O slideshow foi denunciado.
Utilizamos seu perfil e dados de atividades no LinkedIn para personalizar e exibir anúncios mais relevantes. Altere suas preferências de anúncios quando desejar.
Week 11
   Food and Beverage
   Service Method



   By Aj. Pavit Tansakul
   Tourism and Hospitality Management Program
 ...
Objectives
         1. State the important of service to the customer
         2. Describe two ways in which service is im...
Outline

         1. Dining room service from the
            customers’ point of view
         2. The importance of servi...
Introduction

                                   • This week focus on the
                                     important o...
1
    Dining room service
    from the customers’
    point of view



                     Food and Beverage Service Meth...
Dining room service from customers’ POV

          • What’s frequent complaint of FS customers?




Food and Beverage Serv...
When Dining Experience is lack of




       • Friendly
       • Competent service
       • Ignore for period of
         ...
Even ………

                                   • A meal that is
                                     expertly prepared
     ...
What’s customers’ want?

                                   1. Friendly servers
                                   2. Know...
2
    The importance
    of service


                Food and Beverage Service Method
The importance of service
         1. Value for the guest
         2. Impact on dining experience of the guest
           ...
Determining Value

                                   • Generally, the greater the
                                     le...
Determining Value

     • When deciding where to
       dine, customers are aware
       of the amenities each type
      ...
Ensuring a positive dining experience

                                   • Attentive
                                   •...
2
    What Customers
    Expect From Servers



                  Food and Beverage Service Method
What Customers Expect From Servers

        The key points in maximizing customers’ enjoyment
        include the followin...
What Customers Expect From Servers

         3. Attentiveness
                – Guests like to have their needs attended t...
What Customers Expect From Servers

         4. Timeliness
                – Guest like to be taken care of in a timely fa...
What Customers Expect From Servers

                                   5. Anticipation    ก   กF   F   F
                 ...
What Customers Expect From Servers

         6. Suggestive selling
                –      Some guests arrive at a restaura...
3

    The Role of Servers




                   Food and Beverage Service Method
The Role of Servers

                                   • The tasks of server include
                                    ...
The Role of Servers

          1. Teamwork
                 – “Sorry this is not my station. I’ll
                     fin...
The Role of Servers

         2. Finishing food preparation
               The sole of server in
              some operat...
The Role of Servers

         3. Menu knowledge
                – The basics such as how a dish
                  is prepa...
The Role of Servers
        4. Merchandising
               – A serves as “Silent salesperson”
                 for an ope...
4

    Type of Service



                  Food and Beverage Service Method
Type of Services

         1. Self-service
              1.1 Buffet service
         2. Seated Service or Table Service
  ...
Scope of Service

                                   • Table setting (preparing)
                                   • When...
1. Preparing for Service
         2. Servicing the guest
         3. Closing the service




Food and Beverage Service Met...
1. Self-Service




Food and Beverage Service Method
1.1 Buffet Service

         • With buffet service,
           guests select their
           meals from an
           att...
Buffet Service
                                   • The service usually combines
                                     both...
Buffet Service
         • The job of the server varies, depending on the
           design of the buffet. The servers may ...
Advantages and Disadvantages

         • One advantage to buffet service is that food
           can be displayed in a ver...
Food and Beverage Service Method
2. Seated or Table Service


                                   1. French Service
                                   2. Ru...
Table Service

         • There are many styles of table service:
                     French,       Russian,
            ...
What is Table Service?

          • In the past forty years
            restaurant service has
            changed as dram...
What is Table Service?

         • American service evolved from there European forms
           of service, utilizing asp...
Service Styles

         • The most common styles for seated dining are
           French, Russian, Butler, English and Fa...
FRENCH SERVICE



           Food and Beverage Service Method
FRENCH SERVICE

         • Or Service à la française, is the most elaborate and labor
           intensive of all serving ...
French Service
         • The food is cooked or
           completed at a side table in
           front of the guests.
  ...
French Service

                                   • Most graceful and
                                     formal style o...
French Service

         • Foods that can be cooked,
           assembled, or in a reasonably
           shot time are pre...
French Service

                                   • Need for highly trained
                                     service ...
THE GUÉIDON Service
         • Generally required two servers to deliver and prepare the food.




