FRENCH STYLE SERVICE
The meaning of French Style service
• A French serving style is not very common, but is
seen at some exclusive upscale clubs and
restaurants.
• The waiter typically has a fancy cart that carries
different types of food for the guests to look over
before they decide what they would like.
• Sometimes this is only done for appetizers or
deserts.
• sometimes it is done throughout the entire meal.
Characteristic of French Service
• Formal type of service
• Originated for european nobility and presently
enjoyed by a few who can afford the time.
• Food is cooked or completed at a side table in
front of guest.
• Food is brought from the kitchen to the dining room.
• The guest’s table is already neatly set with different
plates and silverware when they arrive, so after they
decide what they would like the waiter dishes up
their food carefully.
• Heavy silver platters and placed on a cart called
gueridon.
• A small spirit stove called a rechaud is used to keep
the food warm.
Service
• Two waiters working together to serve the
meal.
• May include captain to seat the guest.
• All food is serve and clear from the right of
guest except butter, bread and salad.
French food service
• French introduced certain rules
• using mainly fresh herbs
• all dishes should be served at the same time
Table setting
Service sequence
Seat the guest
Unfold napkin
Pour the water
Put plate from guest right
Take order
Serve food from the guest left
Just for you..enjoy this video
YouTube - french [Link]
Gueridon service technique
Set with appropriate mise-en-place
Place clean hot plate on the gueridon
Present serving dishes that containing food
Use right and left hand at gueridon
Hold the spoon below the fork as you collect the food
Position the main items
Sauces served at gueridon or table
Place plate meals in front of the guest from their right
Gueridon service
YouTube - Pineapple Flambe - Gueridon [Link]
• finger bowl is both of warm water with
rose ,petals or lemon slice are serve with all
finger food.
• soiled dishes are clear only when all guest
have completed their meals.
Advantages
• guest receive a great deal of attention.
• the service is extremely elegant.
• meal is served more as a banquet and is quite
elaborate
Disadvantages
• fewer guest may be serve
• most space is necessary for service
• the service is time consuming
CAFETERIA SERVICE
CHARACTERISTIC OF CAFETERIA SERVICE
• A cafeteria is a type of food service location in
which there is little or no waiting staff table
service, whether a restaurant or within an
institution
• such as a large office building or school a
school dining location is also referred to as
a dining hall or canteen .
• Cafeterias are different from coffeehouses.
• Customers take the food they require as they
walk along, placing it on a tray so it is easy for
customer to choose their food.
• Cafeterias require few employees, they are
often found within a larger institution,
catering to the clientele of that institution.
Management
• Employers do have different preferences for
benefits employers often let employees
individualize their benefit plans.
• First, the employer must of course limit the
total cost for each employee’s benefits
package
• Second, each employee’s benefits plan must
include certain required items
• Types of plans
– about 70% of employers offer flexible spending
accounts for medical and other expenses
– The Life Plan - offered and allows employees to
shop for the benefits they need each year
– Flextime - employee’s workdays are built around a
core of mid day hours, such as 11am to 2 pm
– Compressed worksheets -Schedule in which
employees works fewer but longer days each
week
Design
• Create an exciting, “cool” environment
• Combine school mascots, mottos, and themes to
create a unique environment for student pride
• Use school colors to personalize the theme.
• Place booths around the perimeter wall space to
achieve maximum seating capacity.
• Use visual barrier walls and planters to create
intimate small group sections to foster student
interaction
• Use traffic control systems to move students
efficiently through the serving area
• Change the “cavernous” appearance of a large
dining room with wall art
• Create a “fast-food restaurant” feel by using
the same types of furniture
• Use 3-D artwork in the dining room to focus
on a theme:
Services
• Customers are either charged a flat rate for
admission (as in a buffet), or pay at the check-
out for each item.
ADVANTAGES
• Student will be able to eat and control
environment.
• So there food be less garbage trashed around
the place
• It offers more job to people.
DISADVANTAGES
• Waiter can’t use fully service
• Noisy
• Can’t get fully attention from waiter
THE ENDS
