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Dining Room Preparation and Service

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Katrina Bettina Otic

on 4 November 2013

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Transcript of Dining Room Preparation and Service

Dining Room Preparation and Service
Tray Service
Method of service of a whole or part of a meal on a tray and is given to the customer.
This service is used in hospitals, airlines, or railway(trains)
Wait Service
Self Service
Counter
Table Service
Russian or Continental Style
French Service
English Service
Family or Compromise Service / American / Country Style
Blue Plate / Apartment Style
Cafeteria
Machine Vended
Buffet
Drive-Thru Pick-Up
Participants must select the minimum required amounts of all required components their first time through the cafeteria line.
Adults must supervise the line
Children must leave the line with complete meal
Point of service meal count is when complete meal is served and as child leaves cafeteria line
minimum portion must be served
English
Service
Often referred to as the "Host Service" (the host plays an active role in the service.)
Food is brought on platters by the waiter and is shown to the host for approval.
The waiter then places the platters on the tables.
The host either portions the food into the guest plates directly or portions the food and allows the waiter to serve.
For replenishment of guest food the waiter may then take the dishes around for guests to help themselves or be served by the waiter
also known as "service a la Francaise"
a very personalized service.
Food is brought from the kitchen in dishes and salvers, which are placed directly on the table.
The plates are kept near the dish and the guests help themselves.
a pre-plated service (the food is served into the guest's plate in the kitchen itself and brought to the guest. )
The portion is predetermined by the kitchen and the accompaniments served with the dish balance the entire presentation in terms of nutrition and color.
This type of service is commonly used in a coffee shop where service is required to be fast.
A self-service where food is displayed on tables.
The guest takes his plate from a stack at the end of each table or requests the waiter behind the buffet table to serve him.
Sources:
http://answers.yahoo.com/question/index?qid=20070623093035AASdILE
http://www.slideshare.net/ilovesiomai/blueplate-meal-service
wikipedia.org
also known as "service a la Russe"
An elaborate silver service much on the lines of French service except that the food is portioned and carved by the waiter at the gueridon trolley in the restaurant in full view of the guests.
Display and presentation are a major part of this service.
The principle involved is to have whole joints, poultry, game and fish elaborately dressed and garnished, presented to guests and carved and portioned by the waiter.
a form of service in restaurants, pubs, and bars where food or drinks are ordered at the counter.
sometimes also referred to as a "bar service," such as used for "juice bar" or in the case of pubs and bars where the counter is also called the bar.
Customers may take-out the food, or carry it to a table, or eat at the bar, using chairs or stools provided for the purpose.
It is compared with table service where service is provided at the table.
With counter service, the customer generally pays before consuming the food or drink.
A meal service wherein the food is served from the side rather than from the table.
Characterized by the “blue-plate”, a plate that is divided into sections.
Comparable to the “cafeteria” setting.
In contemporary American culture, “Blue-plate Special” refers to relatively cheap budget meals consisting of one serving of meat and three servings of vegetables.
They have generally replaced drive-ins in popular culture, and are now found in the vast majority of modern American fast-food chains.
Drive-throughs typically have signs over the drive-through lanes to show customers which lanes are open for business. The types of signage used is usually illuminated so the "open" message can be changed to a "closed" message when the lane is not available.
a type of service provided by a business that allows customers to purchase products without leaving their cars.
Orders are generally placed using a microphone and picked up in person at the window.
A drive-through is different from a drive-in in several ways— The cars create a line and move in one direction in drive-throughs, and do not park, whereas drive-ins allow cars to park next to each other, the food is generally brought to the window by a server, called a carhop, and the customer can remain in the parked car to eat.
It is a coin-slot machine where the definite price of the product must be inserted in the kiosk of the machine
it dispenses items such as snacks, beverages, alcohol, cigarettes, lottery tickets, cologne, consumer products and even gold and gems to customers automatically, after the customer inserts currency or credit into the machine.
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