Food and Beverage Servi...
French Service
                                   • Commis de rang (             )
                                   •
  ...
French Service
                                   • They work as a team to take are of
                                   ...
Chef de rang

         • Seat the guests if there is no host for dining
           room
         • Take the guests’ orders...
Commis de rang

         • Receive the order from the chef de rang and
           deliver it to the kitchen
         • Pic...
Special Techniques done by Chef de Rang
                                   • Tossing and Mixing
                          ...
Food and Beverage Service Method
Food and Beverage Service Method
Food and Beverage Service Method
French Service

         ** Advantages **
                ☺ Very stylish and formal
                ☺ Guest can enjoy food...
French Service




Food and Beverage Service Method
Guéridon / Carving Trolley




Food and Beverage Service Method
Rechaud




Food and Beverage Service Method
French Service Table Setting




Food and Beverage Service Method
Food and Beverage Service Method
Table Setting




Food and Beverage Service Method
RUSSIAN SERVICE



           Food and Beverage Service Method
Russian Service

         • Russian service is similar to French service in
           many respects.
         • It employ...
Russian Service
         • Server places a heated plate from
           the right side, going around the
           table ...
RUSSIAN or PLATTER SERVICE

        • Russian service, currently
          considered platter service in
          America...
RUSSIAN or PLATTER SERVICE




Food and Beverage Service Method
Advantages and Disadvantages of Russian Service

         • The advantages of Russian service are that only one
          ...
Russian Service




Food and Beverage Service Method
ENGLISH SERVICE



           Food and Beverage Service Method
English Service

         • Used occasionally for a special dinner served
           in a private dining room of a restaur...
English Service

         • The food on platters and the heated plates
           are brought from the kitchen and placed
...
English Service

                                   • She hands the plates to the
                                     ser...
Advantages and Disadvantages

         • The advantage of English service is that it
           involves a great deal of s...
English Service

         • Or Family service
         • The food is prepared in the kitchen and taken
           to the d...
English Service




Food and Beverage Service Method
ENGLISH service and Family Service

            • In restaurant, usually
              reserved for private rooms
        ...
AMERICAN SERVICE



            Food and Beverage Service Method
American Service

         • American service is
           less formal then
           French, Russian, or
           Eng...
American Service

                                   • In American service, food is
                                     d...
American Service

         • The American breakfast and lunch
              table setting differs from the
              A...
American Service
         • It can be used to serve the guest who wants a
           quick, filling meal at a casual resta...
American Service

         • The food is prepared and plated in kitchen
         • The food brought to the dining room and...
American Service

         • ** Disadvantage **
                    ☺ not very formal or elegant




Food and Beverage Ser...
American Service

         Basic Rules of American Service
         1. All solid food is served from the guest’s
         ...
American Service




Food and Beverage Service Method
American Service Table setting




Food and Beverage Service Method
American Service Table setting




Food and Beverage Service Method
American Service Table setting




Food and Beverage Service Method
American Service Table setting




Food and Beverage Service Method
When Seating guests, the server should:
         • Seat guests as soon as they enter the dining room, or at least
        ...
When taking the order, the server should:
         • Deliver the cocktails (if any have
           been ordered) from each...
When taking the order, the server should:
         • Remember that the goal of the operation is to satisfy the
           ...
When delivering the food, the server should:

         • Deliver the appetizer, soup, or salad. This course
              ...
When delivering the food, the server should:
         • Clear the first-course dishes and tableware, from the
           r...
When delivering the food, the server should:

         • The food is usually carried to the dining room on a
           tr...
The end of the main course
         • Keep an eye on the guests while they are eating to see if they
           need anyth...
BANQUET SERVICE



           Food and Beverage Service Method
Banquet Service

                                   • Banquet service involves
                                     servin...
Banquet Service

          • The server generally sets the table with
            American setting modified according to t...
Banquet Service

         • The food is put on plates in the kitchen and served to
           the guests in the usual Amer...
Banquet Service

         • If the guests will remain seated for entertainment or
           a speaker after dinner, be su...
Advantages and Disadvantages

         • The advantage of banquet service is that the
           menu and serving time are...
BUTLER SERVICE



           Food and Beverage Service Method
BUTLER Service

         •    Butler service procedures are basically the same as for Russian service,
              excep...
ROOM SERVICE



          Food and Beverage Service Method
ROOM service




Food and Beverage Service Method
Room Service




Food and Beverage Service Method
Room Service




Food and Beverage Service Method
Russian Service
                                   English Service




