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Preparation of Service
and types of services.
Subject: F&B service
IHM centre code: 5068
Roll no.: 2041319034
Prepared by: Harleen Saki
Submitted to: Mr. Ajit singh
Contents
Misc-en-place
Diff areas of misc-en-place
Misc-en-scene
Types of food services
Silver service
Pre plated service
Cafeteria service
Buffet service
Gueridon service
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The customer’s first impressions of a restaurant are the

most
important and these are largely determined by the
professionalism of
the service staff and their preparations prior to service.
These preservice
preparations are known as mise-en-place and are vital in
that
they create the right and pleasing environment by the
setting and
controlling of temperature, lighting and equipment.

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Mise-En-Place
Mise-en-place is a French term which
means to “put in place”. Before starting
the actual work in the restaurant,
everything should be in its place at the
right position in a correct way. It is a
preliminary preparation, which
includes getting ready both food and
beverage equipments and
Surroundings so that the serving of
food and beverage can be carried out
efficiently. 
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 Different Areas of Mise-en-place
1. Restaurant Cleaning:
* Brush and dust tables and chairs every day.
* Polishing of all brass fixtures/ sideboards/windows and door frames as per
requirement.
*Restaurant, cleaning and sweeping is done by housekeeping department.
2. Linen: Collect all dirty linens and get them exchanged from housekeeping, spare linen
to be kept in the cupboard.
3. Silver: Clean and wipe all cutleries and keep them in their respective slots in the cupboard.
Clean all ash trays and keep them on tables and spares in the cupboards.
4. Crockery: Collect all crockery from dish washing, count and keep the breakage aside
and later inform the captain about the same. Wipe all the crockery out by using moist cloth
and then by dry cloth.
5. Accompaniments: Check all the dry accompaniments as required in the restaurant, to
be served by the restaurant staff. For example, tomato ketchup, chilly sauce, chilly vinegar,
pickles, etc. are to be requisitioned and brought to the restaurant. Serving dispensers to be
refilled and kept on the table or on the sideboard, including cruet sets.
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5. Side Boards/Cupboards: Items must be kept on the sideboard after proper cleaning and
wiping. Following are the important items to be included in side board.
* All assorted cutlery
* Assorted crockery
* Folded napkins
* Service trays and salvers
* Soup ladles
* Bread baskets.
* In case Guerdon service is operated, then Guerdon equipments must be kept ready.
6. Bar/Pub: Mise-en-place in the bar includes the followings such as:
* Clean the bar counter and cupboards.
* Check stock and bring the stock from the stone if required.
* Clean cocktail equipments and display properly the counter.
* Prepare all the items for garnishes and accompaniments.
* Chill the wines, beers, soft drinks etc.
* Display all the liquors properly in the display rack.
7. Miscellaneous: Prepare all the tables for service with proper layout. Captains check full
mise-en-place and then grooming of service staff.
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 Mise-En-Scene
Mise-en-scene is a French term which refers to
“prepare the environment and make it
presentable” Food and beverage outlets should be
pleasant, comfortable, safe and hygienic to ensure
better environment to accept guests. Mise-in-
scene involves cleaning of service areas, tables,
chairs, side station, food trolley/cart, brushing
and cleaning of floor, vacuuming/hoovering of
carpets, doors and windows, etc. This function
generally precedes mise-en-place.
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Types of Food Service Click icon to add picture

