Food and Beverage Service
Food and Beverage Service tests the sequence of service, cover setup, service styles and the server's coordination with kitchen and bar. Expect definitions, cover calculations and correct responses to guest needs.
Service styles
- American or plated service pre-portions food in the kitchen. Russian service uses a platter and the server portions onto the guest's plate. French service emphasises tableside carving or finishing from a gueridon. English or family service places platters on the table for guests to help themselves. Buffet is self-service, often with staffed carving or live counters.
- Table d'hôte is a fixed multi-course menu at a set price; à la carte dishes are individually priced.
- A cover is one guest place setting; count covers, not plates.
Sequence of service
Welcome and seating, water, menu presentation, order taking, aperitif, food service, wine service, dessert, coffee, bill and farewell. Clear one course before the next and never reach across a guest.
Worked example
A banquet has 180 guests at round tables of 10. Tables = 180÷10 = 18. If each cover needs one dinner plate and one dessert plate, stock 180 of each. With 10% spare, stock 198 dinner and 198 dessert plates. Reasoning: multiply covers by plates per cover, then add the buffer; do not multiply by courses unless each course uses a separate plate.
Traps
- Confusing covers with tables or dishes.
- Serving and clearing from the wrong side or reaching across a guest.
- Presenting the bill before the guest asks.
- Describing buffet as table d'hôte; buffet is a service style, table d'hôte is menu pricing.