Types of service A restaurant is a commercial establishment committed to the sale of food and beverage. A restaurant is a commercial establishment committed.

Types of serviceTypes of service

A restaurant is a commercial establishment A restaurant is a commercial establishment committed to the sale of food and committed to the sale of food and beverage. beverage. 

A restaurant may be a licensed part of a A restaurant may be a licensed part of a hotel operation, whereby the sales of the hotel operation, whereby the sales of the restaurant contribute to the sales restaurant contribute to the sales performance of the hotel as a whole. performance of the hotel as a whole.

Restaurants may also be independent Restaurants may also be independent business entities under individual business entities under individual ownership and management.ownership and management.

Different types of restaurantsDifferent types of restaurants Coffee ShopCoffee Shop

A concept borrowed from the United A concept borrowed from the United States, distinguished by its quick service. States, distinguished by its quick service. 

Food is pre-plate and the atmosphere Food is pre-plate and the atmosphere informal.informal.

Table cover layouts are less elaborate and Table cover layouts are less elaborate and have basic essentials only. have basic essentials only.

Continental RestaurantContinental Restaurant The atmosphere is more sophisticated and caters The atmosphere is more sophisticated and caters

for people who can eat at leisure. for people who can eat at leisure.

The accent is on good continental food and The accent is on good continental food and elaborate service. elaborate service.

Specialty RestaurantSpecialty Restaurant

The entire atmosphere and décor are geared to a The entire atmosphere and décor are geared to a particular type of food or theme.  particular type of food or theme. 

Thus restaurants, which offer Chinese, Japanese, Thus restaurants, which offer Chinese, Japanese, Indian cuisine would be termed “specialty Indian cuisine would be termed “specialty restaurants”.  restaurants”. 

The service is based more or less on the style of The service is based more or less on the style of the country from which the particular cuisine the country from which the particular cuisine originates. originates.

FOOD SERVICESFOOD SERVICESThere are some basic principles in food and There are some basic principles in food and

beverage service that a waiter must beverage service that a waiter must know:know:

· · When food is served by the waiter at the When food is served by the waiter at the table from a platter onto a guest plate, table from a platter onto a guest plate, the service is done from the left.the service is done from the left.

· · When food is pre-plated the service to When food is pre-plated the service to the guest is usually done from the right, the guest is usually done from the right, though modern convention permits though modern convention permits service from the left also.service from the left also.

All beverages are served from the right.All beverages are served from the right.

  Soups are served from the right unless it is Soups are served from the right unless it is poured by a waiter from a large tureen poured by a waiter from a large tureen into a soup cup in which case it is done into a soup cup in which case it is done from the left of the guest.from the left of the guest.

  Ladies are always served first and the Ladies are always served first and the remaining guests clockwise. Soiled plates remaining guests clockwise. Soiled plates should always be cleared from the table should always be cleared from the table from the right. from the right.

Empty   crockery  and fresh cutlery are Empty   crockery  and fresh cutlery are always served from the right. always served from the right.

Never reach across a Customer. Never reach across a Customer.

Hence, when a guest is present at the Hence, when a guest is present at the table, all items   and equipment  on table, all items   and equipment  on the right of guest must be placed from the right of guest must be placed from the right and that on the left from the the right and that on the left from the leftleft

TYPES OF SERVICETYPES OF SERVICE

French Services:French Services:

It is a very personalized service. Food is It is a very personalized service. Food is brought from the kitchen in dishes and brought from the kitchen in dishes and salvers, which are placed directly on the salvers, which are placed directly on the table. table.

The plates are kept near the dish and the The plates are kept near the dish and the guests help themselves.guests help themselves.

English Service:English Service:

Often referred to as the "Host Service" because Often referred to as the "Host Service" because the host plays an active role in the service. the host plays an active role in the service. Food is brought on platters by the waiter and is Food is brought on platters by the waiter and is shown to the host for approval. shown to the host for approval.

The waiter then places the platters on the tables. The waiter then places the platters on the tables. The host either portions the food into the guest The host either portions the food into the guest plates directly or portions the food and allows plates directly or portions the food and allows the waiter to serve. the waiter to serve.

