UnitEightFoodandBeverageserviceinWesternStyle.ppt

As stated earlier, the FB Department serves a vital function in guest service and in maintaining the hotel’s valued reputation. In Western-style restaurants, the guests, and their comfort, needs, and enjoyment, are the primary focus of the entire state. Courteous and personalized service is paramount for creating a lasting impression on the guests; this should be the goal of every hotel FB Department. There are five main categories of food service in Western Style establishments: Gueridon Service, Plate Service, Sliver Service, Cafeteria-style Service, Buffet ( Self-service). Gueridon Service This type of food service is also commonly known as “French Service” or “Trolley Service”. Gueridon is a French word that means a small stand or table, and refers to the trolley on which the food is finally presented. Gueridon Service has decreased in usage over the years, but it still remains popular in many of the finer, upscale dining establishments around the world. Gueridon Service requites a highly skilled and trained service staff, as the final stages of food preparation are performed tableside by either the waiter or waiter-captain. After preparing the food: warming, mixing, carving, filleting, tossing, dressing, etc., the waiter will plate the food for the guests. Also, often the waiter or waiter-captain must flaming dishes or desserts for the guests. Due to space necessities, extra staff requirements, length of training that essential, and the extra costs that must be incurred by the reataurant for each of these facets, Gueridon Service has fallen in popularity. Sliver Service Sliver Dinner Service was once very popular in the United Kingdom, but is quickly becoming obsolete. In this service method, the waiter will serve the guests from a silver serving platter, transferring the food with a fork and serving spoon to the guest’s plate. This method is quite difficul