Table Setup

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TYPES OF ESTABLISHMENTS, TYPES OF SERVICE, AND TABLE SETTINGS Chapter 2

OBJECTIVES
 Differentiate between many types of establishments  Identify the characteristics of French service, Russian service, English service, and American service  Describe the arrangement of service ware for the American breakfast, lunch, and dinner cover

 Explain where food items are placed in the American cover as they are served  Define banquet service, family-style service, buffets, salad bars, oyster bars, and dessert tables

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INTRODUCTION
 Every restaurant has a unique identity depending on the amenities offered to guests  Most types of service originated in the private homes of European nobility … Over the years they have been modified for restaurant use

 Today, each type retains particular distinguishing features … Some restaurants have combined features of two or more serving styles to accommodate their menu, facilities, and mode of operation

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INTRODUCTION
 The four traditional types of service are
… French … Russian … English … American

 The cover refers to the arrangement of china, silverware, napkin, and glassware at each place setting  Other popular types of service are the banquet, family-style, buffets, salad bars, oyster bars, and dessert tables.

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TYPES OF ESTABLISHMENTS
 Many terms are used to describe types of restaurants
… Tearoom … Family-style … Upscale … Casual … Theme … Quick-service

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TYPES OF ESTABLISHMENTS
 The fact of the matter is that restaurants are subjectively classified by the style of operation … There are no clear characteristics for each type of establishment … Traits of one style of restaurant overlap with traits of another  Creating a unique identity

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TYPES OF ESTABLISHMENTS
 For our purposes here, we could say that types of establishments form somewhat of a continuum … On one end of the continuum would be restaurants with
  Minimum service No covers or simple place mats


 

A quick pace
Fast foods prepared easily A general informality to the entire operation

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TYPES OF ESTABLISHMENTS
… The other end of the continuum would be the establishments with     Luxurious surroundings Table linens Silver service ware China and Crystal glassware


   

Flowers
Soft music An unhurried pace Skilled servers Expensive, well-prepared, and well-presented foods and wines

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TYPES OF ESTABLISHMENTS
 Family-style restaurants, diners, and some chain restaurants would be on one end of the continuum  Trattorias, bistros, and supper clubs in the middle  Classic gourmet, upscale, and fine-dining restaurants on the other

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TYPES OF ESTABLISHMENTS
 No matter which combination of amenities make up the whole, the guest has every right to expect … A smile … That his or her order be correctly taken and delivered … That the check is presented promptly and for the correct amount regardless of the setting



Good service is still the key to running any successful operation

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FRENCH SERVICE
 Most elegant of table services  Formal type of service originated for European nobility … Prolonged and expensive type of service … Used in upscale restaurant, elegant hotel dining rooms, cruise ships, resorts, and casinos

 Food is either cooked or completed tableside
… Brought from the kitchen on heavy silver platters … Gueridon (cart) and Rechaud (stove)

 The food is completed by cooking, deboning, filleting, slicing, flambé, and garnishing as necessary … Served to the guests on heated plates
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FRENCH SERVICE
 Maitre d'hôtel is in charge of the dining room  Captain is in charge of a section to the dining room … Seats the guests, takes guest’s orders and supervises table service

 French table service employs two servers working together … Chef du rang (principle server)
 Receives orders form the captain, serves the drinks, prepares the food tableside, and presents the check

… Commis du...
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