P. 1
Food Service Management

Food Service Management

|Views: 5,652|Likes:
Published by hotmanw

More info:

Categories:Topics, Art & Design
Published by: hotmanw on Apr 08, 2011
Copyright:Attribution Non-commercial

Availability:

Read on Scribd mobile: iPhone, iPad and Android.
download as DOC, PDF, TXT or read online from Scribd
See more
See less

05/29/2013

pdf

text

original

Also known as Butter or French Service, French platter
service is carried out in the following sequence:

1.A heated dinner plate is placed on the table, from
the right of each customer.

137

GATE-PD- F & B service -2009

2.The platter of food is presented to the host from
the right for his or her approval.
3.Server stands on the left side of each customer and
positions the platters so that the customers can
help themselves to the food on the platter using the
service gears placed on the platter.

You're Reading a Free Preview

Download
scribd
/*********** DO NOT ALTER ANYTHING BELOW THIS LINE ! ************/ var s_code=s.t();if(s_code)document.write(s_code)//-->