1. FOOD
SERVICE

2. The Origins of Classical and Modern Cuisine
• Quantity cookery has existed for thousands of years, as
long as there have been large groups of people to feed,
such as armies.
• But modern food service is said to have begun shortly
after the middle of the eighteenth century middle of the
eighteenth century middle of the eighteenth century.
• At this time, food production in France was controlled by
guilds.
• Caterers, pastry makers, roasters, and pork butchers held
licenses to prepare specific items.
• Guests had little or no choice and simply ate what was
available for that meal.

3. • In 1765, a Parisian named Boulanger began advertising on his
shop sign that he served soups, which he called restaurants or
restoratives.
• The new developments in food service received a great stimulus
as a result of the French Revolution, beginning in 1789.
• Before this time, the great chefs were employed in the houses of
the French nobility.

4. • The 17th century Antonin Carme born in 1784, published
works on cooking, and although many of his preparations
today seem extravagant, he simplified and codified an earlier
and even more complex cuisine.
• Georges Auguste Escoffier is a central figure in the
modernization of haute cuisine as of about 1900, which
became known as cuisine classique. • The 1960s were marked
by the appearance of "nouvelle cuisine" as chefs rebelled from
Escoffier's "orthodoxy" and complexity.
• Within 20 years, however, chefs began returning to the
earlier style of haute cuisine, although many of the new
techniques remain.

5. Grande Cuisine
• Haute cuisine Haute cuisine (French:
literally "high cooking") or grande
cuisine grande cuisine was
characterised by French cuisine in
elaborate preparations and
presentations served in small and
numerous courses that were produced
by large and hierarchical staffs at the
grand restaurants and hotels of Europe.

6. CAREME Marie-Antoine
Careme
• All the changes that took place
in
the world of cooking curing the
1700s led to, for the first time, a
difference between home
cooking
and professional cooking.
• One way we can try to
understand
this difference is to look at the
work
of the greatest chef of the period
following the French Revolution,
Marie-Antoine Careme Antoine
Careme (1784-1833)

7. ESCOFFIER Georges-Auguste
Esciffier (1847-1935)
Georages-Auguste Escoffier (1847-
1935), the greatest chef of his time, is
still today evered by chefs and
gourmets as the
father of twentieth-century cookery.
• Escoffier was called "the emperor of
chefs" and "emperor of the world's
kitchens" by Emperor William II of
Germany.
• He modernized and codified the
elaborate haute cuisine created by
Marie-Antoine Careme, and developed
the 'brigade de
cuisine,' system of kitchen
organization.

8. Types
of
Food Service

9. TYPES OF FOOD SERVICE
Table service and Counter service are the most
common forms
A hostess/ host is responsible for seating the
guests
Principles that a waiter must know:
Food is served onto guest plate from left
If food is pre-plated, then service is thru’
right
Soups are served from right
Ladies are always served first and rest are
served clockwise
Fresh cutlery and crockery is served thru’
right
Soiled plates are cleared from right

10. 1. English service
Often regarded as “host
service”/ “family style”
service
Host plays an active role
Usually found in coffee
shops, family restaurants
etc.

11. Process involves:
Food is brought on platters by waiter,
shown to host for approval
The waiter then places it on table
Either host portions the food and
serves to guest or portions it and
allows waiter to serve
Usually the main dish is meat
Vegs. and potatoes are placed in
centre for guests to help themselves
while sauces are served by waiter

12. 2. French service
Its not very common
Usually seen at upscale clubs
and restaurants
Involves Personalized service
The waiter has a fancy cart for
carrying foods
The table is already made and
waiter just have to serve
carefully and neatly
Sometimes foods are cooked in
front of guests
Guest serve themselves

14. Advantages:
Allows guests to see the food before
they decide
Proportioned acc. To guest’s wish
Chance to make additions before it is
served
Disadvantages:
Cannot be opted for certain dishes
Time consuming
Expensive
Space required for moving carts

15. 3. Guéridon Service
Guéridon means “ trolley”
Here food is partially prepared
from kitchen and is fully cooked
at guest’s table side
Here cooking is done on
Guéridon trolley
The waiter should be a
showman as well as a good
cook, He should carve a joint,
fillet a fish, prepare coffees etc.

