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Styles of Table Service

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Presentation on theme: "Styles of Table Service"— Presentation transcript:

1 Styles of Table Service
Presented by Margie Ferree Jones

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

3 Styles of Table Service
Styles of Table Service include: French Russian English and Family Butler Buffet Counter Self-serve cafeteria Home Meal Replacement

4 Styles of Table Service
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 cuisine

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

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

7 Service Styles French Service-service à la française Advantages
Louis XIV -1680 3 courses cooked mostly tableside Cooked from a “Guéridon” 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

8 Service Styles Platter Service-Service à la russe in U.S. Advantages
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 Advantages elegant, faster than French service Disadvantages need trained staff, capital investment in silver platters

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

10 Service Styles English and Family Service Advantages Disadvantages
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. Advantages casual dining, guests control portions, less service skill needed Disadvantages less formal, may run out of food, no presentation

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

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

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

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

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