TYPES OF FOOD & BEVERAGE SERVICE The five Service methods : A. Service at a laid cover
B. Assisted service part service at a laid cover and part self-service C. Self service D. Service at a single point (ordering, receipt of order and payment E. Specialised service or service in situ
1.Table service: The customer is served at a laid cover Includes:
American/Plate French/ Guridon / Butler Russian Also counter Service
Service Styles : Table Service American (Plated) Service French Service/Guridon/ Butler Russian (Platter) Service English (Family) Service Buffet (Self-Service)
Counter Service Hayes/Ninemeier: Foundations of Lodging Management. (C) 2006 Pearson Education, Upper Saddle River, NJ 07458. All Rights In this category, the guest enters in the area and is seated.
Menu lists are given or displayed for orders. The orders are been taken by waiter/waitress. Then the service is done using a laid cover on the table. The following are types of service come under this category: 1. 2.
3. 4. 5. 6. American / pre-plated service
English Service French service or Guridon / Butler Silver service Russian service Snack bar or Counter service
American Service or Plate Service What is American Service? 1. It is the fastest. 2. It is the most commonly used, and can vary from
somewhat formal to casual dining. 3. Less formal than the three services (French, Russian and English) 4. Most prevalent service used in restaurant 5. Food is dished up on individual plate kitchen
What are the Advantages of American Service? 1. It save time and assures that hot food is hot and cold food is cold. 2. Many Chefs welcome American Service. Banquet Service:
Seated Buffet Tables and chairs are set Guests serve themselves from buffet table Servers clear dirty dishes Server may serve beverages
Banquet Service: Seated Banquet Tables and chairs are set Servers serve all parts of the meal Everyone eats at the same time American or Plated Service for the Meal
Family Service or English Service: 1. The most basic level of table service is called family service or English service. 2. It originated in the home and is used mainly in family restaurants or coffee shops.
3. All the food is put in dishes and bowls in the kitchen by the food production staff and placed in the center of the dining table by the service staff. 4. The guests serve themselves from dishes and bowls of food placed in the center of the table by the service staff.
Silver Service: 1. The table is set for hors d'oeuvres, soup, main courses and sweet dish in sterling silverware. 2. The food is portioned into silver platters at the kitchen. Plates are placed before the guest.
3. The waiter then picks the platter from the hot plate and presents the dish to the host for approval. 4. He serves each guest using a service spoon and fork. All food is presented in silver dishes with elaborate dressing. FRENCH SERVICE
Called Tableside Service Food is prepared, finished, or carved at the table FRENCH SERVICE Rules of Service
Serve and clear food from the right with the right hand, except bread and butter and salad. French Service: 1. Food is cooked and completed at a side table in front of a guest
2. Food is completed by cooking, slicing and garnishing and serve to the guest on a heated plate 3. Employs two servers working together 4. All food is served and cleared from the right except bread and butter and salad to the left of the guest
Russian Service: Also called Platter or Flying service Food is put on platters in the kitchen and served to the guests from the platters. 1. In Russian service all food is fully cooked and
arranged and garnished on large platters in the kitchen. 2. With the servers right hand, empty plates are set in from guests right, beginning with the first woman seated at the hosts left. The servers move clockwise around the table.
2.Assisted service: Customer served part of the meal at a table and is required to obtain part through self-service (for example in a carvery-type operation) A carvery is a restaurant where cooked meat is freshly sliced to order for customers, sometimes offering unlimited servings for a fixed
price. The term is most commonly used in the U.K. Ireland and Australia , but it is also found in the U.S. Assisted Service In this type of category, the guest enters in the dining area and helps himself to the food, either
from a buffet counter or he may get served partly at table by waiter/ess. Eating may be done on either at table, standing or in lounge area/ banquet hall. 3.Self-service:
The customer is required to help him or herself from a buffet or counter 4.Single point service:
The customer orders, pays and receives the food and beverages at a counter: At take away; fast food; drive thru; vending machine Kentucky Fried Chicken
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