tailieunhanh - Lecture Remarkable banquet service: Chapter 4 - The Culinary Institute of America (CIA)

Chapter 4 - Service styles and techniques for banquet service. After reading the material in this chapter, you should be able to: Describe front-of-the-house operations; describe back-of-the-house operations; identify ways to control food, beverage, and labor costs; discuss methods of guest check control. | Service Styles and Techniques for Banquet Service Chapter 4 4 Describe the basic styles of service and determine which style(s) of service is suitable for an event. Properly carry 2 plates in the left hand. Load, lift, carry and set down trays properly and safely for service. Learning Objectives The styles of service are described differently by different people. I tend not to test the students on the definitions since table side carving began in Russia and the French took it on as theirs. In the 12th & 18th centuries, French service was family style. American Family English Butler French Russian Buffet Styles of Service The styles of service are described differently by different people. I tend not to test the students on the definitions since table side carving began in Russia and the French took it on as theirs. Originally French service was family style Prepared & plated in the kitchen. Greater portion & presentation control. Waiter sets in the plates in front of the guests from | Service Styles and Techniques for Banquet Service Chapter 4 4 Describe the basic styles of service and determine which style(s) of service is suitable for an event. Properly carry 2 plates in the left hand. Load, lift, carry and set down trays properly and safely for service. Learning Objectives The styles of service are described differently by different people. I tend not to test the students on the definitions since table side carving began in Russia and the French took it on as theirs. In the 12th & 18th centuries, French service was family style. American Family English Butler French Russian Buffet Styles of Service The styles of service are described differently by different people. I tend not to test the students on the definitions since table side carving began in Russia and the French took it on as theirs. Originally French service was family style Prepared & plated in the kitchen. Greater portion & presentation control. Waiter sets in the plates in front of the guests from the right with the right hand. Used for banquets because large numbers of guests can be handled quickly by a limited number of service personnel. Styles of Service American Called American service by the Europeans since US had very few skilled servants when the new world was established. This style is done in every country, but originally this was all Americans could do while other countries incorporated several styles of service. 4 Guests serve themselves Informal Requires less staff All food on platters or in baskets Promotes a feeling of warmth & sharing Platters must include serving utensils Reduces floor space to provide larger tables Styles of Service (cont’d) Family Although often done at home, remind students that family-style is popular at many Italian, Chinese and Indian restaurants. Supplying serving utensils is crucial! 5 Food is prepared and arranged on platters, bowls, or tureens. Platters offered to each guest from the left. Guests take their own food. Servers move .