ARROYO, RUBIE A.

DEPARTMENT OF HOSPITALITY MANAGEMENT

COLLEGE OF HUMAN ECOLOGY
CENTRAL MINDANAO UNIVERSITY
American Service
 DEFINITION
A method of serving hotel or restaurant
food, in which portions of food are placed
on plates in kitchen (except for bread and
butter and salads which are served on the
table) by the establishment's employees
and served to each guest by a waiter or
waitress.
 HISTORY
Restaurants were concentrated around those areas with the
largest populations in the early 19th century.
Robert Owen- father of modern industrial catering.
For your assignment- write the history and the beginning of
food service in the Philippines )
HISTOR
Y
HISTOR
Y
 ADVANTAGE
S and simple service.
It is a fast
 ADVANTAGE
S
It is inexpensive.
One waiter or
waitress can
serve many
guests and no
special service
equipment is
necessary.
 ADVANTAGE
S require highly trained technical
It does not
staff that demands for higher pay.
 ADVANTAGE
S of food from kitchen can
Quality control
be excellent.
 ADVANTAGES
More dining room space can be allocated to tables
and guests
 DISADVANTAGE
S
1. Less showmanship.

2. Reduced personalized attention.

3. Guests cannot choose the portion.

4. Service is not elaborate as French or

Russian.
Definition
•Known as
platter service.
•Similar to (but
faster and less
expensive than)
French service.
•The food is
completed in the
kitchen and only one
waiter is used.
History
Originated from the era
of Tsars of Russia who
believed in ceremony
and ritual.

1850's : Russian
Service was
introduced to France
and soon spread to
other countries.
Advantages

• Only one waiter

is needed to
each station
Elegant Faster

Less
expensive
• No extra
space is
needed for the
equipment
• It guarantees
equal portion
because the
food is pre-cut
and already
served
• Giving the guests personal
attention
Conclusion:
Useful at banquets where every
guest receives the same food
selection.
 Disadvantages

• Big initial investment in silver equipment

• If many guests are
served from one
platter, the last one
to be served may
see a rather less
attractive display.
• If every guest in a
party orders a
different dish like
steak or fish, the
waiter must carry
very heavily loaded
tray to the dining
room.
Table Setting
Procedures
French Service
History
The first real restaurant in
France appeared about
twenty years before the
French Revolution.
 Two types of
Cart French
Frenc h s e rv i French
ce
B a n q ue t
 Note
• Plated entrees are served
from the right, all other
courses from the left.
• Beverages are served from
the right.
• All courses are removed and
cleared from the right.
The table setting procedures of French Food &
Beverage Service Style
 Advantages
• French service can be very
impressive and distinctive.
• Part of the preparation of the dish,
or at least the finishing of it, is
done in the dining room.
• The food is brought on silver

platters, carefully arranged and

suitably garnished, and presented
to the guest for his inspection.
 Disadvantages
• Very expensive if executed
properly and a high menu price.
• Need a large space between tables
for carts.
• The service requires highly skilled
staff so difficult to find staff and
waste to must time for training.
• Need many staff to service for a
dinner table so send to must
 Definition
• This type of service is also
known as “host service” because
the host plays an active role in the
service
• All food is cooked fully
in the kitchen
• Food is brought on the platters
by the waiter and is shown to
the host for approval. Then,
the waiters place the platters
on the tables
• The host or hostess carves
the meat and dishes out
vegetables on each plate
• All sauces and side dishes
are on the table will be
passed by the guests
WAITER OR
WAITRESS
Large
dish
GUEST OF HONOR (at the head of
table)
Carves Dishes out
the meat vegetables
GUEST GUEST

GUEST GUEST

GUEST GUEST
 History
• The origination of this
service is through the
Victorian era
Table Setting
Procedures
 Advantages
1. Require no special equipment
Do not have to spend much
money for training staff or
buying facilities Reduce
costs & Discount meals
Good for competition
2. It is quicker & easier for
each guest to choose the
portion they want
 Disadvantages
1. Reduce personalized
attention to the customers
2. Guests divide their meals
by themselves, so the
ration is hard to fair
3. It is also difficult to
control the ration to
supply timely
6.
Wine Presentation and service
 Questions or
clarifications?