Você está na página 1de 44

Types of Service in the Food &

Beverage Industry

Raquel S. Felomino, M.M.

Types of Service in the F & B Industry

Service of food and beverage in the
hospitality industry is broadly classified
into:



Wait service
Self-service
Assisted service
Specialized service

Wait Service

Table Service




French Service
Russian Service
American Service
English Service
Other Services (service variation)
 Family Service
 Butler Service
 Banquet Service

Counter Service
 Quick-Counter Service
 Traditional Counter Service

Table Service is defined…..
 By what dishes are used
 By what utensils are used
 The manner of presenting a meal to the guest

• Type of Service in particular restaurant is best
defined by “desired target market.”

 The guests receive a great deal of attention and service is extremely elegant.  Food is cooked partially or completely in front of the guests and is served on heated plates.French Service  Most formal type and elegant form of table service.  The service employs two waiters working together. . The distinguishing feature is the presentation of the food from a food wagon for guests’ inspection before they are served to the guest. originating from the European aristocrats. the chef the rang and the commis de rang.

therefore it can service fewer guests and turnover will be low.  It requires more space for the cart or gueridon therefore fewer tables can be accomodated .French Service  It is time consuming.  Service needs highly trained and professional waiters who can do side table cooking.

.French Service  One variation of the French service is the so-called Platter service where foods are attractively arranged on service dishes with serving flatware and offered to the guests. Salads or desserts are placed on a cart and wheeled to the tables so guests may choose from them.  Variation may also include the salad cart and the dessert cart.

The service top is flat. top is stainless steel. cutting board. filleted.  Heated by a gas lamp connected to a gas cylinder. flambeed or prepared. bracket on the lower tray for holding bottles .  Drawer for surplus service cutlery. It is a movable.French Service THE GUERIDON  A movable service table or trolley from which food may be carved.  Movable sideboard carrying sufficient equipment for the immediate operation in hand as indicated. then reheated and served.

tea and coffee spoons Fish knives and forks. Special equipment including soup/sauce ladle ◦ Forks and side knives .Mise en place for Gueridon  Where necessary the top and undershelf of the gueridon should be covered with a folded table cloth. the cutlery layout should be similar to that of the sideboard.  From right to left: ◦ ◦ ◦ ◦ Service spoons and forks Dessert spoon and forks Soup. For convenience.

 The gueridon should be kept in one position for the complete course and not moved from guest to guest.  When the service is finished at one table. move the gueridon immediately too the next. only the main dish should be served from the gueridon.  Always push the gueridon.General Pointers for Gueridon Service  Gueridon Service is essentially a chef and commis service. never pull it. therefore teamwork between the two waiters is essential. .  When more than two covers are being served from the gueridon.

 The commis must always keep the gueridon clear of soiled items. Use a carving board.  Turn off the gas after each service.  When transferring foods and liquids from the serving spoon to the plate.General Pointers for Gueridon Service  The service spoon and fork is not used as in silver service. . instead the spoon is held in one hand and the fork in another.  Never fillet or carve on a serving tray. always run from along the underside of the spoon to avoid drips marking the plate.

French Service: Advantages  Guests obtains high degree of personal attention  Service is showy and elegant  Food is prepared with flourish and showmanship  It may be possible to decrease kitchen labor cost .

resulting in less turnover Menu prices are highest in restaurants that use French service .French Service: Disadvantages        Highly skilled waitstaff is required Quality standards are difficult to enforce Dining room fills with smell of cooked food Much more physical space is required More ad costlier equipment is needed Residence time is greatly increased.

 Service is elegant but done faster and is less expensive than French service. it needs only one waiter per table and food is completely prepared and arranged on silver platters in the kitchen. .  Unlike the French service.  This type of service is used by many commercial operations in fine dining restaurants.Russian Service (Continental or Plate)  Also a formal and elegant service similar to French service.

Foods are served onto the plates using a serving spoon or fork. 3.The Service Procedure 1. Plates are cleared from the right side of the guests. 6. The menu usually consists of five to seven courses with wine for each course. 4. Foods are placed on silver platters and served from the guests’ left. 2. going counterclockwise. . Warm plates are set from the guest’ right. Clear plates after each course. 5.

