1. The Dining Experience

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

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

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

5. 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

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

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

8. 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.

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

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

11. 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

12. 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.

13. 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.

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

15. 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.

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

17. 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.

18. 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.

19. 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.

20. 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.

21. 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.

22. 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.

23. 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.

24. 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.

25. 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 _________.

26. 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.

27. 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.

28. 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.