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
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 • English and Family • Butler • Buffet • Counter • Self-serve cafeteria • Home Meal Replacement
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 • 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 • 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 • 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 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 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 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 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 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 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 • Divided into 3 basic styles • Service should always be warm & welcoming • Accoutrements may vary
Fine Dining Petrus Restaurant at the Island Shangri-La, Hong Kong
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 Lobster Bar at the Island Shangri-La, Hong Kong
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 • 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: • 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