                                                   ...
5
    The Obstacles to
    good service



                   Food and Beverage Service Method
The Obstacles to good service
                                   •       The problem of poor service
                     ...
The Obstacles to good service
         • The position of server in Europe
           is held mostly by men and is
        ...
The Obstacles to good service
         • To further complicate the matter,
           American employers are allowed to
  ...
The Obstacles to good service
                                   • Training is very important to a
                       ...
The Obstacles to good service
         •    The new server is given an
              opportunity to pick up the good habit...
Obstacles to good service

        • Is complex from the
             customer want and demand
             better service...
Próximos SlideShares
Carregando em…5
×

Week 11 - 12 Food And Beverage Service Method 3-2552

  • Entre para ver os comentários

Week 11 - 12 Food And Beverage Service Method 3-2552

  1. 1. Week 11 Food and Beverage Service Method By Aj. Pavit Tansakul Tourism and Hospitality Management Program School of Management, Walailak University Tel. 2248 email: tpavit@wu.ac.th Food and Beverage Service Method
  2. 2. Objectives 1. State the important of service to the customer 2. Describe two ways in which service is important to guests 3. Describe the role of servers in the foodservice operation 4. Distinguish between the various categories an types of service 5. Compare the advantages and disadvantages of formal and informal methods of service 6. Describe the obstacles to good service 7. Consider the suggestions form restaurateurs on how to improve service Food and Beverage Service Method
  3. 3. Outline 1. Dining room service from the customers’ point of view 2. The importance of service 3. The Role of Servers 4. Type of Service 5. The Obstacles to good service Food and Beverage Service Method
  4. 4. Introduction • This week focus on the important of service to the customer’s dining experience • Server’s responsibilities and tips for servers on how to increase the level of service and enhance the guests’ enjoyment Food and Beverage Service Method
  5. 5. 1 Dining room service from the customers’ point of view Food and Beverage Service Method
  6. 6. Dining room service from customers’ POV • What’s frequent complaint of FS customers? Food and Beverage Service Method
  7. 7. When Dining Experience is lack of • Friendly • Competent service • Ignore for period of time • Refuse to honor their requests Food and Beverage Service Method
  8. 8. Even ……… • A meal that is expertly prepared can ruined if it is not served properly. Food and Beverage Service Method
  9. 9. What’s customers’ want? 1. Friendly servers 2. Knowledgeable about the menu 3. Willing to provide reasonable variations in the menu 4. Bring things (food) to the table before, rather after, they are needed Food and Beverage Service Method
  10. 10. 2 The importance of service Food and Beverage Service Method
  11. 11. The importance of service 1. Value for the guest 2. Impact on dining experience of the guest Positive VS Negative Food and Beverage Service Method
  12. 12. Determining Value • Generally, the greater the level of service provided to a guest, the more the guest is willing to pay for a meal. • Guest appreciate the increase attention and expect to pay more for it. • Example for same menu, Hamburger at two type of restaurants-fast food and moderate table service Food and Beverage Service Method
  13. 13. Determining Value • When deciding where to dine, customers are aware of the amenities each type of operation offers and approximately what they will be charged for those amenities, and they make their choices accordingly. • For many people, the value that good service adds is a key point in making this decision. Food and Beverage Service Method
  14. 14. Ensuring a positive dining experience • Attentive • Well-organized server • Available when guest needs • Suggestive not aggressive • Speeds of service staff Food and Beverage Service Method
  15. 15. 2 What Customers Expect From Servers Food and Beverage Service Method
  16. 16. What Customers Expect From Servers The key points in maximizing customers’ enjoyment include the following: 1. Accommodation • In planning a menu for their favorite combination • Servers must be provided w/ a list of items on the menu that can be switched to better accommodate guests 2. Attitude of servers’ • Good attitude is difficult to teach • Good attitude and enjoyment in working are key characteristics Food and Beverage Service Method
  17. 17. What Customers Expect From Servers 3. Attentiveness – Guests like to have their needs attended to while dining out – they prefer to treat themselves by having someone else take care of them. – Server should also return to the table shortly after delivering the meal to see that the guests are satisfied and whether the guests need anything else to complement their meal. Food and Beverage Service Method
  18. 18. What Customers Expect From Servers 4. Timeliness – Guest like to be taken care of in a timely fashion. – They expect to be greeted at the table, presented with the menu, have their order taken and their course delivered. – If there is going to be delay with any part of the service sequence, the problem should be communicated to the guest as soon as possible – Timeliness does not mean the guest should be served in RAPID SUCCESSION Food and Beverage Service Method
