PHILTECH INSTITUTE OF ARTS AND TECHNOLOGY INC.

SUBJECT: FOOD AND BEVERAGE SERVICES

WEEK 6 (OCTOBER 5-10, 2020)
QUIZ 6 – LESSON 6

I. IDENTIFICATION. Write your answer in the space provided.

Chef De Rang (experienced waiter)1. Seats the guests, takes the orders; serves the drinks; prepares
some of the food with flourish at the guests' tables and presents the check for payment.
Commis De Rang (assistant)2. Takes the order from the chef de rang; picks up the food from the kitchen
and carries it to the dining room; serves the plates as dished by the chef de rang; clears the dishes and
stands ready to assist when necessary.
Table Service3. It is a food service served to the customer’s table by waiters and the manner of
presenting a meal to the guest.
American4. Particularly suited to banquet service means that all the glass and silver, plus napkin and
perhaps a service plate are on the table when guest arrives.
French5. It is a large presentation dishes by cooks, service was simply to present tray etc. to guest at the
table, while guest served themselves, as often as guest wanted.
Russian6. It is essentially a derivative of French Service. Main feature is the preparation of the large
platter in the kitchen and served by the waiter to the guest, using usually a fork and spoon in the right
hand while holding the platter in left hand.
Gueridon Service7. This service where a dish comes partially prepared from the kitchen to be completed
in the restaurant by the waiter or, when a complete meal is cooked at the table-side in the restaurant.
Banquet Service8. Menu lists a limited number of options per course. Dishes are delivered plated to
Guests.
Bistro Service9. A simple style of service used in smaller settings.
Fine Dining10. Offered at more upscale establishments. Elegant atmosphere and attentive service.
Superb food, excellent wine.
English Service11. Often referred to as the “Host Service” because the host plays an active role in the
service. Food brought on platters by the waiter and is shown to the host for approval.
Cafeteria Service12. This service exists normally in industrial canteens, colleges, hospitals, or hotel
cafeterias. The menu is fixed and is displayed on large boards.
Counter Service13. Tall stools are place along a counter so that the guest may eat the food at the
counter itself.
Room Service14. It implies serving of food and beverage in guest rooms of hotels. Small orders are
served in trays.
Buffet Service15. It is a self-service where food is displayed on tables. The guest takes his plate from a
stack at the end of each table or request the waiter behind the buffet table serve him.