Service techniqu

esTo understand the method and service

techniques used in food and beverage service

Table d'hôteIn restaurant terminology a table d'hôte menu is a menu where multi-course meals with only a few choices are charged at a fixed total price. Such a menu may also be called prix fixe ("fixed price"). The terms set meal and set menu are also used. This is because the menu is set; the cutlery on the table may also already be set for all of the courses.Listed as a full course meal and is priced as a unitMay include appetizer, soups, main course, dessert and also hot beverages.The service based on course by course concept28/12/2015 ak_aylin/DTH2025/PMM 2

TABLE SETTING FOR TABLE D’HOTE

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TABLE D’HOTE SERVICE

After the guest is seated, the order being taken;• Send orders to the kitchen • Adjust table cover accordingly• Get the food and apply skills in carrying plates by hand• Approach and excuse to the guest• Proceed to the left and present the appetizer politely & proceed clockwise direction.• Clear soiled plates from the right of the guest• Serve bread & butter form the guest’s left side• Proceed the same direction.• Get the soup from the kitchen serve from the left and moving in a clockwise direction.• Clear the soiled soup bowl.

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Cont’…• Pick up main course from the kitchen

using carrying plates techniques• Serve main course from the left of

the guest moving in a clockwise direction. Place main course in front of the guest.• Proceed to the next guest in

clockwise direction• Clear soiled plates from the right of

the guest• Clear salt and pepper shaker, vase,

table number using service tray• Do crumbing down using folded

waiters cloth and crumbing plates• Reset the dessert spoon to the right

and dessert fork to the left• Pick up dessert from pastry kitchen.• Proceed the same technique to

another guest moving in a clockwise direction.• Coffee or tea is served during or after

dessert.

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A LA CARTEFull list of all dishes that may be preparedItem is priced separatelyThe price of items differ from one restaurant to another.À la carte is a French language loan phrase meaning "according to the menu", and used in:-

• A reference to a menu of items priced and ordered separately, i.e. the usual operation of restaurants (In contrast to a table d'hôte, at which a menu with limited or no choice is served at a fixed price.)

• To order an item from the menu on its own, e.g. a steak without the potatoes and vegetables is steak a la carte28/12/2015 ak_aylin/DTH2025/PMM 7

TABLE SETTING FOR A LA CARTE

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ALA CARTE SERVICE

Place orders to the kitchenAdjust and reset coversPick up food and apply skills in carrying platesApproach guestProceed to the left and place the dish gentlyPresent the dish politelyProceed to the next guest in a clockwise directionClear finished dishes with indicationProceed the same technique to another guestProceed to the next course

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Banquet

A banquet is a large meal or feast,

complete with main courses and desserts. It usually serves a purpose

such as a charitable gathering, a ceremony, or a celebration, and is

often preceded or followed by speeches in honor of someone.

Refer to special functions organized by societies, pro, social or state

occasion.Service for functions and different from the usual service offered in

restaurant.Functions are organized when number

of guests involved are 15 or more.

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Cont’…Types of functionsMeetings

A meeting is a gathering of two or more people that has been convened for the purpose of achieving a common goal through verbal interaction, such as sharing information or reaching agreement.

ConferencesA conference is a meeting of people who "confer" about a topic

WeddingsA wedding is the ceremony in which two people are united in marriage or a similar institution. Wedding traditions and customs vary greatly between cultures, ethnic groups, religions, countries, and social classes

DinnerDinner is usually the name of the main meal of the day. Depending upon culture, dinner may be the second, third or fourth meal of the day.

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Banquet

Meeting

Conference

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Banquet

Wedding

Dinner

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PROCEDURE OF SERVICE

Reception- Customary for banquet to be

proceeded by a cocktail and snack.

Dining Room- The doors of the banquet hall are opened and guests take their seat

Mise en place- All cutlery should be on the table

and arranged neatly for the number of courses to be served.

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Dining Room Service

The waiter stand as the allocated stationWaiter draw the chairs out for the guestsWhen all the guests are seated, banquet mgr signals to commence serviceService starts only after a signal receivedAfter appetizer are served, the waiters stand behindAfter received signal, remove the chairman platesWaiter clear the tableAgain they stand behind the chair and move out for the second courseAll the courses are served in this mannerEvery time after clearance is done, only soiled dishes and cutlery used for that course are removedMain course are served by waiter from the leftSalt & pepper shakers, sauces, bread & butter with the soiled dishes and cutleries are removed before the dessert is servedLastly, the coffee or tea will be served to the guest28/12/2015 ak_aylin/DTH2025/PMM 17

MALAY SERVICE~Traditional~

CharacteristicsSit on a mat made of mengkuang

leavesCourses set on a tray – put in the

middle – shared by 4/5 personSelf service by passing round

Use their right hand to eatGlasses are set on the left side

EtiquetteMen sit cross-legged while women sit properly on the matWashed hand before eating, use only right handPrevent from putting the whole hand inside the mouthImpolite to put too much rice into the mouth.Do not talk while the mouth is fullDo not hold the plateDrink the water with left hand

