CATERING – MAT

Topic: Types of Service

English Style Service

This style of Service was taken from traditional service in the english country homes
(Canada, Australia , Ireland, Jamaica, New Zealand, United Kingdom, United States of America)
where the head of the house hold does the carving and serves portions to the family with the assistants of
the Servants. Today, this style service might appear in the private dining room where the host does the carving
and is assisted y thr service staff. Similar to familystyle meals on thanksgiving and christmas
Often regarded as Host/ Family Style service.
o Host plays an Active role
o Usually found in Coffee shops, family restaurants etc.
o All food cooked in kitchen
o Family style food is put on table and guest serve themselves
Note: Fork and Spoon used like pliers to handle and serve food.

Advantages
Casual dining guest control portions, less service skill need
Disadvadtages
Less formal, may run out of Food no presentation.

French Service
Involves lots of Employees
Captain
Front Waiter
Back waiter
Wine Steward.

Two Types of French Service

Cart/Banquet
Most Graceful and Foemal Style of Service Originated in Europe
Uses silver serving pieces
The Final cooking and garnishing taking place on a side table (Guerdon) French service is the most elegant of
seated services.
It is a very personalized service
Food is brought from the kitchen to the dining room on a heavy silverplate and placed on a cart called
guerdon
Small stove is used to keepthe foodward.
This is the only style of service where food is served from the right.
A finger bowls is set on a doily (Ornamental Mat) or small plate called

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 I prepared and appealinglyplaced onto plates in the kitchen, Carried into the dining room. And served to
guest. American service is less formal yet Professional
American service is known as Amore in Italy, or as Family style too when it is Adapted also for children needs,
like small furniture or little containers that children can use to help themselves

Silver Service
 Silver Service is also known as a English Service
 In the method dishes are presented and transfrred to the guest plate using service spoon and fork
from the left hand side of the guest while beverage are served from the right hand side.
 It is regarded as Formal Service
 The waiter brings plates and dishes to the sideboard
 Place the plate before each guest from right hand side moving clockwise
 Present the guest main dish to the host andserves each guest
 The server moves counter clockwise while serving the food.
Points to remember
Serve food from the Dish/Platter onto guest plate using service spoon and fork from the Left-hand
side
Serve beverage from the right-hand side
Conduct clearance from the right-hand side

Russian Service
Russian service is a style of food service in which certains dishes, such as roast beef, are carved in the kitchen
and then reassembled as if whole to speed service service during a Banquet

Russian serivice which is mostly used for banquets is less showy than French service, but it is quicker and no
less elegant.

Speed replaces showmanshi though there is skill involved

The main goal of the Russian on platter service to assure that the guest recieves fully cooked, hot food served
in a swift and tasteful fashion

It is specially Expedient (convinient-Informal) for banquets or wherever it is necessary to serve many people
attractively presented food quickly but wiyhout sacrificing elegance and personal touch

Food is fully prepared and portioned onto silver platter by the kitchen staff
The food is served with utensils by the server directly onto the guests plates

Simple-fast labour ocst-effective, elegant.

Cafeteria, self-service restaurant in which customers select various dishes from an open-counter
display. The food is usually placed on a tray, paid for at a cashier’s station, and carried to a dining
table by the customer. The modern cafeteria, designed to facilitate a smooth flow of patrons, is
particularly well-adapted to the needs of institutions—schools, hospitals, corporations—attempting to
serve large numbers of people efficiently and inexpensively. In addition to providing quick service, the
cafeteria requires fewer service personnel than most other commercial eating establishments.

a small, informal restaurant where small meals can beeaten or bought to take away

GRILL ROOM SERVICE

Independent or attached to star hotels may have open kitchens

Specialise in grilled meats, wine service
Busy during dinner or weekends and holidays table reservations needed.
This form of service various meats are various meats are grilled in front of the guest
Meats may be displayed behind a glass partition or well decorated counter so that the guest can select his
exact cut of meat.

