Chapter 2: Restaurant Service
Objectives:
At the end of this chapter students will:
Know the meaning of Restaurant
Know the different types of dine in Restaurants
Identify the restaurant layout
Identify the different service equipment and supplies
Know the table layout and Setup
Know the different table service
What is a Restaurant?
It is a food outlet that serves
Food and Beverages to dine in
customers as differentiated from
those being served in takeout
counters or vending machines.
Types of dine in Restaurants
Ethnic restaurants- Specialize in ethnic or national
cuisines.
Fast food restaurants- emphasize speed of service.
Fast Casual restaurants - found primarily in the United
States, does not offer full table service, but
promises higher quality food than other fast food
restaurants It is an intermediate concept between fast
food and casual dining, and usually priced accordingly.
Casual dining restaurant- is a restaurant that serves
moderately-priced food in a casual atmosphere. Except
for buffet-style restaurants, casual dining restaurants
typically provide
Table service
Family style restaurants- are a type of casual dining
restaurants where food is often served on platters and
the diners serve themselves. It can also be used to
describe family-friendly diners or casual restaurants.
Fine dining restaurants-are full
service restaurants with specific
dedicated meal courses. Décor of
such restaurants features higher-
quality materials, with
establishments having certain rules
of dining which visitors are generally
expected to follow, often including a
Buffets- offer patrons a selection of
food at a fixed price. Food is served on
trays around bars, from which customers
with plates serve themselves. The
selection can be modest or very
extensive, with the more elaborate
menus divided into categories such as
salad, soup, appetizers, hot entrées,
cold entrées, and dessert and fruit.
Cafés- are informal restaurants offering
a range of hot meals and made-to-order
sandwiches.
Cafeteria- is a restaurant serving ready-
cooked food arranged behind a food-
serving counter. There is little or no
table service. Typically, a patron takes a
tray and pushes it along a track in front
of the counter.
Pubs- were primarily drinking
establishments with food in a secondary
Restaurant Layout
The restaurant layout must be design to
insure convenience of service to both service
staff and customers.
Layout consist of the following:
Dining area- depends on the number of
seating capacity of the restaurant.
Bar counter- the place where drinks are
placed and ordered.
Food display counter- where food is displayed
Dispatching counter- where food ordered are placed
and received by the kitchen
Cashiers counter- area where bill is settled
Dishwashing counter- area where soiled dishes are
placed.
Service station or side stand- place where all
preparations for service are undertaken. It is
equipped of all the needed supplies for service.
Food preparation area- food area must be located at
the back or adjacent to the dining area.
Restaurant service equipment and supplies
Chinaware’s
Show plate 12 inches in diameter
Dinner plate 10 inches in diameter
Salad plate 8.5 inches in diameter
Fish plate 8 inches in diameter
Bread plate 6.5 inches in diameter
Dessert plate 6 inches in diameter
Soup bowl Use for al creamy soup
Bouillon cup use for clear soup
Cutleries or flatware’s
Dinner Fork use for main Course
Dinner knife use for main course
Salad fork use for Salad
Salad knife use for salad
Fish fork use for fish dishes
Fish knife use for fish dishes
Soup spoon use for soup
Escargot use for snails
Cocktail fork use for appetizers
Dessert spoon use for dessert
Dessert fork use for dessert
Demitasse spoon use for espresso coffee
Types of table Service
[Link] Service
Also called as Plated Service because the food is
already arranged in individual plates at the
kitchen ready to be served to the guest.
One waiter for every 15 customers
[Link] Service
The food is arranged in a platter with enough
serving for one table and it is also known as
platter service, then the waiter dishes it out
from the platter to the individual plate of the
guest
one waiter for every 10-12 customer
[Link] Service
This type of service involves tableside
preparation
The food is usually precut at the kitchen, and
then it is prepared in the gueridon at the side
of the guest with showmanship.
one waiter for every 5 customer
[Link] Service
This is also known as Self Service because the guest have to line up
to get their food in the buffet table
one waiter for every 20-25 customers
Two types of buffet
1. Open buffet- the guest is the one to line up and get their food in the buffet
table
2. Portion buffet- the guest is the one to line up but there is a waiter or food
server dishing out the food on the plate
1. English Service
Also known as host service, the host plays an active role in the service,
the food is brought on platters by the waiters and is shown to the host for
approval
1. Snack bar service
Tall stools are placed along a counter so that the costumer may eat the
food at the counter itself.
