Classical table services in commercial catering: standardization proposal and clarifications for future researches
DOI:
https://doi.org/10.7784/rbtur.v10i3.1186Keywords:
Restoration. Types of services. Gastronomy.Abstract
This study aims to synthesize the scientific knowledge with the empirical knowledge of the authors of this article on the four main types/styles of individual services in gastronomic full service establishments. In addition, it seeks to, as secondary objectives, to simplify and standardize the types of classic services in restaurants. These objectives were met through a positivist methodological approach. It had as research techniques a comparative analysis and synthesis of the state of the art on the typology of classical services with the empirical knowledge of the authors. Subsequently, the validation of standardization proposal was made by a panel of evaluators. We came to simplify the services into three basic categories: French Service; Direct English Service and Platted Service. It is understood that, because it is an exploratory study, the proposal is the beginning of scientific research on the subject. Therefore, it has to be investigated in greater depth in future studies. Therefore, the research field of the mise en place is the area that greater needs research of this nature.Downloads
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