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Styles of Table Service. Chapter 2 Highlights. Styles of Table Service. Table Service is defined how? By what dishes are used By what utensils are used The manner of presenting a meal to the guest. Styles of Table Service. Styles of Table Service include: French Russian

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Styles of Table Service

Chapter 2 Highlights


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Styles of Table Service

  • Table Service is defined how?

    • By what dishes are used

    • By what utensils are used

    • The manner of presenting a meal to the guest


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Styles of Table Service

  • Styles of Table Service include:

    • French

    • Russian

    • English and Family

    • Butler

    • Buffet

    • Counter

    • Self-serve cafeteria

    • Home Meal Replacement


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Styles of Table Service

  • Type of Service in particular restaurant is best defined by “desired target market.”

  • Type of Service defined by consistency in menu , décor, uniforms, table settings, ambiance and cuisine


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Classic Menu

  • Goal is to meet sensory needs of diner.

    • Cold to Hot

    • Light to Heavy

      • See page 23 and 24 for classic courses sequenced

    • Today sweets served after savory

    • Coffee with dessert or it’s own course


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Types of Menus

  • Table d’Hôte Menu pg. 26

    • Menu of the host

    • Choices within a category

    • Price fixed by entrée choice

  • Prix Fixe Menu pg. 27

    • Set meal at set price

    • No choices

  • A la Carte Menu pg. 25

    • “From the Card”

    • Each item priced separately

    • Guests combine as they wish


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Service Styles

  • French Service-service à la française

    • Louis XIV -1680

      • 3 courses cooked mostly tableside

      • Cooked from a “Guéridon”

  • Advantages

    • elegant, showcases food, high check average

  • Disadvantages

    • need highly trained staff, high labor costs, capital investment in cart, fewer turns of tables, fewer tables in dining room.


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Service Styles

  • Platter Service-Russian service, or service à la russe in U.S.

    • Right side for plates and left side for food - Counterclockwise

      • Serving fork and spoon from the silver platter

    • Used in banquets

    • Faster than French Service

    • Fully cooked, hot food served at the table quickly

  • Advantages

    • elegant, faster than French service

  • Disadvantages

    • need trained staff, capital investment in silver platters


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Service Styles

  • Butler Service

    • Similar to Russian service

    • Guests serve themselves

    • Offered from left side for food - Counterclockwise

      • Serving fork and spoon used by guest.

  • Advantages

    • personalized service, guests chose portion size

  • Disadvantages

    • space, capital investment in silver platters, poor portion control, time consuming.


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Service Styles

  • English and Family Service

    • All food cooked in kitchen.

    • Plates are preset and food is carved and put on plate by host then guests serve themselves side dishes.

    • Server can use sideboard and plate all food for guests.

    • Family style food is put on table and guests serve themselves.

  • Advantages

    • casual dining, guests control portions, less service skill needed

  • Disadvantages

    • less formal, may run out of food, no presentation


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Service Styles

  • American Service - Plate Service

    • All food cooked and plated in kitchen.

    • Serve from right with right hand

    • Result of limited staff

    • RKR serve from left with left hand

  • Advantages

    • casual dining, portion control, less service skill needed

  • Disadvantages

    • less personal, guests can not choose portion


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Service Styles

  • Buffet Service

    • Guest goes to the food which is “displayed”

    • Simple, fast and economical with large groups

    • Set price

  • Advantages

    • Display food, speed, economics, less service skill needed

  • Disadvantages

    • food safety, capital investment


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Service Styles

  • Brunch Service

    • Combines American and Buffet

  • Cafeteria Service

    • Self-service

  • Take -Out or Home Meal Replacement Service

    • Advantages: Convenience lower cost, serve more covers

    • Disadvantages: Loss of quality control & sanitation, interrupts dining room flow

  • Counter Service

    • Fast turnover

    • Tapas and Sushi Bars


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Types of Restaurants

  • Divided into 3 basic styles

    • Service should always be warm & welcoming

    • Accoutrements may vary


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Fine Dining

Petrus Restaurant at the Island Shangri-La, Hong Kong


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Fine Dining

  • Luxurious and comfortable surroundings

  • Quality tabletop silver, china, crystal, and linen

  • Maître d’Hôtel directs staff of captains, waiters, and buspersons

  • Menu offers many choices

  • Wine list extensive and well-paired w/ food

  • Sommelier/wine steward to assist guests

  • Leisurely pace of service, meals may last 3 hours or more


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Bistro/trattoria

Lobster Bar at the Island Shangri-La, Hong Kong


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Bistro/trattoria

  • Restaurants that range from white-tablecloth with a range of food styles.

  • Original bistro or trattoria – a family-run restaurant serving simple foods – has all but been abandoned in the US

  • Terms now refer to any simple, cozy restaurant


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Casual/family

  • Family style restaurants, diners, theme restaurants, and the like.

  • The principles of service apply here as well, although servers may be les experienced

    • http://www.brinker.com/


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Summary:

  • Many Styles of Service

    • Each has advantages and disadvantages and restaurateur must make good choices.

  • Ultimately 2 types of service good and bad

  • Many types of Menus

    • The menu styles may be combined in one restaurant as needed to meet expectation of target market


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