service types
TRANSCRIPT
TABLE SERVICE
STYLES &SETTINGS
GOODMAN JUNE 2009 CULINARY ARTS II
DESINGED BY
Sunil KumarResearch Scholar/ Food Production FacultyInstitute of Hotel and Tourism Management,MAHARSHI DAYANAND UNIVERSITY, ROHTAKHaryana- 124001 INDIA Ph. No. 09996000499email: [email protected] linkedin:- in.linkedin.com/in/ihmsunilkumarfacebook: www.facebook.com/ihmsunilkumar webpage: chefsunilkumar.tripod.com
FRENCH
RUSSIAN
AMERICAN
Most Elegant and Elaborate
Tableside “At the Table” Service
Food Prepared Fully or Partially in Front of the Customer
Most Labor Intensive and Time Consuming
Servers must be Highly Skilled and Knowledgeable in Food Preparation
and Dining Service
GHERIDON (gha-ree-dawn)
Tableside Cart for food preparation
RECHAUD (ray-choh)
Tableside Cooking Unit
FLAMBE (flahm-BAY)
Flame Food with Alcohol
ASSEMBLING- Salads such as “Caesar Salad”
SAUCING and GARNISHING – Kitchen prepared, finished at Tableside
SAUTEING and FLAMBEING – Bananas Foster
CARVING and DEBONING Meats, Poultry, Fish, Fruits, Cheese
SERVICE STAFF
CAPTAIN – STATION SUPERVISOR – reports to MAITRE’D
FRONT WAITER – assists Captain at Tableside
BACK WAITER or RUNNER – brings all food from kitchen
BUSSER – serves bread, butter, and water. Clears tables and cleans after guests leave
Hors d’oeuvres “aside from the main work” small appetite teasers, hot or cold
Fish Course Meat, Poultry or Game Course
◦ Vegetable Accompaniments Salad Greens with Vinaigrette Dressing Cheese and Fruit Course
with Demitasse of Coffee Bread served with all courses except Cheese
and Fruit course Wine Served with all courses except Salad
Course
Soup Course – Hot or Cold Hors d’oeuvres Course – Hot Hors d’oeuvres Course – Cold Fish or Poisson Course Poultry Course Meat or Game Course
◦ Vegetable Accompaniments Salad Greens with Vinaigrette Dressing Cheese and Fruit Course Sweet Dessert Course After Dinner Liqueurs and/or Demitasse of Coffee Bread served with all courses except Cheese
and Fruit course, Sweet Dessert Course Wine Served with all courses except Salad Course
Very Elegant and Formal Service
Ideal for Banquets – Same Food for All Guests
Each Course is Prepared, Cooked, Portioned and Garnished in the Kitchen
Uses Large Service Platters to Deliver Food to the Dining Room
Food Transferred to a Service Plate at the Table
Two Servers work as a Team
Servers Wear a Clean Napkin Draped over Left Arm
Serving Set in Right Hand is used to Plate Food
Food Served on Service Plates from Left SideWith Servers’ Right Hand
All items removed from the Guest’s Right Side with Server’s Right Hand
Origin in the United States - Used Worldwide
Requires Fewer and Less Extensively Trained Service Staff
Gives Complete Control over Preparation, Portioning and Presentation of the Food
All Food is Prepared and Plated in the Kitchen
Beverages and Soups are Served from Guest’s Right with the Right Hand
Beverage Service is Clockwise but Starts with “Eldest” Female Guest, then to next
Female Guest, then to Male Guests
Plated Foods Served from Guest’s Left Side then Counter Clockwise to the Next Guest
Plates are Cleared from the Right Side Except Bread Plates and Forks
GLASSWARE
TABLEWARE
FLATWARE
HOLLOWARE
GLASSWARE
From LEAD CRYSTAL, very Expensive used for Formal Dining to HEAT TREATED for Casual
Dining
Juice GlassesWater Glasses
Beverage GlassesWine Glasses or Stemware
TABLEWARE
Fine Porcelain China for Formal Elegant Service to Ceramic China for Casual Service
Charger PlatesDinner or Luncheon Plate
Salad PlateBread & Butter Plate
Dessert PlateSoup Cup or Soup Bowl
Cup and Saucer
FLATWARE
Fine Silver Patterns for Fine Dining toStainless Steel Patterns for Casual Dining
Dining Utensils
Spoons – Tea, Coffee, DessertForks – Cocktail, Salad, Dinner, Dessert
Knifes – Butter, Dinner
HOLLOWARE
Table Accompaniments
CandelabrasSalt and Pepper Shakers
Serving Platters and Utensils
FORMAL DINNER
FORKS - Placed on LEFT from Outside In based on Order of Use
KNIVES – Place on RIGHT with Cutting Edge to Plate
SPOONS for Beverages on RIGHT next to KNIVES
DESSERT FORK or SPOON placed ABOVE the DINNER Plate
DESSERT FORK Handle to the Left, DESSERT SPOON Handle to the Right
BREAD and BUTTER PLATE LEFT ABOVE the FORKS
BUTTER KNIFE Top of BREAD and BUTTER PLATE
WATER GLASS RIGHT ABOVE the KNIFE