TYPES OF FOOD SERVICE | 2ND SEM
TYPES OF FOOD SERVICE
A. SILVER SERVICE
B. PRE-PLATED SERVICE
C. CAFETERIA SERVICE
D. ROOM SERVICE
E. BUFFET SERVICE
F. GUERIDON SERVICE
G. LOUNGE SERVICE
There are a number of service styles to be followed when it comes to how food and beverage should be served to the customers. The following are the most prominent stylesTable Service
In this type of service, the guests enter the dining area and take seats. The waiter offers them water and menu card. The guests then place their order to the waiter. The table is covered in this service. It is grouped into the following types.
English or Family Service
Here, the host contributes actively in the service. The waiter brings food on platters, shows to the host for approval, and then places the platters on the tables. The host either makes food portions and serves the guests or allows the waiter to serve. To replenish the guests plates, the waiter takes the platters around to serve or to let the guests help themselves. This is a common family service in specialty restaurants where customers spend more time on premise.
American or Plate Service
The food is served on guest's plate in the kitchen itself in predetermined portion. The accompaniments served with the food, the color, and the presentation are determined in the kitchen. The food plates are then brought to the guest. This service is commonly used in a coffee shop where service is required to be fast.
French Service
It is very personalized and private service. The food is taken in platters and casseroles and kept on the table of guests near their plates. The guests then help themselves. It is expensive and elaborate service commonly used in fine dining restaurants. This service has two variants −
Cart French Service − The food is prepared and assembled at tableside. The guests select food from the cart while sitting at their tables and are later served from the right. It is offered for small groups of VIPs.
Banquet French Service − The food is prepared in the kitchen. The servers serve food on each individual’s plate from guest’s left side. For replenishment, the servers keep the food platters in front of the guests.
Gueridon Service
In this service, partially cooked food from the kitchen is taken to the Gueridon Trolly for cooking it completely. This partial cooking is done beside the guest table for achieving a particular appearance and aroma of food, and for exhibiting showmanship. It also offers a complete view of food. The waiter needs to perform the role of cook partially and needs to be dexterous.
GUERIDON AND FLAMBE SERVICE
Gueridon means sidetable in restaurant .Gueridon service naturally means
sidetable service. Any work that is carried out on a sidetable before the service like making a salad dressing the grapefruit etc can be termed as Gueridon services. Gueridon service includes flambé work or flambé service, which is an extension and elaboration of the sidetable service. It is difficult to pinpoint the origin of Gueridon and Flambé service. It provides visual appeal to the customer. The modest grilling of hamburger or the preparation of pizza at its own level the same kind of visual appeal that more elaborate form of lamp cooking have in luxury establishments. As more and more people eat out there is an increased demand to a certain extent.
Gueridon service such as carving, salad making, is usually praised not only for its promotional appeal on business grounds, but by guests, gourmets and professional alike as fulfilling the best conditions of gastronomy. Sidetable cookery particularly on the other hand is much more controversial from an epicurean point of view, even though its merchandising value is generally acknowledged. Many gastronomes are of the opinion that cooking should entirely left to the chef in kitchen and that an amalgamation of culinary kills is not desirable in the restaurant. Some foods and some processes are clearly unsuitable for side table cookery and extravagances should not be dragged in to achieve something different. Guests are impressed by the skills shown in the Gueridon performances; flambéing in particular is reliable means of attracting the attention of other tables, and has a effect of provoking repeat orders .Above all the flickering lamp, the glistening silver the mise en place on the Gueridon adds substantially to the restaurants atmosphere and the customers in the high lass restaurant continue to appreciate and demand similar visual services in particular individual seen service at the Gueridon.
APPEARANCE AND HYGIENE
More than anything else service and cooing at the Gueridon depends upon the personality and appearance of the waiter or station head waiter who performs the service..Good manners pleasant speech, smart appearance and scrupulous grooming and cleanliness are basic needs and should be given emphasis before all the technical skills to follow. An underlying factor which gives appeal to the Gueridon work is that it can be strong confidence builder. Everything going on at the dish or everything that is to be served can be seen at very close quarters. All this confidence can be destroyed if the person giving the service has untrimmed nails, soiled shirt cuffs spotted jacket and so on. Unthinkingly brushing back hair with hands and then returning to serve can produce an adverse reaction from the guest. Personal hygiene assumes paramount importance when service is given so near a guest SPECIAL EQUIPMENTS FOR GUERIDON SERVCE
Gueridon Trolley: Gueridon trolleys have now acquired special significance in the restaurant world. They come in different sizes. Actually a Gueridon is a modified sidetable on wheels. It should be of the same height as that of the tables of the restaurant. It normally has a built in picnic type butane gas lamp from which effective Flambé work and Gueridon cookery could be achieved. It should have under leaf shelves for stocking cutlery and other dishes for keeping wine and liqueur bottles
Table cooking lamps or chaffing lamps: Where the Gueridon trolleys with built in butane gas lamps are not available chaffing lamps are used. They are relatively costly items made in more than one size, but usually about 8to 10 in height and with grid diameter of about 6.
