Styles of table service ppt

Styles of table service ppt

1. Styles of Table Service

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
Today sweets served after savory
Coffee with dessert or it’s own course

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

7. Service Styles
French Service-service à la française
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-Russian service, or service à la russe in U.S.
Right side for plates and left side for food - Counterclockwise
Serving fork and spoon from the silver platter
Used in banquets
Faster than French Service
Fully cooked, hot food served at the table quickly
Advantages
elegant, faster than French service
Disadvantages
need trained staff, capital investment in silver platters

9. Service Styles
Butler Service
Similar to Russian service
Guests serve themselves
Offered from left side for food - Counterclockwise
Serving fork and spoon used by 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
All food cooked in kitchen.
Plates are preset and food is carved and put on plate
by host then guests serve themselves side dishes.
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
All food cooked and plated in kitchen.
Serve from right with right hand
Result of limited staff
RKR serve from left with left hand
Advantages
casual dining, portion control, less service skill needed
Disadvantages

less personal, guests can not choose portion

12. Service Styles
Buffet Service
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
Combines American and Buffet
Cafeteria Service
Self-service
Take -Out or Home Meal Replacement Service
Advantages: Convenience lower cost, serve more covers
Disadvantages: Loss of quality control & sanitation, interrupts dining
room flow
Counter Service
Fast turnover
Tapas and Sushi Bars

14. Types of Restaurants
Divided into 3 basic styles
Service should always be warm & welcoming
Accoutrements may vary

15. Fine Dining
Petrus Restaurant at the Island Shangri-La, Hong Kong

16. Fine Dining
Luxurious and comfortable surroundings
Quality tabletop silver, china, crystal, and linen
Maître d’Hôtel directs staff of captains, waiters,
and buspersons
Menu offers many choices
Wine list extensive and well-paired w/ food
Sommelier/wine steward to assist guests
Leisurely pace of service, meals may last 3
hours or more

17. Bistro/trattoria
Lobster Bar at the Island Shangri-La, Hong Kong

18. Bistro/trattoria
Restaurants that range
from white-tablecloth with
a range of food styles.
Original bistro or trattoria
– a family-run restaurant
serving simple foods – has
all but been abandoned in
the US
Terms now refer to any
simple, cozy restaurant

19. Casual/family
Family style restaurants, diners,
theme restaurants, and the like.
The principles of service apply
here as well, although servers
may be les experienced
http://www.brinker.com/

20. Summary:
Many Styles of Service
Each has advantages and disadvantages and
restaurateur must make good choices.
Ultimately 2 types of service good and bad
Many types of Menus
The menu styles may be combined in one
restaurant as needed to meet expectation of
target market