For replenishment of guest food the waiter may For replenishment of guest food the waiter may then take the dishes around for guests to help then take the dishes around for guests to help themselves or be served by the waiter. themselves or be served by the waiter.

Silver Service:Silver Service:

The table is set for hors d'oeuvres, soup, main The table is set for hors d'oeuvres, soup, main courses and sweet dish in sterling silverware. courses and sweet dish in sterling silverware. The food is portioned into silver platters at the The food is portioned into silver platters at the kitchen itself which are placed at the sideboard kitchen itself which are placed at the sideboard with burners or hot plates to keep the food with burners or hot plates to keep the food warm in the restaurant. warm in the restaurant.

Plates are placed before the guest. The waiter Plates are placed before the guest. The waiter then picks the platter from the hot plate and then picks the platter from the hot plate and presents the dish to the host for approval. presents the dish to the host for approval.

He serves each guest using a service spoon and He serves each guest using a service spoon and fork. All food is presented in silver dishes with fork. All food is presented in silver dishes with elaborate dressing. elaborate dressing.

American Service:American Service: The American service is a pre-plated service The American service is a pre-plated service

which means that the food is served into which means that the food is served into the guest's plate in the kitchen itself and the guest's plate in the kitchen itself and brought to the guest.brought to the guest.

The portion is predetermined by the kitchen The portion is predetermined by the kitchen and the accompaniments served with the and the accompaniments served with the dish balance the entire presentation in dish balance the entire presentation in terms of nutrition and color. terms of nutrition and color.

This type of service is commonly used in a This type of service is commonly used in a coffee shop where service is required to be coffee shop where service is required to be fast.fast.

Cafeteria Service:Cafeteria Service: This service exists normally in industrial canteens, This service exists normally in industrial canteens,

colleges, hospitals or hotel cafeterias. colleges, hospitals or hotel cafeterias. To facilitate quick service, the menu is fixed and is To facilitate quick service, the menu is fixed and is

displayed on large boards. The guest may have displayed on large boards. The guest may have to buy coupons in advance, present them to the to buy coupons in advance, present them to the counter waiter who then serves the desired item. counter waiter who then serves the desired item.

Sometimes food is displayed behind the counter Sometimes food is displayed behind the counter and the guests may indicate their choice to the and the guests may indicate their choice to the counter attendant. counter attendant.

The food is served pre-plated and the cutlery is The food is served pre-plated and the cutlery is handed directly to the guest. Guests may then sit handed directly to the guest. Guests may then sit at tables and chairs provided by the at tables and chairs provided by the establishment. establishment.

Sometimes high tables are provided where guests Sometimes high tables are provided where guests can stand and eat.can stand and eat.

Counter Service:Counter Service: (Snack-bar Service) Tall stools are placed (Snack-bar Service) Tall stools are placed

along a counter so that the guest may along a counter so that the guest may eat the food at the counter itself. eat the food at the counter itself.

In better establishments, the covers are In better establishments, the covers are laid out on the counter itself. laid out on the counter itself.

Food is either displayed behind the Food is either displayed behind the counter for the guests to choose from, counter for the guests to choose from, or is listed on a menu card or common or is listed on a menu card or common black board. black board.

Grill Room Service:Grill Room Service: In this form of service various meats are In this form of service various meats are

grilled in front of the guest. grilled in front of the guest.

The meats may be displayed behind a The meats may be displayed behind a glass partition or well decorated counter glass partition or well decorated counter so that the guest can select his exact so that the guest can select his exact cut of meat. cut of meat.

The food comes pre-plated. The food comes pre-plated.

Room Service:Room Service: It implies serving of food and beverage in guest It implies serving of food and beverage in guest

rooms of hotels. rooms of hotels. Small orders are served in trays. Major means Small orders are served in trays. Major means

are taken to the room on trolleys. are taken to the room on trolleys. The guest places his order with the room service The guest places his order with the room service

order taker. The waiter receives the order and order taker. The waiter receives the order and transmits the same to the kitchen. transmits the same to the kitchen.

