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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

Styles of Table Service

Chapter 2 Highlights

styles of table service2
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 service3
Styles of Table Service
  • Styles of Table Service include:
    • French
    • Russian
    • English and Family
    • Butler
    • Buffet
    • Counter
    • Self-serve cafeteria
    • Home Meal Replacement
styles of table service4
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
classic menu
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
types of menus
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
service styles
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.
service styles8
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
service styles9
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.
service styles10
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
service styles11
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
service styles12
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
service styles13
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
types of restaurants
Types of Restaurants
  • Divided into 3 basic styles
    • Service should always be warm & welcoming
    • Accoutrements may vary
fine dining
Fine Dining

Petrus Restaurant at the Island Shangri-La, Hong Kong

fine dining16
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
bistro trattoria
Bistro/trattoria

Lobster Bar at the Island Shangri-La, Hong Kong

bistro trattoria18
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
casual family
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/
summary
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