TYPES OF SERVICE IN RESTAURANT
Transcript of TYPES OF SERVICE IN RESTAURANT
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Members:Nguyễn Thị Hồng NgọcTrần Phương NhiCao Thu HươngNguyễn Lê Quỳnh Nhơn
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Russian Service
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Definition
• Known as platter service.
• Similar to (but faster and less expensive than) French service.
• The food is completedin the kitchen and only one waiter is used.
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History
Originated from the era of Tsars of Russia who believed in ceremony and ritual.
1850's : Russian Service was introduced to France and soon spread to other countries.
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• Only one waiter is needed to each station
Advantages
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Elegant Faster
Less expensive
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• No extra space is needed for the equipment
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• It guarantees equal portionbecause the food is pre-cut and already served
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• Giving the guests personal attention
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Conclusion:Useful at banquets where every guest
receives the same food selection.
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• Big initial investment in silver equipment
Disadvantages
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• If many guests are served from one platter, the last one to be served may see a rather less attractive display.
• If every guest in a party orders a different dish like steak or fish, the waiter must carry very heavily loaded tray tothe dining room.
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Table Setting Procedures
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AMERICAN SERVICESAmerican Service
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DEFINITION
A method of serving hotel or restaurant food,
in which portions of food are placed on plates
in kitchen (except for bread and butter and
salads which are served on the table) by the
establishment's employees and served to each
guest by a waiter or waitress.
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HISTORYRestaurants were concentrated around those areas with the largest populations in the early 19th century.
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HISTORY
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HISTORY
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ADVANTAGES
It is a fast and simple service.
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ADVANTAGES
It is inexpensive. One waiter or waitress can serve manyguests and no special service equipment is necessary.
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ADVANTAGESIt does not require highly trained technical staff that demands for higher pay.
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ADVANTAGESQuality control of food from kitchen can be excellent.
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ADVANTAGESMore dining room space can be allocated to tables and guests
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DISADVANTAGES
1. Less showmanship.
2. Reduced personalized attention.
3. Guests cannot choose the portion.
4. Service is not elaborate as French or Russian.
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ENGLISH SERVICE
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Definition• This type of service is also
known as “host service” because the host plays an active role in the service
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• All food is cooked fully in the kitchen
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• Food is brought on the platters by the waiter and is shown to the host for approval. Then, the waiters place the platters on the tables
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• The host or hostess carves the meat and dishes out vegetables on each plate
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• All sauces and side dishes are on the table will be passed by the guests
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GUEST OF HONOR (at the head of table)
GUEST
GUEST
GUEST
GUEST
GUEST
GUEST
WAITER OR WAITRESS
Large dish
Carves the meat
Dishes out vegetables
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History• The origination of this service is
through the Victorian era
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Table Setting Procedures
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Advantages1. Require no special equipment
Do not have to spend much money for training staff or buying facilities Reduce costs & Discount meals Good for competition
2. It is quicker & easier for each guest to choose the portion they want
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Disadvantages
1. Reduce personalized attention to the customers
2. Guests divide their meals by themselves, so the ration is hard to fair
3. It is also difficult to control the ration to supply timely
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French Service History
The first real restaurant in
France appeared about twenty
years before the French
Revolution.
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Two types of French service
Cart French
Banquet
French
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Note
• Plated entrees are served
from the right, all other
courses from the left.
• Beverages are served from
the right.
• All courses are removed from the right.
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The table setting procedures of French Food &
Beverage Service Style
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Advantages• French service can be very
impressive and distinctive.
• Part of the preparation of the dish,
or at least the finishing of it, is
done in the dining room.
• The food is brought on silver
platters, carefully arranged and
suitably garnished, and presented
to the guest for his inspection.
• Requires investment in equipment
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Disadvantages• Very expensive if executed
properly and a high menu price.
• Need a large space between tables
for carts.
• The service requires highly skilled
staff so difficult to find staff and
waste to must time for training.
• Need many staff to service for a
dinner table so send to must
salary cost.
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Some Restaurants with French
Service in HCM City
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