Setting the Tone Table Setting, Dining, and Service.

Slides:



Advertisements
Similar presentations
Front of House vs. Back of House Service
Advertisements

Front Of The House Functions
Food Preparation & Service
Restaurant Service ProStart Chapter 4. THE TWO DIMENSIONS OF QUALITY SERVICE PROCEDURAL PERSONAL THE ARENA OF QUALITY SERVICE Room for Improvement © William.
Styles of Table Service
Styles of Meal Service.
Service Styles. Classical French  Most elegant and elaborate style.  More labor intensive and time consuming  Teamwork is used called the Brigade system.
Styles of Service and Place Settings Chapter 3 Copyright 2008 Delmar Learning. All Rights Reserved. Styles of Service and Place Settings Chapter 3.
Food Service Styles.
Types of Establishments, Service, and Table Settings.
Proper Guidelines for Service Chapter 4 Copyright 2008 Delmar Learning. All Rights Reserved.
SERVING.
TABLE SERVICE Styles and Settings GOODMAN JUNE 2009 CULINARY ARTS II.
WHERE SHALL WE EAT? CULINARY DINING CONCEPTS. COPYRIGHT Copyright © Texas Education Agency, These Materials are copyrighted © and trademarked ™
Eating together.
 Bread/rolls should be placed in a basket lined with a napkin & passed around the table  Dessert is served after the dinner plates salad bowls, and.
ROLES AND STYLES OF SERVICE
1 Serving Guests – The Main Event Chapter 6 Highlights Professional Service anticipates the guests’ needs and remains in control of the dining experience.
6 Front- and Back-of-the-House. 6 Front- and Back-of-the-House.
© Copyright 2011 by the National Restaurant Association Educational Foundation (NRAEF) and published by Pearson Education, Inc. All rights reserved. Chapter.
PLACE SETTINGS. Setting table  Set for convenience and beauty!  There is no “right” way.  1. Occasion  2. Style of service  3. Size of table  4.
The Basics of Hospitality and service. Hospitality the act or practice of being hospitable the reception and entertainment of guests, visitors, or strangers,
Culinary Arts. Think back to the last time that you were eating at a restaurant. How was the food served to you? Was there a server involved? Did you.
ORGANIZATION CHART Organization is structed based upon eropean system ---french system. In this system, the “Maitre d’hotel “ is in charge of the dining.
Why do you think it is important to have good manners?
Copyright © 2014 The Culinary Institute of America. All rights reserved. Chapter 1 The Principles of Remarkable Service.
Chapter 4: Foodservice Menus.
Section 5.1 Service Basics
Table etiquette is the courtesy shown by using good manners at meals Good table manners help put you at ease in social situations Many business transactions.
Food Preparation and Service 101
Service in Meal Planning
Food and Entertaining. The Theme Sports events and holidays are popular themes. Themes help determine what people should wear, what food you should serve,
Etiquette Chapter 19. Using the correct forks for the main course, salad, and dessert are all actions that are part of table etiquette. Using the correct.
Chapter 17, Section 3. Anticipating Guests’ Needs Offer to help guests find their seats. Ask guests with young children whether they would like child.
Food Service Styles. What is your favorite restaurant of all time? What makes it your favorite? How is the service? What are the roles of the waitresses.
Wardroom Service & Etiquette CS1(SS) Foster. Learning Objectives Understand the styles of service Identify the associated set-ups Identify the components.
Front of the House Leadership and Teamwork. Front of the House Definition Employees 2.
Section 6.1 Dining Today There are five different types of dining establishments: fine-dining, theme restaurants, casual-dining, quick-service, and catering.
Copyright © 2014 The Culinary Institute of America. All rights reserved. An Introduction to Banquet Service Chapter 1 1.
Serving Styles and Table Setting
Table Setting and Etiquette. Table Setting The way you set your table is important because it influences: The appearance of the food Atmosphere: tone.
Compiled By: Mr. Sunil Panwar
Chapter 10 Serving Your Guests.
Chapter 10 Serving Your Guests.
3.00: Modern American Plated Service
Strand 10 Students will learn the concepts and importance of customer service and management skills as they pertain to Food Service and Hospitality.
Types of Food Service Counter Service
What is table etiquette and why does it matter?
3.01 N MEAL SERVICE CLASSIFICATIONS
Table setting and etiquette
Keys to Guest Service.
3.01 N MEAL SERVICE CLASSIFICATIONS
The Dining Experience.
Chapter 16 Serving Food and Dining Out
Pastabilities The Ins and Outs about Pasta
Chapter 10 Serving Your Guests.
Chapter 10 Serving Your Guests.
Restaurant Service ProStart Chapter 10.
Front of the House Leadership and Teamwork.
3.01 N MEAL SERVICE CLASSIFICATIONS
On the Job Food Service Careers
3.01 N MEAL SERVICE CLASSIFICATIONS
TYPES OF FOOD & BEVERAGE
Career Paths: Cooking Unit 3 People in a Restaurant.
Types of Service.
How to Take Customer Orders in a Restaurant
Food and Beverage Service خدمة الأغذية و المشروبات إعداد د
Different types of service
3.01 N MEAL SERVICE CLASSIFICATIONS
Presentation transcript:

