Offers moderately priced food in an informal environment. Guests are seated at tables, and their orders are taken by service staff.
Casual Dining Operation
100
This is a style of meal service in which food is fully prepared or finished in front of guest. A gueridon cart is used to bring the food to the table.
French Service
100
In what year was the first restaurant established?
Who was the pub owner?
What did he serve?
1765, Boulanger, sheep feet in white wine sauce
100
Butcher of meats and poultry
Boucher
100
Station Chef
Chef de Partie
200
Focuses on providing seated guests with personalized service and refined food presentations. Attention to detail is often demonstrated through elegant decor and beautifully plated dishes.
Fine Dining Operation
200
Type of meal service in which food is carved by a server and placed on a preset plate in front of the guest, yet side dishes are passed around the table for self-service.
English Service
200
Made popular by Paul Bocuse and Michel Guerard, this food movement highlights foods that are cooked quickly, seasoned lightly, and artistically presented in smaller portions .
Nouvelle Cuisine
200
Roundsman or swing cook
Tournant
200
Chilled and frozen dessert chef
Glacier
300
Guests typically order or select items and pay for them prior to eating. Food and beverages can be eaten on the premises, taken out, or sometimes delivered.
Quick Service Operation
300
This is a style of meal service in which individual portions of food are plated before being brought to guests.
American/plated service
300
Style of cuisine that uses a variety of cooking techniques to combine the flavors of two or more cultural regions.
Fusion Cuisine
300
Pastry Chef
Patisser
300
Vegetable and Soup station chef
Entremetier
400
Provides food to a group of people at a remote site or special event.
Catering and banquet operation
400
This is a style of meal service in which a server holds a tray of food and serves guests food from the tray. All food is prepared, portioned, and garnished in the kitchen.
Russian Service
400
aka haute cuisine, this is a style of cuisine made popular by Marie-Antoine Careme. Food items are decorated, sculpted, carved, sauced, and beautifully arranged.
Grand Cuisine
400
Responsible for all sauteed items and most sauces.
Saucier
400
Soup Station Chef
Potager
500
Guests are served food to order. The orders of guests are placed at a counter and then a runner brings the food to the table.
Quick Casual Operation
500
This is a style of meal service in which servers present prepared food on a tray to standing and seated guests for self-service.
Butler service
500
This is a style of cuisine in which foods are prepared using a formalized system of cooking techniques and presented in courses. Stresses the use of the finest ingredients. Made popular by Auguste Escoffier.