Advantages: Fast, Lower Cost, Less service skill needed, customer has his own choice of selection
Disadvantages: Less foo safety, time consuming.

Gueridon Service
Gueridon Service is a term used in the restaurant business to refer to “troll ey service.”
Food is cooked, finished or presented to the guest at a table, from a moveable trolley.

The food being served is usually partially or mostly prepared in the kitchen — certainly
any prep work such as chopping onions, actually cooking crêpes, etc, is done there.
The waiter then does the final assembly or cooking on the trolley at the side of the
restaurant customer’s table

The trolley is equipped with a burner for cooking, that can be powered by gas,
electricity or spirits. Some trolleys will have a cold drawer as well. All will have a
chopping board and cutlery drawer, and be equipped with the necessary utensils for
what the restaurant offers from the trolley. There will also be on the trolley a selection
of basic condiments such as mustards, Worcestershire sauce, oil, vinegar, etc.

Buffet?
“Buffet is a style of food service in which the verities of ready food dishes are displayed according to the sequence on

the table either hot or cold and Guest’s serve those foods themselves”.

Generally, buffet is a self-service style of dining in which the customers pays a fixed price for having food and is

entitled to select as much foods as he or she want.

Actually, in a restaurant customers pays a prize for having food and they serve food themselves by maintaining line

from where different kind of ready foods are displayed in different dishes to eat, like. Starter, rich, bread, curry,

vegetable, meat, fish, water, beverage and dessert is called Buffet.

Buffet dining style is such a style of having food which is very popular hundreds of countries like USA, Canada,

Australia, and Sweden. Actually the concept of buffet style dining credited to the Swedish tradition.

Buffet is a self service system of dining in restaurant or parties. Buffet is a very popular
system of food service in any party or restaurant. Buffet is also an important thing of F&B.
But many people as well as many f&b staff doesn’t know what is buffet? In many traditional
and reputed restaurants you will find the buffet style dining.
Many restaurants serve their thousands of customers by buffet with a few staff as a result
those restaurant get more profit by using minimum leave of staff. The buffet system dining is
really very easy to handle.

DEFINITION OF BREAKFAST
► Breakfast is a list of dishes which includes the following dishes: cereals, eggs, fresh fruits, fresh fruits, etc

IMPORTANCE OF BREAKFAST
► Body remains unfed or hungry approximately 10-12hours
► The body needs the right amount of energy and nutrient substances to begin its good day
► The breakfast should contain 25% of the daily needs: energy (calories) and nutrients: proteins, vitamins,
trace elements

PLACES WHICH BREAKFAST ARE SERVED

► Breakfast Room
► Guest’s Room
► Hotel’s gardens
► Hotel’s terraces
TYPES OF BREAKFAST
► Continental Breakfast
► English Breakfast
► American or Buffet Breakfast

CONTINENTAL BRERAKFAST
1. Composition of Continental Breakfast
► Fruit Juices: Orange, pineapple, grapefruit, etc
► Hot Beverages: coffee, tea, chocolate, cocoa, etc
► Breads: toasts, bread rolls, croissants, etc
► Accompaniments: butter, jam, sugar and honey
2. Debit of Continental Breakfast
► The hotels include breakfast in the conditions of stay, the customer has already charged for breakfast and
you do not need to give account
► Account Occurs only for the extra dishes which are not included in the continental breakfast (continental
breakfast)
3. Mise En Place Continental Breakfast (see separate page)
Table ware and Silver Ware Set-up
:a) Customer’s serviette, b) First Plate, c) First Knife, d) Saucer, Cup and tea spoon
e) Saucer with sugar, g)Ashtray, e) the table Number, f) Flower Vase, g) Bin for Wastes
4. Preparation of Continental Breakfast (Morning)
► Check that tables if they are set up correctly and not missing anything from the table
► Fill the flower vase with flowers
► Put saucer with jams, honey and butter (individual servings)
► The stillroom prepares coffee, hot milk and water, juices and breads
5. Procedure for serving Continental Breakfast
► Customer welcome
► Take the order in the still room to prepare coffee and tea and juice
► Serve warm bread rolls and toasts
► Pour juice into the glass and placed it on the top of the first knife
► Serve the coffee or tea and milk (depending on the order) and place it to the right of the juice glass

