be necessary to use progressive cooking techniques to
meet these requirements.
If possible, arrange hot foods in the following order:
soup, main entrée, sauce or gravy, potatoes or potato
substitute, and vegetables. All short-order types of
items for breakfast such as pancakes, ham slices, and
eggs should be served from the grill on a
Heat and juices are lost so quickly from sliced
meats, Roasts are more palatable when carved on the
serving line as the customers come through because
most of the natural juices and the heat will be retained.
Meat carving is covered later in this chapter.
Keeping cold foods, such as salads, properly chilled
also requires planning and preparation.
contribute a great deal to the meal; they add variety,
make meals more attractive, and help balance the meal.
Because self-service salad bars are used increasingly in
the GM, this method of serving salads is covered in
another section in this chapter.
Desserts and Pastries
When possible, separate the dessert bar from the
serving line and place it in the center of the messing area.
Using this setup, the patrons can pick up desserts after
eating the main course.
Desserts should be set in a tempting arrangement.
Serve cleanly cut slices of pie and evenly sliced squares
of cakes and cookie bars. Puddings and other similar
desserts should be spooned neatly in bowls or dishes.
Most desserts should be proportioned and replenished
frequently to the serving line. If a special occasion cake
is prepared, set the unsliced cake on the serving line.
This will allow the decorated cake to be seen before it
is sliced. Slice and proportion the cake on plates as the
customers approach the dessert bar. One or two whole
baked pies can be set on the serving line with sliced
portions of the pie.
Highly perishable desserts such as cream puddings
and pies, custards, fruit gelatin desserts, cream puffs,
and eclairs should be served chilled. Place them on
refrigerated units or on trays over ice. Keep ice cream
frozen. Whipped toppings should be served cold. Serve
toppings from a small container and replenish
Locate dessert dishes for ice cream next to the
ice-cream freezer. If soft ice cream is served, place
paper cones or sugar cones near the machine. Sundae
toppings should be located near the ice cream. If pie a
la mode is the featured dessert, add scoops of ice cream
as the dining patrons select the pie. Ice-cream pies
should remain frozen.
Place only a few slices of
ice-cream pie on the serving line and replenish as
When preportioning desserts, you should provide a
smaller portion with the standard size for the
Cold drinks and juices should not be dispensed by
ladle from an insert; milk dispensers or other appropriate
dispensers should be used. Do not serve juices from
their original container unless the cans are the individual
size. Juices may be dispensed from beverage coolers or
pitchers. Proportioned juices speed service and aid in
portion control and can be replenished as required.
Serving Line Arrangement
A well-arranged serving line operates quickly and
Each customer can select the food that is
desired and can get the food to the table while it is still
at the proper eating temperature. Some of the planning
techniques used to accomplish these goals are explained
Careful arrangement of hot and cold foods is
Personnel should be routed to
avoid delay and unnecessary congestion in serving and
If the physical setup allows, salad bars should be
stationed where the patron can stop first before
approaching the hot food serving line. Eliminating the
stop at the salad bar en route to the tables will enable the
hot food to be eaten while still hot.
If possible, separate the dessert bar from the serving
line and place it in the center of the dining area. Using
this setup, the patrons can pick up desserts after eating
the main course. A reduction in the number of desserts
convinced and a decrease in tray waste will usually be
Place trays and bowls at the head of the serving line.
Silverware should be at the end of the serving line. Cups
and glasses should be placed near the beverage
GMs with false overheads, wooden
paneling, brand new equipment, and a showplace galley
will enhance the atmosphere. However, the key to
customer satisfaction is good food, well served.