In the meanwhile he prepares his tray or trolley. In the meanwhile he prepares his tray or trolley. He then goes to the cashier to have a cheque He then goes to the cashier to have a cheque prepared to take along with the food order for prepared to take along with the food order for the guests’ signature or payment. the guests’ signature or payment.

Usually clearance of soiled dishes from the room Usually clearance of soiled dishes from the room is done after half an hour or an hour. is done after half an hour or an hour.

However, the guest can telephone Room Service However, the guest can telephone Room Service for the clearance as and when he has finished for the clearance as and when he has finished with the meal.with the meal.

Two types of Room Service:Two types of Room Service:

Centralized:     Centralized:     Here al the food orders Here al the food orders are processed from the main kitchen and are processed from the main kitchen and sent to the rooms by a common team of sent to the rooms by a common team of waiters.waiters.

Decentralized: Decentralized: Each floor or a set of Each floor or a set of floor may have separate pantries to floor may have separate pantries to service them. Orders are taken at a service them. Orders are taken at a central point by order-takers who in turn central point by order-takers who in turn convey the order to the respective pantry.convey the order to the respective pantry.

Mobile Pantries:Mobile Pantries: Some hotels have pantries installed in Some hotels have pantries installed in

service elevators. service elevators. Orders are received by a central point Orders are received by a central point

that convey it to the mobile pantry. that convey it to the mobile pantry. The pantry has to just switch on the floor The pantry has to just switch on the floor

and give instant service. and give instant service. For the sake of information, in countries, For the sake of information, in countries,

which have a shortage of manpower, which have a shortage of manpower, large hotels install mechanized large hotels install mechanized dispensing units in rooms. dispensing units in rooms.

Buffet Service:Buffet Service: A self-service where food is displayed on tables. A self-service where food is displayed on tables. The guest takes his plate from a stack at the The guest takes his plate from a stack at the

end of each table or requests the waiter behind end of each table or requests the waiter behind the buffet table to serve him.the buffet table to serve him.

For sit-down buffet service, tables are laid with For sit-down buffet service, tables are laid with crockery and cutlery as in a restaurant. crockery and cutlery as in a restaurant.

The guest may serve himself at the buffet table The guest may serve himself at the buffet table and return to eat at the guest table laid out. and return to eat at the guest table laid out.

The waiter may serve a few courses like the The waiter may serve a few courses like the appetizer and soup at the table. appetizer and soup at the table.

Russian Service:Russian Service: An elaborate silver service much on the An elaborate silver service much on the

lines of French service except that the lines of French service except that the food is portioned and carved by the food is portioned and carved by the waiter at the gueridon trolley in the waiter at the gueridon trolley in the restaurant in full view of the guests. restaurant in full view of the guests.

Display and presentation are a major Display and presentation are a major part of this service. part of this service.

The principle involved is to have whole The principle involved is to have whole joints, poultry, game and fish elaborately joints, poultry, game and fish elaborately dressed and garnished, presented to dressed and garnished, presented to guests and carved and portioned by the guests and carved and portioned by the waiter.waiter.

Gueridon Service:Gueridon Service: This is a service where a dish comes partially This is a service where a dish comes partially

prepared from the kitchen to be completed in prepared from the kitchen to be completed in the restaurant by the waiter or, when a the restaurant by the waiter or, when a complete meal is cooked at the table-side in the complete meal is cooked at the table-side in the restaurant. restaurant.

The cooking is done on a gueridon trolley which The cooking is done on a gueridon trolley which is a mobile trolley with a gas cylinder and is a mobile trolley with a gas cylinder and burners. burners.

The waiter plays a prominent part, as he is The waiter plays a prominent part, as he is required to fillet, carve, flambé and prepare the required to fillet, carve, flambé and prepare the food with showmanship. food with showmanship.

The waiter has to have considerable dexterity The waiter has to have considerable dexterity and skill.and skill.

Breakfast Services:Breakfast Services: There are basically two types of breakfast There are basically two types of breakfast

offered in hotels and restaurants. offered in hotels and restaurants. The Continental Breakfast and the English The Continental Breakfast and the English

Breakfast. Breakfast. The Continental Breakfast originated in Europe. The Continental Breakfast originated in Europe.