  19. 19. What Customers Expect From Servers 5. Anticipation ก กF F F – To anticipate rather than react; to be alert to guests’ needs and potential problems rather than having to react a problem – E.g. Guest with infant should assume HIGH Chair and server bring it to the table before the guest has to ask for it. – E.g. For the Guest who order French Fried, server should bring Ketchup to the table before the food is delivered. Food and Beverage Service Method
  20. 20. What Customers Expect From Servers 6. Suggestive selling – Some guests arrive at a restaurant with – Their minds already made up as what they are going to order – Some make a decision after reviewing the menu – Some can't decide and need some assistant – Suggesting menu by listen what they like or dislike – Suggesting selling also encourage guests to order accompaniments they otherwise may skip, such as wine or perhaps an after-diner cordial or liqueur. Food and Beverage Service Method
  21. 21. 3 The Role of Servers Food and Beverage Service Method
  22. 22. The Role of Servers • The tasks of server include guest-contact to ensure a pleasurable a dining experience • And to provide efficient delivery of menu items, indicates the time it took for the cooks to prepare food versus the time it took for the server to pick up Food and Beverage Service Method
  23. 23. The Role of Servers 1. Teamwork – “Sorry this is not my station. I’ll find your server and tell him that you need something” – Flying food Show – the first server who arrives in the kitchen is responsible for taking it to the table – Management should unify all employees in the common goal of taking care of the guest. Food and Beverage Service Method
  24. 24. The Role of Servers 2. Finishing food preparation The sole of server in some operation includes plating possibly dressing salad, pouring soft drink, plating and garnishing dessert, dishing up soup, and garnishing entrée items Food and Beverage Service Method
  25. 25. The Role of Servers 3. Menu knowledge – The basics such as how a dish is prepared (Baked, Broil, sautéed, fresh. Frozen) – Daily tasting of the menu items, specials of the day, the wine from the wine lists can allow server to better describe and suggest menu items as well as to detect a problem with an items before it is served to a guest Food and Beverage Service Method
  26. 26. The Role of Servers 4. Merchandising – A serves as “Silent salesperson” for an operation, providing the guest with its daily offerings – The server has an opportunity for a much more effective and personal level of selling. – Merchandising skills are easily taught. – Many operations offer incentives, such as meal or cash, to encourage servers to suggest high-profit appetizer and dessert items Food and Beverage Service Method
  27. 27. 4 Type of Service Food and Beverage Service Method
  28. 28. Type of Services 1. Self-service 1.1 Buffet service 2. Seated Service or Table Service 2.1 French Service 2.2 American Service 2.3 Banquet Service 2.4 English Service 2.5 Russian Service Food and Beverage Service Method
  29. 29. Scope of Service • Table setting (preparing) • When seating guest, the server should • When taking the order, the server should • When delivering the food, the server should • Toward the end of the main course, the server should Food and Beverage Service Method
  30. 30. 1. Preparing for Service 2. Servicing the guest 3. Closing the service Food and Beverage Service Method
  31. 31. 1. Self-Service Food and Beverage Service Method
  32. 32. 1.1 Buffet Service • With buffet service, guests select their meals from an attractive arrangement of food on long serving tables. • The guests either help themselves or are served by chefs standing behind the buffet tables. Food and Beverage Service Method
  33. 33. Buffet Service • The service usually combines both methods – the guests select relishes, salads, and vegetables themselves, and the meat is carved and served to the guests by chefs. • Silverware and napkins may be conveniently located on the buffet table for the guests to pick up with their meals, or a complete cover. Food and Beverage Service Method
  34. 34. Buffet Service • The job of the server varies, depending on the design of the buffet. The servers may serve only beverages and dessert, or they may serve several courses, such as the appetizer and soup, at the guests’ tables. Food and Beverage Service Method
  35. 35. Advantages and Disadvantages • One advantage to buffet service is that food can be displayed in a very attractive manner. • However, this can quickly become a disadvantage if care is not taken to keep the food selection fresh and complete. • Another advantage is that servers can attend to many guests at one time, but guests receive less personal attention than with table service. Food and Beverage Service Method
  36. 36. Food and Beverage Service Method
  37. 37. 2. Seated or Table Service 1. French Service 2. Russian Service 3. English Service 4. American Service 5. Banquet Service Food and Beverage Service Method
