Food is loaded onto service platters in the kitchen attention must be paid to ensuring – there is sufficient food to serve the necessary numbers of guests Wait staff take the platters to table and offer/serve from the platters to guest plates – as required/directed by guests Some specialist equipment is required service platters/salvers – Skilled are required silver service is a specialised skill – Service are slow compared to plated service. – More information Visit the following sites for more information: http://hotelmule.com/wiki/Service-types www.csupomona.edu/~mfjones/hrt202/lectures/styleOfService.ppt http://www.youtube.com/watch?v=vNWcKUkfJpo http://www.youtube.com/watch?v=wSU8rWhJcOs
Food is loaded onto service platters in the kitchen – attention must be paid to ensuring there is sufficient food to serve the necessary numbers of guests Wait staff take the platters to table – and offer/serve from the platters to guest plates as required/directed by guests Some specialist equipment is required – service platters/salvers Skilled are required – silver service is a specialised skill Service are slow – compared to plated service. More information Visit the following sites for more information: http://hotelmule.com/wiki/Service-types www.csupomona.edu/~mfjones/hrt202/lectures/styleOfService.ppt http://www.youtube.com/watch?v=vNWcKUkfJpo http://www.youtube.com/watch?v=wSU8rWhJcOs
TM_Organise_food_service_operations%20-%20NH021213.docx