styles of table service - altervista bis.pdf · styles of table service ... food safety, capital...
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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