food service

1
FOOD AND BEVERAGE
2
Fast food or quick service restaurant
Fast-food establishments quick service
restaurant consist of diverse operation
facilities whose slogan is quick food. These
establishments are those that serve food for
which there is little or no waiting.
Chain Restaurants are those linked by some
common identifiable characteristic such as their
products, their ownership, or their physical
appearance.
3
Sit-down Restaurant

• refers to a casual dining restaurant with table
  service, rather than a fast food restaurant or a
  diner, where one orders food at a counter.
• moderately-priced food in a casual atmosphere

4
(No Transcript)
5
(No Transcript)
6
Family Style

• food is often served on platters and the diners
  serve themselves

7
Ethnic Restaurant

• is one that specialized in food associated with
  particular culture. The majority of ethnic
  restaurant are independently owned or operated.

8
Ethnic Restaurant
9
(No Transcript)
10
FINE-DINING

• is one where a good selection of menu items is
  offered generally at least fifteen or more
  different entrees cooked to order, with nearly
  all the food being made on the premises from
  scratch using raw or fresh ingredients.

11
(No Transcript)
12
(No Transcript)
13
(No Transcript)
14

• careful, appreciative tasting of various
  foods and focusing on the gustatory system,
  the senses
• is more likely to involve sampling small portions
  of all of a chef's signature dishes in one
  sitting.

15
(No Transcript)
16
Types of Table service
17
American Table Service

• Also called blue-plated service
• Serves the guests food directly from the kitchen.
• Food is served from the left using left hand
• Beverages from the right using the right hand
• Clearing is done at the right.

18
French Table Service

• Most elaborate and formal
• 2 waitpersons that serves the guest from a food
  wagon or side table.
• Attractive, tastefully arranged, presented to the
  guest before serving.
• The waiter serves the individual plate from the
  platter, serving bowl, or chafing dish.
• Chef de rang seats the guest, takes the order,
  serves the drinks, prepare some of the food and
  presents the check.

19
(No Transcript)
20
Russian Table Service

• Individual portions of food are placed on the
  plates in the kitchen or serving pantry,
  garnished and ready to served.
• Take the food and directly serves it to the guest
  
• Transferring the food from platter to plate using
  the serving spoons / fork.
• The waiter serves the food from the left,
  counterclockwise around the table

21
(No Transcript)
22
Buffet Service

• Guest choose meal from array of food
• Guest help themselves or served by the food
  servers behind the long table