How to Succeed in Hotel Management Job Interviews by Partho Pratim Seal

Author:Partho Pratim Seal [Seal, Partho Pratim]
Language: eng
Format: epub
Tags: Mobilism
Publisher: Jaico Publishing House
Published: 2016-05-20T00:00:00+00:00

REFERENCES

Lillicrap, D. & Cousins, J., Food and Beverage Service, Eighth Edition, Book Power, London, 2010

Singaravelavan, R., Food and Beverage Service, First Edition, Oxford University Press, New Delhi, 2011

FOOD SERVICE

When guests visit a restaurant they expect a good standard of service, quality, presentation of food and most important value for money. The restaurant owner and the operator who understand the various service styles select a particular service or a combination of two or more services to enhance guest satisfaction. The service procedure varies depending upon the type of meal, dish, service offered, clients, location, availability of time, and skills of service staff. The most commonly used food service styles are plated service and silver service. Other types of services are English service, French service, Silver service, American service, Russian service, Cafeteria service, Guéridon service, and Buffet service.

ENGLISH SERVICE

English service is also known as “Host” service since the host plays a major role in serving dishes to the guests. The dishes ordered are placed in front of the host by the service staff for approval. The host then either portions them and the server serves them in individual plates or the host calls for the guests’ plates and individually portions the food on the plate. In another variation of this service, the dishes are presented to the host for approval. After the host’s approval, the service staff takes the food to the sideboard, portions it out and serves the guests.

SILVER SERVICE

As the name suggests, all the cutlery, service dishes, service forks and spoons are made of silver. The dishes are portioned in silver plates and brought to the host for approval and then taken to each guest and served from the guest’s left on to the guest’s plate with a service spoon and fork. The service is also known as platter to plate service.

FRENCH SERVICE

This is a less personalised form as compared to silver service where the dishes are placed on the guest table. Here the dishes are presented individually to each guest by the service staff, usually from the left hand side of the guest and the guests help themselves. It is also known as family service.

AMERICAN SERVICE

This service is also known as plated service. The meal is pre-plated in the kitchen and served by the service staff from the right hand side of the guest. As per the guests’ orders the necessary cutlery is arranged for each cover along with a bread basket, butter dish, cruet set and sauces. While serving the dishes the waiter serves the guests in a clock-wise direction.

RUSSIAN SERVICE

This service is also known as platter service in which the food is brought in well decorated silver platters and presented to the guests. The server then takes the food to the side station, portions the food in front of the guests and serves them. The soup is usually served from a soup tureen to individual soup bowls. The most important characteristic of this service is the presentation of the food, e.g., a whole suckling pig served on a platter.

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