Types of

Establishments

What is the range from minimum service to fine dining?

Called Tableside or Gueridon Service Food is prepared, finished, or carved at the

table Gueridon Rechaud

FRENCH SERVICE

Involves lots of employees• Maitre D’Hotel or Captain• Chef De Rang: Front Waiter• Commis De Rang: Back Waiter• Sommelier – Wine Steward

FRENCH SERVICE

Rules of Service• Serve and clear food from the right with the

right hand, except bread and butter and salad, or not.

FRENCH SERVICE

1. Amuse Bouche2. Appetizer or Soup3. Fish course4. Sorbet5. Entrée6. Salad or Cheese7. Dessert8. Coffee / after-dinner drinks9. Mignardises

FRENCH SERVICEsequence of service

Advantages Personalized service Showy, entertaining, elegant High check average

Disadvantages Very expensive high labor and capital costs Time-consuming/ low turnover Fire Hazards

FRENCH SERVICE

Also called Platter or Flying service Food is put on platters in the kitchen and served

to the guests from the platters.

RUSSIAN SERVICE

Food fully cooked in the kitchen Plates pre-set Host serves soup and passes bowls around the

table. Host carves entrée, plates it and passes around

the table. Side Dishes passed around for guests to serve

themselves FAMILY STYLE – All foods placed on the table in

large serving dishes and guests help themselves. Book lists as a variation of American service.

ENGLISH SERVICE

Food fully cooked in the kitchen Individual plates served to the guest Can be used in any setting

AMERICAN SERVICE

Four Styles of banquet service

Standing Buffet Passed-Items function Seated Buffet Seat Banquet

Banquet Service

Buffet

Meal service where food is set out on tables a guests help themselves

Banquet Service

Standing Buffet Designed for people to socialize Foods served are finger food Beverage service provided Few or no tables or chairs Popular for cocktail parties and receptions

Types of Service

Passed-Items Function Designed for people to socialize Servers walk around with food and beverages

on trays Food served Few or no tables or chairs Popular for cocktail parties and receptions

Types of Service

Seated Buffet

Tables and chairs are set Guests serve themselves from buffet table Servers clear dirty dishes Server may serve beverages

Types of Service

Seated Banquet

Tables and chairs are set Servers serve all parts of the meal Everyone eats at the same time

Types of Service

Selecting Type of Service

Must consider Number of guests Cost

What Style of Service to Choose

HOW DO DIM SUM, TEPENYAKI, SUSHI BARS, KOREAN GRILLS, AND RODIZIO FIT INTO THESE STYLES OF SERVICE?

STYLES OF SERVICE