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Tailieuxanh ch04 8968
Tailieuxanh ch04 8968
Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved.
The Meaning of Food Service
Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved.
Back of the House
• Some of the stations of the classical brigade:
– Chef du Cuisine: the Head Chef; in charge of the kitchen
– Sous Chef: second in charge of the kitchen
– Saucier: in charge of sautéed items and soups, sauces
– Poissonier: in charge of seafood dishes
– Grillardin: in charge of grilled dishes
– Friturier: in charge of fried
– Rotisseur: in charge of roasted items, mostly meats
– Entremetier: in charge of warm vegetables
– Garde-Manger: in charge of cold food and salads
– Patissier: in charge of pastries
• As kitchens progressed and less food was prepared from scratch, the
many of the positions were combined.
Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved.
FOH Service Staff
Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved.
Others Included in Guest Service
Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved.
Wares and Settings
• Place Settings
– Every establishment has its own variation.
– Each claims to be the correct interpretation.
– Variations come from a blend of:
• Etiquette books
• Regions
• Time periods
• Necessity
• Practicality
Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved.
Wares and Settings (cont’d)
• Ultra-Formal Dining
– Use: classical, 4 to 5 Star/Diamond dining
– Courses may include: bread and water, multiple wines, soup,
salad, appetizers, intermezzos, seafood, vegetable, meat, aperitif,
fruit and cheese, dessert
– Left of plate: appetizer fork, seafood fork, salad fork, meat fork,
dessert fork
– Right of plate: salad knife, fish knife, meat knife, dinner spoon,
soup spoon, tea spoon, oyster fork, coffee cup
– Top left of plate: B&B
– Top right of plate: champagne flute, red wine glass, white wine
glass, sherry glass, water goblet
– Optional: top plate as a base or show plate, removed upon seating
Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved.
American Dinner Service
Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved.
Service Style Overview
• American Service
– Alias: Full-service, sit-down service, plated service
– Formality: Medium to high
– Dynamics: Food is plated in the kitchen and brought out to the customers
• Buffet
– Alias: Smorgasbord
– Formality: Low to medium
– Dynamics: Food is displayed on long tables. Guests pick up their own
plate and choose their food. Can be assisted or unassisted.
• Butler Service
– Alias: Passed
– Formality: High
– Dynamics: The same as Russian service, except that guests help
themselves from the platter. They use the platter utensils. The guests may
be standing, as in a reception, or seated at a table.
Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved.
Service Style Overview (cont’d)
• Counter Service
– Alias: Limited service
– Formality: High
– Dynamics: Typical in fast-food settings, ordered, prepared in the kitchen,
served at the counter. Other variations involve customers making choices as
their orders are made in an assembly line, such as at Subway or Chipotle. Also,
some will finish in the kitchen and bring it to your table.
• Cafeteria Service
– Formality: Low
– Dynamics: Guests choose particular items from a display or buffet and then are
charged accordingly at the register. May also be one set price, as in college
dining halls.
– Skill: Low
• Dim Sum Service
– Formality: Medium
– Dynamics: Many different carts are wheeled to your table periodically or
platters are brought to your table; you choose what you would like. There is
typically a system of stamping a card or the like for billing purposes.
Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved.
Service Style Overview (cont’d)
• English Service
– Other names: Family style (similar)
– Formality: High
– Dynamics: Resembles gathering of families. All fully-cooked in the kitchen. Mimics
home-style cooking. Platters from the kitchen are brought to the head of the table or the
host for inspection then set on table or passed. Typically in a private room instead of a
main dining room. Variations—leaving salad in middle of table. Guests pass it around the
table, or the captain serves around the table.
• French Service
– Other names: Tableside service
– Formality: High
– Dynamics: Tableside preparation of food in front of customer. Crepes, or bananas Foster
is common in Americanized versions.
– Skill: High
• Russian Service
– Other names: Platter service
– Formality: High
– Dynamics: Food is prepared in the kitchen and served on platters instead of plates. Plates
are set and desired portions are served from the platters with fork-over-spoon
manipulation. Platter held in left and spoon/fork with right.
Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved.
Technology
Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved.
Special Occasions
• Common in dining
• Complimentary desert
• Can lose meaning when done incorrectly.
• Special drinks, sparklers, hats, and even rose petals.
• Considerations
– Make it fitting to the level of service you provide.
– Make it easy to tolerate for the others in the restaurant.
– Make it appropriate for the level of attention that the
patron desires.
Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved.
Serving Children
• Serving Children
– Let the parents serve the children.
– Give the parents an out,
• offering food to go or an area where they can walk
with the child until the child is calm.
– Remember that you are a stranger.
– Follow the lead of the parents.
– Don’t place the children in high chairs.
– Place lids on cups when possible, and do not add ice.
– Remove knives, flames, and anything else from the
reach of the child.
– Check the floor when you present the check.
Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved.
Discussion Questions
1. List and briefly describe three reasons why BOH and FOH
employees might argue.
2. Outline the primary differences between French and Russian
service.
3. How many more courses might a classical European fine-dining
meal have than an Americanized version?
4. What are some of the most popular service styles at weddings?
5. What is the French equivalent of the term dining room manager?
6. In your opinion, what is the most common service style in the
United States?
7. Should food be served from the left or right?
8. Who was Escoffier, and what was his impact on food service?
9. Why do you think that buffets are considered to be less formal?
10. What is the purpose of table numbers?
Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved.