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Food and Beverage Service

Methods


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CATERING INDUSTRY The food service industry Is also called as

catering industry in British English.Encompasses those places, institutionsand companies that provide meals eaten

away from home. This industry includesrestaurants, schools and hospitalcafeterias, catering operations, and manyother formats, including on-premises and

off-premises caterings. Cateringmanagement may be defined as the taskof planning, organizing, controlling andexecuting


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Styles of Table Service

Waiter service


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Table Service

The manner of presenting a meal to the guest


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Styles of Table Service

Styles of Table Service include: French/Butler

Russian

English/family American/plate

Guridon


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Service Styles French Service-service la franaise

Louis XIV -1680

It is a very personalized service. Food is brought

from the kitchen in dishes and salvers, which are

placed directly on the table. The plates are kept near

the dish and the guests help themselves

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 Russian Service: An elaborate silver

service much on the lines of French service

except that the food is portioned and carved

by the waiter at the Guridon trolley in the

restaurant in full view of the guests. Display

and presentation are a major part of thisservice. The principle involved is to have

whole joints, poultry, game and fish

elaborately dressed and garnished,

presented to guests and carved and

portioned by the waiter

Advantages

elegant, faster than French service

Disadvantages

need trained staff, capital investment in

silver platters


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Silver Service:

The table is set for hors d'oeuvres, soup,main courses and sweet dish in sterlingsilverware. The food is portioned into silverplatters at the kitchen itself which are placed

at the sideboard with burners or hot plates tokeep the food warm in the restaurant. Platesare placed before the guest. The waiter thenpicks the platter from the hot plate andpresents the dish to the host for approval. Heserves each guest using a service spoon andfork. All food is presented in silver dishes withelaborate dressing.


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Service Styles

American Service: The American serviceis a pre-plated service which means thatthe food is served into the guest's plate in

the kitchen itself and brought to theguest. The portion is predetermined bythe kitchen and the accompanimentsserved with the dish balance the entirepresentation in terms of nutrition andcolor. This type of service is commonlyused in a coffee shop where service is

required to be fast.


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Gueridon Service: This is a service where adish comes partially prepared from thekitchen to be completed in the restaurant bythe waiter or, when a complete meal is

cooked at the table-side in the restaurant.The cooking is done on a gueridon trolleywhich is a mobile trolley with a gas cylinderand burners. The waiter plays a prominent

part, as he is required to fillet, carve, flamband prepare the food with showmanship. Thewaiter has to have considerable dexterity andskill.


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Banquets


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Introduction

The word banquet has possibly come fromthe word Banc which means bench.Banquet signifies a sumptuous or grand

meal given to a large number of guests ona festival or a ceremonious occasion or itis given to bring together people of thesame tastes religion or political ideas or of

the same social status or profession.


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Definition

A banquet is a large public meal or feast,complete with main courses and desserts.It usually serves a purpose, such as a

charitable gathering, a ceremony, or acelebration, often preceded or followed byspeeches in honor of someone.


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FORMAL BANQUETSAs the name suggests the type of

atmosphere at such banquets is veryformal. There has to be very high

standards of service at these types ofbanquets. The guest will either be seatedon round tables placed in a symmetricalfashion or on a table placed in an E, T, V,

or U shape, with the host or top leveldelegates seated at the head table.


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Semi Formal Banquets

These take place at company board-meetings. A head table is allotted at whichthe senior most guest are seated

according to there ran


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INFORMAL BANQUETS

As compared to the above this type ofbanquet is very informal


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TYPES OF BUFFETS

Display buffet

Breakfast buffet

Full buffet

Fork buffet

Finger buffet

Sit down buffet formal Buffet


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DISPLAY BUFFET

Some large restaurants set up a displayin the center of the room to catch thecustomers eye. These displays includean arrangement of flowers or fruits in

season or shellfish on ice or otherdelicacies. Sometimes an arrangement ofcheese, wines and spirits are alsoincluded. The sole purpose of thedisplay is to show customers some of the

items that the restaurant can offer andto decorate the room. Display buffet alsogive the chefs and the F&B staff achance to display their creativity.


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BREAKFAST BUFFET

Many international hotels offer in-house

guests and other customers a breakfast buffetwith a wide selection of dishes organised on aself-service style with the exception of hotbeverages, which are ordered from a waiter.

The selection available will vary from onehotel to another. A breakfast buffet wouldnormally include different type of breads,preserves, fruits, cereals, veg and non-veg,cheese etc. Normally many hotels follow theAmerican buffets.


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FULL BUFFETS

A full buffet is normally a main meal. For afull buffet tables and chairs are essential forall guests and these should be fully laid withall crockery, cutlery and glassware. Since

the food is displayed on the buffet the Chefgets a chance to show his skills indecorating a dish. It must be rememberedhowever that if the guests are to collect

their own food the garnishing cannot beelaborate otherwise the last guest will haveto face a far from appetizing site. Simple buteffective garnishing should be done


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FORK BUFFET


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FORK BUFFET

Fork buffets has been defined as ameal, which can be eaten standing upwith a plate in hand, and fork in the

other. These events are ideally suitablewhen space does not permit tables andchairs for all


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FINGER BUFFET


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FINGER BUFFET

This title is self explanatory and fingerbuffets are the least formal type ofbuffet. Like in the fork buffet they are

particularly suitable when the hostfeels that the guest will mingle witheach other. E.g. High teas and kiddiesparties


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Assisted service

Combination of table service and self-

service Carvery: some parts of meal are served

to the guest on the table for other he mayhave to go to buffet

Buffets:

styles of service 23

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