COMBO WITH "HFT 3806 QUIZ 3" AND 1 OTHER
VERIFIED STUDY GUIDE
Table D'hote - Answers - Simultaneous service of the same menu items at an
established price to all guests
-Can be multiple seatings
-Prix Fixe is an example
Banquet - Answers - a predetermined number of guests are service at the same time
-Similar to table d'hote, but the guests at here are affiliated and there is generally only
one seating
-Many weddings exemplify this
A la Carte - Answers - guest choose their meal from a range of selections
-Each meal is priced separately
French Style - Answers - -Food is prepped to its final stages of production in the
kitchen, then finished at the table
Gueridon - Answers - the rolling cart used to bring food tableside
Rechaud - Answers - the small heating unit/burner on the gueridon used to finish food
tableside
Pro of French Style Service - Answers - -Very elegant and flashy
-Attracts high-paying customers
-Adds multi-sensory elements to the meal (sound, sight, smell)
-highly interactive, showmanship, entertainment
-High degree of attention paid to guest
Challenges and Considerations of French Style Service - Answers - -Requires a high
degree of training and experience to execute it well
-time consuming (not flipping tables)
-server must be both charismatic and technically proficient in operation gueridon
-High cost of meal
-Ventilation in dining room
-Large space requirement per guest to allow for gueridon (means fewer tables in the
dining room)
French Style Service Guidelines - Answers - -Food finished on rechaud at gueridon
-Serving spoon and fork used to portion item onto plates
-Serves from the RIGHT with the RIGHT hand
-Clear from the RIGHT with the RIGHT hand
, -Service moves clockwise around the table (moving clockwise while serving with the
right hand simply keeps the server from walking backwards)
Russian Style Service - Answers - -Also known as platter service
-All food cooked and portioned in the kitchen
-Presented to the guest on larger silver platters
-The server portions the food onto plate from the platter
-Server uses a serving spoon/fork to serve the guests
-One platter per course
-Move counter clockwise around the table
-A filled plate is never placed in front of the guest
-Eldest lady is served first, followed by all other ladies, then men (server will circle the
table twice)
-Plates for each course are placed in front of the guests right before that course is
served
Pros of Russian Style Service - Answers - -Impressive when done properly
-Less floor space required than French Style
-Faster than french style
-Lower skill requirement than French Style
Challenges and Considerations of Russian Style Service - Answers - -There is a certain
degree of skills required to serve elegantly and confidently from platters tableside
-Food can become cold during transfer of food to platter in kitchen, platter to dining
room, and from platter to plate
American Service Style - Answers - -All food portioned in kitchen
-Servers pick up food from kitchen and serve it directly to guest
-Food served from the guest's LEFT with LEFT hand moving COUNTERCLOCKWISE
(avoid walking backwards and serves the guest with an open embrace)
-Beverages and soups (liquids) are served from the RIGHT with the RIGHT hand
moving CLOCKWISE
-Plates cleared form the RIGHT with the RIGHT hand CLOCKWISE;plates stacked
silently on left hand while clearing with the right
-Small items cleared from the RIGHT after entree is cleared and before dessert is
served (BIG CLEAR)
-Wait until all guests are finished with a course before clearing any plates from that
course
-The server should be seamless and virtually unnoticed by the guest
Pro of American Style Service - Answers - -Comparatively simple to teach, learn, and
execute
-Very low skill requirement
-Low cost of equipment (no large platters or gueridons)
-Fast (turn tables faster)
-Small space requirement ( more tables in dining room)
VERIFIED STUDY GUIDE
Table D'hote - Answers - Simultaneous service of the same menu items at an
established price to all guests
-Can be multiple seatings
-Prix Fixe is an example
Banquet - Answers - a predetermined number of guests are service at the same time
-Similar to table d'hote, but the guests at here are affiliated and there is generally only
one seating
-Many weddings exemplify this
A la Carte - Answers - guest choose their meal from a range of selections
-Each meal is priced separately
French Style - Answers - -Food is prepped to its final stages of production in the
kitchen, then finished at the table
Gueridon - Answers - the rolling cart used to bring food tableside
Rechaud - Answers - the small heating unit/burner on the gueridon used to finish food
tableside
Pro of French Style Service - Answers - -Very elegant and flashy
-Attracts high-paying customers
-Adds multi-sensory elements to the meal (sound, sight, smell)
-highly interactive, showmanship, entertainment
-High degree of attention paid to guest
Challenges and Considerations of French Style Service - Answers - -Requires a high
degree of training and experience to execute it well
-time consuming (not flipping tables)
-server must be both charismatic and technically proficient in operation gueridon
-High cost of meal
-Ventilation in dining room
-Large space requirement per guest to allow for gueridon (means fewer tables in the
dining room)
French Style Service Guidelines - Answers - -Food finished on rechaud at gueridon
-Serving spoon and fork used to portion item onto plates
-Serves from the RIGHT with the RIGHT hand
-Clear from the RIGHT with the RIGHT hand
, -Service moves clockwise around the table (moving clockwise while serving with the
right hand simply keeps the server from walking backwards)
Russian Style Service - Answers - -Also known as platter service
-All food cooked and portioned in the kitchen
-Presented to the guest on larger silver platters
-The server portions the food onto plate from the platter
-Server uses a serving spoon/fork to serve the guests
-One platter per course
-Move counter clockwise around the table
-A filled plate is never placed in front of the guest
-Eldest lady is served first, followed by all other ladies, then men (server will circle the
table twice)
-Plates for each course are placed in front of the guests right before that course is
served
Pros of Russian Style Service - Answers - -Impressive when done properly
-Less floor space required than French Style
-Faster than french style
-Lower skill requirement than French Style
Challenges and Considerations of Russian Style Service - Answers - -There is a certain
degree of skills required to serve elegantly and confidently from platters tableside
-Food can become cold during transfer of food to platter in kitchen, platter to dining
room, and from platter to plate
American Service Style - Answers - -All food portioned in kitchen
-Servers pick up food from kitchen and serve it directly to guest
-Food served from the guest's LEFT with LEFT hand moving COUNTERCLOCKWISE
(avoid walking backwards and serves the guest with an open embrace)
-Beverages and soups (liquids) are served from the RIGHT with the RIGHT hand
moving CLOCKWISE
-Plates cleared form the RIGHT with the RIGHT hand CLOCKWISE;plates stacked
silently on left hand while clearing with the right
-Small items cleared from the RIGHT after entree is cleared and before dessert is
served (BIG CLEAR)
-Wait until all guests are finished with a course before clearing any plates from that
course
-The server should be seamless and virtually unnoticed by the guest
Pro of American Style Service - Answers - -Comparatively simple to teach, learn, and
execute
-Very low skill requirement
-Low cost of equipment (no large platters or gueridons)
-Fast (turn tables faster)
-Small space requirement ( more tables in dining room)
