Styles of Food Service and Menu Planning

Flashcards covering various styles of food service, menu planning terms, and kitchen equipment classifications.

English Service

Also known as silver service or Family Service; food is served from the left hand side while beverages are served from the right side using a service spoon and fork.

American Service

Known as plate service; dishes are prepared and decorated in the kitchen and placed from the right hand side of the guest.

French Service

A service style where serving dishes are presented to guests on platters first and then served from the left side; it typically requires highly trained staff.

Gueridon Service

Also known as trolley service; food is precooked in the kitchen and the waiter performs final preparation or cooking on a trolley in direct view of the guests.

Tray Service

A method where portioned dishes are arranged on a tray and delivered to rooms, beds, or seats, commonly used in hospitals, flights, and hotels.

Russian Service

Also known as sideboard service; food is prepared in the kitchen, arranged on a serving dish, and distributed in portions from the left hand side.

Cafeteria Service

A self-service method where customers queue in line to choose menu items and load them onto a tray; includes traditional and free-flow systems.

Vending Machine

A style of service where customers buy tokens or coins to get dishes from an automated machine, providing 24-hour service and portion control.

Assisted Service

A combination of waiter and self-service where staff help customers with specific items like water, vegetables, or sauces.

Buffet

A self-service style where food is displayed on tables and guests help themselves; efficient for serving large numbers of people in a short time.

Carvery

A service offering a three-course meal where the main course is selected from a counter and served by the customers themselves.

Table d’hôte

A fixed menu with composite pricing, often used in institutional settings.

À la carte

A menu featuring individually priced items, offering a wider choice of dishes to the customer.

Carte du Jour

A French term meaning 'Menu of the day.'

Plat du Jour

A French term referring to the 'chef’s special dish of the day.'

Plant

Large, immovable equipment that is fixed in kitchen or service areas, such as ovens and fryers.

Equipment

Movable tools and appliances used in food services, such as knives, trolleys, and cutlery.

Heavy Duty Equipment

Fixed kitchen equipment used for major tasks, such as ovens or dough machines.

Medium Duty Equipment

Food service equipment that is mobile with effort, such as trolleys or food processors.

Light Duty Equipment

Easily movable kitchen tools, including cutlery, ladles, and knives.

Semi-automatic Operation

A mode where equipment like mixers or toasters is electric but requires human monitoring.