'Service Styles 1) Service Traditions: a. English / Silver service. Waiter plates food at the table from serving dishes. b. French service. All courses laid out on a separate table. Guests serve themselves. c. Russian service. Dishes laid out on a table at which Guests dine and serve themselves. Courses served one after another. d. American / Plated service. A Chef plates food in the kitchen. Waiters then serve plated dishes to Guests. 2) Types of Menus: a. À la carte menu. Individually priced dishes are listed on the menu. Guests choose their meal. b. Table d’hôte or fixed price menu. The menu lists a limited number of options per course, from which Guests choose. Dinner charged at a set price. 3) Service Styles: a. Buffet service. All dishes are displayed in an area away from the tables. Guests help themselves. b. Banquet service. The menu lists a limited number of options per course. Dishes are delivered plated to Guests. c. Bistro service. A simple style of service used in smaller settings. d. Counter service. An open kitchen, surrounded by a counter where Guests sit and watch the preparation process. e. Fine dining. Offered at more upscale establishments. Elegant atmosphere and attentive service. Superb food, excellent wine. Watch Waiter Training Video Courses, Barman Training Video Courses, Hotel Training Video Courses, Restaurant Training Video Courses, and Bar Training Video Courses. For more Training Visit: https://www.leadinghotelier.com/ https://www.leadinghoteliercourses.com/ Follow us: https://www.facebook.com/leadinghotelier https://www.instagram.com/leadinghotelier https://www.linkedin.com/in/demetris-ioannou-48338b48/ Hotel Training | Service Training | Hospitality Training | Restaurant Training | Waiter Training | Bar Training | Hotel Video Courses | Service Video Courses | Hospitality Video Courses | Restaurant Video Courses | Waiter Video Courses | Bar Video Courses'
Tags: hospitality , F&B , food and beverage , Hotel Training , Service Training , hospitality training , Food and Beverage Training
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