Resumo

KRAUSE, Rodolfo Wendhausen  e  BAHLS, Álvaro Augusto Dealcides Silveira Moutinho. Classic service styles in commercial catering: proposal for standardiza-tion and clarifications for future research. Rev. Bras. Pesq. Tur. [online]. 2016, vol.10, n.3, pp.550-573. ISSN 1982-6125.  http://dx.doi.org/10.7784/rbtur.v10i3.1186.

This study aims to summarize the scientific knowledge and the empirical knowledge of the authors of this article about the four main types/styles of individual service in full-service food establishments. In addition, as secondary objectives, it seeks to simplify and standardize the types of classic services in restaurants. These objectives were met through a positivist methodological approach. The research techniques used were the comparative analysis and a summary of the state of the art on the typology of classical services combine to the empirical knowledge of the authors. Subsequently, the validation of the proposal for standardization was made by a panel of evaluators. We came to simplify the services into three basic categories: French Service; Direct English Service and Plate Service. The study herein presented is of an exploratory nature and, thus further scientific studies should be conducted in order to deepen the knowledge on the topic. Particularly, there is lack of research on the mise en place.

Palavras-chave : Restaurants; Types of service; Culinary Arts.

        · resumo em Português | Espanhol     · texto em Português | Inglês     · Português ( pdf ) | Inglês ( pdf )