French service differs from others in that all food is served
from the gueridon. This is a rolling cart the same height as the
guest's table. The gueridon is covered with a cloth and is placed
side-by-side with the table. It is equipped with a small alcohol stove,
or rechaud, that is used to keep the food warm for the preparation of
sauces, crepes suzette, jubilee and other special dishes. This
service is very elaborate and elegant. The food is partially prepared
in the kitchen and completed by the Chef or Headwaiter in full view
of the customer. Service of this type requires not only technical
expertise on food preparation but also a good showmanship. The
Chef carries out certain activities like carving meats, preparing
flambe, etc. with flair and showmanship.
Advantages:
1. The guest s given personalized attention making him feel
important.
2. It makes the guest feel that he is receiving a royal treatment.
3. Th service is elegant and entertaining.
4. It commands higher price than other forms of service (pay for
the service).
Disadvantages:
1. It is a slow service.
2. It is expensive because it requires large professional staff.
3. It requires a bigger dining room space to make service and
food preparation convenient.
Thursday, August 5, 2010
STYLES OF SERVICE
Five styles of services are internationally recognized:
1. French service or gueridon service
2. American service or plate service
3. English service
4. Russian service
5. Buffet service
1. French service or gueridon service
2. American service or plate service
3. English service
4. Russian service
5. Buffet service
FOOD SERVICE
Service is a term that is used to describe the manner and
method in which food is served to guests in foodservice operations.
In former times, this often constituted an elaborate and convulated
protocol, much of which is no longer in vogue, notwithstanding that
some technical terms are still in use today.
When food is placed directly on plates and served to guests
at the table, this is referred to as service a lassiette. When guests
serve themselves from the dish on the table with serving spoons, this
is referred to a service a la francaise. When the waiter places the
food on the diner’s plate this is referred to as service in the a la
anglaise s t yle. In service a la russe, which is also known as au
gueridon, the dish is first offered to guest for viewing or approval,
and then food is served onto the diner’s plate at a pedestal table or
gueridon, which is located close to or besides the dinning table.
method in which food is served to guests in foodservice operations.
In former times, this often constituted an elaborate and convulated
protocol, much of which is no longer in vogue, notwithstanding that
some technical terms are still in use today.
When food is placed directly on plates and served to guests
at the table, this is referred to as service a lassiette. When guests
serve themselves from the dish on the table with serving spoons, this
is referred to a service a la francaise. When the waiter places the
food on the diner’s plate this is referred to as service in the a la
anglaise s t yle. In service a la russe, which is also known as au
gueridon, the dish is first offered to guest for viewing or approval,
and then food is served onto the diner’s plate at a pedestal table or
gueridon, which is located close to or besides the dinning table.
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