F&B Service - Training Manual - Part 3

1) Service Traditions: a. English / Silver service. Waiter plates food at the table from serving dishes. b. French service. All courses laid out on a separate table. Guests serve themselves. c. Russian service. Dishes laid out on a table at which Guests dine and serve themselves. Courses served one after another. d. American / Plated service. A Chef plates food in the kitchen. Waiters then serve plated dishes to Guests. 2) Types of Menus: a. À la carte menu. Individually priced dishes are listed on menu. Guests choose their meal. b. Table d’hôte or fixed price menu. Menu lists a limited number of options per course, from which Guests choose. Dinner charged at a set price. 3) Service Styles: a. Buffet service. All dishes are displayed in an area away from the tables. Guests help themselves. b. Banquet service. Menu lists a limited number of options per course. Dishes are delivered plated to Guests. c. Bistro service. A simple style of service used in smaller settings. d. Counter service. An open kitchen, surrounded by a counter where Guests sit and watch the preparation process. e. Fine dining. Offered at more upscale establishments. Elegant atmosphere and attentive service. Superb food, excellent wine. For more Training Visit: https://www.leadinghotelier.com/ Hotel Training | Service Training | Hospitality Training