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Final Powerpoint Presentation On Demonstration

This document discusses different styles of table service in restaurants: French service, Russian service, American service, buffet service, and table-side cooking. French service is the most formal, involving a side table wheeled to the table with beautifully plated foods. Russian service involves partially cooking foods at the table. American service fully prepares foods in the kitchen and serves plated portions. Buffet service offers self-serve food from tables. Table-side cooking traditionally involves preparing salads and desserts beside the guest table.

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Julius de la Cruz
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380 views

Final Powerpoint Presentation On Demonstration

This document discusses different styles of table service in restaurants: French service, Russian service, American service, buffet service, and table-side cooking. French service is the most formal, involving a side table wheeled to the table with beautifully plated foods. Russian service involves partially cooking foods at the table. American service fully prepares foods in the kitchen and serves plated portions. Buffet service offers self-serve food from tables. Table-side cooking traditionally involves preparing salads and desserts beside the guest table.

Uploaded by

Julius de la Cruz
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PPT, PDF, TXT or read online on Scribd
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Have you eaten

in a restaurant?

How is the
service?
Objectives:

Identify the different styles of table service in


foodservice operations.

Appreciate different styles of table service in


foodservice operations.

Demonstrate some guidelines of table service used in


food service operations.
Table service is a type of
service a restaurants adopts,
trains its employee to facilitate,
and requires that everyone use
the established procedure.
French service
Russian service
American Service
Buffet Service
The most formal table service, which is used in clubs, hotels and
restaurants, usually done in luxury dining rooms.

There is a side table that is wheeled to the table where guests are
seated.

All foods on the side table are arranged beautifully on platters,


tureens or chafing dishes and generally presented to the guests for
inspection prior to the dish being prepared, then placed on the table.
In this service, partially cooked food
from the kitchen is taken to the gueridon
trolley for cooking completely. This partial
cooking is done beside the guest table for
achieving a particular appearance and
aroma of food and for exhibiting
showmanship and offers a complete view
of food for the diners.
Table-Side Cooking

traditional in French service for salad, some entrees and


flambéed desserts.

principal waiter works from gueridon (roll cart)


with a rechaud small open flame heating unit.
All food fully prepared in kitchen and arranged on serving
dishes.

Servers bring food to table and distribute by portion to


guests.

Entrees are placed on platters.


It is also called as “plate Service” because the food is already
arranged in individual plates at the kitchen, ready to be served to
guests.

It usually done for A la carte orders good for one serving. Food
portions tightly controlled, aiding profitability
Variety of food items set on tables.

Guests help themselves.

Many are “ all-you-can-eat” .

Some offer carving stations and service staff to assist guests.


Serve food with left hand from guest’s left.

Beverages - right hand from guest’s right.

Position plates attractively, entrée in front of guest.

Clear dishes-right hand, guest’s right.


table appointments must be placed one inch away from the
edge of the table.

The knife is placed at the right side of the cover an inch


away from the plate, the blade facing the plate.

The spoon is placed next to the knife with the bowl facing
up.
the fork is placed at the left side of the cover for not
more than three per cover, tine upward.

The napkin is placed to the fork.

The glass is placed just above the point of the knife.


The bread and butter plate is used in informal dinners placed at the
tip of the fork with butter spreader. It is placed across the
bread and butter plate.

The salt and pepper shakers are placed between each cover.

The cup and saucer are placed on the right side of the cover with
the cup handle turned to the right.
Out of the five dining styles we In your own words, describe buffet
talked about, which is the closest to dining service.
your favorite restaurant? In your own words, summarize
French service.
What characteristics of your In your own words, describe family
restaurant make you believe it is a style dining.
________ dining service?

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