Service Techniques

TYPE OF SERVICES

A) AMERICAN SERVICE (plate service)

• A pre-plated service where the food is served onto the guest’s plate in the kitchen.
• Portion predetermined by the kitchen.
• Accompaniment – helps to enhance the entire presentation.
  • E.g. – coffee shop. Service – fast

Service

~ Only 1 waiter/ss serves the meal at 1 station

~ Waiter/ss receives the meal ready plated and place in front of the guest

~ Food is served from the left, beverage from the right and cleared from the right

~ Breakfast and lunch setting are simple meals and required limited of service ware. Dinner involves more.

FRENCH SERVICE (gueridon service)

• Service where the dish comes partially prepared from the kitchen to be completed in the restaurant by waiter.
• Cooking done on the gueridon trolley.
• Waiter has to have considerable skills in preparing food.
  • E.g. – La Salade Cesar, Les Crepe Suzettes.

Table setting

~ French cover – show plate, napkin, table fork & knife, soup spoon, butter plate, butter spreader, dessert fork & spoon and wine glass

~ Employs 2 servers – chef de rang & asst. chef de rang.

~ All food served & cleared from the right except butter, bread & salad

~ Finger bowl – warm water with rose petals/ lemon slices.

~ Soiled dishes are cleared only when all guests have completed their meals.

RUSSIAN SERVICE (silver service)

• The table is set for hors d’oeuvres, soup, main courses & sweet dish in silverware.
• Food is portioned onto silver platters in the kitchen then placed at the sideboard with burners to keep food warm
• Food serves using a service gear.
• All food is presented in silver dishes

The service

~ It is very formal and elegant and guest is given personal attention

~ Employs the use of heavy silver service ware – identical to French set up

~ Only 1 waiter is needed

~ Food is fully prepared & garnish – attractively arranged on silver platter

~ Service – waiter stand on the left of the guest and holding the platter of the food in his left hand – shows each guest the food – pick up the desired portion using service gear.

~ Finger bowl and napkins are served together with the meal

SELF SERVICE (buffet, cafeteria & fast food)

1) Buffet

• In buffet service, tables are laid with crockery and cutlery – guest help themselves at the buffet counter and return to the seat.
• Types of buffet
  • Fork & knife buffet –   complete dining room service. Guest are seated at the table
  • Fork buffet –  allows the guest to eat without being seated at the table. Only few chair will be set. Food ready in small size and to be eaten using fork.
  • Finger buffet – does not use any cutleries – using hand. Food does not contain gravy.

2) Cafeteria

• Menu is fixed & displayed on large boards
• Have high turnover rate.
• Cover setting – depends on types of cafeteria.
• Service – customer collect tray, moves along the counter selecting meal, pay in cash and take the table ware.
• Types of cafeteria
  • Straight line cafeteria – menu and price are displayed to help the customer select food. All items are arranged along the line. Cashier located end of the line.
  • Free flow cafeteria – food are placed according to the course. Separate cashier – easier for customer to pay w/out queuing. E.g. – food court shopping complex
  • Island type cafeteria – allowed the customer to take their food w/out long waiting. Customer can have a view of the food.

3) Fast food

• High investment, high labor cost and high volume of customers
• Influenced by American companies, which provide meal packaging and marketing.
• Table setting – uses the disposable cutleries such as plastic forks and spoons, paper cups and foam plates.