  38. 38. Table Service • There are many styles of table service: French, Russian, English, American • No one style of service is better than any other. Each form of service meets the specific need and demands of individual circumstances. • Any combination may be used id consistent with the restaurant’s concept Food and Beverage Service Method
  39. 39. What is Table Service? • In the past forty years restaurant service has changed as dramatically, especially in America. • American fine dining restaurants tired to emulate European manners. French service was considered the most elegant, followed by Russian and English. Food and Beverage Service Method
  40. 40. What is Table Service? • American service evolved from there European forms of service, utilizing aspects of all three styles in vary combinations. • The style of service, a much as the Menu, Décor, Uniforms, Table settings, and Ambience, should be consistent with the type of cuisine that restaurant offers. Food and Beverage Service Method
  41. 41. Service Styles • The most common styles for seated dining are French, Russian, Butler, English and Family Service, Room Service. Other Service included Buffet, Cafeteria, Take-out, and Counter Service. Food and Beverage Service Method
  42. 42. FRENCH SERVICE Food and Beverage Service Method
  43. 43. FRENCH SERVICE • Or Service à la française, is the most elaborate and labor intensive of all serving styles. • Traditionally in French service, a meal was divided into 3 separate services or courses – 1st, 2nd, and dessert • Much of the food was cooked or finished tableside from a voiture, or cart, or guéridon, or side table, in the dining room. Food and Beverage Service Method
  44. 44. French Service • The food is cooked or completed at a side table in front of the guests. • The food is brought from the kitchen to the dining room on heavy silver platters and placed on a cart called a guéridon. • The food is completed by cooking, deboning, slicing, and garnishing as necessary and served to the guests on heated plates. Food and Beverage Service Method
  45. 45. French Service • Most graceful and formal style of service originated in Europe • Use of silver serving pieces • The final cooking and garnishing taking place on a side table (guerdon) • French service is the most elegant of seated services Food and Beverage Service Method
  46. 46. French Service • Foods that can be cooked, assembled, or in a reasonably shot time are prepared in front of the guests. • Typical specialties that may be served in the French style are La Salade Cesar (Caesar salad), Le Tournedos au Poivre (pepper steak), and Les Crepes Suzettes (crepes in orange sauce). Food and Beverage Service Method
  47. 47. French Service • Need for highly trained service staff • Great expense of the equipment needed • Waiters more likely to be MALE than FEMALE Food and Beverage Service Method
  48. 48. THE GUÉIDON Service • Generally required two servers to deliver and prepare the food. Food and Beverage Service Method
  49. 49. French Service • Commis de rang ( ) • – Must serve an apprenticeship under a chef de rang • Chef de rang ( ) • F – Or professional waiter Food and Beverage Service Method
  50. 50. French Service • They work as a team to take are of the guest’s needs. • The chef de rang always remains in the dining room, whereas the commis de rang is to go to the kitchen to pick up the food or to return soiled items • The chef de rang adds the final touches to the items in the dining room and may finish with flaming the items with brandy to catch everyone’s attention. Food and Beverage Service Method
  51. 51. Chef de rang • Seat the guests if there is no host for dining room • Take the guests’ orders • Serve the beverages • Finish the preparation of food at the table in view of the guests • Plate and garnish the food on a heated plate • Present the check to the guests and collect the payment Food and Beverage Service Method
  52. 52. Commis de rang • Receive the order from the chef de rang and deliver it to the kitchen • Pick up the food in the kitchen on a silver tray and place it on the side table • Serve the plated food to the guests • Assist the chef de rang as needed Food and Beverage Service Method
  53. 53. Special Techniques done by Chef de Rang • Tossing and Mixing • Plate Presentation and Sauces • Deboning and Carving • Flambéing • Fire Plan • Serving Hot Items Food and Beverage Service Method
  54. 54. Food and Beverage Service Method
  55. 55. Food and Beverage Service Method
  56. 56. Food and Beverage Service Method
  57. 57. French Service ** Advantages ** ☺ Very stylish and formal ☺ Guest can enjoy food prepared at side table ** Disadvantages ** ☺ required a highly skilled staff ☺ Expensive on labor and equipment needs ☺ necessitates wide aisles, which means fewer tables in the dining room Food and Beverage Service Method
  58. 58. French Service Food and Beverage Service Method
  59. 59. Guéridon / Carving Trolley Food and Beverage Service Method
  60. 60. Rechaud Food and Beverage Service Method
  61. 61. French Service Table Setting Food and Beverage Service Method
  62. 62. Food and Beverage Service Method
  63. 63. Table Setting Food and Beverage Service Method
  64. 64. RUSSIAN SERVICE Food and Beverage Service Method
  65. 65. Russian Service • Russian service is similar to French service in many respects. • It employs the use of heavy silver serviceware, and the table setting is identical to the French setup. • The two major differences one server is needed and that food is fully prepared and attractively arranged on silver platters in the kitchen. Food and Beverage Service Method
