Types of Service, Restaurants & Menus

Types of Service
AMERICAN SERVICE
 An informal (Casual) service where food is

prepared and plated in the kitchen.
 Food is served from the guests left and

cleared from the right.
(Very popular in Banquets)
AMERICAN SERVICE
Advantages:
 Personnel not required to posses advanced skills
 Service is faster
 Food should always be hot
 Better plate presentation
 Not as many dishes required
Disadvantages:
 Not as classy - no showmanship
 You only get what is on the plate.
 Quantity (portion size) of food is difficult to envision
RUSSIAN SERVICE (Silver Service)
 This is a very personal and practical service.
 The food is brought out in the dining room on silver (oval) platters,
very often accompanied with vegetables on the same platter.
 The server then serves the food from the guest’s left hand side onto
a hot plate, which was previously placed in front of the guest.
 If the vegetables or sauce are separated then the second (and third)
server follows the first server who serves the meat.
 This is a very popular service for banquets.

Advantages:
 Can serve many people in a short time
 Individualized service
 Guest chooses portion size
 Minimizes food waste
Disadvantages:
 Service personnel needs high level of manual
dexterity and excellent service techniques.
 Many dishes and service equipment required
 Food can get cold if not picked up immediately
 You require a lot of servers, usually one server
for every 10 to 12 guests.
ENGLISH SERVICE (Silver Service)
ENGLISH SERVICE
(Silver Service)
 This service originated in England.
 The head of the family carves and divides the food on a

plate.
 The servants serve the food from the right side with the
right hand.
 In restaurants the head waiter would carve, the assistant

waiter would serve and the bus person would clear the food.
 Traditionally ladies first, old before young and the host last.
ENGLISH SERVICE
(Silver Service)
Advantages:
 Service staff can show off their service skills
 Very personal and individualized service
 Guests can choose food quantity and quality
Disadvantages:
 Require lots of special equipment
 You lose floor space which will cut revenue
 Food can get cold quickly
 Requires skilled service personnel
 This service is very labour intensive.
BUFFET SERVICE
 Buffet service allows guests to choose from a variety
of dishes.
 An attractive arrangement of food, consisting of cold

and hot items, are displayed on a long table.
 The guests either help themselves, or can be served

by the kitchen or dining room staff who stand behind
the buffet table.
BUFFET SERVICE
BUFFET SERVICE
Advantages:
 The best possible opportunity to present the food attractively to the
guests, using ice-carvings, fat-sculptures, show pieces and food
decorated on silver platters, etc.
 The guests can choose from a large assortment of fish, meat, cold and
hot food, cheese, and fruits. The buffet appeals to many tastes.
 Minimum of service staff needed because the guests help themselves to
the food. The server may assist the cooks behind the buffet station.
Disadvantages:
 The guest receives less personal attention.
 Guests must serve themselves, may seem that service is non-existent.
 Guests may have to stand in a line, as others are being served.
 Food can be wasted, which increases food cost.
FRENCH SERVICE
“Simple”
 Food is brought out on platters, placed in the center of the
table and the guests serve themselves.
Advantages:
 Guest can eat slowly and as much as they want
 Personnel does not need advanced skills
 Guests can enjoy food presentations
 Service combines a family atmosphere.
 Service is fast and food is hot.
Disadvantages:
 You need larger tables
 Quantity of food consumed can be embarrassing
 Requires allot of dishes and silverware
 Guests take longer resulting in low turnover.
FRENCH SERVICE
“Combined”
 Food is brought out on silver platters
(protein, starch and vegetable)
 The food is then offered to the guests from the left hand
side and guests serve themselves
 The food on platter is then rearranged by the server so it

looks fresh and organized before it is presented to the next
guest
FRENCH SERVICE
“Combined”
Advantages:
 Guests choose the food that they want
 Service is classy, elegant and individualized
 Can serve large quantity of people at once
Disadvantages:
 Food can chill quickly.
 Food portions can be embarrassing
 Not comfortable for the service staff (platters are heavy)
 Accidents can occur
 No service showmanship.
FRENCH SERVICE
“Complete”
 This is a complex service where food is presented to the
guest from platters that have been attractively arranged by
the Chefs.
 The food is cooked or reheated on a service wagon