Crepe Suzette pan or chaffing pan: They resemble frying pans in shapes and sizes normally ranging in diameter from 9 to 12. The pans are completely either wholly plated with silver or as is more preferred, copper on the outside with silver plating confined to the interior surface. Copper is an efficient conductor of heat and helps spread of heat throughout the pan relatively quickly and efficiently.
Steak pans: These are of the same type as that Crepe suzette pans except the shape. Steak pans are oval in shape and come in different sizes to suit different requirements. The construction is the same as that of Suzette pans.
Shaslik sword: This sword has hilts protected by a hollow guard and also incorporate a second below the hilt which contain flaming material like brandy .Sliding retaining bolts are also incorporated in many shaslik swords.
Other tools: If otherwise not specified standard restaurant gear is used.
POINTS TO BE OBSERVED IN FLAMING
Most liquids having noticeable alcohol can flame but it also means it is vesseled, for flaming in dish or spoon or ladle in a hated condition.
It is important not to allow the flaming liquid to become diluted. It is further vital to ignite quickly on the addition of liquors
The flame should be ignited by touching the liquor to the lamp flame and never with a match stick.
Once flambéing is in progress stirring promotes the blaze and basting is therefore more effective and spectacular
Sugar sprinkled into the flame in sweet dishes helps change the flame colour
Flames should be extinguished by smothering with a lid
It should be kept in mind that flaming does not aid in heating.
PROCEDURE FOR GUERIDON SERVICE
ESSENTIALLY A CHEF AND COMMIS SERVICE
ALWAYS PUSH THE GUERIDON NEVER PULL.
UNLIKE SILVER SERVICE IN GUERIDON SERVICE SPOON AND FORK IS USED IN EACH HAND.
PLACE HOT SERVICE PLATES ON THE SIDE OF THE TROLLEY
THE FOOD IS THEN COOKED CARVED OR FILLETED AND PLACED ON THE GUEST PLATE
THE WAITER THEN PLACES THE ACCOMPANIMENTS.
THE PLATE IS THEN PLACED IN FRONT OF GUEST
Types of trolley
Pastry trolley: The pastry trolley consists of 3 tiers the top being covered by either glass or more commonly of fibre-glass. This enables the guest to see what is on offer in hygienic conditions, particularly in non air-conditioned dining rooms. The second tier can also be used for desserts/pastries if required and if the conditions are suitable. The bottom tier is used for storage of cutlery and crockery.
The Flambé Trolley: This trolley is perhaps the most glamorous in that it helps to produce the best show man ship in the restaurant. It consists of a cupboard area for storing a gas cylinder, a recess area for storing foods/ liquor and top with cooking equipment
Hors doevres trolley: This trolley is similar to the dessert trolley except that the top shelve should be fitted with a series of recesses for holding small rectangular dishes used for serving a variety of hors doevres.
Carving trolley: This trolley is the elaborate of all.However, it is seldom found in India because the concept of roast joints of meat is not popular in India, and other than in buffet styles of service. The trolley is usually silver plated with a large dome like cover. This cover slides under the trolley so that the flat surface can be used to hold and carve the meat. This surface is usually heated by spirit to keep the joint hot. There are usually two deep recesses to hold gravy and sauce, while the bottom shelf accommodates plates for service
Cheese Trolley: It has a variety of cheeses, cheese board and cheese knife for cutting the cheese, and appropriate accompaniments for cheese. Cheese selected by guest is portioned and plated on the gueridon trolley, and then served to the guest
Liqueur Trolley: It has assorted glasses measure ice bucket, spirit and liqueur bottles, carafes, etc. It may also have cigars cigar cutter and a lighter
DRAWINGS OF TROLLEY SEE NEXT PAGE
MARKETING ADVANTGE
A restaurant can be compared to a theatre-a live theatre with actor and actresses. When the curtain goes up- the play commences. In the restaurant when the service begins it is similar to that of the curtain going up
Waiters can be compared to actors playing a part in the guerdon service. They have a chance to show off the skills acquired by careful training.