  66. 66. Russian Service • Server places a heated plate from the right side, going around the table clockwise. • Then the server brings the platters of food to the dining room from the kitchen and presents them to the guests at the table. • Standing to the left of each guest and holding the platter of food in the left hand, the server show each guest the food and then, using a large spoon and fork in the right hand, dishes up the desired portion on the guest’s plate Food and Beverage Service Method
  67. 67. RUSSIAN or PLATTER SERVICE • Russian service, currently considered platter service in America, is used mostly for banquets. • It is less showy then French service, but it is quicker and no less elegant. • In platter service, the food is fully cooked and arranged and garnished on large platters of food to the dining room and present them on Table • The server moves around the table counterclockwise, beginning with the first woman seated at the host’s right Food and Beverage Service Method
  68. 68. RUSSIAN or PLATTER SERVICE Food and Beverage Service Method
  69. 69. Advantages and Disadvantages of Russian Service • The advantages of Russian service are that only one server is need and this service is as elegant as French service, yet faster and less expensive. No extra space is needed for special equipment, such as the gueridon. • The disadvantages of Russian service are the large investment is silver serviceware and the number of platters needed, Russian service is particularly useful at banquets where every guest receives the same food selection. Food and Beverage Service Method
  70. 70. Russian Service Food and Beverage Service Method
  71. 71. ENGLISH SERVICE Food and Beverage Service Method
  72. 72. English Service • Used occasionally for a special dinner served in a private dining room of a restaurant, but it is more typical of a meal served by servants in a private home. Food and Beverage Service Method
  73. 73. English Service • The food on platters and the heated plates are brought from the kitchen and placed before the host at the head of the table. • Host or one of the servers carves the meat, if necessary, dishes up the entrée and vegetable on individual plates. Food and Beverage Service Method
  74. 74. English Service • She hands the plates to the server standing to the left, who server the guest of honor and all other guests. Dessert may also be served in this manner. • All sauces and side dishes and, in some cases, the vegetables are on the table to be passed by the guests. Food and Beverage Service Method
  75. 75. Advantages and Disadvantages • The advantage of English service is that it involves a great deal of showmanship for a special occasion. • The disadvantages are that the host may be required to do a lot of the work by dishing up some of the food, and with only one person serving the entrée, the service can be very time-consuming. Food and Beverage Service Method
  76. 76. English Service • Or Family service • The food is prepared in the kitchen and taken to the dining room in serving platters and bowls by the dining room staff ** Advantages ** ☺ Service is quicker and easier ☺ each guest are allowed to choose the portion they wants Food and Beverage Service Method
  77. 77. English Service Food and Beverage Service Method
  78. 78. ENGLISH service and Family Service • In restaurant, usually reserved for private rooms or special group dinners. • All food fully cooked in the kitchen. • Family style is similar to English style, except that the food are placed on the table in large serving and guests help themselves. Food and Beverage Service Method
  79. 79. AMERICAN SERVICE Food and Beverage Service Method
  80. 80. American Service • American service is less formal then French, Russian, or English service. It is the most prevalent style of service in restaurants in the United States. Food and Beverage Service Method
  81. 81. American Service • In American service, food is dished up on plates in the kitchen. • Only one waitperson serves the meal. Food is served from the left of the guest, beverages are served from the right, and soiled dishes are cleared from the right. Food and Beverage Service Method
  82. 82. American Service • The American breakfast and lunch table setting differs from the American dinner setting. Breakfast and lunch are simple meals and require only a limited amount of service ware. Dinner involves more courses and more service ware. Food and Beverage Service Method
  83. 83. American Service • It can be used to serve the guest who wants a quick, filling meal at a casual restaurant with simple service. American service can also be used to serve the guest who intends to be entertained for evening at a five-star establishment. Food and Beverage Service Method
  84. 84. American Service • The food is prepared and plated in kitchen • The food brought to the dining room and served by server. • ** Advantages ** ☺ Service is efficient, fast, requires minimum of equipment. ☺ Servers are able to serve many guests with minimal training Food and Beverage Service Method
  85. 85. American Service • ** Disadvantage ** ☺ not very formal or elegant Food and Beverage Service Method
