These principles and concepts1. The basic service type and the pros cons of themThe type served on platters or serve American style: processing employee presentation available food rations on the forks in the kitchen, then staff and get served. There is more the "variations", as in some restaurants, the staff called the run (runner) is responsible for getting the food from the kitchen and up to the area next to the staff to bring up.The advantage of serving American style:• Responsibility for the quality of the dish completely belongs to the chef• Consistent dish presentation because only a chef and one or two employees control the grill• Fast service.• Staff need not have as much experience as the other service.Cons:• This service lost count of subtle and tactful that the other service has been.• Additional Difficulty for rations when required.Often the Manager will combine different ways of serving. For example using theAmerican-style service provided food at the table or at the counter serving soup or sa-so guests can serve themselves.American-style service, the restaurant must be designed so that employees easily migrate into the food processing area, and have the necessary goods; at the same time, the dinner table to get the necessary things before guests arrive, except the type plate serves for each dish. In addition, staff have to clean up the forks and knives, forks and ate when a new Ministry for other dishes.A staff is responsible for how much the table depending on the experience of the distance from the area of processing to get food, menus, other numbers; staff are responsible for preparing or serving drinks or not, and the number of employees running the table.French served or serves on the stroller: caters to the French model is pushing employees airport food containers and serves at the dinner table. The restaurant would when using this type of service should research before the feasibility of it, i.e. whether the guests are willing to pay for this kind of service.Pros:• Luxury service, meticulousCons:• Dining room are wide to food carts can move easily.• Take a long time to prepare and serve• High costs• Need large numbers of trained professional staff.Many French restaurants to hire staff and themselves is who will be responsible for managing the wine, including wine storage.A table need at least two staff-the chef de rang. The receiver dish customers called, serves drinks, prepared presentation, collect the money-and the commis de rang-who help guests sit down chairs, moving the vote to call the food down to the kitchen, ordering food, dishes and moved up the stroller.Serving Russian-style or served on wooden tray: as the name suggests, staff preparation and presentation of the food on the tray wood, who each carry a tray of food to your table and serve meals at the table.Pros:• Faster service and lower cost than the French.• Luxurious but practical.Cons:• Need original investment on the purchase of wood tray• Like the French service, Russian service requires large numbers of employees and they have to be professional training.English-style service or serve family style: features of the English service is the staff carry out food, the food chain themselves around the table and buffet service as in the family.Pros:• Staff expertise not required• Do not need large area restaurants or multiple device support.• Quick-service should be the ability to turn round the table fast.• Investment costs and low price makes the equipment discount dishes.Cons:• Have the feeling not to be of particular interest• Hard to control the diet to supplement the timely.
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