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CHAPTER 4. The Guest Service of Food. After reading this chapter, you should be able to:. •. Identify and describe the all major service styles •. Identify and define FOH and BOH positions as they relate . to service •. Identify and explain the uses of various service wares •. Compare and contrast the difference between Classical . Dining, American Fine Dining, and Casual Dining . Service •. Explain and apply the procedures of greeting and seating . customers in a full­service restaurantCopyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved. The Meaning of Food . Service. •. Food service may represent:. – Offering. – History. – Artisanship. – Community. – Function. – Occasion. – Retreat .Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved. The Meaning of Food . Service (cont’d). •. Food service is much more than the serving of food. It may . represent:. – An insult to someone’s religion – An important celebration or business transaction – The only rest time of their day – Something they were looking forward to for a long time •. Treat these things as sacred. Photo courtesy of Darden Concepts, IncCopyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved. Food Service Positions. •. Positions are divided into two separate areas:. – Front of the House (FOH) and the Back of the House . (BOH) – FOH Positions include:. •. Greeter or Host/Hostess. •. Bartender. •. Bar Back. •. Server. •. Busser .Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved. Back of the House. •. Some of the stations of the classical brigade:. – Chef du Cuisine: the Head Chef; in charge of the . kitchen. – Sous Chef: second in charge of the kitchen. – Saucier: in charge of sautéed items and soups, sauces. – Poissonier: in charge of seafood dishes. – Grillardin: in charge of grilled dishes. – Friturier: in charge of fried. – Rotisseur: in charge of roasted items, mostly meats.Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved. FOH Service Staff. •. Typical positions present in fine­dining FOH:. – Sommelier (chef de vin). – Dining Room Manager (maître d’hotel /maître d’). – Head Waiter (chef de sale). – Captain (chef d’étage). – Front Waiter (chef de rang) . – Back Waiter (demi­chef de rang or commis de rang or . busser)Copyright © 2013 by John Wiley & Sons, Inc. All Rights Reserved. Others Included in Guest . Service. •. There are many other employees who are included in the .