COOKING RECIPE PRESENTATION

Time

Guests

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The Crumble Bakery

Food Service

All about my bussines and food service

The crumble bakery is an Egyptain chain of bakery/café restaurants established in 2021 in the 6th of October city of Cairo, Egypt. It specializes in serving French products including breads, crêpes, sandwiches, macarons, cakes, pastries, and coffee. The food service is generaly inspired by french cuisines, where we follow the banquet french service.

French table setting

The formality Now the french like formality on most occasions,and dining and etiquette is no different. Even en famille, the table will be set in the informal table setting below. You will notice a couple of interesting things in the above illustration. For one,there is a napkin in both the formal and informal setting. French people really do use cloth napkins when they eat. It is more ecological than paper. Another is that the glass for the water is also in goblet format. It is just an added touch of class added to the "fine dining experience". And finally,even with their great love of baguettes, the french informal setting doesn't include a bread plate, since french people usually place the bread directly on the table. (A table cloth is recommended.)

How to set your table like the french

Here are the materials you need to set your table à la Française:-A table protector and a tablecloth (une nappe) -A presentation plate, dinner plate, and salad plate for every guest (des assiettes) -Utensils (des couverts) -Water, wine, and Champagne glasses (les verres à eau, à vin et Champagne) -Cloth napkins (des serviettes en tissu) -Place cards (des marque-places) -A carafe of water, salt shaker, and other ramekins for condiments (une carafe d’eau, une salière, des ramequins) -Some decorations for your table: floral arrangement, candles, etc. (des décorations de table)

The french service

French service differs from others in that all food is served from the gueridon. This is a rolling cart the same height as the guest's table. The gueridon is covered with a cloth and is placed side-by-side with the table. It is equipped with a small alcohol stove, or rechaud, that is used to keep the food warm for the preparation of sauces, crepes suzette, jubilee and other special dishes. This service is very elaborate and elegant. The food is partially prepared in the kitchen and completed by the Chef or Headwaiter in full view of the customer. Service of this type requires not only technical expertise on food preparation but also a good showmanship. The Chef carries out certain activities like carving meats, preparing flambe, etc. with flair and showmanship.

It is very personalized and private service. The food is taken in platters and casseroles and kept on the table of guests near their plates. The guests then help themselves. It is expensive and elaborate service commonly used in fine dining restaurants. This service has two variants − Cart French Service − The food is prepared and assembled at tableside. The guests select food from the cart while sitting at their tables and are later served from the right. It is offered for small groups of VIPs. Banquet French Service − The food is prepared in the kitchen. The servers serve food on each individual’s plate from guest’s left side. For replenishment, the servers keep the food platters in front of the guests.

French service advantages and disadvantages

Advantages of french service:

Advantages of french service:

Service staff will not be able to demonstrate their service skills. Food may go cold. Guests may spill on the table. Guests may feel neglected.

Service skills are not required.Low labor cost. Seat turnover is more compared to silver service. Quick service. No plate wastage.

How to serve french service

In France, this French service is found in family pensions and banquets, where the dish is presented to each guest from the left-hand side to help himself /herself. For a small party of two to three guests, dishes ordered by them are placed on the table with service implements and plates for the guests to help themselves. For larger parties of more than four guests, a side table or trolley can be used. The waiter keeps plates, service tools, and dishes on the trolley /sideboard. He or she places plates at guests’ covers and then presents the dishes may be placed on the table and the host may serve all his guests at the table first or assist them in service and serve himself finally. This French service table setup method is widely practiced in ethnic restaurants, especially in Chinese and Indian restaurants. Indian bread and accompanying dishes are kept on the table for guests to help themselves. If assistance is required, the waiter may help the guests in passing and serving the dish. This service is not practiced much in recent times. Guests in hotels at times call for the service of dishes in their rooms. Their orders are taken by room service order takers, dishes are arranged on a tray and served quickly. Orders can be collected either from the kitchen or floor pantry.

Conclusion

It is necessary for the operator to understand the environment in which he or she is operating in order to decide the service style. It should be remembered that a food service area or restaurant can’t afford to stick rigidly to any one style of foodservice.

The styles of food service offered in catering establishments keep changing rapidly according to the changing environment in which it operates. The level of service extended to customers in the past may not be enjoyed by present-day consumers. Nowadays, people need fast service as they are constantly on the move.

It may follow a combination of services. A number of hotels today prefer buffet service for all three meals, as service is quick and does not need more trained manpower.

Thank you!

Presented byFatma Khaled Mohammed Under supervision of Prof. Dr. Manal Kamal Level 4 2021/2022