(gueridon) at table side; once food is prepared it is arranged
on a plate and placed in front of the guest from the right
with the right hand.
FRENCH SERVICE
“Complete”
Advantages:
 Very classy, elegant and personalized service
 Staff can show their flare and showmanship
 Food waste is minimized
 Sauce is prepared to the guests taste
Disadvantages:
 Service personnel is expensive due to level of service skill required
 You require lots of floor space for trolley movement (cuts into
revenue)
 Specialized cooking and serving equipment is expensive
 Guests never leave.
.
ROOM SERVICE
 In room service, taking the order correctly is most
important
 The order taker should be aware of all items available for

room service; the time it takes to prepare them and prices
 Orders must be complete and correct because corrections

are not easily made when the kitchen is several floors away
 Organization is essential because trays and tables are small
 Food, beverages, table set-up, condiments and the entire

order must be checked before leaving the kitchen
 It requires special and well trained staff to provide good

Room Service.
ROOM SERVICE
ROOM SERVICE
Advantages:
 Convenient for the guest who, for many reasons,
may not wish to leave their room
 Efficient Room Service gives the business a good
image (5 star status)
Disadvantages:
 Server needs more time for serving because of
kitchen distance
 Not easy to know when to clean up
 Special equipment required to keep food hot when
bringing meals to the rooms
FAST FOOD
(Counter or Cafeteria Service)
 All food and beverages are prepared in advance and

portioned, ready for the customer.
 This is a form of service whereby the customer collects a

tray from the beginning of the service counter and selects
their meal from the food and beverage items available at
the counter.
 Most items are displayed and portioned so the customer can

help themselves or the counter staff can serve them.
 Tables are sometimes cleared by service attendant but

generally the guests clear their own.
FAST FOOD
(Counter or Cafeteria Service)
Advantages:
 Fast service
 Large turnover of customers
 Displayed food and beverages make it easier for
the guest to decide
Disadvantages:
The guests must serve themselves
The menu is often limited
There is little personal attention

TAKE OUT SERVICE
 This means selling food which is not consumed where it is
purchased
 Food is packaged for transporting and may consist of
finished product, precooked or raw food, canned goods, etc.
 Often combined with cafeteria and counter service, where a
separate part of the counter is reserved for take out items
Advantage:
 Excellent way for establishments to increase revenue and
not have to expand their existing facilities.
Disadvantage:
 Food quality may be compromised if you don’t limit the
menu items for takeout and you don’t research proper
packaging
Types of service in different Restaurants
 Sports Bars: Usually casual American service.
 Fast Food: Drive thru or counter service.
 Family Style: American or booth service
 Classical or Haute Cuisine: French complete
or complex
 Banquet Halls: Russian or American Service.

 Ethnic Restaurants: Usually influenced by
service found in that country, with some modifications.
Types of Menus
“A La Carte”
Allows the guest to select their own food items at different prices
“Table D'hôte”
This menu is pre-selected courses of food with one price
Both menus have designated titles that appear in the following order:
appetizers, soups, salads, main courses, dessert
We offer a Table D'hôte menu in Restaurant International

Types of Service, Restaurants & Menus

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Types of Service, Restaurants & Menus

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Types of Service

 An informal (Casual) service where food is

 Food is served from the guests left and

 This is a very personal and practical service.

 This is a very popular service for banquets.

 This service originated in England.

 The head of the family carves and divides the food on a

 In restaurants the head waiter would carve, the assistant

 An attractive arrangement of food, consisting of cold

 The guests either help themselves, or can be served

 The food on platter is then rearranged by the server so it

 The food is cooked or reheated on a service wagon

 The order taker should be aware of all items available for

 Orders must be complete and correct because corrections

 Organization is essential because trays and tables are small

 Food, beverages, table set-up, condiments and the entire

 It requires special and well trained staff to provide good

 All food and beverages are prepared in advance and

 This is a form of service whereby the customer collects a

 Most items are displayed and portioned so the customer can

 Tables are sometimes cleared by service attendant but

There is little personal attention

 Banquet Halls: Russian or American Service.

appetizers, soups, salads, main courses, dessert

We offer a Table D'hôte menu in Restaurant International

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