Russian Service: Advantages  Food looks impressive when served  Less floor space is required per table  Guests have more space for comfort  Faster than French service  Waitstaff does not have to be skilled as French service staff  Quality control of food is maintained .

Theft of silver is a possibility  Waitstaff does not have to be skilled as French service staff .Russian Service: Disadvantages  Service person has to be skilled in serving from platter to plate  Tables must be positioned so that they are easy to serve  Different entrées require different silver platters.  High initial cost for purchasing equipment. resulting in cold food for first guest.

 Soiled dishes are cleared from the right of the guest.  In earlier times. or a compromise between two or more traditional forms of service.American Service  This is a combination service. Today.  Food is served by one waiter from the left of the guest and beverages from the right of the guest. people helped themselves in to food from a common pot.  . the food is placed on entrée plates except for salads. bread and butter. Did not originate in America.

.American Service  The main advantage is its simplicity allowing for fast and effective service. It is less formal than the French and Russian service. waiters can be trained within a short period of time.  It is the prevalent style in most food establishments. One waiter can serve 1-20guests at the same time.  Because of the uncomplicated nature of the service.  Foods are plated in the kitchen and served directly to the guest.  It is labor cost effective.

More guests can be served Menu prices can be lower than in other services Quality control can be excellent .American Service: Advantages         A simple service to teach and learn A skilled service staff is not necessary Cost of equipment is small Service is fastest of all other methods (French. Russian) Less dining room space is required for guests.

American Service: Disadvantage  Service is not as elaborate as in French or Russian service.  Labor cost-effective .

The host hands the plates to the waiter standing to his left. All sauces and side dishes.English Service  This service is used occasionally for a special dinner serve in a private home.  The host covers the meat. guest of honor and all other guests.  The food on platters and heated plates are brought from the kitchen and place before the host at the head tables. who served the hostess. and some cases. the vegetables are on the table to be passed by the guests .  Dessert may also be served in this manner. if necessary up to the entrée and vegetable on individual plates.

It is self-service A waiter will be able to serve more people    The guest receives less personal attention and must serve himself from a food platter which becomes less attractive as other guests serve themselves.Family service  The foods are dished out in the large bowls and platters by placing them in the center of the tables. The foods are passed around the table to help themselves to the portion desired.  It is fast. .

Similar to Russian service.Butler Service     This is more used at a banquet or reception.  Serving fork and spoon used b y guest  Poor portion control . The diner helps himself from a serving plate held by the waiter (butler). this type of service was used on Sunday evenings when the waiting staff had the evening off and the butler helped out at dinner. Traditionally.

Banquet Service  The term is used to include service for special functions separate from the normal functions of the establishment  This type of service is used to provide food to a large number of people in a relatively specified period of time  Banquet service illustrates the concept of interdepartmental cooperation The feature of this service is the predetermined number of guests. menu and time of service.   Banquets are ceremonial. or in honor of someone or some occasion  The table service is similar to American service with modifications according to the menu .

 Checks station assignment and listens to instructions carefully  Serves and clears at the signal of the head waiter . The work of a banqueting waiter:  Is expected to serve 8-10 covers  Begins service at one station and works towards the end  Sees to it that no service begins until the head table is served.Banquet Service  The service is routinary accomplished by a few waiters  Guests received minimal attention.

. The stations are assigned that the waiter in the farthest station from the service entrance will be near the head of the queue to the kitchen.  Waiters for the head table are always at the head of the queue to the kitchen.  Waiters move in twos one after another when serving guests.Banquet Service Systems to be followed:  Waiters are numbered.

Banquet Service  Table Plan  Specification of the organizer  Nature of the function  Size and shape of the room where the function is to be held  Number of covers to be set up .

some are to be selfserved.Assisted Service  A combination of table and self-service  Buffet-buffets where guests select food and beverage from display. consumption is either at table standing or in lounge area  Carvery-some parts are served. also used fro breakfast service .

Self-Service Buffet Service  Cafeteria Service  Single-Point Service  .

