LGVD_2000_SDA_2024_2025_FBS_SHS_DEMO_PPT

PowerPoint Presentation for Demo
Design by: LGVD

1. Good mornIng ! SUBJECT: FOOD AND BEVERAGES SERVICES TEACHER: MA’AM SHEENA D. ANTONIO

2. Do not use gadgets or cellphone during class hours. Raise your hands if you want to answer, or if you have any questions and clarifications. Do not answer in chorus. Do not talk with your seatmates and listen to the discussion carefully. CLASSROOM RULES

3. Carry out Up-selling Strategies

4. RINACEAM SINASUR TEFUBF Activity: “UNSCRAMBLED ME!”

5. RINACEAM Activity: “UNSCRAMBLED ME!” ANSWER: AMERICAN

6. 2. SINASUR Activity: “UNSCRAMBLED ME!” ANSWER: RUSSIAN

7. 3. TEFUBF Activity: “UNSCRAMBLED ME!” ANSWER: BUFFET

8. “DIFFERENT FOOD SERVICES STYLE”

9. At the end of the lesson, we should be able to: identify the different types of food services; perform the different types of food services; and value the importance of the different types of food services in serving guests. Learning objectives

10. Foods are served to guest by waiters at the guest’s place. This service is further classified into the following: American Service (Plate Service) Russian Service (Platter Service) Buffet Service DIFFERENT FOOD SERVICES STYLE

11. AMERICAN SERVICE (PLATE SERVICE) This kind of service is often used in coffee shops, for its speed and does not require extensive expertise. The food is being prepared and plated in the kitchen, brought by the waiter in a tray to the restaurant and served at the right side of the guest. It is also a simple and informal form of service.

12. RUSSIAN SERVICE (PLATTER SERVICE) This kind of service is elegant and requires the server to be expert. It is often used in Banquets for it’s also and elegance. This service is otherly known as “service a la Ritz” derived from the name of the person (Caesar Ritz) who first implement it. The food is being prepared in the kitchen and place in the platter, brought by the waiter to the dini - ng room or restaurant and served from the left side of the guest, from the platter to the plate. The waiter moves around in counterclockwise manner and should know the exact portioning of food servings as to how many is being served. In the house of private parties, the father or the host served the rest of the guest or the family in the table.

13. BUFFET SERVICE (SELF-SERVICE) This kind of service is the simplest, where the guest line up and take the Food in the Buffet Table (where all foods displayed from appetizer to dessert).

14. ANSWER: AMERICAN SERVICE

15. ANSWER: BUFFET SERVICE

16. ANSWER: RUSSIAN SERVICE

17. ANSWER: AMERICAN SERVICE

18. ANSWER: RUSSIAN SERVICE

19. Activity: “Demonstration of the Different Types of Food Services Style”   Direction: Each group will be assigned one type of food services style and demonstrate it in front. For Group 1, you will demonstrate the American Services. For Group 2, you will demonstrate the Russian Services. For the Group 3, you will demonstrate the Buffet Services.

20. RUBRICS SCORE Execution 25% Teamwork 25% Presentation 35% Time Management 15% Total 100%

21. “Why do you think it is important for you to know the different types of food services?”

22. MULTIPLE CHOICE. Direction: Answer the following services being described.

23. Which service style is simple and informal, where dishes are neatly plated in the kitchen and served to the guest from the right-hand side ? a. Buffet Service b. American Service c. Russian Service d. Platter Service

24. In which service style do guests help themselves to the dishes they would like to consume? a. Plate Service b. Russian Service c. Self-Service d. Platter Service

25. 3. Which service style involves food being displayed on tables for guests to serve themselves? a. Buffet Service b. Russian Service c. American Service d. Platter Service

26. 4. Which service style is also known as “service a la Ritz” derived from the name of the person (Caesar Ritz) who first implement it? a. Russian Service b. Self-Service c. American Service d. Buffet Service

27. 5. Understanding different types of food services is important because: a. It helps to enhance the dining experience for guests b. It helps in choosing the right service style for different occasions c. It helps in improving operational efficiency d. All of the above

28. ASSIGNMENT: “List down the sequence of table service.”

29. THANK YOU!