Food Service | Family Service, Plated Service, Silver Service, Gueridon Service

Food Service Food service involves the preparation, delivery, and serving of ready-to-eat foods/meals in catering establishments. It is essentially the presentation of prepared meals to diners/guests.   Types Of Food Service Table Service Self Service Specialized Service   Table Service Table service is a type of service where the customer is served at a set […]

Food Service

Food service involves the preparation, delivery, and serving of ready-to-eat foods/meals in catering establishments. It is essentially the presentation of prepared meals to diners/guests.

 

Types Of Food Service

  1. Table Service
  2. Self Service
  3. Specialized Service

 

Table Service

Table service is a type of service where the customer is served at a set table.

 

Types of Table Services

  1. Gueridon Service
    1. An advanced form of table service, often found in establishments with an à la carte menu and elevated service levels.
    2. “Gueridon” refers to a movable service table or trolley used for serving food.
    3. Involves serving food onto customers’ plates at the gueridon, requiring higher service skills, expensive equipment, and a large service area.

 

  Mis-en-place for Gueridon Service

  1. Standardized layout in establishments with gueridon service to meet service standards and ensure safety.
  2. Gueridon top and under shelf covered, cutlery layout similar to a sideboard for efficiency.
  3. Hot plates or food warmers on the left side, with a variety of under flats for serving vegetables and sauces.
  4. Check pads on the waiter’s side board for order tracking.

 

   Procedures for Gueridon Service

Chef and commis service.

  1. Always push the gueridon for control and safety.
  2. Keep the gueridon in one position for the entire course.
  3. Use spoons and forks in each hand for better control.
  4. Present the dish to the customer, state the name, and return it to the gueridon.
  5. Transfer food to plates carefully to avoid drips.
  6. Wipe down the gueridon after serving a table.

 

Silver/English Service

  1. Presentation and service of food by waiting staff using silver dishes.
  2. Food presented to the host for approval and then served to guests from the left with a silver spoon and fork.

 

   Features of Silver Service

  1. Food served from the left, drinks from the right.
  2. Meals served from platters.
  3. Service starts to the host’s right (usually the female guest) and continues clockwise.
  4. Plates cleared from the right.
  5. Less wastage as unused food returns to the kitchen.

 

   Advantages of Silver Service

Elegant and personalized service to guests.

 

   Disadvantages of Silver Service

  1. Large investment in silver equipment.
  2. Requires one waiter per table.

 

American/Plated Service

  1. Beverages and food served from the right, clearing also done from the right.
  2. Pre-plated meals brought from the kitchen for each guest.

 

   Advantages of American/Plated Service

  1. Fast service.

   Disadvantages of American/Plated Service

  1. Wastage of food.
  2. Not personalized.

 

Family Service

The main course is brought to the table in a large dish, and everyone participates in serving food onto individual plates. Other courses like desserts are served in small bowls for guests to help themselves. It encourages everyone to participate in the food service.

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