This is basic food safety precaution.  Guests help themselves and select their food from the attractively arranged serving table ◦ Guests either get their food or are served by waiters behind the buffet table ◦ Only beverages and desserts or soups are served by waiters to each guest at the table ◦ Waiters remove soiled plates and advice guests to get a new plate each time he returns to the buffet table. .Buffet Service  Consists of a light or heavy meal served from a central table.

 Gives little personal attention to guests and the food selection may not be attractive and complete for those who take in the food last. .Buffet Service  Foods are displayed in a very attractive manner to whet the appetite.  The servers can efficiently attend to many guests at one time.

When there are no competent waiters and very little help for a large number of guests. . 4. When the number of guests is more than can be comfortably accommodated on tables or a given space. When the menu consists of several dishes and there are many choices. 3. For tea or cocktail parties. 2.Uses of the Buffet Service 1.

glassware and napkins and guests sit at the table while eating. Tray Buffet: Diners are provided with trays to hold their plates and flatware and then placed on their laps while eating. 2.Types of Buffet Service 1. Sit-down Buffet: Diners are provided with tables that contain flatware. . 3. Plate Buffet: Diners eat while holding their plates with their hands like in cocktail parties.

4. 3.Setting the Buffet Table  There is no right or wrong way for setting up the buffet. 2. 5. 6. It will depend on the following factors: 1. Number of people to be served Length of time of serving Position of the buffet table Available space Traffic patterns Menu .

3. relishes and smoked meats…The main course and dessert are usually served at individual tables. Originated in Sweden where there is a large variety of appetizers. Smorgasboard-the word actually means an open faced hearty sandwich. Salad Buffet-This provides an opportunity for guests to prepare their own salad from an array of fresh vegetables and fruits that have been presliced.Kinds of Buffet Settings 1. . 2. Luncheon Buffet-this is used in small restaurants to maximize profits.

eclairs. The show buffet is a full meal while the cocktail buffet consists of bite size food to stimulate the appetite and promote beverage sale .4. pies. Cocktail Buffet or Show Buffet-this is artistically presented to create an air of elegance and opulence. Dessert Tables-This is a display of tarts. fresh fruits and soft cheeses in buffet fashion 5. cakes.

select their menu requirements and pay the cashier at the end of the counter. .  Cafeterias-Free Flow: Guests pick up from random service points and exit via till point Clean. cost of equipment is high. Speed depends on cashier and backup staff.Cafeteria Service  Cafeterias-Counter Service: the guests queue past a service counter. quick and economical on staff.

Quick and labor saving. laborsaving equipment is required .  Takeaways-The customer orders and is served at a single point.Single-Point Service Service of the guest at a single point. consumed o premises or taken away.

kitchen staff requirement is high. Fast food-quick cooking of popular items for eating on premises or be taken away. labor-saving equipment is required. 24-hr service. Quality must be controlled. initial high investment. quick service and turnover. low operating cost. impersonal service . hygiene is a top –priority as it is a visible kitchen  Vending-provision of food/beverage through automatic retailing.

may require special equipment .Specialized or “In-Situ”  Tray or Trolley: method of service on tray or trolley. convenient and personalized. labor and vehicle-extensive. convenient. equipment and laborequipment are high  Home Delivery: food delivered to place of work or home. may be slow  Drive-in: customers park their vehicles and are served there. convenient.

Reception or Buffet Tea-offered for private parties . Continental Bfast-light snack 2. Room Service-a method of food service that is very expensive to provide-a great deal of time and cost is involved in serving customers in their rooms ◦ Types of Breakfast Room Service 1. Full English Bfast-full meal 3.

 Blue-Plate Service-this pattern of service is used when the group is small.Service en Famille  Country-Style Service-an old type of service involving serving oneself from a common pot. the dining table is small and the are for dining is small. It is fairly commonly used for serving family meal or public meals. .

What are these?  What is an a la carte menu?  What do (all) menus have in common?  What is one of Escoffier’s contribution to the hospitality industry?  What is the ultimate goal of a menu?  Why do institutional catering offers cyclic menu? . Menu types are grouped into four classifications.