Single point service E. Specialized or in site service 3. In this category, the guest enters in the area and is seated. Menu lists are given or displayed for orders.
The orders are been taken by waiter. Then the service is done using a laid cover on the table. The kitchen predetermines the portion and the accompaniments served with the dish. Table Service 4. All food fully prepared in kitchen and arranged on serving dishes.
Servers bring food to table and distribute by portion to guests with the help of a serving gear fork and spoon. The service always done from the left hand side of the guest.
Food is brought from the kitchen in dishes and salvers, which are placed directly on the table. Or the food is partially cooked brought from the kitchen on a cart for final cooking. The food is completed in front of the guest. The plates are kept near the dish and the guests help themselves. Main courses plated but may be sliver served with vegetables placed in multi-portion dishes on tables for customers to help themselves; sauces offered separately.
The cooking is done on a gueridon trolley, which is a mobile trolley with a gas cylinder and burners. In this type of category, the guest enters in the dining area and helps himself to the food, either from a buffet counter or he may get served partly at table by waiter and he collects any extras he needs from the counter. Eating may be done on either at table, standing or in lounge area or banquet hall.
Assisted Service 9. The guest takes his plate from a stack at the end of each table or requests the waiter behind the buffet table to serve him. The guest may serve himself at the buffet table and return to eat at the guest table laid out. Standard Buffet — This buffet set up is best for 75 guests or less. It consists of a very simple set up using two 8ft banquet tables.
This set up is a good option when space is limited. Putting the buffet table on a wall of the room, will help to use the vent space more efficiently. Serpentine Buffet — This buffet set up is great option for or more guests. It allows for guest to utilize both sides of the buffet table at the same time. Stall Buffet — This buffet set up is great option for to guests at one time. Every stall will offers different types of food.
Suitable for big events such as festival, open house or wedding. Guests can queue-up at both sides in one time to take their food. In this type of service, the guest enters in the dinning area, selects his own tray or from the food counter and carries food by himself to his seating place. To facilitate quick service, the menu is fixed and is displayed on large boards. Foods are arranged and displayed on a counter and customer can choose for themselves.
Self Service The customer is required to help him or herself from counter. In this category, the guest orders, pays for his order and gets served all at a single point. There may be may not be any dinning area or seats. The different types are: 1 Take Away: Customer orders and is served from single point, at counter or snack stand; customer consumes off the premises. Single Point Service In this category the food is taken to where the customer is.
Customer is served at their place. Specialized Service Room service is part of the hotel operations where they serves food conveniently to their respective guest rooms by just calling the room service department and place order of food and drinks to be sent to their room.
Room service enables the guest to order food and beverage in their own room using the telephone provided in the room. Types of service. Basic table setting. Table Setting. Types of food service. Food and Beverage Definition. Food and beverages assignment.
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Types of food and beverage services 1. Amaresh Jha 2. The five customer processes A. Service at a laid cover B. Assisted service — part service at a laid cover and part self-service C. Self service D.
Service at a single point ordering, receipt of order and payment E. Specialised service or service in situ 3. In this category, the guest enters in the area and is seated. Menu lists are given or displayed for orders. Then the service is done using a laid cover on the table. The following are types of service come under this category: 1. English Service 2. French service 3. Silver service 4. Russian service 6. Snack bar service 5. English Service: Often referred to as the "Host Service" because the host plays an active role in the service.
Food is brought on platters by the waiter and is shown to the host for approval. The waiter then places the platters on the tables. The host either portions the food onto the guest plates directly or portions the food and allows the waiter to serve.
For replenishment of guest food the waiter may then take the dishes around for guests to help themselves or be served by the waiter. The table is set for hors d'oeuvres, soup, main courses and sweet dish in sterling silverware.
The food is portioned into silver platters at the kitchen itself, which are placed at the sideboard with burners or hot plates to keep the food warm in the restaurant. Plates are placed before the guest. The waiter then picks the platter from the hot plate and presents the dish to the host for approval.
He serves each guest using a service spoon and fork. Visit the Grand Gateway Hotel website today. Broadly we can categorise the service methods in five types:. In this category, the guest enters in the area and is seated. Menu lists are given or displayed for orders.
Then the service is done using a laid cover on the table. The following are types of service come under this category:. English Service : Often referred to as the "Host Service" because the host plays an active role in the service. Food is brought on platters by the waiter and is shown to the host for approval. The waiter then places the platters on the tables.
The host either portions the food onto the guest plates directly or portions the food and allows the waiter to serve. For replenishment of guest food the waiter may then take the dishes around for guests to help themselves or be served by the waiter. French Service : It is a very personalised service.
Food is brought from the kitchen in dishes and salvers, which are placed directly on the table. The plates are kept near the dish and the guests help themselves. Silver Service : The table is set for hors d'oeuvres, soup, main courses and sweet dish in sterling silverware.
The food is portioned into silver platters at the kitchen itself, which are placed at the sideboard with burners or hot plates to keep the food warm in the restaurant.
Plates are placed before the guest. The waiter then picks the platter from the hot plate and presents the dish to the host for approval. He serves each guest using a service spoon and fork. All food is presented in silver dishes with elaborate dressing. The kitchen predetermines the portion and the accompaniments served with the dish and then balance the entire presentation in terms of nutrition and colour. This type of service is commonly used in a coffee shop where service is required to be fast.
Russian Service : An elaborate silver service thought to be the foundation of French service except that the food is portioned and carved by the waiter at the gueridon trolley in the restaurant in full view of the guests.
Display and theatrical presentation are a major part of this service. The principle involved is to have whole joints, poultry, game and fish elaborately dressed and garnished, presented to guests and carved and portioned by the waiter.
Gueridon Service : This is a service where a dish comes partially prepared from the kitchen to be completed in the restaurant by the waiter or, when a complete meal is cooked at the tableside in the restaurant. The cooking is done on a gueridon trolley, which is a mobile trolley with a gas cylinder and burners. The waiter has to have considerable dexterity and skill.
In better establishments, the covers are laid out on the counter itself. Food is either displayed behind the counter for the guests to choose from, or is listed on a menu card or simple black board. B: Assisted Service. C: Self Service. In this type of service, the guest enters in the dinning area, selects his own tray or from the food counter and carries food by himself to his seating place.
D: Single Point Service. In this category, the guest orders, pays for his order and gets served all at a single point. There may be may not be any dinning area or seats. The different types are:. E: Specialised Service. Email This BlogThis! Unknown February 12, at PM. Unknown July 13, at PM. Unknown April 11, at PM.
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