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