1. Culinary Arts

2. Think back to the last time that you were eating at a restaurant. How was the food served to you? Was there a server involved? Did you serve yourself?

3. Identify various styles of service. Differentiate between 4 styles of service.

4. Multiple servers are typically present. Food is presented on a silver serving tray, or can be presented and even prepared on a cart (gueridon). Many times the guest will have the opportunity to view the dishes before they place their order. Multiple courses served http://yourfood4thought.com/welcome/?attachmen t_id=291

5. http://redapamy.blogspot.com/2011/05/calc ulating-payments-formula.html

6. Table is set with flatware prior to guest arriving Commonly formal Servers usually stand next to the host of the dinner party. The host typically carves the protein and passes the main dish down the table as guests serve themselves. The servers clear the plates of the guest and maintain the table as the meal is eaten. http://michaelbalazo.blogspo t.com/2009/11/how-to-find- perfect-butler.html

7. http://an-english-rose.com/blog/?p=502

8. Table setting is typically informal and may not be set until food is served to a guest. Meals are prepared in the kitchen plated and then carried out to the guest by a server. Style of service is typically informal but can be more formal if needed. http://www.reluctantgourmet.com/blog/culina ry-school/where-do-waiters-go-to-school/

9. Thumbs up / Thumbs down ? PROPERTY OF PIMA COUNTY JTED, 2010

10. Thumbs up / Thumbs down ? PROPERTY OF PIMA COUNTY JTED, 2010

11. Can be a very formal style of service. Servers are present to serve guests from a large platter directly onto the guest’s plate. Platters are not set onto the table the server takes the platter after every guest has been served. As each course is cleared a clean plate is set in front of the guest for the next course. http://www.theknot.com.au/wedding -planning/reception/catering- drinks/family-style-table-service

12. (Why do you think it is better to serve smaller groups in a Russian style of service?) PROPERTY OF PIMA COUNTY JTED, 2010

13. An easy way to remember what the 4 main serving styles are … F-French E-English A-American R-Russian

14. With your group decide what the style of service that your teacher is describing from the slide. Write the answer on your slate. PROPERTY OF PIMA COUNTY JTED, 2010

15. Multiple servers are typically present Food is presented on a silver serving tray, or prepared on a cart. Guest may be shown the dinner items before ordering. PROPERTY OF PIMA COUNTY JTED, 2010

16. Servers are needed and may stand next to the host of the dinner party. The host typically carves the protein and passes to guests. Depending upon the number of guests the host might do more or less during dinner. PROPERTY OF PIMA COUNTY JTED, 2010

17. Typically used for large amounts of people. Serving area holds all food items. Hot foods must be kept hot and cold food must be kept cold Someone must keep an eye on the food in the event that it is low. Serving should be made easy for guests. Remember we eat with our eyes. http://www.hungary-tourist- guide.com/blog/?cat=23

18. (What things can you do to make it easier on your guest who are serving themselves in a buffet line?) PROPERTY OF PIMA COUNTY JTED, 2010

19. http://impressive.net/people/gerald/2002 /02/09/20-23-49-sm.html http://www.chinatownconnection.com/ch inese_japanese_buffet.htm

20. I now understand... I would like to know more about... I could teach someone else to... I need more help with... PROPERTY OF PIMA COUNTY JTED, 2010