It is a light meal as the Europeans normally It is a light meal as the Europeans normally have a heavy mid-day meal. have a heavy mid-day meal.

The English breakfast is heavy and is a major The English breakfast is heavy and is a major meal of the day. A traditional English breakfast meal of the day. A traditional English breakfast runs into six or seven courses.runs into six or seven courses.

Continental BreakfastContinental Breakfast Consists of bread rolls or toast with jam, honey, or Consists of bread rolls or toast with jam, honey, or

marmalade and rounded off with tea or coffee. marmalade and rounded off with tea or coffee. Better hotels may serve brioches and croissants. The Better hotels may serve brioches and croissants. The

cover layout consists of cover layout consists of (a) (a) A side plate and a side knifeA side plate and a side knife

(b) (b) A butter dish and a butter knife on a quarter plateA butter dish and a butter knife on a quarter plate(c) (c) A tea cup and saucer with a teaspoon A tea cup and saucer with a teaspoon (d)(d) A sugar pot with tongs A sugar pot with tongs(e) (e) A bread boat or toast rack A bread boat or toast rack (f) (f)  Serviette Serviette(g)(g) Jam, marmalade and honey pots Jam, marmalade and honey pots

Note: Note: There are variations to the Continental Breakfast. Cafe com- plate There are variations to the Continental Breakfast. Cafe com- plate refers to Continental Breakfast with coffee (or tea) while cafe simple refers to Continental Breakfast with coffee (or tea) while cafe simple refers to just coffee or tea with nothing to eat. refers to just coffee or tea with nothing to eat.

English Breakfast:English Breakfast: Is more elaborate and offers a choice of juices Is more elaborate and offers a choice of juices

(or fresh or stewed fruits), cereals, fish course, (or fresh or stewed fruits), cereals, fish course, choice of eggs, meat course, toast with jam, choice of eggs, meat course, toast with jam, marmalade or honey, and finally, tea or coffee. marmalade or honey, and finally, tea or coffee. The cover consists of :The cover consists of :

(a)(a) A side plate and a side knife A side plate and a side knife(b)(b) A butter dish and a butter knife on a quarter plate A butter dish and a butter knife on a quarter plate (c)(c) A tea cup and saucer with a teaspoon A tea cup and saucer with a teaspoon(d)(d) A sugar pot (a tongs, if there are sugar cubes) A sugar pot (a tongs, if there are sugar cubes) (e)(e) A cruet set A cruet set(/) (/) A fish knife and fish fork A fish knife and fish fork (g)(g) Dinner knife and fork Dinner knife and fork(h) (h) Jam, marmalade and honeyJam, marmalade and honey(i)(i) Dessert spoon and fork Dessert spoon and fork (j) (j) ServietteServiette

Typical English breakfast Menu:Typical English breakfast Menu: Chilled fruit juices : Orange, pineapple. tomato, Chilled fruit juices : Orange, pineapple. tomato, grapefruit. grapefruit.

    Stewed fruit : Prunes, pears, apples, figs. Stewed fruit : Prunes, pears, apples, figs. Cereals: Porridge, cornflakes. Cereals: Porridge, cornflakes. Fish: Grilled Fish: Grilled     Eggs: Poached, boiled, scrambled, fried, omelets Eggs: Poached, boiled, scrambled, fried, omelets Meat: Sausages, bacon, salami, kidney, breakfast Meat: Sausages, bacon, salami, kidney, breakfast

steak.steak. Breads: Toast, rolls, brioche, croissant, bread sucks.Breads: Toast, rolls, brioche, croissant, bread sucks.    Preserves: Jam, marmalade, honey.Preserves: Jam, marmalade, honey.    Beverage: Tea, coffee, hot chocolate.Beverage: Tea, coffee, hot chocolate.    Eggs can be served with: grilled tomatoes, sautéed Eggs can be served with: grilled tomatoes, sautéed

mushrooms, baked beans, fried potatoes.mushrooms, baked beans, fried potatoes.