16. Advantages:
It is a visual display to customers
An opportunity for waiter to show his skills
Helps increase popularity of restaurant
Disadvantages:
More space required
Safety concerned
Skilled staff required
Expensive
Innovation of recipes required

17. 4. Russian Food service
Fairly elaborate silver service
much on lines of French
service with use of Guéridon
trolley
Waiter pre-portions food
(whole joints, fish)and serves
onto guest plate and places
the plate in front of the guest
Display and presentation is of
concern

18. Advantages:
Only one waiter is required
Elegant and entertaining
No extra space
Guarantees equal portions because food is
pre-cut
Gives personal attention to guests
Disadvantages:
Initial big expense in silver equipment
Since one platter is used for serving the last
guest may see a less attractive display
In party’s the waiter must hold a heavy tray

19. 5. American/ pre-plated
service
It is pre-plated from kitchen itself
and is normally found in restaurants
with large guest turnover
Portion is predetermined from
kitchen
the waiter ensures accompaniments
are already placed on table with
right table cover

20. Advantages:
• Saves time
• fast
• Cost efficient
• Nutrition information is easily accessed by
nutrition label in menu
• Casual dining
Disadvantages:
• Choice of portion size cannot be
predetermined
• Some ingredients can be annoying to guests
• High in fat and energy
•

21. 6. Silver Service
All food is presented in silver
dishes with elaborate dressing
Here the waiter serves the food
to guests at the table
The table is set for hors
d’oeuvres
Food is portioned to silver
platters from kitchen and is
placed at sideboards with

22. Before service, waiter
ensures if the food is served
onto guest’s plate in a stylish
manner
The waiter then picks the
platter from hot plate and
presents it for host approval
Service is done using a
spoon and fork
the course is done in an
organized way hence the
courses follow one another at

23. Advantages:
• Elegant
• Faster than French service
• Hot food is served at table
quickly
Disadvantages:
• Skilled waiter is required
• Capital investment on silver
platters

24. 7. Buffet service
Self service where food is displayed
on tables
The guest either takes his place a
stack at the end of each table or
requests the waiter to serve him
For sit-down buffet service, tables
are laid with crockery and cutlery
For fork buffet, seating
arrangements does not exist, guest
uses fork and eats standing

25. Advantages:
Food is displayed in an
attractive manner
Less service skill required
Servers can attend to many
guests at one time
Disadvantages:
Careless in handling food
Less personal attention to
guests

26. 8. Cafeteria Service
Menu is fixed and displayed on large
boards
Coupons have to be purchased in
advance or indicate their choice of
selection to counter attendant at the
time of purchase
Food is pre-plated and served along
with cutlery
Guests take the seats provided by the
establishment
Industrial canteens, colleges, hospitals

27. Advantages:
Minimal staffs are required
Does not require any special
equipment
Last minute changes can be
made
Disadvantages:
Choices are limited
Foods are not prepared acc. to
order

28. 9. Counter
service
Developed in units
where customers have
limited time for meal
Tall stools are placed
for guests to have their
meal

29. Advantages:
• Fast
• Lower costs
• Less service skill needed
• Customer has his own
choice of selection
Disadvantages:
• Less food safety
• Time consuming

30. 10. Room Service
A 5 star international hotel should
provide 24/ 7hrs of service
Highest level of service is
considered
3 types of room services are as
follows:
Centralized room service
Decentralized room service
Mobile room service

31. TOP 10
UNUSUAL
RESTAURANT
S IN THE
WORLD

32. Ithaa Undersea Restaurant
- Rangali Island, Maldives
 Located at the Conrad Maldives, Rangali Island Resort is a
gorgeous and intimate underwater restaurant (seating
capacity is 14 people) that is more than sixteen feet below
sea level.
 Opened in 2005, the all-glass restaurant has a menu
consisting of fresh seafood, beef rib eye, veal, and other

33.  Encased in a
transparent
acrylic roof, the
restaurant
offers its diners
a 270-degree
panoramic view
of sea creatures
swimming in the
Maldives’
crystal clear
waters.

34. Ninja New York - New York City,
USA
A medieval setting & roaming magicians delight children at this
subterranean Japanese eatery.
Address: 25 Hudson St, New York, NY 10013, United States

35.  Designed to look like a
15th-century Japanese
feudal village
 Full of dark nooks and
snaking passageways,
you’ll dine amongst
stealthy warriors—the
waiters—who roam, romp,
and perform tricks, all the
while serving sushi and
sake.
 Just call it Japanese fare
mixed with martial arts flair
at its best.

36. Dinner in the Sky - Montreal,
Canada

37.  Originating in Belgium
 The concept involves a
crane hoisting guests, who
are securely strapped into
“dining chairs” 160 feet up
in the air, along with a
table, wait staff, and
everything that’s required to
enjoy a meal floating above
the ground.
 The novelty-based mobile
restaurant has gained
popularity worldwide and is
now offered for limited run
periods in cities around the
globe, including Montreal.

39. Redwoods Treehouse -
Warkworth, New Zealand

40. Address: 1415 State Highway 1, Warkworth
0983, New Zealand
Hours: Open today · 9AM–5AM
 Built in 2008, the pod-
shaped structure is
situated over 32 feet
above the ground in a
Redwood tree in the
town of Warkworth,
north of Auckland.
 The striking venue is
used exclusively for
private functions and
events, with a capacity
of 30 guests.

