Meal Management MIDTERMS (Styles)

7/27/2019 Meal Management MIDTERMS (Styles)

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It is sometimes called GUERIDON service , named afterthe specially equipped cart or trolley on which food is transportedfrom kitchen to dining area.

Fundamental details of the French Service are as follows :

1. Fundamentals of Formal European Service, in terms of table setting, methods of serving, number of coursesrequired, use of centerpieces, are strictly followed.

2. Portions of food are brought to the dining room onserving platters and placed on a smell heater calledGUERIDON .

3. The table is wheeled up beside the guests table andChief Waiter or Chef de Rang, completes preparation.Boning, carving, flaming or making a sauce are done inthe Gueridon in front of the diners.

4. An assistant waiter or Commis de Rang , carries theplate and serves each guests. It is his job to bring thefood and clear the dirty dishes from the guests table.

5. This pattern of service has always been limited to anelite since it can only be carried out in a home in whichthere are well-trained servants.

FORMAL or RUSSIAN SERVICE

This type of service is used only for formal luncheons anddinners. It involves provision for an adequate number of waiters,as all food is served by attendants. It is the most elegant form of table service, but because this is formal and demanding service,very few homes have occasion to use it. Many good restaurantsand five star hotels, however, sometimes use the Russian Service.

It is characterized by food arranged on serving platters inthe kitchen for maximum eye appeal, then carried to a servingstand near table of the diners.

Russian service is mistakenly called French service. The foodarrived elegantly at the proper temperature, with professionalwaiters ( wearing white gloves ).

Fundamental details of a formal service are as follows:

1. The table is set with formal cloth and dinner napkins.Silver is placed for courses through the salad course.

The silver for dessert is placed preceding the dessertcourse.

2. Service plates are always used.


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8. Desserts appropriate for this type of service are moldedgelatine or ice cream.

9. This style shows very tasteful arrangement indicative of the familys style of living.

FAMILY or COMPROMISE SERVICE

This style of service is somewhat a compromise between theRussian and English Styles; that is, some foods are served directlyfrom the kitchen on individual dishes and some foods are servedat the table. Compromise service is best used when the group atthe table is small, not more than eight.

Fundamental details are as follows:

1. The host serves the main course. Appetizers, saladsand desserts are usually served from the kitchen butmay be served at the table if the hostess so desires.

2. This service requires someone to do the serving,preferably a waiter, or some other family members.

3. Bread and butter plates, salad, accessory food dishesmay be on the table when the family is seated.

4. Foods are placed in front of the host and hostess with

the service silver.5. After the main course is finished the one who is serving

rises and removes all soiled food dishes before anotherdish is brought in.

6. The final dishes are not removed until the family hasleft the table

7. Beverage service is placed before the desserts arebrought in.

8. Deftness and reasonable degree of speed without the

appearance of hurrying are desirable in order thatextended absence of the hostess from the table will beminimized

9. Meals served this style are best limited to two courses.10. A person who sits to the left of the host may assist

in serving items in the meal to expedite serving.

AMERICAN or COUNTRY-STYLE SERVICE

This is an old type of service involving serving oneself from acommon pot. It is fairly commonly used from serving family mealsor public meals.

Fundamental Details of the service are as follows:


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1. Individual plates at the table are completely laid, includingthe dinner plate

2. Serving dishes of food are placed on the dining table3. Each serving dish is passed from hand to hand in one

direction until all in the table have served themselves.4. Each person serves himself 5. Someone at the table removes the main course and serves

the dessert6. Dessert may be brought in from the kitchen in individual

portions, it may be served at the table, or it may be passedaround the table

APARTMENT or BLUE PLATE SERVICE

1. In this service, plates are served up in the kitchen andplaced on the table just before the diners sit down

2. Eating begins when the hostess signals3. Second portions can be served from the kitchen or offered

from serving dishes that are passed from hand to hand4. Removal of the main course and service of dessert are done

by some members of the group at the table5. This pattern of service is most frequently used when the

group is small, the dining table is small and the area fordining is small

BUFFET SERVICE

The most used style of meal service for guest meals is buffetservice; in fact, it is the only practical service for guest meals inmany homes if the number of diners exceeds six.

Fundamental Details of the service are as follows:1. A buffet is a dining table or other suitable surface, that will

accommodate a stack of plates and serving dishes of food2. Guests are invited to serve themselves at the buffet3. Guests dine according to the arrangements, namely: (a)

dining may be at the table, which is fully set with allappointments except for the dinner plate (b) the hostessmay provide each guest with tray that holds plates andbeverages which the guests place on their lap (Guests maysit on chairs and eat from the plate held in the hand orplaced on the lap)

4. The menu for a buffet meal must be planned so that the foodmay be eaten with ease under the conditions established fordining


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5. There must be plenty of table space on which guests canplace the beverage while they sit on chairs

Specific Suggestions for setting the buffet table

1. The buffet table may be covered with a cloth. It may remainbare or it may be partially covered with runners tointroduce color

2. Flowers or other decorations may be taller and larger inscale

3. Use dinner plates for the buffet meal4. Arrange the dishes in decreasing order of importance of the

meal5. To expedite service when the group is large, invite someone

to assist in serving6. Do not enclose flatware in a napkin7. Put glasses of water on a tray or another table. Water

should be the last item in buffet setting

TRAY SERVICE

Wide acceptance of television, increased interest in eatingmeals out-of-doors and appreciation of sit-by-fire meals have

helped made tray service a popular one. Breakfast in bed, mealsfor the ill and convalescent are also occasions for the tray service.

Specific Suggestions for setting the meals:

1. Place a mat of some kind on the tray to keep dishes formsliding

2. Lay only the flatware required for the main course3. Tuck the napkin partially under the main plate or flatware4. Use the short tumblers. Cups without saucers may be used

for beverages5. Bread and butter plates or small bowls for salads may be

used6. Serve the main course on the smallest plate that will

accommodate it7. Dessert may be included in the tray

MEALS WITHOUT WAITERS ON THE TABLE:FILIPINO STYLE

The Filipino way of eating meals without waiters on the table, issimple, easy way to eat a simple meal. The diners usually remaintogether throughout the meal, and the table is laden with all thecourses from soup to dessert. Everyone is expected to servehimself and the order or sequence of eating courses depends on


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individual preferences. Thus, one diner may start with a soupdish, while another may start with his dessert. On some veryinformal occasions, the use of the bare hands or kamayan ispracticed. To an uninitiated

Observer, the impression of poor etiquette may be created but forFilipino diner there is no better way of sharing gracioushospitality than enjoying the meals in an atmosphere of informality and camaraderie. The clearing away starts when allthe diners have finished and moved away from the dining table.No Filipino hostess would dare remove a single china piece whilethere is still a guest at the table

1. Take out and Delivery Service becoming increasinglypopular nowadays. These forms of service is characterizedby food is being consumed OFF Premise.

2. Room Service commonly associated with hotels. Hospitalsalso provide room service and the so called breakfast onbed

Meal Management MIDTERMS (Styles)

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