French Service Styles

Course Name: Catering & Hospitality

Food and Beverage Service
 Group Members
(Group 3)
vSHENIKA ALEXANDER
vSHAUNDRA MOORE
vNEKITA PIERRE
 The purpose of this presentation is to educate the
audience on: 
• Definition of French Service Styles
• The two types of French service.

Objectives of • Characteristics of service styles

• Example of French Foods/Cuisines 
the
• Steps/ Procedures in the service.
Presentation
• Demonstration of French Service Styles.
• Trolleys use in French Food
& Beverage Service Styles
• Advantages and Disadvantages of French
Service Style
 Definition Of French Service Style
• French service stands for a style of food service in which entire
platters are brought to the table for show and then carved and
portioned at table-side. 
• The concept of French service arises from the elegant and
splendid style of the French court. 
• French service is a method of serving food. It is also termed as
Cart or Family service.
The two types of French service.
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.
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 a bowl, salad dressing, sauce on dessert, etc. –
is part of this type of service.
 The food is prepared tableside. 

Cart French The cart is rolled to tableside, and guests are served

service after making their selections. This style would only
be used for small VIP groups.
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 place 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.
 le s o f
p
Exam h
Fre n c
d s /
Foo
i n e s
Cu is
Steps/Procedures in French Service Styles
Table Setting
Procedures of
French Foods
and Beverage
Service Style
Demonstratio
n of French
Service Styles
.
Trolleys use in French Food & Beverage
Service Styles
 Advantages of French Service
Seat turnover is
Service skills
more compared
are not Low labor cost.
to silver
required.
service.

No plate
Quick service.
wastage.
 Disadvantages of French Service

Service staff will

not be able to
Food may go Guests may spill Guests may feel
demonstrate
cold. on the table. neglected.
their service
skills.
• What is the French style of serving
food?
• What are the characteristics of French
style service?
• Commonly used French foods in
Guyana are:
• What are the two types of French
service?
• What are the different French cooking
styles?
 Reference

• http://acronymsandslang.com/definition/7717896/FRENCH+SERVICE.-
meaning.html
• https://setupmyhotel.com/train-my-hotel-staff/f-and-b/792-types-of-
trolley.html
• https://www.cvent.com/en/blog/events/just-french-service-anyway#
• https://www.hospitality-school.com/french-food-beverage-service-style/#
• https://www.google.com/search?q=examples+of+french+cuisine&rlz