DOC PREVIEW
Virginia Tech HTM 2514 - French Cart Service

This preview shows page 1 out of 3 pages.

Save
View full document
View full document
Premium Document
Do you want full access? Go Premium and unlock all 3 pages.
Access to all documents
Download any document
Ad free experience
Premium Document
Do you want full access? Go Premium and unlock all 3 pages.
Access to all documents
Download any document
Ad free experience

Unformatted text preview:

HTM 2514 1st Edition Lecture 16Outline of Last Lecture I. Service StandardsII. Service Stylesa. Buffetb. Action Stationsc. Butleredd. Family Stylee. PlatedOutline of Current Lecture I. Plated Service Options II. Table SettingIII. Staffinga. Most common service positionsb. UniformsCurrent LectureI. Plated Service Options a. Service in Concerti. Guests are seated at their table and a team of servers, each carrying one or two plates, arrive together, serving guests simultaneously1. Sometimes called synchronized service 2. This provides a level of pomp and circumstance not seen with traditional plated serviceb. French Cart Service:These notes represent a detailed interpretation of the professor’s lecture. GradeBuddy is best used as a supplement to your own notes, not as a substitute.i. This is type of French service common in fine-dining restaurants – not very effective for catering operations.ii. Foods are prepared tableside.iii. Servers plate the finished foods and serve them to guests.iv. This is the only style of service where food is served from the right. II. Table Settinga. The table is the focal point of the room and should be as inviting as possible.b. Silverware is placed in order of service, from outside to inside.c. Beverage glasses (wine, coffee) are placed to the right of the setting. Bread plate and butter knife are placed to the left.d. Tables are sometimes numbered for assigned guest seating.e. Sample table setting:i. This table setting is most often used for plated meals.ii. The table may be set differently depending upon the type of service provided (especially buffets)iii.III. Staffing – number and type of staff used will often depend upon service style selecteda. Service staff have opportunity to create and experience that guests will remember for a long timei. Most common service positions include:1. Event plannera. Person most involved… assisted planning with the client, constructed the BEO, and has been the point person throughoutb. Usually present at the event to make sure that everything goes according to plan2. Expeditera. When plating a lot of foods, it can be difficult for the chef to pay attention to everythingb. The expediter makes sure the quality of the food is excellent and that the plate is sent to the guest looking as it should3. Captaina. Services as the person in charge of a particular service area, which could be a particular section of the banquet room or a series of tablesb. Typically remains on the service floor at all times, making sure guest needs are attended to4. Wait staffa. Depending upon the type of service, their duties will varyb. Typically provide primary service for guests, from bringing food and beverages to clearing place settings5. Bussersa. Typically clear tables or bring plates and glasses back to the kitchen to be washed.b. Will also pour water at tables, bring bread, etc. May also help break down or reset the banquet room after the event is over.6. Bartenders7. Setup crewa. Responsible for preparing the space prior to the eventb. Sets up tables and chairs, linen, podiums, and even dance floorsc. Often have unique hours (early morning or late at night) toensure the spaces are ready for the clientb. Service Staff Ratios:i. Controlling labor costs is an important consideration. Different types of service require different amounts of labor. The table at the right serves as a guide.c. Uniforms:i. Uniforms should promote professionalismii. They also serve to advertise your businessiii. Different uniforms may be worn by service staff depending upon type of service (buffet vs. served plate) or formality of event (wedding vs. baby shower)iv. Uniforms should always look good. For that reason, some companies launder the uniforms for their staff to ensure


View Full Document
Download French Cart Service
Our administrator received your request to download this document. We will send you the file to your email shortly.
Loading Unlocking...
Login

Join to view French Cart Service and access 3M+ class-specific study document.

or
We will never post anything without your permission.
Don't have an account?
Sign Up

Join to view French Cart Service 2 2 and access 3M+ class-specific study document.

or

By creating an account you agree to our Privacy Policy and Terms Of Use

Already a member?