Styles of Service and Place

Settings

À la carteAmericanFrenchRussian

BanquetAmericanRussian

BuffetSimple BuffetModified DeluxeDeluxe

Service evolved from traditionsEach country added its own uniquenessEach restaurant has its own style of service.Most restaurant use a combination of all three

to serve their guests.They are not certain about the advantages and

disadvantages of each particular service.

Confusion Over Name of Service

Only a few textbooks teaching proper service were published before 1950.

Service was taught through a “pass it down system.”Learned by men(participated in apprentice programs at

the great hotels and restaurants)Waiters learned how to serve guests properly, and

service remained consistent.Everyone took the best parts of a particular service and

adapted it to their restaurant.Many ideas about were passed down correctly but

others were incorrectly.

Why the Confusion?

a) Dinner Plateb) Two Forks (L: Salad, R:

Main Course Fork)c) Napkind) Main Course Knifee) Spoons (L: Coffee, R:

Soup)f) Glasses (L: Water, R:

Wine)g) Salad Plateh) Bread Plate with Butter

Knifei) Dessert Spoon & Forkj) Coffee Cup & Saucer

a) Dinner Plateb) Two Forks (L: Salad,

R: Main Course Fork)c) Napkind) L: Main Course Knife,

R: Coffee Spoone) Dessert setf) Water Glassg) Wine Glasses(L: Red,

R: White)h) Bread Plate with

Butter Knife

Russian/ French Place Setting

I. WaterII. BrandyIII. White WineIV. Pinot Noir/BurgundyV. Sparkling WineVI. Red Wine

Each type of wine needs a particular type of glass to bring out the distinctive bouquet.

Type of Glasses

FrenchShow and having food prepared in front the guest.Food is brought to the table and cooked or reheated.

RussianHaving all food cooked in the kitchen and place on silver tray.The food served from trays onto the guests plates.

AmericanOn the plate, no wait.Complete meal on a plate and serves it to the guests.

Advantages And DisadvantagesRussianThe food looks impressive while being served.Elegant (buffet and banquet)Require worker who skilled in servingSlowest of all services

FrenchProvide guests high degree of

personal attention.Require highly skilled staff in food

preparing

AmericanSimple to teach and learn.Fast (buffet and banquet)The least elegant

ConclusionService is heterogeneous and the quality of the service experiences is measured by the perception of the guest, it can never be the same for two individuals.

It is nearly impossible to standardize each guest transaction or experience.

Service is an experience, as opposed to a tangible product.