A restaurant which carries tempting displays of pastries and desserts have higher sales than restaurants without. Many guests finish a main course and feel their meal is complete. The waiter enquiring whether they would like dessert is no temptation. Even if handed the menu they will not bother to read through the same old stuff. However, if delightful array of dessert and pastries is wheeled to their table and they actually see what is available very few people can resist-and so a sale is made
Flambé work also provides tremendous advantage for a restaurant. The showmanship and expertise in this very simple but the operation provides excitement and elegance to a restaurant as well as boosts sales. The cost of the operation is minimal but the returns are considerable. It may take a little longer but as the performance is at the table and involves the guest they are happy to wait. The dish is personally prepared and this too is special and turns an ordinary restaurant meal into an exciting experience. It also has a snowballing effect. Another table sees the performance and wants the same thing and so the sales increase
There are two necessary components to be successful with gueridon work. One is well trained staff capable of cooking at the table with style and the second extremely important factor is the space for the trolley to move around the room without disturbing the other guests
The advantages of Gueridon work to market merchandise greatly outweigh the disadvantages-with the staff and the space requirement and it can be a great marketing ploy in any establishment.
SPIRITS AND LIQUEURS FOR FLAMBE
The most important commodity for flambé work naturally enough, the spirit or alcohol used to make the flame. Spirits really make the flame-it is the liqueurs that impart the flavor
Brandy and Rum are the two most used an best spirits to use in this work-though whiskey is sometimes used too
When cooking fruits it is always best to use a fruit flavoured liqueur.
CARVING AT THE TABLE
Small items like chateaubriand are not difficult carvng tasks at the table as long as the knife is sharp. Larger items, joint of beef or ham or even leg of lamb need greater kill and dexterity. Only practice will make one perfect in this respect and it difficult to give every student sufficient practice
TO CARVE A CHATEAUBRIAND
1. The cooked meat is brought to the gueridon and transferred to a clean carving board
2. Using a sharp knife the meat is cut with slanting cuts into 4 or 6 slices
3. The slices are then transferred with a serving spoon and fork into warm entrée dishes with meat juice poured over it
TO DISSECT A CHICKEN
Seldom done in restaurant these days
1. The bird is drained of all juices, into the gravy boat.
2. The bird s turned onto its side and the leg removed followed by breast
3. The bird is reversed and operation repeated
4. The legs are divided into thigh and drumstick.
RECIPES.
• CREPES SUZETTE
• (For 2 portions)
• 04 Pancakes
• 50gm Butter
• Juice and zest of two oranges
• 50gm Caster sugar
• ½ measure cointreau (or any orange liqueur)
• 1 measure brandy
PROCEDURE
• Place butter and sugar into pan allow to caramelize.
• Add juice and stir into good sauce with liqueur.
• Add the pancakes and fold into quarters turning frequently.
• Add zest of orange and finally the brandy.
• Tilt the pan and flame it.
Turn each pancake in the flame and serve
• RUM OMELETTE
• (For two portions)
• 2 Omelettes - to be prepared in the kitchen.
• 50gm Butter
• 50gm caster sugar
• 1 measure rum
PROCEDURE
• Melt butter and add caster sugar , let it caramelize to form a sauce. Put the omelette in the pan sprinkle caster sugar on it.
• Add the rum and flame it by tilting the pan.
• Serve with the flame.
BANANA AU RHUM
• FIRM RIPE BANANA 2 NOS
• 50gm Butter
• 50gm caster sugar
• 1 measure rum
PROCEDURE
• Melt butter and add caster sugar , let it caramelize to form a sauce. Put the Banana in the pan sprinkle caster sugar on it.
• Add the rum and flame it by tilting the pan.
• Serve with the flame.
STEAK DIANE
• (For 1 portion)
• Fillet steak flattened
• Finely chopped onion
• Red wine
• Worcestershire sauce
• Teaspoon hot mustard
• ½ cup cream
• Cognac
PROCEDURE
• Season steak.
• Place nob of butter in pan and fry steak briskly , turning over once.
• Remove to plate.
• Add onion to pan and cook gently.
• Add dash of sauce and mustard.(French and English mustard)
• Return meat to pan and flame with brandy.
• Finish with cream and serve.
PEPPER STEAK
• Same as steak diane.
It should be well seasoned with ample amount of freshly ground black pepper
Peach Flambe
Brandy 30 ml
Caster sugar to sprinkle
Peaches with peach syrup.