Setting the Tone Table Setting, Dining, and Service

Front of the House - Organization Apprentice Captain Front Waiter Headwaiter Maître d'hôtel Apprentice – One who works under the guidance of a skilled worker to learn a particular trade or art Captain – Responsible for a server area of usually 15 to 25 guests and is assisted by the front waiter or an apprentice Front Waiter – Has only 1 or 2 years of experience and works with the captain Headwaiter – Responsible for service in a particular area such as banquet room or dining room Maître d’hôtel – responsible for overall management of service The front-of-the-house crew is primarily responsible for serving the customer. We have previously talked about some front-of-the-house positions, but here they are a little more specified. The positions on the slide are listed by management first, and newcomers to the job last.

Table Service American/German – (plate service) English – (family style) French – (cart service) Russian – (Platter) As far as a dining table is concerned, there are 4 types of service. American/German service serves the food on the plate and brings it to the guest. English style service places all the food on bowls on the dining table. The bowls are passed to each guest who helps themselves. In French service, food is prepared on large trays and portioned to guest’s plates at the table. For Russian Service, food is served from platters to the guest’s plate. Also, with Russian service each place setting may have a charger – a large plate that other plates are served on, and then removed before the main course.

Service Sequence 1. Welcome guests 2. Place napkins 3. Pour water 4. Present menu 5. Inspire – Entice – Inform 6. Take beverage/appetizer order 7. Serve beverages/appetizer 8. Take food order 9. Remove appetizer dishes 10. Serve salads As customers are waited on, there is a sequence in which customers are generally served. These steps may be done by different people such as a host/hostess and wait staff. The sequence may vary depending on the type of restaurant.

Service Sequence – contd… 11. Serve salads 12. Remove salad dishes 13. Serve entree & accompaniments 14. Check with guests 15. Clear tables/crumbs 16. Take dessert order 17. Present guest check Depending on the restaurant, the serving staff may remove guests’ plates when they complete their courses, or this service may be done by a bus person. Be sure of your employer’s policy and job duties. Bottom line: Take good care of the guests.

Setting and Clearing Tables Tasks on the right side of the customer: Setting & Clearing plates Changing flatware Pouring & serving beverages Tasks on the left side of the customer: Serve food from the left Never serve with the back of your arm facing the customer As you wait on a customer, be aware there are specific tasks that are done on the right side of the customer, and tasks that are done on the left side of the customer. Remember, on the right side you are removing and on the left side you are leaving (such as the dinner plate).

Questions?

References and Resources Textbooks: National Restaurant Association, Foundations of Restaurant Management and Culinary Arts – Level 1, Prentice Hall, New York, ©2011, Chapter 10 Section 3 – Serving Your Guests. Glisslen, Wayne, Professional Cooking, John Wiley & Sons inc., New Jersey, © 2011 Websites: Table Settings with Pictures Look for table settings to gain inspiration. http://www.table-settings-with-pictures.com/ Table Setting Ideas How to set a table. http://www.6869.com/cookbook/table_setting_ideas.html