Each student or group is to complete and submit into dropbox:

Student Name(s): John Tran, Alex Rutten

HOSP2001-20F- Menu Design & Engineering.
Please review 5 pages of information below.
• Select the Styles of Restaurant/Food Service Operation that your menu will
created for.

• Explain your selected Style.

• Review the attached “Styles of Service” page. Select what “Styles of Service”
you will most likely use to deliver your menu and offer your customers.

• You will be asked to share in-class and upload to dropbox provided.

What is you selection of “Style of Restaurant”?

Casual dining
You’re Explanation:
We picked casual dining because we want our restaurant to encourage people
to talk to each other about their favorite games etc. It also encourages guests that
are not too into playing games or games for a new exciting place to eat. We were
considering fast casual but because some of the things on our menu are hard to
produce at the rate required for a “fast” type of service. We also were thinking
about making it a ghost kitchen where people can just order online and not need to
stop playing games, so they can eat and play at the same time.
What is you selection of “Style of Service”?
Plated (American) Service
Why did you select this “Style of Service”?
We picked plated (American) service due to the fact it fits casual dining the
best in our opinion. This is so we can have a place that is open to the public that
allows everyone to give it a try whether you are into games or not. Since the
restaurant concept we have is not a fine-dining restaurant this service best suits
the style we have of it being casual. The restaurant will be just like any other casual
restaurant in terms of service. Where the servers will bring you the plated foods
and drinks.
 Different Restaurant Styles

Fast Food
Fast Casual
Fine Dining
Casual Dining
Cafeteria
Family Style
Café or Bistro – What is the difference?
Food Truck
Restaurant Buffet
Pop Up
Ghost Restaurant
Pub
Teppanyaki Grill
Trattoria

“Styles of Service”

French cart service. The food is prepared tableside. Hot foods are cooked on a rechaud (hot
plate) that is on a gueridon (small table). Cold foods, such as Caesar Salad, are assembled on
just the gueridon. Servers plate the finished foods onto individual plates and serve them to
guests from the right. (This is the only style of service where food is served from the right).
Some foods, such as desserts, may already be prepared. They are displayed on a cart, the cart
is rolled to tableside, and guests are served after making their selections. This style would only
be used for small VIP groups.

Banquet French service. Platters of foods are assembled in the kitchen. Servers take the
platters to the table where guests are seated. The server, using two large silver forks in his or
her serving hand places the food on the guests’ plates. (Now silver salad tongs may be allowed
if the forks cannot be coordinated with one hand). Each food item is served by the server from
platters to individual plates. Guests are served from the left. Anything that is added to a plate
by a server after it has been placed in front of the guest – soup in bowl, salad dressing, sauce
on dessert, etc. – is part of this type of service.

Butler service. Foods are presented on trays, from the left of the guest, by servers with
utensils available for seated guests to serve themselves. (This is also used for butler passed
hors d’ oeuvres at receptions).  

Russian (silver) service. Foods is cooked tableside, like cart French service, except servers
put the foods on platters and then pass the platters at tableside. Guests help themselves to the
foods and assemble their own plates. Service is from the left

While French cart service and Russian service both prepare food tableside, in Russian, the food
goes on platters for the guests to select their own food, and French cart service the food is
placed on individual plates before being brought to the table. Butlered and Russian both allow
guests to select their own food from a platter, but the platters are assembled in the kitchen for
butlered and tableside for Russian.
Reception Service. Light foods are served displayed buffet-style on a table. Guests usually
stand and serve themselves. They normally do not sit down to eat. These type of events are
sometimes referred to as a “walk and talk.” Food is “finger food” and/or “fork food.” It is
inappropriate to serve food that requires a knife or is difficult to eat while standing.

“Styles of Service”

Butler Hors d’ Oeuvres Service. Food is put on trays in the kitchen and passed by servers.
Guests serve themselves, using cocktail napkins provided by the server. This is a typical style
of service used for upscale receptions. This style of service is only appropriate for “finger food.”

Buffet Service. Foods are arranged on tables. Guests usually move along the buffet line and
serve themselves. When their plates are filled, guests take them to a dining table to eat.
Servers usually provide beverage service at tableside. A very elegant buffet would have servers
carry guests’ plates to their tables for them.

Action Stations. Similar to a buffet. Chefs prepare and serve foods at the buffet (rather than
in the kitchen). Foods that lend themselves well to action station service include wok stations,
mashed potato bars, fajitas, pastas, grilled meats, omelets, crepes, sushi, flaming desserts and
spinning salad bowls. These stations are sometimes called “performance stations” or “exhibition
cooking.”

Cafeteria Service. Similar to a buffet. Guests stand in line, but do not help themselves. They
are served by chefs and/or servers from behind the buffet line. This is a way to control portion
sizes. Sometimes the inexpensive items, such as salads, will be self-service, and the expensive
meat items will be served by an attendant.

Plated Buffet Service. Selection of pre-plated foods, such as entrees, sandwich plates and
salad plates, set on a buffet table. They may also be placed on a roll-in (a i.e., rolling cart or
table) and then moved into the function room at the designated time. Because of individual
plates, trays are usually used. This is a particularly good idea for groups who want to continue
“working” meals while they eat.

Plated (American) Service. Guests are seated. Foods are pre-portioned in the kitchen,
arranged on plates and served by servers from the left. Beverages are served from the right.
Used dishes and glasses are removed from the right. This is the most functional, common,
economical, controllable and efficient type of service. However, if foods are plated too far in
advance, they could run together, discolor, or otherwise lose culinary quality.

Family-style (English) Service. Guests are seated. Large serving platters and bowls are
filled with foods in the kitchen and set on the dining tables by servers. Guests help themselves
from a lazy Susan or they pass the foods to each other. Occasionally, a host would carve the
meat.

“Styles of Service”

Pre-set Service. Food that is already on the dining tables when guests are seated. Since pre-
set foods will be on the tables for a few minutes before they are consumed, you must pre-set
only those that will retain sanitary and culinary qualities at room temperatures. Most common
are bread and butter, but often the appetizer will be pre-set as well. For lunches with a limited
time frame, occasionally salad and dessert will be pre-set.

Hand Service. Guests are seated. There is one server for every two guests and all guests at a
table are served at precisely the same time. Servers wear white gloves. Foods are pre-plated
and the plates are fitted with dome covers. Each server carries two servings from the kitchen
and stands behind the two guests assigned to him or her. At the direction of the captain or
maitre d’ hotel, all servings are set in front of all guests, and their dome covers are removed,
at precisely the same time. This procedure is may be followed for all courses. This is a very
elegant style of service that is sometimes used for small gourmet -meal functions. This style is
sometimes called “service in concert or synchronized service.”

The Wave. This is a 'quick and dirty" method of serving where all servers start at one end of
the function room and work straight across to the other end. Servers are not assigned
workstations. In effect, all servers are on one team and the entire function room is the team’s
work station. The wave is typically used in conjunction with plated and pre-set service styles.
Large numbers of guests can be served very quickly, usually using less labor. It does not
provide individualized service for attendees.