1. CHAPTER 7
FOOD AND BEVERAGE
MANAGEMENT
TERMINOLOGY AND STYLE OF
SERVICE STRUCTURE
PREPARED BY:
NORHASIMAH BINTI HAMIM
SCHOOL OF HOTEL MANAGEMENT
FACULTY OF HOSPITALITY AND TOURISM
MANAGEMENT
2. Slide 2 of 30
LEARNING OUTCOMES
At the end of this chapter, students will be able to:
Define the meaning of SERVICE
Identify and explain the different TYPE OF SERVICE STYLE
Describe the characteristic of the Style of Service
Identify and explain the SKILLS / TECHNIQUES needs to perform the
service
3. Slide 3 of 30
TOPIC OUTLINES
Introduction
7.1 Table Service
7.1.1 American service
7.1.2 French service
7.1.3 Russian service
7.1.4 English service
7.2 Buffet Service
4. Slide 4 of 30
INTRODUCTION
The mood of food service employed by
an establishment will depend on a
number of interrelated factors:
The type of establishment
The type of associated food
production methods
The type of customer
The availability of staff and their
skills
The space available
The cost and profit targets of the
establishment
5. Slide 5 of 30
7.1 Table 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.
This type of service is commonly
used in a coffee shop where
service is required to be fast.
7.1.1 American/Plated Service
6. Slide 6 of 30
7.1 Table Service
Technique
Serve from the right of the guest using your right hand
Move clockwise around the table
Sauces / gravies/ condiments are served from the right side of the guest
from a sauce boat / condiment bowl.
Ladies and children first.
Clear from the right. Move clockwise.
Stack plates as quietly as possible and neatly behind the guest.
7. Slide 7 of 30
7.1 Table Service
Advantages Disadvantages
• Less complication in service sequences. • Less personalized service.
• Portion control thus cost controlled • Required more manpower.
• Able to deliver prompt services. • Food preparations are not visible.
• No skillful staff required.
8. Slide 8 of 30
7.1 Table Service
A dish comes partially prepared
from the kitchen to be completed
in the restaurant by the waiter or,
when a complete meal is cooked
at the table-side in the restaurant.
The cooking is done on a
gueridon trolley.
The waiter plays a prominent part,
as he is required to fillet, carve,
flambé.
7.1.2 French/Gueridon Service
9. Slide 9 of 30
7.1 Table Service
Guéridon is a movable service table or trolley from which food may be served.
This may include serving foods that have to be
carved,
filleted,
flambeèd
display
foods that may be simply
cooked and served.
The trolley can be elaborate or
simple.
10. Slide 10 of 30
7.1 Table Service
Technique
Cooking
The food is brought from the kitchen to the dining room on heavy silver
platters and placed on a cart, side table or guéridon.
The food is placed on a rechaud to keep it warm.
A small spirit stove is used to complete the cooking.
Serving
A serving spoon and fork is used.
All food is served from the right and cleared from the right.
Waiters walk clockwise around the table.
Sauces / gravies/ condiments are served from the left side of the guest
from a sauce boat / condiment bowl.
Clear from the right of the guest.
Stack plates as quietly as possible and neatly behind the guest
Eg. Crepe Suzette, La tournedos au Poivre.
11. Slide 11 of 30
7.1 Table Service
Advantages Disadvantages
• Entertaining. • High investment in complex equipment
• Portion control thus cost controlled • Skillful waiters required
• Personalized service. • Time consuming
• Value added to the core product. • Requires spacious dining room.
12. Slide 12 of 30
7.1 Table Service
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.
Silver ware is usually used
7.1.3 Russian/Silver/Platter Service
13. Slide 13 of 30
7.1 Table Service
Technique
The waiter places an empty warm plate (for main
course) in front of the guest from the guest’s
right.
Start with the lady on the host’s left and move
clockwise.
He then carries the platter of food from the
kitchen and presents to the table.
The waiter holds the platter parallel to the floor
along the axis of the forearm.
If the platter is hot, place a clean service cloth on
your forearm before placing the platter.
Move counterclockwise – host’s right the first
lady.
14. Slide 14 of 30
7.1 Table Service
Holding the platter with the left hand and serving with the right, the waiter stands
at the left of each guest.
Step forward, lower your body but keeping your back straight.
