F & B FINALS

• Table Service is a style of food service where the diner sits at the table and is served by a waiter/waitress.
• Table Service is the oldest form of service which is preferred by those busy people who wish to relax and eat meals leisurely.
• In American Service is less expensive and speedy.
• In American Service, 1 waiter can serve many guests.
• In American Service, the foods are prepared and arranged on trays and carried by the waiter to the dining room on a large tray which is placed on a stand.
• A serving procedure in which the bread is served in a basket.

  Informal
• A serving procedure where servers serves bread using tongs to place the bread on plates and a fork to serve the butter or margarine.

  Formal
• Sometimes butter is also served in a small plate.
• A serving procedure where several bread baskets are served along with several plates of butter or margarine according to the number of guest.

  Large Dining
• Russian Service is used in luxury restaurants and hotels.
• A service which foods are prepared and arranged in the kitchen by the chef, then brought by the waiter to the dining room.

  Russian Service
• Food service is done by the guests starting at the head of the table and going in a counterclockwise direction around the table.

  Russian Service
• A russian serving procedure where servers place all food items is silver platters attractively, all preparation is done in the kitchen, and present the platter to guest for approvals, and serves the food from the left side
• A russian serving procedure which the service required only one server and do not need gueridon
• A russian serving procedure where the server always must make sure that the food presentation remains good fill he serve the last guest
• A russian serving procedure which empty soup bowls are placed on a show plate or base plate at the table in front of the guest
• A russian serving procedure where the server carry soup and sauces in tureens or in small individual bowls and place them on the table. Portioning of the soup is done with a ladle into the soup bowl
• A russian serving procedure where the servers dish up the desired portion on the guest plates using a large spoon and fork on the right side of the guest
• A russian serving procedure which plates are placed on the right side of the guest
• A russian serving procedure which food is introduced on the left side of the guest
• A russian serving procedure where coffee is serve with cup and saucer and poured for guest
• A french serving procedure where the unprepared or semi-prepared foods are arrive from the kitchen and brought to the dining room placing on a gueridon but the final preparation is completed at a side table in front of the guest.
• A french service which small dining = guest helps themselves while taking foods
• A french service which is large dining = guest takes food by passing around the dishes for each guest to help themselves.
• It is the most used style of table service.

  Buffet Service
• It is most practical service for guest meals if the numbers of guest exceeds 6.

  Buffet Service
• All courses are served on the table with a serving spoon for each course.

  Filipino Service
• A service where diners remain seated throughout the meal and are expected to serve themselves.

  Filipino Service
• A service that is like a family style.

  English Service
• A service which all foods are served on the table by the host/hostess.

  English Service
• A type of service where a waiter places the plates for the guests and passess the accompaniments for the course.

  English Service
• Self-Service offered in the cafeteria and food service establishments offering buffet, smorgasbord service, vendo machines, and drive-in restaurants.
• This is offered in large industrial food services to meet the needs of employees who bring their own food for lunch but want supplementary dessert and beverages.

  Snack Bar
• Many food service establishments have found it possible to increase the volume of food to be offered to diners by offering take out meals which include proper packaging of foods.

  Take out counter
• This is a table or bar with salad ingredients where diners make their own salad.

  Salad Bar
• The salad may be the diner’s entire meal or maybe an accompaniment to one or regular luncheon.

  Salad Bar
• What do you call to a restaurant that serves patrons who are in their automobiles.

  Drive-in
• It is where you eat all you can.

  Smorgasbord
• This operates in a buffet style of food service.

  Smorgasbord
• There is no limit to the number of times a customer may replenish his plate.

  Smorgasbord