HPC U5: Food Service Styles and Techniques

Plate service

Also known as American service

It is a basic and commonly used form of service.

It requires the waiter to be skilled in carrying plates without disturbing the food arranged on them.

The methods used to carry the plates depend on the number of plates to be carried.

In professional service, no more than four plates are carried at a time

Silver service

Also known as the Russian service, It is the technique of transferring food from a service dish to the guest’s plate from the left with the use of service gear.

Gueridon service

Also known as the French service; means a trolley; Side table used for the service or preparation of foods in the dining environment

Family service

It is a simple method of service in which serving dishes are placed on the dining table, allowing the guest to select and serve themselves

Smorgasbord service

guest select from a presentation of food items, hot or cold, serving themselves directly on their plates without the help of service staff.

Buffet service

as in smorgasbord service, guest move to the buffet and select what they want from a presentation of food items, hot and cold. The difference is that , in this service ,staff serve the guest with the food they have selected.

Cafeteria service

guest collect their own meals on a tray as they select food items from the race.