Lower the platter approximately 1 inch above the guest’s plate and overlapping
the rim of the plate by 1 inch so that any drip would fall either on the plate or
platter.
The waiter transfers the food to the guest’s plate with the help of a serving gear
(clamp).
15. Slide 15 of 30
7.1 Table Service
Advantages Disadvantages
• Formal and exclusive. • High investment in silverware
• Portion control thus cost controlled • Skillful waiters required
• Personalized service. • Time consuming.
• Value added to the core product. • Higher risk in food spillage.
16. Slide 16 of 30
7.1 Table Service
Dishes will be placed in the middle
of the table and the guests will
help themselves.
It can be course by course or all
dishes is placed at the same time.
More casual and simply applicable
in functions or casual dining
Lazy Susan is used as a center
7.1.4 English/Family Service
17. Slide 17 of 30
7.1 Table Service
The food is brought from the kitchen and placed before the host / hostess.
Host / hostess dishes up the food on to individual plates and passes to the
waiter who will serve the guest OR
Sometimes the food is placed on a
sideboard and the waiter plates the
food and presents to the guest.
Clear from the right. Move clockwise.
Technique
18. Slide 18 of 30
7.1 Table Service
Advantages Disadvantages
• Informal and prompt service. • No personalized service
• Less complicated steps in service.
• Higher risk in spillage due to distributing
the dishes in bulk.
• Required less manpower
19. Slide 19 of 30
7.2 Buffet Service
A buffet is a system of serving
meals in which food is placed in a
public area and diners generally
serve themselves.
It is a popular method for feeding
a large number of people with
minimal staff.
Buffets are offered at various
places including hotels and many
social events.
20. Slide 20 of 30
7.2 Buffet Service
When are Buffet used?
When guests want to have choices of
meal items
It is great for serving a meal in a room
that is located a distance from the
kitchen
E.g: Christmas Eve, Breaking Fast
(Buka Puasa), etc.
21. Slide 21 of 30
7.2 Buffet Service
Types of buffet
Table buffet
Customer sit at tables to enjoy the food which they have to chosen and
collected from the buffet
Fork Buffet
Usually a stand-up affair. Customers collect their food, napkins and
forks from the buffet tables
Finger buffet
No cutlery is provided. The food is bite-size. Customers pick up food
onto plates provided and eat with their hands.
Sometimes chairs are provided, scattered throughout the function room
23. Slide 23 of 30
7.2 Buffet Service
Organization of the Buffet
Have separate station for different food. Eg. Soup station, cold starters, hot
food, dessert area, cheese counter
Chaffing dishes are used for hot food. Ice carvings can be used to keep cold
food cold.
Food can be displayed on the mirrors, ice carving, carved fruits or in edible
bread items
24. Slide 24 of 30
7.2 Buffet Service
All condiments, garnishing are to be places in front of or next to the food
accompany
All these garnishing mush have underliner and sauce table
Soup and beverages are often set up separately so as not to cross the
regular buffet lines or increase traffic flow
25. Slide 25 of 30
7.2 Buffet Service
Basic Buffet Principle
Food are prepared in the kitchen and arranged attractively in
large portions
Buffet lines are arranged in straight line, a curve, a serpentine or
several smaller lines
The flow must be correct
Plates Appetizer
Rolls and
butter
Soup Salad
Main
Course
Items
Pasta Vegetables Desserts Beverages
26. Slide 26 of 30
7.2 Buffet Service
The Buffet Menu
27. Slide 27 of 30
7.2 Buffet Service
Equipments Used in Buffet
29. Slide 29 of 30
7.2 Buffet Service
Buffet Trend
Chinese Buffet (Pre-portion)
Delicatessens - Ready-to-eat foods such as cheeses, cold cooked meats,
and salads. cooked meats, salami, pickled and smoked fish, salads, olives,
etc. Also used as the name for the shop where such foods are sold. From
the German delikat Essen, ‘fine foods’.
Associate with celebration
Traditional Sweden buffet smörgåsbord, which
literally means table of sandwiches.
30. Slide 30 of 30
7.2 Buffet Service
Advantages Disadvantages
• Informal and Prompt Service • No Personalized Service
• Dishes are cooked in advance
• Portioning Is Not Controlled and It Is
Managed by the Guest Itself
• More varieties of dishes.
• Expensive equipment required in food
preservation.
• Non skillful manpower required
• Wastage occurred upon improper food
production control.