The Art of Service course is offered to students following a hospitality B.A. Based for those who want to learn the core skills of professional table service in restaurants. This course discusses the server’s job, types of establishments, different types of service, including French, Russian, English, American, banquet, buffets and more. In addition to an overview of the equipment usage and different service style: • Service plate • Service à la cloche and white gloves service • Gueridon service o Mixing and seasoning salads... o Art of cutting (fruits, meats, fish, cheese….) o Flambé technique (crêpes suzette, steak au poivre…) • Gala banquet service styles • Serving drinks

Temps présentiel : 17.5 heures

Charge de travail étudiant : 32.5 heures

Méthode(s) d'évaluation : Examen final, Participation et assiduité, Projets, Travail personnel

Référence :
• Catering Management, Nancy Loman Scanlon, Fourth Edition • Restaurant Service basics, Sondra J. Dahmer & Kurt W. Kahl, Second Edition • Travaux Pratiques De Restaurant – Preparations, decoupages, flambages tome1 • Travaux Pratiques De Restaurant- Mise en place, decoration, service tome2, edition BPI • Acceuil, Service et Commercialisation en Restaurant Jean-Luc Frusetta – Bruno Morlet, Editions Jacques Lanore • https://fr.gaultmillau.com/news/histoire-de-lart-de-la-decoupe-a-table-trajectoires-de-lantiquite-a-nos-jours • https://thesedecoupes.wordpress.com/liste-dvnements-slectionns/ • https://fr.wikipedia.org/wiki/Flambage_(cuisine)