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FOOD&BEVERAGE MANAGEMENT - شیوه فرانسوی FRENCH SERVICE
شنبه 7 بهمن 1396

شیوه فرانسوی FRENCH SERVICE

   نوشته شده توسط: انوشیروان اسلامی    نوع مطلب :شیوه فرانسوی FRENCH SERVICE ،

FRENCH SERVICE


French service is a formal type of service originated for European nobility and

currently enjoyed by the few who can afford the time and expense of meals served

in this manner. This type of service is used in upscale restaurants, elegant hotel

dining rooms, cruise ships, resorts, and casinos.

In French service, the food is either cooked or completed at a side table in

front of the guests (Figure 2-1). The food is brought from the kitchen to the dining

room on heavy silver platters and placed on a cart called a gu´eridon. A small spirit

stove called a r´echaud is used to keep the food warm. The food is completed by

cooking, deboning, slicing, and garnishing as necessary and served to the guests on

heated plates. Only those foods that can be cooked, assembled, or completed in a

reasonably short time are prepared in front of the guests. Typical specialties that

may be served in the French style are La Salade C´esar (Caesar salad), Le Tournedos

au Poivre (pepper steak), and Les Crˆepes Suzettes (crˆepes in orange sauce).

French service employs two servers working together to serve the meal and may

include a captain to seat guests and a wine steward to serve wine. The principal

server is the chef de rang (or experienced server), who seats the guests when a

captain is not present, takes the order, serves the drinks, prepares some of the food

with flourish at the guests’ table, and presents the check for payment. The assistant

is the commis de rang, who takes the order from the chef de rang to the kitchen,

picks up the food and carries it to the dining room, serves the plates as dished up 

by the chef de rang, clears the dishes, and stands ready to assist whenever necessary.

All food is served and cleared from the right of the guests except for butter, bread,

and salad, which should be placed to the left side of the guests.

Finger bowls—bowls of warm water with rose petals or lemon slices in

them—are served with all finger foods and at the end of the meal. The finger

bowl is set on an underliner, a small plate with a doily, and placed, with a clean

napkin, in front of the guests. Soiled dishes are cleared only when all guests have

completed their meals.

French Table Setting

The French cover includes an hors d’oeuvre plate (or show plate), napkin, dinner

fork, dinner knife, soup spoon, butter plate, butter spreader, dessert fork and spoon,

and a water or wine glass. The French arrangement of serviceware is shown in

Figure 2-2.

Advantages and Disadvantages of French Service

The advantages of French service are that guests receive a great deal of attention,

and the service is extremely elegant. The disadvantages are that fewer guests may

be served, more space is necessary for service, many highly professional servers are

.required, and service is time-consuming.




 منبع:RESTAURANT SERVICE basics/2nd edition                                     

Sandra j.Dahmer & Kurt Kahl                                                          

Copyright 2009 j.wiley & Sons,New Jersey                                              

                                  تالیف : انوشیروان اسلامی


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