Type of Service in particular restaurant is best defined by desired target market.
Type of Service defined by consistency in menu décor uniforms table settings ambiance and cuisine
5 Classic Menu
Goal is to meet sensory needs of diner.
Cold to Hot
Light to Heavy
See page 23 and 24 for classic courses sequenced
Today sweets served after savory
Coffee with dessert or its own course
6 Types of Menus
Table d Hôte Menu pg. 26
Menu of the host
Choices within a category
Price fixed by entrée choice
Prix Fixe Menu pg. 27
Set meal at set price
A la Carte Menu pg. 25
From the Card
Each item priced separately
Guests combine as they wish
7 Service Styles
French Service-service à la française
Louis XIV -1680
3 courses cooked mostly tableside
Cooked from a Guéridon
elegant showcases food high check average
need highly trained staff high labor costs capital investment in cart fewer turns of tables fewer tables in dining room
8 Service Styles
Platter Service-Service à la russe in U.S.
Used in banquets
Faster than French Service
Fully cooked hot food served at the table quickly
Right side for plates and left side for food - Counterclockwise
Serving fork and spoon from the silver platter
elegant faster than French service
need trained staff capital investment in silver platters
9 Service Styles
Similar to Russian service
Guests serve themselves
Offered from left side for food - Counterclockwise
Serving fork and spoon used b y guest.
personalized service guests chose portion size
space capital investment in silver platters poor portion control time consuming
10 Service Styles
English and Family Service
All food cooked in kitchen.
Plates are preset and food is carved and put on plate by host then guests serve themselves sides.
Server can use sideboard and plate all food for guests.
Family style food is put on table and guests serve themselves.
casual dining guests control portions less service skill needed
less formal may run out of food no presentation
11 Service Styles
American Service - Plate Service
All food cooked and plated in kitchen.
Serve from left result of limited staff
casual dining portion control less service skill needed
less personal guests can not choose portion
12 Service Styles
Guest goes to the food which is displayed
Simple fast and economical with large groups
Display food speed economics less service skill needed
food safety capital investment
13 Service Styles
Combines American and Buffet
Take -Out or Home Meal Replacement Service
Tapas and Sushi Bars
Many Styles of Service
Each has advantages and disadvantages and restaurateur must make good choices.
Many types of Menus
The menu styles may be combined in one restaurant as needed to meet expectation of target market
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