Escolar Documentos
Profissional Documentos
Cultura Documentos
Services NC ||
Edison A. Gabrido
1
ONLY INTEDED FOR CLASSROOM PRESENTATION AS A TRAINING REFERENCE
You: Could I request for your name and contact number please?
You: Thank you. It’s _Name_ and your contact no. is _Number_, am I correct?
Guest: Yes
You: May I know what date and time would you like to have your reservation?
Guest: Yes!
Guest: None.
You: Thank you for calling _ABC_ Restaurant and have a great day!
2
ONLY INTEDED FOR CLASSROOM PRESENTATION AS A TRAINING REFERENCE
MISE-EN-PLACE - It comprises everything done in preparation for the restaurant and the food services.
TABLEWARES & DINING ROOM EQUIPMENT
1. Chinaware / Dinnerware
2. Glassware
3. Flatware/ Cutleries / Silverware
4. Halloware
5. Other Dining Room Equipment
and Restaurant Tools
1. Chinaware / Dinner Ware - made from porcelain.
1. Bread & Butter plate (5”)
2. Dessert plate (5.5”)
3. Appetizer plate (6”)
4. Salad Plate (8” - 8.5”)
5. Fish plate (8.5” – 9”)
8
6. Dinner plate (10”)
7. Show plate (12”)
8. Soup bowl
Oval Platter Creamery Set Demitasse Cup & Consommé Cup and
Saucer Underliner
Small Oval Plate Ash Tray Cup & Saucer Tea Cup and Underliner
Soup Tureen Salt & Pepper Shaker Oil & Vinegar Container Sauce Boat/ Gravy
container
3
ONLY INTEDED FOR CLASSROOM PRESENTATION AS A TRAINING REFERENCE
Rectangular Tray Bar Tray Food Cover Table Cloth Table Napkin
Menu Card / Folder Bill Folder Bill Tray Tissue Holder Flower Vase
Corkscrew Wine bucket Wine Bucket Stand Ice tongs Ice bucket
5
ONLY INTEDED FOR CLASSROOM PRESENTATION AS A TRAINING REFERENCE
1. French Service
Also called gueridon service, it is the most expensive type of service. This service requires high level of
competency and showmanship of the food and beverage service attendant or waiter.
2.
Also called plated service, it is the fastest of all types of services and requires least amount of skills of the FBS
attendant or waiter. It is characterized by portioning all the food on the dinner plate in the kitchen.
Equal portioning and uniformity in the plate presentation must be given attention.
3.
Also called “Platter Service,” it’s when food/ courses is brought in the table sequentially using silver platter.
Commonly used in banquets and formal sit-down. All guests have same menu.
4. English Service
This type of service is also known as “family style" service. In this service, the soup tureen is placed before
the host alongside with preheated soup plates and hands them to the waiter, indicating the person to be
served.
This type of service is usually found in coffee shops, family restaurants, counter service, etc. This is a private
dinner style.
5.
A type of service in which guests select their meal from an attractive arrangement of food on long serving
tables. Food is usually stocked in warmers or chaffing dishes which are properly arranged from light to heavy
meals. Usually is the cheapest among the other types of services.
6
ONLY INTEDED FOR CLASSROOM PRESENTATION AS A TRAINING REFERENCE
7
ONLY INTEDED FOR CLASSROOM PRESENTATION AS A TRAINING REFERENCE
8
ONLY INTEDED FOR CLASSROOM PRESENTATION AS A TRAINING REFERENCE
9
ONLY INTEDED FOR CLASSROOM PRESENTATION AS A TRAINING REFERENCE
10