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F&B 3 - Service Styles
Transcript of F&B 3 - Service Styles
English and Family
need highly trained staff, high labor costs, capital investment in cart, fewer turns of tables, fewer tables in dining room.
elegant, showcases food, high check average
3 courses cooked
Cooked from a
Platter Service- Food is served on left side of the guest, holding the platter with the left hand, and served with right hand.
Used in banquets
Faster than French Service
Fully cooked, hot food served at the table quickly
need trained staff, capital investment in silver platters
elegant, faster than French 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.
less formal, may run out of food, no presentation
casual dining, guests control portions, less service skill needed
Similar to Russian service
Guests serve themselves
Offered from left side for food - Counterclockwise
Serving fork and spoon used by guest.
space, capital investment in silver platters, poor portion control, time consuming.
personalized service, guests chose portion size
All food cooked and plated in kitchen.
Serve from right with right hand
Result of limited staff
less personal, guests can not choose portion
casual dining, portion control, less service skill needed
food safety, capital investment
display food, speed, economics, less service skill needed
Guest goes to the food which is “displayed”
Simple, fast and economical with large groups