资源简介

(共20张PPT)
项目一 认识餐饮服务
Project 1: Understanding food service
任务3 中餐服务的形式与
特点
Task 3: The Forms and Characteristics of Chinese F&B Service
情境导入 Case of import
请同学们仔细观察“鸿门宴”
讨论说出当时就餐场景的布置
01/
02/
中餐服务的特点
The characteristics of Chinese F&B service
中餐服务的形式
The forms of Chinese F&B service
一、中餐服务的形式 The forms of Chinese F&B service
（一）共餐式服务 Shared meal service
1.团队餐、会议餐以及非正式宴请中常用的一种服务方式
Used in team meals, conference meals and informal banquets
2.公筷、公用勺、匙取菜
Use public chopsticks, public spoon to pick up dishes
3.用餐时比较自由
Feel freedom
4.所需的服务人员较少,对服务人员的技术要求不高
The technical requirements for service personnel are not high
一、中餐服务的形式 The forms of Chinese F&B service
一、中餐服务的形式 The forms of Chinese F&B service
（二）转盘式服务 Turntable service
1.适合于团体用餐和中高档宴会用餐
Suitable for group dining and upscale banquet dining
2.对服务员的技术要求较高
It requires the highly skilled staff
二、中餐服务的特点 The characteristics of Chinese F&B service
01
02
03
04
05
使用托盘
Use the tray
使用餐巾
Use the napkins
上菜顺序
The reprogramming of the serving procedure
各种服务
形式的结合
The combination of service forms
分餐叉和转盘
的使用
The usage of split fork and turntable
任务作业 Project assignments
请同学们以小组为单位设计一幅
提倡使用公用餐具的公益广告画
项目一 认识餐饮服务
Project 1: Understanding food service
任务4 西餐服务方式
Task 4: Western F&B Service
情境导入 Case of import
李鸿章与冰激凌
01/
02/
美式服务
American service
法式服务
French service
03/
英式服务
British service
04/
05/
俄式服务
Russian service
自助式服务
Buffet service
一、法式服务 French service
（1）服务人员将菜肴盛于银盘中端出厨房，置于服务桌或手推车上再加热。
Dishes are served out of the kitchen on silverware and reheated on service tables or carts.（2）服务人员手持服务叉匙，视客人需要从银盘上夹取其所需菜肴。The server holds the service fork and spoon, then picks up the dishes as the guest required from the silverware.（3）当餐盘分盛好后，助理服务员从客人右侧呈递给客人。When the plate is served, the assistant waiter presents it to the guest from the right side.（4）除面包、黄油、沙拉及特殊盘碟需要由客人左侧服务外，其余服务一律由客人右侧进行。Except bread, butter, salad and other special dishes, all the services should be carried out from the right side of the guest.（5）餐后也是在客人右侧收拾餐碟。The clear-up work after the meal is also from the right side of the guest.
二、美式服务 American service
（1）在客人左侧服务菜肴，在客人右侧服务饮品。Dishes are served on the left side of the guest and drinks on the right side.
（2）收拾餐具时一律在客人右侧进行。All dishes are cleared up at the right side of the guest.（3）一名熟练的服务员一次可同时服务 3 ～ 4 位客人。A skilled waiter can serve 3 - 4 guests at a time.
盘式服务
plate service
三、英式服务 British service
（1）服务人员将银盘/餐盘端出厨房，按顺时针方向，从客人右侧给客人上餐盘。
The staff takes the silverware or plate out of the kitchen, then serves the guest clockwise and onthe right side.（2）用左手先向客人展示菜品。Show the dishes to the guests with left hand.（3）使用服务叉匙从左侧向客人呈递菜肴。
银盘服务
silver plate service
四、俄式服务 Russian service
（1）出菜前，服务员先用右手从客人右侧顺时针送上空盘，冷菜用冷盘子，热菜用加温过的餐盘。Before serving the dishes, the waiter delivers the plate from the guests’ right hand clockwise, cold dish with cold plate, hot dish with heated plate.（2）从厨房中将装好菜肴的大银盘托到餐桌旁，站立于客人左侧，用右手从客人左侧逆时针分菜。Hold the large silver plate from the kitchen to the guest table, stand on the left side of the guest, use the right hand to serve the dishes counterclockwise from the left side of the guest.（3）服务酒水和撤盘都在客人右侧操作。The services of drinks and clear-up are on the right side of the guest.
五、自助式服务 Buffet service
（一）瑞典式自助餐服务 Swedish buffet service瑞典式自助餐服务又称“欧式自助餐服务”，是以用餐人数作为计价单位。餐厅供应餐食丰富多样，包括汤类、沙拉类、肉类、甜点、水果及各类饮品。The Swedish buffet service is also known as “the European buffet service”, which is based on the number of guests as the unit of account. The restaurant offers a wide range of meals, including soups, salads, meats, desserts, fruits and drinks.
（二）速简式自助餐服务 Luncheonette buffet service
速简式自助餐主要是让客人沿着餐食陈列区前进，由服务人员供应客人所挑选的食物，并在餐食陈列区出口处结账，然后由客人自行端到就餐区用餐。
The Luncheonette buffet mainly lets the guest walk along the food display area. The service personnel supplies the food which the guest chooses, and checks at the dining area exit. Then the guests take the meal to the dining area by themselves.
任务作业 Project assignments
请同学们以小组为单位查阅相关资料
列举出不同服务方式的优劣势
感谢您的观看
Thanks

展开更多......

收起↑