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    Julius de la Cruz
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    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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    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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    © All Rights Reserved
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    253 views27 pages

    Final Powerpoint Presentation On Demonstration

    Uploaded by

    Julius de la Cruz
    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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    of 27

    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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