  86. 86. American Service Basic Rules of American Service 1. All solid food is served from the guest’s LEFT with the LEFT HAND 2. All beverages are served from the guest’s RIGTH with the RIGHT HAND 3. Dishes are cleared from the guest’s RIGHT Food and Beverage Service Method
  87. 87. American Service Food and Beverage Service Method
  88. 88. American Service Table setting Food and Beverage Service Method
  89. 89. American Service Table setting Food and Beverage Service Method
  90. 90. American Service Table setting Food and Beverage Service Method
  91. 91. American Service Table setting Food and Beverage Service Method
  92. 92. When Seating guests, the server should: • Seat guests as soon as they enter the dining room, or at least acknowledge them, and then seat them as soon as possible. • Greet the guests when he or she arrives at the table, welcome them to the restaurant, introduce him- or herself, present them with the menu, tell the guests about any specials for the day or any dishes on the menu that are not available, and ask them if they would like anything to drink or anything from the bar (if available at the operation). • Fill their water glasses and remove extra place setting. • Leave the table to pick up the customer’s cocktails and to give the guests an opportunity to look over the menu. Food and Beverage Service Method
  93. 93. When taking the order, the server should: • Deliver the cocktails (if any have been ordered) from each guest’s right. • Take the guest’s order. Most operations have a standardized system for numbering the customers at the table based on a geographical portion of the dining room, such as the front door or fireplace, so that any employee can deliver food to the proper guest. • After the guests have ordered, offer accompaniments, such as appetizers or wine, to increase the guests’ dining enjoyment and, it is hoped, the server’s gratuity. Food and Beverage Service Method
  94. 94. When taking the order, the server should: • Remember that the goal of the operation is to satisfy the guests. Try to accommodate guest’s needs and desires. Be aware of the policies of the operation so that “special orders” can be offered or accepted. • Serve the bread and butter. A general policy is to deliver the bread and butter after the order is taken to prevent guests from filling up on bread instead of ordering appetizers. • Deliver the order to the kitchen. Double-check with the kitchen that all items ordered are available. While the food is being prepared, anticipate the food items and tableware the guests will need for their meal and take them to the table before the food is served. Items such as catsup for French fries, mustard for a hamburger, and a steak knife for steak are examples of things that guests are likely to need. Food and Beverage Service Method
  95. 95. When delivering the food, the server should: • Deliver the appetizer, soup, or salad. This course serves two purposes—it stimulates the guest’s appetites, and it occupies their time while the main course is being prepared. Soups and salads are sometimes made available for the server to plate up, thus freeing the kitchen staff. Depending on the procedures of the operation, the kitchen may be notified when the soup or salad is delivered. The kitchen staff then knows how to time the preparation of the main course so that it is ready when the guests finish the first course. Food and Beverage Service Method
  96. 96. When delivering the food, the server should: • Clear the first-course dishes and tableware, from the right, to make room on the table for the main course. • When in the kitchen to pick up the main course, collect all of the items needed to serve it—butter, sour cream for a baked potato, serving utensils—prior to picking up the food. • The main course is plated by the kitchen, but the server may need to garnish the plates before delivering them. The server makes the last check of the food prior to the guests’ receiving it. • It is important to see that the correct order is served (not another server’s), that the order is complete, and that the quality of the food meets the standards of the operation. Food and Beverage Service Method
  97. 97. When delivering the food, the server should: • The food is usually carried to the dining room on a tray, so the server needs to pick up a tray stand to set the food on while serving the main courses to the guests. • Serve the food to the guests using the numbering system noted when taking the order. Women are usually served first, then men. The main course is served from the left with the left hand. • Replenish water glasses and ask the guests whether they would like a refill of their other drinks. • Return to the table within 3 to 5 minutes after delivering the food to ensure that everything is satisfactory and that the guests have everything they need to enjoy their meal. Food and Beverage Service Method
  98. 98. The end of the main course • Keep an eye on the guests while they are eating to see if they need anything else. When they have finished eating, remove the main course dishes from the right with the right hand. • Remove items from the table that are not needed for dessert, such as salt and pepper, extra silverware, etc. • Use a folded napkin to remove crumbs and food scraps from the table. • Ask the guests if they would like a refill of their beverage, coffee or tea, or an after-dinner drink. • Suggest some desserts, offer the dessert menu, or present the dessert cart or tray (if used). The visual presentation of desserts is usually very effective. Food and Beverage Service Method
