FNB French Service Style Group 7

WILL STUD
WE Y
FRENCH
SERVICE
PRESENTED BY: GROUP 7
WHAT IS
SERVICE?
Service is a term that is used to describe the manner
and method by which food is served to guests in food
service operations. In recent times, this often
constituted an elaborate protocol, much of which is
no longer in vogue, although some technical terms are
still in use today.
French Service
This is a formal type of service originated from European
nobility and presently enjoyed by a few who can afford
the time and expenses of meals served in this manner.This
services arises from elegant and splendid style of the
French Court, le grant couvert. (the great cover)
French Service
Each food items is served by the servers from platter or
individual plates. Guests are served from the left. Anything
that is added to a plate by a server after it has been placed
in front of the guest. They can only start the meal after all
the guests have the meal in front of them.
French Service
Employees:
A. Two waiters cooking together to serve the meal
Chef De Rang (for experienced waiter) is assigned
I. for executing prime functions, such as:
*Seats the guest when a captain *Prepares some of the food
is not present; with flourish at the guest's
* Takes the order; table
* Serves the beverages; *Present the check for

payment.
French Service
Employees:
I. Chef De Rang usually prepares the food using the
followim special techniques:
• Tossing and Mixing.
• Plate Presentation and Sauces.
•Deboning and Carving.
•Flambéing.
• Fire Plan.
French Service
Employees:
A. Two waiters cooking together to serve the meal
II. de rang and responsible for performing following actions:

Commis de Rang (assistant) -works as an assistant of the Chef
*Takes the order from the chef de *Serve the plate as dished by
rang to the kitchen; the chef de rang;
*Picks up the food and carries it to *Clears the dishes and stands
the dining room; ready to assist when necessary.
French service
employees:
B. A captain waiter to seat guest
C. A wine steward to serve wine
Cocktail server- who serves alcohol and other beverages

Wine steward or Sommelier- who serves wine.
The Features of
French Service
Following feat:ures:
It signifies luxury and is distinguished by the fact

that the food is cooked or completed at a side
table in front of the guest.
The food is carefully brought from the kitchen to
the dining room on heavy silver platters arranged
and garnished suitably and placed on a rolling
cart or trolley called Gueridon.
A small stove called recued is used to keep
the food warm.
The food is completed by cooking, deboning,
slicing, and garnishing as necessary and serve
to the guest.
The food is first presented to the host by
viewing, then to his guest of honor.
.All food is served and cleared from the right side of
the guest except for butter, bread, and salad, which
should be placed to the left side of the guest.
If a party is of outstanding guest, salads are usually
mixed or prepared at the salad table or on a salad
cart by the captain waiter who makes the ritual on it.
Assorted pastries are presented on a large tray or
from a ca with a glass cover or drawer.
The service requires side tables and carts to
perform it correctly.
Solled dishes are cleared only when all guest has
completed their meals..
Finger bowls of warm water with rose petals, or
lemon slice in them, are served with all finger
foods, such as chicken and lobsters and at the end
of the meal.
In case of small dining (up to 3 guests), dishes are placed
directly on to the guest table and the main dish is placed
before the guest expected to be served first. The
service plates are placed near the dish for guest
convenience.
In case of large dining (for 4 or more guests), a gueridon
or side table is used. The waiters carry the plates and
dishes and place them to the gueridon and then serve to
the guests with some preliminary portioning or carving
to help themselves.
• Usually 3 pieces of flatware and wine glasses are placed on
either the right or left side of the cover. Extra wares could be
placed if only it is required.
All France services do not include salt and pepper and bread
and butter in their table setting.
• Sometimes a service or show plate is placed in the center of
the cover as an
under liner until the main course is served.
The waiters placed clean folded napkin on the service plate.
• Ashtrays are not usually placed on the table until the meal is
completed.r.
2 Types of French
Service Style
Cart French service
The food is prepared tableside. Hot foods are cooked on a
rechaud (hot plate) that is on a gueridon (small table). Cold
foods, such as Caesar Salad, are assembled on just the
gueridon. Servers plate the finished foods onto individual
plates and serve them to guests from the right. (This is the
only style of service where food is served from the right).
Some foods, such as desserts, may already be prepared. They
are displayed on a cart, the cart is rolled to tableside, and
guests are served after making their selections. This style
would only be used for small VIP groups.

Banquet French service

Platters of foods are assembled in the kitchen. Servers take
the platters to the table where guests are seated. The server,
using two large silver forks in his or her serving hand places
the food on the guests’ plates. (Now silver salad tongs may
be allowed if the forks cannot be coordinated with one
hand). Each food item is served by the server from platters to
individual plates. Guests are served from the left. Anything
that is added to a plate by a server after it has been placed in
front of the guest – soup in a bowl, salad dressing, sauce on
dessert, etc. – is part of this type of service.

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FNB French Service Style Group 7

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WILL STUD

II. de rang and responsible for performing following actions:

C. A wine steward to serve wine

Cocktail server- who serves alcohol and other beverages

It signifies luxury and is distinguished by the fact

Banquet French service

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