Professional Documents
Culture Documents
Types of Food and Beverage Services
Types of Food and Beverage Services
Types of Food and Beverage Services
• Buffet
– Meal service where food is set out on tables a
guests help themselves
Banquet Service:
• Standing Buffet
– Designed for people to socialize
– Foods served are finger food
– Beverage service provided
– Few or no tables or chairs
– Popular for cocktail parties and receptions
Banquet Service:
• Passed-Items Function
– Designed for people to socialize
– Servers walk around with food and beverages on
trays
– Food served
– Few or no tables or chairs
– Popular for cocktail parties and receptions
Banquet Service:
• Seated Buffet
– Tables and chairs are set
– Guests serve themselves from buffet table
– Servers clear dirty dishes
– Server may serve beverages
Banquet Service:
• Seated Banquet
– Tables and chairs are set
– Servers serve all parts of the meal
– Everyone eats at the same time
– American or Plated Service for the Meal
Family Service or English Service:
1. The host either portions the food onto the guest plates directly
or portions the food and allows the waiter to serve.
2. For replenishment of guest food the waiter may then take the
dishes around for guests to help themselves or be served by
the waiter.
Silver Service:
1. The table is set for hors d'oeuvres, soup, main courses and
sweet dish in sterling silverware.
3. The waiter then picks the platter from the hot plate and
presents the dish to the host for approval.
4. On the left, from the outside in, are the fish fork,
the meat fork and a salad fork (or fruit fork). (If both a
salad and a fruit course are served, the necessary extra
flatware must be brought out on a platter, as it is bad
form to have more than three knives or forks on the
table at once, the oyster fork excepted.)
1. Guests are seated according to their place cards and
immediately remove their napkins and place them in their
laps. Another view maintains that the napkin is only removed
after the host/hostess has removed his or hers. In the same
manner, the host/hostess is first to begin eating, and guests
follow.
2. Then the oyster plate is placed atop the service plate. Once that
is cleared the soup plate replaces it. After the soup course is
finished, both the soup plate and service plate are removed
from the table, and a heated plate is put in their place. (The rule
is as such: a filled plate is always replaced with an empty one,
and no place goes without a plate until just before the dessert
course.)
3. The fish and meat courses are always served from platters, because in
correct service a filled plate is never placed before a guest, as this would
indirectly dictate how much food the guest is to eat.
In formal dining, a full course dinner can consist of five, seven, eight, ten or
twelve courses, and, in its extreme form, has been known to have
twenty-one courses. In these more formalized dining events, the courses
are carefully planned to complement each other gastronomically. The
courses are smaller and spread out over a long evening, up to three, four
or five hours, and follow conventions of menu planning that have been
established over many years.
Most courses (excluding some light courses such as sorbets) in the most
formal full course dinners are usually accompanied by ("paired with") a
different wine, liqueur, or other spirit; today, craft beers and sakes are
increasingly being integrated into the pairings.
2.Assisted service:
Customer served part of the meal at a table and is required to obtain
part through self-service (for example in a carvery-type operation)
In this category, the guest orders, pays for his order and gets
served all at a single point. There may be
may not be any dinning area or seats.