TYPES OF TABLE

SERVICE

Objectives:

Identify different types of food service and

service-related issues related to food

functions.

Identify proper table set-up for each type

of service

Identify informal and informal table set up

American Service is characterized by

portioning all food on the dinner plate in

the kitchen.

It is the fastest of all types of service and

requires the least amount of skills of the

food attendant.

Plate Service or German Service is the other term for American Service

American Service

General Rules of American Service

Serve plated food from the left of the

guest, using your left hand. Move in a

counter clockwise direction whenever

possible.

Clear plates from the right of the guest,

using your right hand. Stack them on your

left hand, wrist and forearm. Move forward a

clockwise direction

General Rules of American Service

Items located on the side

such as B&B plate, fork and

others are cleared from the

left side of the guests. Do not

reach across the guest.

Serve beverage from the

right side of a guest with your

right hand, travelling in a

clockwise direction.

Remember! Soup is served and cleared

at the right side of the guests using

right hand.

Stack plates as quietly as possible,

invisible to the guests. Scrape plates as

little as possible.

FRENCH SERVICE

French Service entails the partial

preparation of food in the kitchen, with the final preparation-the sauce garnish and platting-Done in the dinning area in front of the guest.

FRENCH SERVICE

• The food is brought to the table on a cart, called Gueridon. This service requires a

high level of competency and

showmanship of the restaurant service

staff.

General rules of French service

Food are cooked in the kitchen and

plated in the dining area using

warmer or gueridon infront of guest.

Service spoon & fork plays a vital role

in plating and serving food.

Gueridon Cart

Gueridon Cart

Russian Service

The Russian Service is characterized by

food being cooked and pre portion in the

kitchen.

All food is placed and presented to the

guest on a silver platter.

Used in banquets and formal sit down

meals where all guest are having the

same menu.

The Basics of Russian Service

Platters are portioned, filled and garnished

in the kitchen. Platters may contain the

entree/ main course, vegetable, and sauce

.

Serving spoon and serving forks are the

untensils used to transfer the food from

the platter to the guest plate.

The Basics of Russian Service

Clean Plates are placed at the right side

of the guest with right hand , moving in a

clockwise direction around the table.

Ladies are served first then gentlemen.

Children, if present, are served same as

the ladies.

REMEMBER!

In Russian service, utensils are always in

the right hand, as the platter is always in

your left hand, regardless of left

handedness of the service personnel.

Butler Service

This style of service is a combination of

Russian and Family style service.

Food is presented on a tray with a

handle.

Butler Service

Trays are carried by the butler.

Food is served at the left side of

the guest moving counter

clockwise direction. The butler

position the tray on the left side of

the guest where the guest serves

himself using serving utensils

placed on the tray.

Buffet Service

Food is usually stocked at the warmers

or chaffing dishes which properly

arranged from the light to heavy.

Guest serve themselves .

( self service) often returns for a

second serving.

…CAFETERIA SERVICE

- This services exist normally in industrial

canteens, colleges, hospitals or hotel

cafeterias.

- To facilitate the quick service, the menu is

fixed and displayed on large boards.

- Food is displayed behind the counter and

the guests may indicate their choice to the

counter attendant.

…COUNTER SERVICE

- “Snack bar service”

- Tall stools are placed along a counter so

that the guest may eat the food at the

counter itself.

- Best for Japanese Restaurants.

…GRILL ROOM SERVICE

- In this form of service various

meats are grilled in front of the

guests.

- The meat may be displayed

behind a glass partition or well

decorated counter so that the

guest can select his exact cut of

meat.

- Korean Restaurants.

…ROOM SERVICE

- It implies serving of food and beverage in guest rooms of hotels.

- Small orders are served in trays otherwise a room service trolley is used.

- The guest places his order through telephone.

- Usually the clearance of soiled dishes is done after 45 minutes or an hour (depends on the food that was ordered). However, the guest can call the room service earlier than that.

TABLE

SETTINGS

FORMAL AND INFORMAL

FORMAL

FORMAL

… companies and organizations have

an option if they would like to operate

their foodservice and related operation

or they invite contractors to submit

proposal.

TYPES OF MANAGED SERVICES

manage services consists of:

1. Airlines

2. Military

3. Elementary and Secondary school

4. Colleges and Universities

5. Health care facilities

AIRLINES AND AIRPORTS

- In flight food service is a complex logistical operation.

- The food must be able to withstand the transport condition and the extended hot or cold holding period.

- Gate Gourmet International is the largest in-flight foodservices provider.

MILITARY

- Trends in military food

service

- Officers’ club to be

contracted out to food

service management.

- Testing of prepared

food that can be

reheated and served

without much labor.

ELEMENTARY AND SECONDARY

SCHOOLS

- National School Lunch

Act in 1946 : if students

received good meals,

the military would have

a healthier recruits.

- It is difficult to achieve a

balance between

healthy food and costs,

taking children’s habit

into account.

COLLEGE AND UNIVERSITIES

- On campus dining is a challenging for foodservice managers because, if the manager or the contractor is not creative, students, staffs and faculty will quickly become bored with the sameness of the surroundings and menu offerings.

HEALTH CARE FACILITIES

- Health care managed services operations are remarkably complex because of the necessity of meeting the diverse needs of a delicate clientele.

- The challenge is to provide many special meal components to patients with very specific dietary requirements.