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Lesson 1 - Assignment

This document lists and describes 5 types of food services: 1) Table service where guests are seated and served by waiters. 2) English or family service where a host oversees food service to guests from platters. 3) American or plate service where pre-portioned food is served from the kitchen on individual plates for fast service. 4) French service where guests serve themselves from food kept on their table in platters or casseroles, either from a cart or served individually. 5) Gueridon service where partially cooked food is finished cooking at the guest's table for showmanship.

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Mathew Jendrick Garol
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169 views1 page

Lesson 1 - Assignment

This document lists and describes 5 types of food services: 1) Table service where guests are seated and served by waiters. 2) English or family service where a host oversees food service to guests from platters. 3) American or plate service where pre-portioned food is served from the kitchen on individual plates for fast service. 4) French service where guests serve themselves from food kept on their table in platters or casseroles, either from a cart or served individually. 5) Gueridon service where partially cooked food is finished cooking at the guest's table for showmanship.

Uploaded by

Mathew Jendrick Garol
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
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Download as DOCX, PDF, TXT or read online on Scribd
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Lesson 1 – Assignment

List 5 types of services in the food industry and describe its characteristics.

1. Table 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.

2. 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.

3. 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.

4. 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.

5. 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.

Submitted by: Mathew Jendrick Garol, 9-HT


Submitted to: Ms. Sunshine F. Opiana

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