41.  Access to the Treehouse is
provided by an elevated
treetop walkway.
 The Redwoods Treehouse is
now available for hire as a
private venue for corporate
events, work parties, product
launches, intimate weddings
and other celebrations.
 You cannot book for
individual dining.

43. Cat Café Nekorobi - Tokyo, Japan
Address: Japan, 〒 170-0013 Tokyo, Toshima,
Higashiikebukuro, 1−28−1, 3F
Hours: Open today · 11AM–10PM

44.  Nekorobi is a hip
cat café located in
the entertainment
district of Ikebukuro
where you can
spend time with
friends of the feline
kind.
 Patrons enter
through modern
glass doors into a
dimly lit joint where
cats prowl and
sprawl out, and
where a drinks
dispenser vending
machine offers a
variety of hot and
cold beverages
including coffee,
royal milk tea,

45.  Visit in the evening
and you’ll have a
chance to witness the
dinnertime ritual where
the kitties feast on cat
food in glass food
bowls arranged in a
circle around a floor
lamp.
 For feline lovers, this
place is no doubt the
“cat’s meow."

47. Safe House - Milwaukee,
USA
Address: 779 N Front St, Milwaukee, WI 53202, United
States
Opened in 1966 in Milwaukee, Wisconsin

48.  This Midwestern U.S.
restaurant has a
rather nondescript
exterior, but that
seems to be the
precisely the point.
 Everything related to
the spy-themed
restaurant is based
on the CIA definition
of a safe house,
which is meant to be
a seemingly innocent
premise where an
intelligence
organization would
conduct its covert
operations in relative
security.

50. Modern Toilet - Taipei City,
Taiwan Province, People's
Republic of China
The idea for this odd restaurant was conceived by one of
the owners while he was reading while sitting.

51.  Initially it only sold chocolate
ice cream in containers shaped
like a squat toilet, but once the
humorous spin became a great
success, a full-fledged,
bathroom-themed eatery
emerged.

52. Today, Modern Toilet is a chain with locations across
Asia and it has plans for further expansion.

53. De Kas - Amsterdam, The
Netherlands
Address: Kamerlingh Onneslaan 3, 1097 DE Amsterdam,
Netherlands
Hours: Open today · 12–2PM, 6:30–10PM

54. Chic garden conservatory serving Mediterranean dishes made
from organic ingredients grown on-site.

55.  An old greenhouse in
Amsterdam that was
due to be demolished
in 2001, but was saved
by an ambitious
Michelin star chef, Gert
Jan Hageman, who
converted the unique
twenty six foot high
glass building into a
restaurant and nursery.

56. Mediterranean
vegetables, herbs and
edible flowers are grown
and harvested at the
greenhouse and garden
near the restaurant, and
Hageman can be found in
De Kas’ nursery daily,
working the soil, planting,
weeding and harvesting
herbs and vegetables.

58. The Bubble Room -
Captiva Island, Florida
Address: 15001 Captiva Dr, Captiva, FL 33924, United
States
Hours: Open today · 11:30AM–3PM, 4:30–9PM

59.  Opened in 1979, this
eclectic restaurant
decorated with classic
toys from the 1930s and
1940s started as a small
one-room eatery, and
today has grown into a
multi-themed restaurant
occupying all three
stories of the house it
originated in.

60.  Staff are known as "bubble
scouts," each wearing a
different crazy hat. Moving
trains are on all three floors
and photographs of old-time
movie scenes and stars
adorn every available wall
space.
 “It’s always Christmas at
the Bubble Room” is a
theme made evident by the
presence of the many
Father Christmases, the
Elf Room, and year-round
Christmas lights.
 Music from the 1920s to
1940s serves as the
restaurant’s soundtrack,
and the bright and cheerful
pastel colors of the venue
make it a near-
hallucinatory experience.

61.  Favorites on the
current menu are
original items offered
since the restaurant’s
early days such as
Socra cheese (a cheese
served flamed
tableside), Bubble
Bread, and many of the
colossal-sized desserts.

62. O.NOIR - Toronto, Canada
Address: 620 Church St, Toronto, ON M4Y 1N3,
Canada
Hours: Open today · 11AM–12:30PM, 1–2:30PM, 4:30–
10PM

63. Blind staff serves French-Italian fare in total darkness & surprise
dishes test patrons' taste buds.

64.  O.NOIR's philosophy is
that a diner’s enjoyment
is amplified when his
sight is eliminated as the
other senses become
heightened.
 Flashlights, cellphones,
and luminous watches
are prohibited from the
dark dining
establishment.

66. THANKYOU!