F&b service operation(week2)

Food and Beverage Service
Methods

type of establishments
time available for the meal
type of menu presented
site of the establishment
type of customer to be served
turnover of customer expected
cost of meal served
The service of foods and beverage may be carried put in many
ways depending on the ff. factors:

A foodservice operation was traditionally only seen
as comprising the 3 operating systems
food production
beverage provision
food and beverage service

FOOD AND BEVERAGE
SERVICE SEQUENCE:
1. Preparation for service
2. Taking bookings
3. Greeting and
seating/directing
4. Taking food and beverage
orders
5. Serving of food
6. Serving beverages
7. Clearing during service
8. Billing
9. Dealing with payments
10. Dishwashing/Stewarding
11. Clearing following service

Service Method Service Area Ordering/
Selection
Service Dining/
Consumption
Clearing
Table service
Customer
enters and is
seated
From menu By staff to
customer
At laid cover By staff
Assisted service
Customer
enters and is
usually
seated
From menu;
from menu
buffet or
passed trays
Combination
of both staff
and customer
Usually at laid
cover
By staff
Self-service
Customer
enters
Customer
selects items
onto a tray
Customer
carries
Dining area or
take away
Various
Single point
service
Customer
enters
Orders at
single point
Customer
carries
Dining area or
take away
Various
Specialized or in
situ service
Where the
customer is
From menu or
predetermined
Brought to
the customer
Served where
the customer
By staff or
customer

Food and Beverage Service Method
1. Waiter
A. French/Gueridon Service
Partially cooked food is brought from the kitchen on a cart
which is used also for the final cooking. Food is completed
in front of the guests and served by a waiter or waitress who
offers a dish to each guest.
(Group A: Table Service)

1. Waiter
B. Russian Service
All food is fully cooked and artfully arranged and garnished
on large platters in the kitchen. The server transfers the
food from platter to the guests plate.

1. Waiter
C. English/Family Service
Plates are preset and the server moves clockwise around the table
when clearing used plates. The host carves the meat and passes it
to the nearest diner who in turn passes it along the table.

1. Waiter
D. Plate/American Service
All cooking and plating of fodd is completed in the kitchen.
A waiter pick up the plated food, carries it to the dining
room, and sets-in plate in front of the guest.

1. Waiter
E. Butler Service
Same as those for russian service, except that the guests serve
themselves with provided utensils from the platter held by the
waiter.

2. Bar Counter
Service to customers seated at bar counter (often U shaped)
on stools.

3. Assisted
Some parts of the meal are served to seated customers;
other parts are collected by the customers from a buffet.
Also used for breakfast service and for banqueting
(Group B: Assited Service)
A. Carvery

3. Assisted
Customers select food and drink from displays or passed
trays: consumption is either at tables, standing or in large
areas.
(Group B: Assited Service)
B.Buffets

4. Cafeteria
Customers queue in line formation past a service counter
and choose their menu requirements in stages before
loading them onto a tray
(Group C: Self Service)
A. Counter

4. Cafeteria
Selection as in counter but in food service area where
customers move at will to random service points; customers
usually exit area via a till point
(Group C: Self Service)
B. Free-flow

5. Take Away
Customer orders and served from single point, at a counter,
hatch or snack stand; customer consumes off the premises;
some takeaway establishment provide dining areas
(Group D: Single Point Service)
A. Take Away

5. Take Away
Form of take away where customer drives vehicle past order,
payment and collection points.
B. Drive-thru

5. Take Away
Term originally used to describe service at a counter or hatches
where customers receive a complete meal or dish in exchange
for cash or ticket; commonly used nowadays to describe type of
establishment offering limited range menu, fast service with
dining area, and takeaway facility.
C. Fastfoods

6. Vending
Provision of food service and beverage service by means or
automatic retailing

7. Kiosks
Outstation used to provide service for peak demand or in
specific location; may be opened for customers to order and
be served, or used for dispensing to staff only

8. Food Court
Series of autonomous counters where customers may either
order and eat or buy from a number of counters and eat in
separate rating area, or takeaway

9. Bar
Term used to describe order, service and payment point and
consumption area in licensed premises

10. Tray
Method of service of whole or part of meal on tray to
customer in situ, e.g. at hospitals beds; at aircraft seats; at
train seats
(Group E: Specialized or in situ)

11. Trolley
Service of foods and beverages from a trolley, away from
dining areas, e.g. for office workers at their desks; for
customers at aircraft seats; at train seats

12. Home Delivery
Food delivered to customers home or place of work, e.g.
meals on wheels, pizza home delivery, or sandwiches to
offices

13. Lounge
Service of variety of foods and beverages in lounge area, e.g.
hotel lounge

14. Room Service
Service of variety of foods and beverages in guest bedrooms
or in meeting rooms

15. Drive In
Customers park their motor vehicle and are served at their
vehicles

F&b service operation(week2)

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