Презентация на тему: "Презентация по английскому языку для поваров, кондитеров СПО "Dishes service styles""

Dishes Service Styles

The Art of serving
Bread/rolls should be placed in a basket lined with a napkin & passed around the table
Dessert is served after the dinner plates salad bowls, and serving dishes have been cleared from the table

Contemporary Service
Quick Service
Easy and fast way to dine
Typically involves no servers
Guests can either:
Help themselves to food set up in food bars
Order food at a counter

Traditional Service
Traditional service style reflects three main influences:
American
English
Russian

American Service
“Plated service”
Food arranged on plates in kitchen by cooks
Plates brought directly to guests’ table by a server

American/Plated
Advantages:
less dishes, all food is warm and served at the same time, less formal, quick, portion control
Disadvantages:
spill, portion control

English Service
“Family-style” dining
Bowls/platters of food are placed on the table
Diners pass the dishes around the table and serve themselves
Simple & least expensive

English/Family Style
Advantages:
everyone stays seated, talk without disruption,
organized
you control portion
Disadvantages:
time consuming, careful of burns

Russian Service
Food is prepared in the kitchen
Bowls/platters of food are brought on a cart to the guests table
Servers hold the bowl/platters as they serve the food to each guest

Russian Service
Advantages:
leaves host/hostess free to socialize
Disadvantages: expensive

Buffet Service
It’s a self-service where guests can see and choose exactly what they want to eat.
Customers either help themselves or ask the waiter behind the buffet table to serve them.
For sit-down buffet service, tables are laid with crockery and cutlery as in a restaurant, so customers can serve themselves at the buffet table and return to eat at the table.