Different Types of Service Styles in Hospitality Management
Institute of Hotel & Tourism Management
Institute of Hotel & Tourism Management
Chhatrapati Shahu Ji Maharaj University, Kanpur
Types of Service
Presented by – Saurabh Tripathi
IHTM, CSJM University Kanpur
Types of Service
Table Service
American Service
A table service style in which menu
items are produced, portioned, plated &
garnished in the kitchen plate (American
plate), then carried to each guest
directly. Pre plated foods are served by
the servers from the right hand side of
the guest. This type of service is usually
presented in banquets, group events,
etc. This service is also called plate
service, Blue plate service or Pre-plated
service
.
English Service
A table service style in which servers
take food on large platters or in large
bowls from the kitchen & deliver it
to guest tables; the guest at each
table then pass the food around
their table, serving themselves.
It is also called as Host Service or
Family Style Service.
French Service
A table service style in which specially trained
staff members prepares menu items besides the
guest tables using a cart (or trolley); the food is
prepared & plated on the cart, then served to
the guest. Generally food items are previously
partly or completely (or 75% cooking) prepared
in the kitchen & only last touch or finishing is
done at the table side. This service is also called
as "Cart Service & its famous variation is
"Guéridon service"
Russian Service
A table service style in which servers carry
platters of fully cooked food from kitchen to
the dining room and present to the guest for
approval. Server has then set hot plates in
front of each guest & offer food from the
platter onto the guest plates. Steward has to
give the service of food from left hand side
of the guest with the help of service gears
(service spoon + service fork). This service
style is also called as "Platter to plate
service or "Platter service".
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Buffet Service
Buffet Service
Lounge Service
Lounge Service
Room Service
Room Service
Drive –in & Drive through Service
Drive –in & Drive through Service
Take Away
Take Away
Vending Machine
Vending Machine
Cafeteria Service
Cafeteria Service
Explore various service styles such as American, English, French, and Russian, each offering a unique dining experience in the hospitality industry. From pre-plated dishes to tableside preparations, these service styles cater to diverse preferences and occasions.
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Presentation Transcript
Institute of Hotel & Tourism Management Chhatrapati Shahu Ji Maharaj University, Kanpur T y p e s o f S e r v i c e Presented by Saurabh Tripathi IHTM, CSJM University Kanpur
T y p e s o f S e r v i c e English Service French Service American Service Russian Service Table Service
American Service A table service style in which menu items are produced, portioned, plated & garnished in the kitchen plate (American plate), then carried to each guest directly. Pre plated foods are served by the servers from the right hand side of the guest. This type of service is usually presented in banquets, group events, etc. This service is also called plate service, Blue plate service or Pre-plated service.
English Service A table service style in which servers take food on large platters or in large bowls from the kitchen & deliver it to guest tables; the guest at each table then pass the food around their table, serving themselves. It is also called as Host Service or Family Style Service.
French Service A table service style in which specially trained staff members prepares menu items besides the guest tables using a cart (or trolley); the food is prepared & plated on the cart, then served to the guest. Generally food items are previously partly or completely (or 75% cooking) prepared in the kitchen & only last touch or finishing is done at the table side. This service is also called as "Cart Service & its famous variation is "Gu ridon service"
Russian Service A table service style in which servers carry platters of fully cooked food from kitchen to the dining room and present to the guest for approval. Server has then set hot plates in front of each guest & offer food from the platter onto the guest plates. Steward has to give the service of food from left hand side of the guest with the help of service gears (service spoon + service fork). This service style is also called as "Platter to plate service or "Platter service".
Other specialized Service Other specialized Service Buffet Service Cafeteria Service Lounge Service Room Service Drive in & Drive through Service Take Away Vending Machine
BUFFET SERVICE BUFFET SERVICE CAFETERIA SERVICE CAFETERIA SERVICE
LOUNGE SERVICE LOUNGE SERVICE ROOM SERVICE ROOM SERVICE
TAKE AWAY TAKE AWAY DRIVE IN & DRIVE THROUGH SERVICE
VENDING MACHINE VENDING MACHINE
