french style service

FRENCH STYLE SERVICE

The meaning of French Style service

• A French serving style is not very common, but is seen at some exclusive upscale clubs and restaurants.

• The waiter typically has a fancy cart that carries different types of food for the guests to look over before they decide what they would like.

• Sometimes this is only done for appetizers or deserts.

• sometimes it is done throughout the entire meal.

Characteristic of French Service

• Formal type of service• Originated for european nobility and presently

enjoyed by a few who can afford the time.• Food is cooked or completed at a side table in

front of guest.

• Food is brought from the kitchen to the dining room.

• The guest’s table is already neatly set with different plates and silverware when they arrive, so after they decide what they would like the waiter dishes up their food carefully.

• Heavy silver platters and placed on a cart called gueridon.

• A small spirit stove called a rechaud is used to keep the food warm.

Service

• Two waiters working together to serve the meal.

• May include captain to seat the guest.• All food is serve and clear from the right of

guest except butter, bread and salad.

French food service

• French introduced certain rules • using mainly fresh herbs• all dishes should be served at the same time

Table setting

Service sequence Seat the guestUnfold napkinPour the water

Put plate from guest rightTake order

Serve food from the guest left

Just for you..enjoy this video

YouTube - french service.flv

Gueridon service technique

Set with appropriate mise-en-placePlace clean hot plate on the gueridonPresent serving dishes that containing foodUse right and left hand at gueridonHold the spoon below the fork as you collect the foodPosition the main itemsSauces served at gueridon or tablePlace plate meals in front of the guest from their right

Gueridon service

YouTube - Pineapple Flambe - Gueridon Service.flv

• finger bowl is both of warm water with rose ,petals or lemon slice are serve with all finger food.

• soiled dishes are clear only when all guest have completed their meals.

Advantages

• guest receive a great deal of attention.• the service is extremely elegant.• meal is served more as a banquet and is quite

elaborate

Disadvantages

• fewer guest may be serve• most space is necessary for service• the service is time consuming

CAFETERIA SERVICE

CHARACTERISTIC OF CAFETERIA SERVICE

• A cafeteria is a type of food service location in which there is little or no waiting staff table service, whether a restaurant or within an institution

• such as a large office building or school a school dining location is also referred to as a dining hall or canteen .

• Cafeterias are different from coffeehouses.• Customers take the food they require as they

walk along, placing it on a tray so it is easy for customer to choose their food.

• Cafeterias require few employees, they are often found within a larger institution, catering to the clientele of that institution.

Management

• Employers do have different preferences for benefits employers often let employees individualize their benefit plans.

• First, the employer must of course limit the total cost for each employee’s benefits package

• Second, each employee’s benefits plan must include certain required items

• Types of plans– about 70% of employers offer flexible spending

accounts for medical and other expenses– The Life Plan - offered and allows employees to

shop for the benefits they need each year– Flextime - employee’s workdays are built around a

core of mid day hours, such as 11am to 2 pm– Compressed worksheets -Schedule in which

employees works fewer but longer days each week

Design

• Create an exciting, “cool” environment• Combine school mascots, mottos, and themes to

create a unique environment for student pride• Use school colors to personalize the theme.• Place booths around the perimeter wall space to

achieve maximum seating capacity.• Use visual barrier walls and planters to create

intimate small group sections to foster student interaction

• Use traffic control systems to move students efficiently through the serving area

• Change the “cavernous” appearance of a large dining room with wall art

• Create a “fast-food restaurant” feel by using the same types of furniture

• Use 3-D artwork in the dining room to focus on a theme:

Services

• Customers are either charged a flat rate for admission (as in a buffet), or pay at the check-out for each item.

ADVANTAGES

• Student will be able to eat and control environment.

• So there food be less garbage trashed around the place

• It offers more job to people.

DISADVANTAGES

• Waiter can’t use fully service• Noisy• Can’t get fully attention from waiter

THE ENDS