COVERSCOVERS LAYING COVERS FOR TABLE SERVICELAYING COVERS FOR TABLE SERVICE

One of the technical terms very often used in One of the technical terms very often used in the hospitality industry is a "cover". What the hospitality industry is a "cover". What does this mean? does this mean?

There are 2 definitions according to the There are 2 definitions according to the context context 1)1) When discussing how many guests a When discussing how many guests a restaurant or dining room will seat or how restaurant or dining room will seat or how many guests will be attending a certain many guests will be attending a certain cocktail party, we refer to the total number cocktail party, we refer to the total number of guests concerned as so many "covers". of guests concerned as so many "covers".

2)2) When laying a table in readiness for service When laying a table in readiness for service there are a variety of place settings, which there are a variety of place settings, which have to be laid according to the type of meal have to be laid according to the type of meal and service being offered.and service being offered.

This place setting is a type of cover being laid. This place setting is a type of cover being laid. In other words a cover denotes all the In other words a cover denotes all the necessary cutlery, flatware, crockery, glassware necessary cutlery, flatware, crockery, glassware and linen necessary to a lay a certain type of and linen necessary to a lay a certain type of place setting for a specific meal.place setting for a specific meal.

A LA CARTE COVERA LA CARTE COVER This cover follows the principle that the cutlery This cover follows the principle that the cutlery

and flatware for each course will be laid just and flatware for each course will be laid just before each course is served. before each course is served.

The traditional cover given below represents The traditional cover given below represents the cover for hors d' oeuvres which is the first the cover for hors d' oeuvres which is the first course in a classic menu sequencecourse in a classic menu sequence. .

·      ·      Fish plateFish plate·       ·       Serviette Serviette ·       ·       Fish knifeFish knife·       ·       Fish fork Fish fork ·       ·       Side plateSide plate·       ·       Side knife Side knife ·       ·       Wine glass Wine glass

When an a la carte cover is being When an a la carte cover is being laid, the cutlery and flatware laid, the cutlery and flatware required by the guest for the dishes required by the guest for the dishes ordered will be placed course by ordered will be placed course by course. course.

In other words there should not be at In other words there should not be at any time during the meal, more any time during the meal, more cutlery and flatware on the table cutlery and flatware on the table than is required by the guest at that than is required by the guest at that specific time. specific time.

TABLE D'HOTE COVERTABLE D'HOTE COVER This cover follows the principle that the cutlery This cover follows the principle that the cutlery

and flatware for the entire meal will be laid and flatware for the entire meal will be laid before the first course is served. The before the first course is served. The traditional cover is given below:traditional cover is given below:

·       ·       ServietteServiette·       ·       Soup spoonSoup spoon·       ·       Fish knifeFish knife·       ·       Fish forkFish fork·       ·       Meat knife Meat knife ·       ·       Meat forkMeat fork·       ·       Dessert spoonDessert spoon·       ·       Dessert forkDessert fork·       ·       Side plateSide plate·       ·       Side knifeSide knife·       ·       Wine glass Wine glass

When a Table d’hote cover has been laid, the When a Table d’hote cover has been laid, the steward should remove, after the order has steward should remove, after the order has been taken, any unnecessary cutlery and been taken, any unnecessary cutlery and flatware and really any extra items that may be flatware and really any extra items that may be required. required.

After the above covers have been laid, the After the above covers have been laid, the table-layout should be completed by the table-layout should be completed by the addition of the following items:addition of the following items:

·       ·       Cruet setCruet set·       ·       Ashtray Ashtray ·       ·       Bud vase Bud vase

All applicable cutlery and flatware should All applicable cutlery and flatware should be laid 1.25 cm from the edge of the table. be laid 1.25 cm from the edge of the table. Water goblets after polishing should be Water goblets after polishing should be placed at the top right-hand of the cover.placed at the top right-hand of the cover.

DEFINITIONDEFINITION:: One cover denotes all the One cover denotes all the necessary cutlery, flatware, crockery, necessary cutlery, flatware, crockery, glassware and linen necessary to lay a glassware and linen necessary to lay a certain type of place setting for a specific certain type of place setting for a specific meal, for a single person.meal, for a single person.

Size Of One Cover = 18x24 Inches.Size Of One Cover = 18x24 Inches.