Services of food & beverage in the Food and Beverage Operations can be carried out many ways. But during the method of service, certain factors have to be kept in mind which is as follows:-
1. The type of establishment
2. Time available for the meal
3. Turnover of customers expected
4. The cost of meal served
5. Site of the establishment
6. SABER certificate
Some of the main methods of services are as follows:
ENGLISH SERVICE /SILVER SERVICE/ PLATTER TO PLATE SERVICE
This usually includes serving food at the table. It is a technique of transferring food from a service dish to the guest's plate from the left. Food is placed in the serving platters by the chef and transferred on to the plate to the guest by the waiter. It is a highly personalized service which adds to good will. It gives the guest the choice of selecting and quantifying the food served to him. However skilled waiters are required for silver service. In addition to this high capital investment, maintenance cost is involved as silver service requires a great attention and care.
Following are the disadvantages of silver service-
• When last portion is served, the food on the platter looks scattered and unappetizing. Even portions can be miscalculated, ending up in giving more or less to the last guest due to uneven distribution of food. After the service the platters and service gear gets piled up on the sideboard.
• Time consuming
• Difficult to maintain the service temperature of the food
• Service charge is generally high
• High capital investment
AMERICAN SERVICE/ PRE-PLATED SERVICE
Method of serving food in which the food are placed on plates in the kitchen by the chef and is served to the guests by the waiter/waitress from the right side of the guest.It is quick and simple service which involves less capital investment, labour and maintenance cost. Garnishes are maintained on individual portions, which don’t involve much skill.
BUTLER SERVICE
The English word “butler” is derived from the Middle English Word “Boteler” from old French “bouteiller” (bottle bearer) and before that from Middle Latin “Butticula”.
Gradually, throughout the 19th century and particularly the Victorian era, as the number of butlers and other domestic servants greatly increased in various countries , the butler became a senior male servant of a household’s staff.
Butler is involved in helping the host to conduct the service smoothly. Platters and entrée dishes are brought on trolley and kept before the host to portion out all the items. Often the butler and the assistants take the platters around for second helping. It is also called Family Style service. It is a very private type of service which doesn’t exceed ten to fifteen guests.
The definition of the term guerdon is a movable service table, or trolley, from which food is carved, filleted, flamed and served. This may include serving foods that have to be prepared and served or simply food that is being served from the guerdon. In other words, it is movable side board carrying sufficient equipment for the service requirements, together with any spare equipment that may be necessary.
Gueridon service is normally found in high class establishments with an a la carte menu. It is more expensive as it requires a higher level of service skills, more elaborate and expensive equipment and a larger area for the movement of trolleys.
Flambé dishes first became popular in Britain during the Edwardian era. Crepe suzette claims to be the first flambé dish, which supposedly was invented by Henri Charpentier when as a commis at the Café de Paris in Monte Carlo in 1894. Common Guéridon trolleys
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