Page 85 - FUNDAMENTAL OF HOSPITALITY INDUSTRY

Fundamentals of Hospitality Industry

American service or plate service.
Food is served to the guest, and food is
plated in the kitchen and bought to the
guest. This means waiter brings food on
platters, shows it to the host for
approval, and then places the platters
on the tables. These elements of food,
service, and décor create a memorable
experience for the restaurant guest.

French Service or Gueridon
Service.
This is also termed a trolley service.
Dishes are prepared, carved, dressed, or
flambéed on a trolley in front of the
guest and served with service cutlery.
This type of service is practiced in
luxury, upmarket restaurants.

Russian Service or silver service
In this service, the food is presented on
silver platters and casseroles. The table
is set with sterling silverware. The food
is portioned into silver platters in the
kitchen itself. The platters are placed on
the sideboard with burners or hot plates.
At the time of serving, the waiter picks
the platter from hot plate and presents it
to the host for approval and serves each
guest using a service spoon and fork.

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