The Dining Experience

Five Types of Dining Different types of dining appeal to different costumers. The types differ in ___________________ 5 types include: ______________________restaurants ________________ restaurants __________________restaurants ____________________ restaurants __________________ services

Fine-Dining Has an environment with _________________________________. Customers willing to pay ____________ for meals. Some are famous for ______________________. Others known for _____________________.

Theme Tries to recreate another ________________. Sports memorabilia Simulated rain forest Food is _________________ than the décor. Food may be ______________ to the theme. _____________________ priced menu.

Casual-Dining Attracts people who like to eat out, but not interested in a formal atmosphere or high prices. ________________ environment _______________ prices Can have a _________ (Hard Rock Café) Includes: Family-style Neighborhood Grills/buffets Vending machines

CD – Family-Style Menu more _____________. Traditional & child-friendly favorites (_______________________) ______________ prices.

CD - Neighborhood Popular types – ___________________________. Food is ________________________ portions. Convenient & friendly.

CD – Grills and Buffets Self-service meals at ______________ prices. Offer all-you-can-eat specials ______________ – customers go through food line and placing items on own trays. ________________ – customers sitting at a counter, rather than at a booth or table.

CD – Vending Machines Offer _____________ of foods/beverages. Operate 24 hours/day. Popular with __________________________.

Quick-Service Known as __________________. _______________ section of food service industry. __________ menus, _______ prices, speedy service. Food prepared using _________ standards & ______________________ production.

Catering Services __________ segment of food service industry. Caterer purchases, receives, stores, prepares, cooks, delivers, & serves food to customer in another location. Meals _________ in size. Include: _____________ foodservice ____________ meals _____________________ restaurants _______________ dining

CS – Contract Foodservice For a ________________, foodservice contractor will provide food & beverage service for organizations (schools, businesses, hospitals, nursing homes). _________________ for organization. Meals can be prepared __________. ______________ of the foodservice is not run by the organization.

CS – Airline Meals Limited by ____________________. May offer __________________ meals, or just snacks & beverages. Prepared in a ________________ (where food is purchased & prepared), then delivered to airplanes. Special meals (______________________) can be ordered in advance.

CS – Hotel, Motel Restaurants Offer longer service hours. Most serve ___ meals/day, ___ days/week. Labor costs are _______, especially with room service.

CS – Cruise Ship Dining ______________ on amount of food, cost is included in the price of the cruise. Usually offered in different settings. _____________________ can be met.

Types of Meal Service Include: Modern American plated Booth Family style Banquette Classical French Russian/English Butler Buffet service

Modern American Plated Began in ______, now used __________________. Requires ___________________ trained service staff; gives chef ________________ over the preparation, portioning, presentation of food. Food is ___________________ in kitchen. Guidelines: Serve beverages, soup from customer’s __________. Move ___________ to next. Serve solid foods from __________. Move ____________________. Clear dishes from _________. Completely serve, clear one guest before moving to next.

Booth Customers served from ___________________. Guidelines: Customers on ____________ served from _______ with ________ hand. Customers on ________ served from _________ with _______ hand. Serve __________ of booth first. Clear soiled tableware first from customers seated closest to back. Beverage service – keep tray in _______ hand, serve with ___________. Keep hands as close to table level as possible. Place item on table, ____________ handing items to customers.

Family Service Food delivered on __________________to individual table. Customers serve _____________, pass food around table. Advantages – allows customers to choose ________________, free to take second servings. Disadvantages – large amount of _____________, lacks personalized service.

Banquette Service Type of seating arrangement in which customers are seated facing server with backs against wall. Guidelines: Treat both ends as _______________. Serve one side at a time. If more than four people, serve each end of table as you would a booth. Hold beverage tray in ________ hand, served with _______ hand. Stand with right hip close to table.

Classical French Service Most ___________________ style of service. Used internationally. Important element – some foods are fully or partially presented or prepared tableside. Requires more ____________________. Servers must be _______________________. Uses team system, with each member having specific duty.

Classical French Service Team: ________________ – responsible for supervising, organizing all aspects of service in his/her station. ________________ – assists captain when serving food, should be able to perform duties of captain in his/her absence. _____________________ – brings all food from the kitchen area to the service area. ___________________ – serves bread, butter, water. Clears dishes, cleans table after customers have left.

Tableside Preparation Important part of ________________ service. Can be used with other services. Made on a cart called a ____________ (gay-ree-doo) using a cooking unit called a ____________ (ray-shoo). Preparations are classified into 4 categories: ________________ – includes salads or dishes such as Caesar salad that must be assembled. ______________________ – includes dishes that are precooked in kitchen, need finishing touches. _____________________ – items are sauteed or flambeed quickly in dining room. _____________________ – fish, meat, poultry dishes often carved or deboned tableside. Includes slicing cheese, peeling fruit.

Russian/English Service Used _______________. Ideal for ________________ where everyone is eating the same meal. Each course completely prepared, cooked, portioned, & garnished in __________, then placed on service plate or platters. Each customer is __________________ from platter. Served from ________, using utensils held in server’s ___________ hand. 2 different servers: 1 for entrée, other for rest of meal.

Russian/English Service Guidelines: Servers have clean service ________________ draped over ________ forearm. Platter held in _____________ hand. Service always moves _____________________. ___________________ plates, soup bowls placed in front of customer from ____________ side. Items served with ________ hand from customer’s __________. _______________ is used to transfer food from platter to customer’s plate. All items removed from the table with server’s ________ hand from customer’s _________.

Butler Service Server carries prepared food on silver tray to ______________________ customers. Customers serve _____________ from trays. Efficient & cost-effective way to serve _____________ foods to large number of people, but ______________ over how much food is eaten or how it is presented on plate. Often used to serve ____________________. Guidelines: Each course presented on platter from _______ side of customer. Can be very __________________ of service. Requires ________________ on part of server, since they must wait until each customer is finished before moving on.

Buffet Service All food is ______________________ on table. Customers _____________________ among the displays of food. Choose what they want, _________ self. In most, customers may return to get ____________ as often as they wish. Hot foods placed in ____________ dishes. Must get ____________ each time they return to line. ___________________ plates kept at one end of the buffet. Advantages: _____ labor costs, ________ selection of foods, __________________ for customers Disadvantages: large amount of _____________, guests _______________ receive timely table service.

Types of Buffet Service _______________ – customers serve self. Includes appetizers, _______, salads, _________, beverages. _______________ – customers point out their choice, but served by member of staff. Some items prepared to order. _______________ of food are kept filled. __________________ – some stations offer self-service (salads, accompaniments, or desserts). Other stations (carving station) offer staff-service.