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CharacteristicsUse of banana leaf replaces the plateTable utensil is made of stainless steel such as Lalith Katori (designed gravy and vegetable dispenser for Indian service)They use hand to eat, so finger bowl neededTumbler will be set on the left hand side

Procedure in setting the Indian service

Banana leaf is set as replacement of plate

Stainless steel tumbler is set on the left hand side

Server will serve rice onto the banana leaf follows with the meat or fish items then

the gravyLalith katori which contains gravy or vegetables will be placed in the middle of the

table

INDIAN SERVICE

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CHINESE

SERVICE

CharacteristicsRound tables are used - accommodate 8, 10, 12 person per tableLazy Susan will be set in the middle of the tableThe use of chopstick and Chinese spoonUse of Chinese bowl for soup, rice and dessertUse of segmented sauce dishChinese tea cup

Procedure in Chinese serviceSide plate is set up for each guestSet the chopstick on its stand on the right hand sideTea cup is set up above the chopstickAll the condiments and sauces are placed on the edge of lazy Susan.Soup bowl is also placed on the lazy SusanFirst course will only be served when all the guests have been seatedTea will be served as soon as the guest is seated.More courses are involved.

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A pre-plated service where the food is served onto the guest’s plate in the

kitchen.Portion predetermined by the kitchen.

Accompaniment – helps to enhance the entire presentation.

E.g. – coffee shop. Service – fast

AMERICAN SERVICE - PLATE SERVICE

Service• Only 1 waiter/ss serves the meal

at 1 station• Waiter/ss receives the meal ready

plated and place in front of the guest

• Food is served from the left, beverage from the right and cleared from the right

• Breakfast and lunch setting are simple meals and required limited of service ware. Dinner involves more.

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FRENCH – GUERIDON SERVICE

Service where the dish comes partially prepared from the kitchen to be completed in the restaurant by waiter.Cooking done on the gueridon trolley.Waiter has to have considerable skills in preparing food.E.g. – La Salade Cesar, Les Crepe Suzettes.

Table setting• French cover – show plate, napkin,

table fork & knife, soup spoon, butter plate, butter spreader, dessert fork & spoon and wine glass

• Employs 2 servers – chef de rang & asst. chef de rang.

• All food served & cleared from the right except butter, bread & salad

• Finger bowl – warm water with rose petals/ lemon slices.

• Soiled dishes are cleared only when all guests have completed their meals.28/12/2015 ak_aylin/DTH2025/PMM 26

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GUERIDON

SERVICE

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Russian – Silver ServiceThe table is set for hors d’oeuvres, soup, main

courses & sweet dish in silverware.Food is portioned onto silver platters in the kitchen then placed at the sideboard with burners to keep

food warmFood serves using a service gear.

All food is presented in silver dishesThe service• It is very formal and elegant and guest is

given personal attention• Employs the use of heavy silver service

ware – identical to French set up• Only 1 waiter is needed• Food is fully prepared & garnish –

attractively arranged on silver platter• Service – waiter stand on the left of the

guest and holding the platter of the food in his left hand – shows each guest the food – pick up the desired portion using service gear.

• Finger bowl and napkins are served together with the meal28/12/2015 ak_aylin/DTH2025/PMM 29

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RUSSIAN – SILVER

SERVICE

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SELF SERVICE - BUFFET

In buffet service, tables are laid with crockery and cutlery – guest help themselves at the buffet counter and return to the seat.Types of buffet

Fork & knife buffet – complete dining room service. Guest are seated at the tableFork buffet – allows the guest to eat without being seated at the table. Only few chair will be set. Food ready in small size and to be eaten using fork.Finger buffet – does not use any cutleries – using hand. Food does not contain gravy.28/12/2015 ak_aylin/DTH2025/PMM 32

BUFFET SET UP

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SELF SERVICE - BUFFET

Fork & knife buffet

Fork buffet

Finger buffet 28/12/2015 ak_aylin/DTH2025/PMM 34

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CAFETERIAMenu is fixed & displayed on large boardsHave high turnover rate.Cover setting – depends on types of cafeteria.Service – customer collect tray, moves along the counter selecting meal, pay in cash and take the table ware.

Types of cafeteriaStraight line cafeteria – menu and price are displayed to help the customer select food. All items are arranged along the line. Cashier located end of the line.

Free flow cafeteria – food are placed according to the course. Separate cashier – easier for customer to pay w/out queuing. E.g. – food court shopping complex

Island type cafeteria – allowed the customer to take their food w/out long waiting. Customer can have a view of the food.

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CAFETERIA

Straight line cafeteria

Free flow cafeteria

Island type cafeteria 28/12/2015 ak_aylin/DTH2025/PMM 38

SELF SERVICE – FAST FOOD

High investment, high labor cost and high volume of customersInfluenced by American companies, which provide meal packaging and marketing.Table setting – uses the disposable cutleries such as plastic forks and spoons, paper cups and foam plates.

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END OF TOPIC 7