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Styles of Table Service Presented by Margie Ferree Jones.

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1 Styles of Table Service Presented by Margie Ferree Jones

2 Styles of Table Service b Table Service is defined how? By what dishes are usedBy what dishes are used By what utensils are usedBy what utensils are used The manner of presenting a meal to the guestThe manner of presenting a meal to the guest

3 Styles of Table Service b Styles of Table Service include: FrenchFrench RussianRussian English and Family English and Family Butler Butler Buffet Buffet Counter Counter Self-serve cafeteria Self-serve cafeteria Home Meal ReplacementHome Meal Replacement

4 Styles of Table Service Type of Service in particular restaurant is best defined by “desired target market.”Type of Service in particular restaurant is best defined by “desired target market.” Type of Service defined by consistency in menu, décor, uniforms, table settings, ambiance and cuisineType of Service defined by consistency in menu, décor, uniforms, table settings, ambiance and cuisine

5 Classic Menu b Goal is to meet sensory needs of diner. Cold to HotCold to Hot Light to HeavyLight to Heavy –See page 23 and 24 for classic courses sequenced Today sweets served after savoryToday sweets served after savory Coffee with dessert or it’s own courseCoffee with dessert or it’s own course

6 Types of Menus b Table d’ Hôte Menu pg. 26 Menu of the hostMenu of the host Choices within a categoryChoices within a category Price fixed by entrée choicePrice fixed by entrée choice b Prix Fixe Menu pg. 27 Set meal at set priceSet meal at set price No choicesNo choices b A la Carte Menu pg. 25 “From the Card”“From the Card” Each item priced separatelyEach item priced separately Guests combine as they wishGuests combine as they wish

7 Service Styles French Service - service à la françaiseFrench Service - service à la française –Louis XIV –3 courses cooked mostly tableside –Cooked from a “Guéridon” AdvantagesAdvantages –elegant, showcases food, high check average DisadvantagesDisadvantages –need highly trained staff, high labor costs, capital investment in cart, fewer turns of tables, fewer tables in dining room

8 Service Styles Platter Service - Service à la russe in U.S.Platter Service - Service à la russe in U.S. –Used in banquets –Faster than French Service –Fully cooked, hot food served at the table quickly –Right side for plates and left side for food - Counterclockwise –Serving fork and spoon from the silver platter AdvantagesAdvantages –elegant, faster than French service DisadvantagesDisadvantages –need trained staff, capital investment in silver platters

9 Service Styles Butler ServiceButler Service –Similar to Russian service –Guests serve themselves –Offered from left side for food - Counterclockwise –Serving fork and spoon used b y guest. AdvantagesAdvantages –personalized service, guests chose portion size DisadvantagesDisadvantages –space, capital investment in silver platters, poor portion control, time consuming

10 Service Styles English and Family ServiceEnglish and Family Service –All food cooked in kitchen. –Plates are preset and food is carved and put on plate by host then guests serve themselves sides. –Server can use sideboard and plate all food for guests. –Family style food is put on table and guests serve themselves. AdvantagesAdvantages –casual dining, guests control portions, less service skill needed DisadvantagesDisadvantages –less formal, may run out of food, no presentation

11 Service Styles American Service - Plate ServiceAmerican Service - Plate Service –All food cooked and plated in kitchen. –Serve from left result of limited staff AdvantagesAdvantages –casual dining, portion control, less service skill needed DisadvantagesDisadvantages –less personal, guests can not choose portion

12 Service Styles Buffet ServiceBuffet Service –Guest goes to the food which is “displayed” –Simple, fast and economical with large groups –Set price AdvantagesAdvantages –Display food, speed, economics, less service skill needed DisadvantagesDisadvantages –food safety, capital investment

13 Service Styles Brunch ServiceBrunch Service –Combines American and Buffet Cafeteria ServiceCafeteria Service –Self-service Take -Out or Home Meal Replacement ServiceTake -Out or Home Meal Replacement Service Counter ServiceCounter Service –Fast turnover –Tapas and Sushi Bars

14 Summary: b Many Styles of Service Each has advantages and disadvantages and restaurateur must make good choices.Each has advantages and disadvantages and restaurateur must make good choices. b Many types of Menus The menu styles may be combined in one restaurant as needed to meet expectation of target marketThe menu styles may be combined in one restaurant as needed to meet expectation of target market


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