Types of Food & Beverage Service

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Will be helpful for the students & new entrants of the Hotel Industry.

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TYPES OF FOOD & BEVERAGE SERVICE:

TYPES OF FOOD & BEVERAGE SERVICE

The five customer processes: A. Service to customers at a laid cover B. Combination of table & self service C. Self Service of customers D. Service at single point – consumed on premises or taken away E. Service to customers in areas not designed for service:

The five customer processes: A. Service to customers at a laid cover B. Combination of table & self service C. Self Service of customers D. Service at single point – consumed on premises or taken away E. Service to customers in areas not designed for service

Introduction There are many ways in which food & beverages are served to customers in the catering industry. The style of service is depending upon the type of establishments as Cafeteria, Café, Fine Dining Restaurant, Fast food Joints, etc. Types of Services broadly classified as: A. Table Service (Service to customers at a laid cover) B. Assisted Service (Combination of table & self service) C. Self Service D. Single Point Service (Service at single point – consumed on premises or taken away) E. Specialized / In Situ (Service to customers in areas not designed for service ) :

Introduction There are many ways in which food & beverages are served to customers in the catering industry. The style of service is depending upon the type of establishments as Cafeteria, Café, Fine Dining Restaurant, Fast food Joints, etc. Types of Services broadly classified as: A. Table Service ( Service to customers at a laid cover) B. Assisted Service ( Combination of table & self service) C. Self Service D. Single Point Service (Service at single point – consumed on premises or taken away) E. Specialized / In Situ (Service to customers in areas not designed for service )

TABLE SERVICE In this method, food & beverages are served to guests by waiters at the guest’s place at the laid cover. This service is further classified as: 1. English Service 2. Silver Service 3. American / Plate Service 4. French Service 5. Russian Service 6. Gueridon Service :

TABLE SERVICE In this method, food & beverages are served to guests by waiters at the guest’s place at the laid cover. This service is further classified as: 1. English Service 2. Silver Service 3. American / Plate Service 4. French Service 5. Russian Service 6. Gueridon Service

English Service:

English Service Often referred to as the “Host” service where the host plays the dominant role in the service. The server presents the dish brought from the kitchen to the host for approval and places it on the table. The host then calls for each guest plate and portions the food onto the plate. Sometimes the host portions the food & then allows the server to serve the food. Waiter keeps the dish at the sideboard for a round of replenishment .

French Service:

French Service This is a very personalized service. Food is brought in dishes and salvers and placed on the table at the center. The guest help themselves. Naturally this is for a small gathering of diners. In large groups, the guests participate in the dining experience by passing around the dishes for each guest to help himself / herself. Sometimes a guest may serve another guest seated far from the dish.

Silver Service:

Silver Service This service is given the name as all the cutlery, service dishes, service spoons & forks are made of silver. The table is set for Hors d’oeuvres , soup, main course & dessert. The food is portioned in the kitchen into silver plates & dishes and brought to the host for approval. It is then place on the sideboard with heating burners to keep the food warm. The food is then taken to each guest and served onto the guest plate from the left of the guest with a service spoon & fork.

American Service:

American Service Also termed as Plated Service. This method ensures quick service & clearance . In this style of service, dishes are neatly plated bin the kitchen by the kitchen staff. The portion is predetermined . The plated food is brought by the server and placed before the guest at the table. This is served form right side of the guest.

Russian Service:

Russian Service This is the elaborate presentation of food like a whole suckling pig, peacock decorated with feathers, etc. This is also known as platter service, as food come in well decorated silver platters. The server presents the food to guest, takes it to a side station and portions the food in full view of the guest. The server decides the portions served & proceed to serve the guest.

Guerdon Service:

Guerdon Service This is a service where food comes partially prepared from the kitchen to be completed at the guest’s tableside on a Gueridon trolley fitted with gas burners. Also known as trolley service. The server prepares the food behind the table in view of the guest. The food is pre-plated and served to the guest from the right.

ASSISTED SERVICE:

ASSISTED SERVICE This is a combination of table & self service. It is used extensively in hotels and restaurant. Service staff assist customers in service of water, accompanying vegetables, sauces, sweets and so on. Examples of this service are: A. Carvery B. Buffet

Carvery :

Carvery A carvery is a restaurant where cooked meat is sliced or carved to order for customers. The term commonly found in UK, Ireland, Australia & US. In this some parts of the meal are served to seated customers; other parts are collected by the customers. The roasted joints / meats are carved by the trancheur at the carvery counter and the customers help themselves.

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Buffet Buffets where customers select food & drink from displays or passed trays. In this dishes are neatly displayed with garnish in the appropriate containers & arranged attractively on the table in a proper order for guests to help themselves. The customer takes his plate from a stack at the end of each table or requests the waiter standing behind the table to serve him.

SELF SERVICE:

SELF SERVICE This is the simplest form of service methods where members of service staff do not serve guests. Customers help themselves with the dishes they would like to consume. This service is classified into: Cafeteria – A. Counter B. Free Flow C. Echelon

Cafeteria :

Cafeteria Used in institutional & industrial catering establishments. A. Counter:- It consists of a straight line of counters containing a variety of hot & cold dishes displayed in order. The customers starts from one end of the line, picks up a tray and moves along the length of the counter as he/she selects dishes he/she wants to have. It may be prepaid or billed at the end of the counter where cashier seats.

Counter Arrangement:

Counter Arrangement

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B. Free flow – counters are segregated according to the type of dishes offered – hot, cold, desserts, etc Customers can move at will to any service point to select dishes and exit through payment point. C. Echelon - A series of counters are positioned at such angles that customers can flow within free flow area & also save space.

Free flow Cafeteria Arrangement:

Free flow Cafeteria Arrangement

Echelon (Saw Tooth) Arrangement:

Echelon (Saw Tooth) Arrangement

SINGLE POINT SERVICE:

SINGLE POINT SERVICE In this style of service food & beverages are served from a single point This may be consumed on premises or taken away This includes – 1. Take away - Customers orders and is served from single point, at counter, hatch or snack stands 2. Vending – Provision of food service & beverage service by means of automatic vending 3. Kiosks – Outstation to provide service for peak demand or in specific location 4. Food court - Series of autonomous counters where customers may either order and eat or buy from a number of counters and eat in separate eating area, or take away 5. Bar – Term used to describe selling point and consumption area in licensed premises

ALL THE BEST!! Thank You….:

ALL THE BEST!! Thank You….