FRENCH SERVICE v RUSSIAN SERVICE.pptx

The different types of service

1. FRENCH SERVICE v RUSSIAN SERVICE

2. FRENCH SERVICE

3. FRENCH

4. FRENCH

5. FRENCH ( Restaurant Brigade )

6. FRENCH (Outfit) OUTFIT : Black tie & white glove + white apron. Higher COST of equipment, staff, and space required

7. FRENCH ( The Gueridon ) Center stage in service act. Equipped with a rechaud (heating element), large silver dome or cloche for covering the food. Might use for mixing salad, deboning fish, or carving meat. FUEL usually alcohol, bottle butane or sterno.

8. Type of Preparation Fully prepared – cooked and plating on gueridon (example: banana flambe) Partially cooked in the kitchen - prepared and plated in the dining room (example: Caesar salad) FRENCH ( The Gueridon )

9. FRENCH ( Voiture and Trolley Service )

10. Advantage and Disadvantage of Formal Tableside Service Advantage Disadvantage Elegant Personalized Service Showcases the food preparation Entertaining (flambéing, carving) Leisurely dining Higher check average Requires highly skilled servers Requires expensive equipment Higher labour cost Less seating capacity (gueridon space) Less seat turnover Can be too formal for some guests

11. CREPE SUZETTE

12. RUSSIAN SERVICE

13. RUSSIAN PLATTER Less showy than French service; quicker and no less elegant. Main goal – is to assure the guest receives fully cooked, hot food served in a swift and tasteful fashion.

14. RUSSIAN PLATTER ( Procedure ) Food fully cooked, arranged and garnished on large platters in the kitchen. Empty plates are set-in from guest’s right with server’s right hand. Platters of food presented to the table. Server begins serves the desired portion (transfer food from platter to the plate with fork on top of spoon). Sauces & garnished are served either by the same waiter or by another one. The platter is held in the left hand and food is served with right hand.

15. Advantages and Disadvantages of Russian Service Advantage Disadvantage Personalized service Grand styles Entertaining Guest may choose portion size Guest may choose quantity of sauces Server can exhibit skills Requires space between chairs for wide platter. Requires skilled (and physically capable) server Less portion control and may run out of items Food can become cold and ragged while serving Danger of spilling soups or sauces

16. ACTIVITY Identify the differences between FRENCH and RUSSIAN service. Create 1-2 minutes a creative video to show the differences between those services. Submit the video in GC . Most CREATIVE and BEST video will be upload in KHSK Social Media.

17. THANK YOU