French Service

French Serving style

1. FRENCH Service Style

2. French What is Arises from the elegant and splendid style of the French court Also termed as Cart Service French Service has been significantly modified and simplified according to the hotel or restaurant F&B Service Style?

3. CHARACTERISTICS of French Food & Beverage Style

4. Cooking Foods are cooked in front of the guests and therefore require a short time to prepare. Place French Service usually has a classy dining room, lavish restaurants, elegant resorts, cruise ships and casinos. Food The unprepared or semi prepared foods are arrived from the kitchen and brought to the dining room placing on a guerdon (a cart) carrying on heavy silver platters. Serving A large number of serving and preparing items are used in tableside cooking, hence ware washing costs are increased and lead to capital loss. Service This service always requires a large number of experienced and skilled professional servers to perform their job. FRENCH FRENCH CHARACTERISTICS of French Food & Beverage Style

5. TABLE SETTING PROCEDURES of French Food & Beverage Style

6. Typical setting of French cover includes the following: Show plate Cleanly folded napkin Dinner fork and dessert fork Dinner knife Dessert spoon and soup spoon Butter plate and butter spread Water goblet Wine glass

7. for French Table Setting Other Procedures dishes are placed directly on to the guest table Small dining a side table is used Large dining 3 pieces of flatware and wine glasses are usually placed on either on the right or left side of the cover. Extra wares could be placed if only it is required.

8. RESPONSIBLE PERSONNEL of MEAL PREPARATION

9. Commis de rang One who works as an assistant of Chef de rang and are responsible for taking the order from the main server, collecting and bringing foods to the dining room. Dining room Captain Helps quests to be seated and supervises the service procedures. Personnel RESPONSIBLE Chef de rang Main server. Is assigned for executing prime functions such as preparing and serving dishes and leading guests to their table. They usually prepare the food using special techniques such as tossing and mixing, flambéing , and fire plan.

10. Wine Steward Known as the Sommelier. In charge of the wine. Cocktail server Serves alcohol and other beverages Personnel RESPONSIBLE

11. PREPARATION OF FOOD IN French Food & Beverage Style

12. Food preparation is completed on a Guéridon , which include required tools and equipment to meet the expectations A Réchaud (heater) is situated on the guéridon to cook the food. FOOD PREPARATION Réchaud Réchaud Guéridon Guéridon

13. SERIVCE PROCEDURES of French Food & Beverage Style

14. 01 2 3 4 All consumables are situated, served and cleared from the right side of the guests. However, butter, bread and salad are positioned on the left. Cocktail servers serve alcohol and other beverages. Wine stewards serve wine to guests. Finger bowl is served with all finger bowls filled with warm water, rose petals or lemon slices in front of the guests When customers are finished with their meal, waiters clear the coiled plates and other service wares. FRENCH

15. French Food & Beverage Service Style Group # • Members •