ENGLISH BREAKFAST
1. Composition of English Breakfast
► Continental Breakfast (see above
► Cereals: porridge, cornflakes, etc
► Different types of cheeses: feta, halloumi, edam, etc
► Various Eggs preparations: fried eggs and omelets that are accompanied with trimmings
► Hot Meat: Bacon, ham, sausage, etc
► Smoked Fish: salmon, herring, etc
► Fresh fruit: apples, watermelon, melon, etc
► Compote: peaches, pears, etc.
2. Debit of English Breakfast
► The customer only pays for the meals ordered by the BREAKFAST Á LA CARTE MENU
3. Breakfast À La Carte Menu (see separate page)
4. Mise En Place English Breakfast (see separate page)
a) Towel customer, b) Saucer bread and butter machairakic, c) knife and fork main dish d) knife and fork fish,
e) cereal Spoon, g) Spoon and fork out the Saucer, h) Cup and koytalaki tea, i) Saucer with fakelakia sugar, j)
Salt and Pepper,k) Flower Vase, l) Ashtray, m) Number table
5. Mise En Place English Breakfast (morning)
► Check the tables if they are set up correctly and not missing anything from the table
► The flower vase is with flowers
► Prepare the side board with the necessary equipment
► The stillroom prepares coffee, hot milk and water, juices and different kinds of breads with and
accompaniments
6. Procedure of serving English Breakfast
► Customer Welcome
► Show menu
► Take order
► Order Execution: a) Coffee, juice and tea warm toasts, b) Fish dish, c) Course, d) Dessert
► Fill coffee, if necessary
► Bill and customer departure

AMERICAN BREAKFAST OR BUFFET

1. Composition of American Breakfast
►Accompaniments: butter, jam, sugar, honey, etc.
► Fruit Juices: orange, grapefruit, pineapple, etc.
► Beverages: coffee, tea, chocolate, cocoa, etc.
► Various kinds of breads: toasts, bread rolls, croissants, etc.
► Cereals: porridge, cornflakes, etc.
► Various types of snacks: salami, ham, smoked bacon, etc.
► Different types of cheeses: grated cheese, feta, halloumi, blue cheese, etc.
► Various preparations of eggs: fried eggs and omelets that are accompanied with trimmings
► Hot Meat: bacon, ham, sausage, etc.
► Smoked Fish: salmon, herring, etc.
► Fresh fruit: apples, watermelon, melon, etc.
► Compote: peaches, pears, gold apples, etc.
2. Night Mise En Place Buffet Breakfast
a) Customer Serviette b) Side plate bread and butter knife, c) Fork and knife main course
d) Cereal Spoon, e) Saucer, Cup and tea spoon, f) Sugar bowl, g) Ashtray, h) Table Number
i) Flower Vase, j) Bin for Wastes
3. Morning Mise En Place Buffet Breakfast
► Check that tables if they are set-up correctly and not missing anything from the table
► The flower vase is filled with flowers
► The stillroom is ready to prepare coffee, hot milk and water, and juices
4. Procedure for Serving American Breakfast
► Customer Welcome
► Lead the customer to his/her table
► The customer serves himself with juice, various accompanying (butter and jams), toasts or croissants and
cereals
► The waiter serves coffee or tea with milk
► The customer serves sausages and eggs and eggs
► The customer serves fresh fruit or Compote
► Customer’s leave
CommentsThe hotels which include breakfast in the conditions of stay, the customer has already charged for
breakfast and does need to pay.
5. Classification of American Breakfast (see separate page)
Eggs Preparations, Hot Meat, Fresh Fruit, Compote
Smoked Fish,Various Sausages, Cheeses Various Flowers
Various Cereals,Warm Croissants and Bread Rolls, Toaster with Toasts Butter, Jam, Honey Various juice and
glasses