Method
1. Light the stove
2. Place peach syrup in the pan and heat.
3. Add the portion of peach and pierce it with a fork.
4. Sprinkle with castor sugar as the syrup caramelizes
5. Add brandy and heat
6. Tilt the pan to ignite.
7. Serve hot on sweet plates.
ADVANTAGES AND LIMITATIONS OF GUERIDON SERVICE
Gueridon service has its own advantages and limitations.
Advantages
The advantages as follows:
·Highly personalized service. The wait staff prepares or carves the dish and serves the guest personally
·High level of customer satisfaction. The dishes are prepared, carved or flambéed in the guests presence
·Good merchandising device. Guest will be tempted to order for dishes that are served from the trolley
·Wait staff can exhibit their culinary, carving and service skills. The wait staff has an opportunity to impress the guests by demonstrating its cooking, flambéing, carving , and skills to them. It also gives them good job satisfaction
·High average spending power (high revenue/cover). The revenue generated will be more as the dishes served from the trolley are always expensive
Limitations
The limitations are as follows:
Slow service. The time taken to extend the service from the trolley is more
Low seat turnover. Number of times a seat is sold during the operation hours will low as the service takes more time
Expensive style of service- as it requires more service area and highly skilled staff
Chance of accidents are more
More investment on service equipment
Cooking in the service area may leave odour
Silver Service
In this service, the food is presented on silver platters and casseroles. The table is set with sterling silverware. The food is portioned into silver platters in the kitchen itself. The platters are placed on the sideboard with burners or hot plates. At the time of serving, the waiter picks the platter from hot plate and presents it to the host for approval and serves each guest using a service spoon and fork.
Russian Service
It is identical to the Cart French service barring the servers place the food on the platters and serve it from the left side.
Assisted Service
Here, the guests enter the dining area, collect their plates, and go to buffet counters and help themselves. The guests may partially get service at the table or replenish their own plates themselves.
Buffet Service
It this type of service, the guests get plates from the stack and goes to buffet counter where food is kept in large casseroles and platters with burners. The guests can serve themselves or can request the server behind the buffet table to serve. In sit-down buffet restaurants, the tables are arranged with crockery and cutlery where guests can sit and eat, and then replenish their plates.
Self Service
In this type of service, the guests enter the dining area and select food items. They pay for coupons of respective food items. They go to food counter and give the coupons to avail the chosen food. The guests are required to take their own plates to the table and eat.
Cafeteria Service
This service exists in industrial canteens, hostels, and cafeterias. The menu and the space is limited; the cutlery is handed over to the guests. The tables are not covered. Sometimes high chairs are provided to eat food at narrow tables. It is a quick service.
Single Point Service
In this type of service, the guest orders, pays for his order and gets served all at a single point. There may be may not be any dining area or seats. The following are the different methods of Single Point Service.
Food Court
This is an array of autonomous counters at which the customers can order, eat, or buy from a number of different counters and eat in adjacent eating area.
Kiosks
The customer enters the choice and amount of money physically and the machine dispenses what customer demanded accurately.
Take Away
Customer orders and avails food and beverage from a single counter and consumes it off the premises.
Vending
The customer can get food or beverage service by means of automatic machines. The vending machines are installed in industrial canteens, shopping centers, and airports.
Special Service
It is called special service because it provides food and beverage at the places which are not meant for food & beverage service. The following are the different methods of special service.
Grill Room Service
In this type of service, various vegetables and meats are displayed for better view and choice. The counter is decorated with great aesthetics, and the guest can select meat or vegetable of choice. The guest then takes a seat and is served cooked food with accompaniments.
Tray Service
Method of service of whole or part of meal on tray to customer in situ, such as hospitals, aircraft, or railway catering.
Trolley/Gueridon Service
Food is cooked, finished or presented to the guest at a table, from a moveable trolley. For example, food served on trollies for office workers or in aircrafts and trains.
Home Delivery
Food delivered to a customers home or place of work. For example, home delivery of pizza or Meals on Wheels.
Lounge Service
Service of variety of foods and beverages in lounge area of a hotel or independent place.
Room Service
Here food is served to guests in their allotted rooms in hotels. Small orders are served in trays. Major meals are taken to the room on trolleys. The guest places his order with the room service order taker.
The waiter receives the order and transmits the same to the kitchen. Meanwhile, he prepares his tray or trolley. He then goes to the cashier to prepare and take the bill. He then takes the bill along with the food order for the guests signature or payment. Usually clearance of soiled dishes from the room is done after half an hour or an hour. However, the guest can telephone Room Service for the clearance as and when he has finished with the meal.
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