  99. 99. BANQUET SERVICE Food and Beverage Service Method
  100. 100. Banquet Service • Banquet service involves serving a meal to a group of people who are celebrating, gathering for a special occasion, or honoring special guests. The menu, number of guests, and time of service are predetermined, and the banquet is well organized in advance. Food and Beverage Service Method
  101. 101. Banquet Service • The server generally sets the table with American setting modified according to the particular menu. Food and Beverage Service Method
  102. 102. Banquet Service • The food is put on plates in the kitchen and served to the guests in the usual American serving style or in French, Russian, or buffet style, as predetermined. • The head table is served first, then the rest of the tables. Water and coffee are replenished periodically. Food and Beverage Service Method
  103. 103. Banquet Service • If the guests will remain seated for entertainment or a speaker after dinner, be sure the tables are cleared and tidy at the completion of the meal. Because the banquet is paid for in advance, the server does not need to present a check or collect payment. Food and Beverage Service Method
  104. 104. Advantages and Disadvantages • The advantage of banquet service is that the menu and serving time are predetermined, which makes service a simple routine, accomplished by fewer servers than needed for other types of serving. • A disadvantage of banquet service is that guests receive very little personal attention. They are usually seated in close quarters, which makes proper service difficult. Food and Beverage Service Method
  105. 105. BUTLER SERVICE Food and Beverage Service Method
  106. 106. BUTLER Service • Butler service procedures are basically the same as for Russian service, except that the guests serve themselves with utensils provided from the platter which is held by the waiter with BOTH HANDS Food and Beverage Service Method
  107. 107. ROOM SERVICE Food and Beverage Service Method
  108. 108. ROOM service Food and Beverage Service Method
  109. 109. Room Service Food and Beverage Service Method
  110. 110. Room Service Food and Beverage Service Method
  111. 111. Russian Service English Service Formality and Elegance Efficiency Food and Beverage Service Method
  112. 112. 5 The Obstacles to good service Food and Beverage Service Method
  113. 113. The Obstacles to good service • The problem of poor service in American restaurants is a complex one. Customers want and even demand better service; restaurateurs understand the importance of providing good service to their guests. The question then is, what are the obstacles facing restaurants in their pursuit of providing good service to their guests? Food and Beverage Service Method
  114. 114. The Obstacles to good service • The position of server in Europe is held mostly by men and is highly respected. The position of server in this country, for the most part, is looked down on, and is filled by people who are waiting tables while waiting for something else—college students, fledgling actors, and so on. The lack of dedication to a career of waiting tables can have an effect on the quality of service. Food and Beverage Service Method
  115. 115. The Obstacles to good service • To further complicate the matter, American employers are allowed to pay restaurant servers a wage below the federal minimum. The employee who spends the most time with the guest and who has the most dramatic effect on the guest’s dining enjoyment is rewarded by a below-minimum wage. Such an employee does receive tips, but management cannot expect to attract people who are serious about service if they are offered such a low wage. Food and Beverage Service Method
  116. 116. The Obstacles to good service • Training is very important to a server’s ability to provide good service to guests. Today’s poor service has been blamed on the method of training, or lack of it, that is given in most foodservice operations. Managers cannot expect servers to be competent and efficient at their jobs if their training is limited to the location of their station and how to fill out a ticket for food. Servers are frequently trained by shadowing or trailing an experienced server or server-trainer. Food and Beverage Service Method
  117. 117. The Obstacles to good service • The new server is given an opportunity to pick up the good habits and methods of the trainer; the problem is that he or she also has an opportunity to pick up the bad habits. The success of shadowing is limited to the learning the mechanics of serving—how to fill out a ticket, how to set a table properly, and how to do the side work. The key components of the server’s job are not usually addressed, such as suggestive selling, anticipation, and accommodating the guests’ needs. Food and Beverage Service Method
  118. 118. Obstacles to good service • Is complex from the customer want and demand better service. • Understand the importance of providing good service to the guests • Pay the wage at reasonable level on their jobs • Training for a better service Food and Beverage Service Method

×