I. Silver service
II. Pre plated service
III. Cafeteria service
IV. Buffet service
V. Gueridon service

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 Silver service
• Silver service is a method of foodservice at the table, with
waiter transferring food from a serving dish to the
guest’s plate, always from the left. It is performed by a
waiter by using service forks and spoons from the diner’s
left.
• It is a formal type of service which originated in
European nobility. This type of service is featured in
many of the best international restaurants and hotels. It
is also known as the ‘host’ service where the host plays
the dominant role. Commonwealth countries, influenced
by the British colonial adopted this style of eating at
home.
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Features of Silver Service
•The food is prepared and attractively arranged on the service platters by food production
staff in the kitchen.
•A waiter brings food to the dining room.
•The waiter places the plates before each guest from his right-hand side moving clockwise.
•Food is served from the left-hand side.
•Beverage his served from right-hand side and clearance is done from the right-hand side.
Advantages of Silver Service
•It is elegant and adds up to the total ambiance of the restaurant.
•Platter service can provide a special touch.
•Guest satisfaction is very high in this form of service.
Disadvantages of Silver Service
•The initial capital investment in-service equipment is high.
•This style of service requires a large number of staff.
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 Pre plated service
AMERICAN SERVICE-This is a style of service imported from the US known as PRE-PLATED SERVICE. Coffee shops
which are informal restaurants adopt this style of service. It is the most common style of table service found in the
United States. This is an informal kind of service. It is used in coffee shop and restaurants with a busy lunch time.
Features-
•The food is portioned and pre-plated in the kitchen by the chef.
•The pre-plated food is brought into the restaurant by the waiter
Advantage-
•It is quick and simple.
•There is less spilling.
•No maintenance of silver items.
•Strong portion control mechanism.
•Standard can be set and maintained.
Disadvantage-
•It cannot fetch high returns and big margins.
•Too much of wastage in the plates as guest can’t quantify.
•Big eaters remain hungry as they can’t share less eater’s portion. 11
 Cafeteria service
This service normally exists in industrial canteens, hospitals or hotel
staff cafeterias. The menu is fixed and display on large menu boards
with each item priced separately. The guests start at one end of the
counter holding plates on their hands. They move along the counter
picking their choice of dishes. The cashier makes a bill for the items
that are collected by the guests.
Features-
Guests stand in a line.
They move along the counter picking their choice of dishes.
The guests pay the bill.
Advantages-
Less skilled staff is required.
Labor cost is low.
Seat turnover is very high.
Disadvantages-
 If counters are not properly organized, it may lead to congestion. Click icon to add picture

Dishes may lose eye appeal after repeated serving. 12

Food may be cold after some times.

 Buffet service
It is a self-service where food is displayed on tables. The guests take plates stacked at the beginning of the
table and proceed along requesting the buffet attention to serve them or they help themselves. In stand –up
buffets, guests are forced to stand and eat. This type of service is found in banquet halls catering to large
number of guests.
Features-
•Crockery and cutlery are stacked at the head of the buffet table.
•Server portion the food into their plates.
•Guest serves each course as per the procedure.
Advantages-
•A large number of people can be served within a short time.
•Labour cost is very less as service staffs do not need any service skills.
Disadvantages-
•Food portion control is not possible
•Dishes may lose eye appeal after repeated servings.
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 Gueridon service
• Gueridon Service is a term used in the restaurant business to
refer to “trolley service.” Food is cooked, finished or presented
to the guest at a table, from a moveable trolley.Dishes
typically served like this include Crepes Suzette, Caesar Salad,
Cherries Jubilee, Banana Flambé and Steak Tartar.
• There are several reasons for Gueridon Service:
• ensures exact serving temperature and stage for any dishes
sensitive to this;
• turns food into entertainment;
• creates an atmosphere of sophistication;
• stimulate demands in other guests for that level of attention.
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The food being served is usually partially or mostly prepared in the
kitchen — certainly any prep work such as chopping onions, actually
cooking crêpes, etc, is done there. The waiter then does the final
assembly or cooking on the trolley at the side of the restaurant
customer’s table.
The trolley is equipped with a burner for cooking, that can be powered
by gas, electricity or spirits. All will have a chopping board and cutlery
drawer, and be equipped with the necessary utensils for what the
restaurant offers from the trolley. There will also be on the trolley a
selection of basic condiments such as mustards, Worcestershire sauce,
oil, vinegar, etc.
Gueridon Service is less popular now. For it to be practical, restaurant
dining rooms have to be less crowded with tables than many are now, to
allow enough space between tables for the trolley to move and be
positioned. Additionally, dining room staff need to be specially trained
in how to finish the dishes being offered. 15
 Thank you

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