Types of
Service
Silver
Service or Platter-to- Plate Service: This type of service is used in fine
dining restaurants and sophisticated night clubs. In this type of service the
food is put into a dish and appropriately garnished by the chef. The steward
then presents the dish to the guest. After the guest’s approval, the steward
proceeds to serve the food from the dish onto the guest’s plate using a service
spoon and fork.
American
Service or Pre-Plated Service: This as the name suggests is pre-plated service
wherein the food is portioned and arranged in the plate by the chef in the
kitchen. The steward brings the plated food and places it on the table in front
of the guest. This type of service is usually carried out in a coffee shop,
where the atmosphere is informal.
Buffet
Service:
This type of service is used in restaurants and banquets where a large number
of guests have to be catered to at one time. It is mainly self-service where a
variety of dishes are displayed on a large table and there are only a few
service staff stationed behind the table in order to assist the guest, if
needed. The guest helps himself to a plate and cutlery which is placed at one
end of the buffet table. The guest then proceeds to help himself to the food or
requests the service staff to assist him. The guest then returns to his table
to sit down and eat.
English
Service:
In this form of service the food is brought from the kitchen in dishes by the
steward and presented to the host for his approval. After the approval is
obtained the steward places the dishes on the table. The host then portions out
the food and serves it to his guests.
French
Service:
This service involves minimal use of the steward’s skills. The steward brings
the food in dishes from the kitchen and places the dishes on the table. He then
places the plates on the table next to the dishes. The guests then proceed to
help themselves.
Grill Room
Service:
This form of service calls for the food, mainly meats and poultry, to be
grilled in front of the guest. The meats or poultry are displayed and grilled
behind a glass partition, so that the guest can select his choice of cut and
watch it being cooked. The food is then pre-plated from the kitchen and sent to
the guest.
Room
Service:
This is a unique type of service where a guest places his order for food and
beverage, on the telephone. The steward/waiter then delivers the food to the
guest in his room and ensures that the guest settles the bill. No actual
service of food and beverage is done by the steward/waiter unless requested for
by the guest.
Gueridon
Service:
This is a service where a single dish or a complete meal is cooked at the
guest’s table in the restaurant. Generally, the dish is partially cooked in the
kitchen and the process is completed at the table. The cooking is done on a
Gueridon trolley which is a mobile trolley with a portable gas cylinder, gas
burner and other essential equipment. The steward exhibits a lot of showmanship
and dexterity, as he has to carve, flambé and prepare food in the presence of
all the guests in the restaurant.
Snack-bar
Service or Counter Service: In this service, tall stools are placed at a counter, and
covers are laid on the counter, so that guests can eat their food at the
counter itself. The guest can choose from food items listed on the menu card.
Cafeteria
Service:
All hotels have cafeterias for staff where this type of food service is carried
out. The food is displayed behind the counter. The staff member indicates his
choice to the counter attendant. The food is then served pre-plated and the
cutlery is handed over to the staff. The staff may then sit at the tables
provided for eating.
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