Styles of service
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This document discusses different methods of food and beverage service. It begins by defining the catering industry and describing the five main service methods: table service, self-service, assisted service, single point service, and specialized service. It then provides details on each method, including examples. Table service styles like French, Russian, English, American, and gueridon are explained. The document also covers banquet types and buffet styles like display, breakfast, full, fork, and finger buffets. Customer processes are summarized in a table outlining ordering, selection, consumption, and clearing areas.
Styles of service
- 1. Food and Beverage Service Methods
- 2. CATERING INDUSTRY The food service industry Is also called as catering industry in British English. Encompasses those places, institutions and companies that provide meals eaten away from home. This industry includes restaurants, schools and hospital cafeterias, catering operations, and many other formats, including ‘on-premises’ and ‘off-premises’ caterings. Catering management may be defined as the task of planning, organizing, controlling and executing
- 4. Five F & B service methods • All modern food and beverage service methods can be grouped or categorized under the customer process: a) Table service b) Self-service c) Assisted service d) Single point service e) Specialized service (or service in situ) In group A – D of the customer processes, the service is provided in areas primarily designed for that purpose, such as a restaurant or takeaway. In customer process E, the service is provided in another location, where the area is not primarily designed for the purpose, for example, in a guest room, lounge or hospital ward.
- 5. Table service: the customer is served at a laid table. This type of service, which includes plated service or silver service, is found in many types of restaurant, cafes and in banqueting. Self-service: the customer is required to help him or herself from a buffet or counter. This type of service can be found in cafeterias and canteens. Assisted service: the customer is served part of the meal at a table and is required to obtain part through self-service from some form of display or buffet. This type of service is found in carvery type operations and may also be used for functions. Single point service: the customer orders, pays and receives the food and beverage, for instance at a counter, at a bar in licensed premises, in a fast food operation or at a vending machine. Specialized service (or service in situ): the food and drink is taken to where the customer is. This includes tray service in hospitals or aircraft, trolley service, home delivery, lounge and room service.
- 6. Group A: Table service Service to customer at a laid over 1. Waiter a) Silver/ English Presentation and service of food by waiting staff, using a spoon and fork, onto a customer’s plate, from food flats or dishes b) Family 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 c) Plate/ American Service of pre-plated foods to customers. Now also widely used for banqueting d) French Presentation of food service dishes individually to customers by food service staff for customers to serve themselves e) Russian Table laid with food for customers to help f) Guéridon Food served onto customer’s plate at a side table or trolley may also include carving and fish filleting, the preparation of foods such as flambage 2. Bar counter Service to customers seated at bar counter (often U-shaped) on stools
- 7. Group B: Assisted service Combination of table service and self-service 3. Assisted a) Carvery Some parts of meal are served to seated customers; other parts are collected by the customers from a buffet. b) Buffets Customers select food and drink from displays or passed trays; consumption is either at tables, standing or in lounge area Group C: self-service Self-service of customers 4. Cafeteria a) Counter Customers queue in line formation past a service counter and choose their menu requirement in stages before loading them onto a tray b) Free- flow Selection as in counter to random service points; customers usually exit area via a till point c) echelon Series of counter within a free flow area thus saving space .
- 8. Group D: Single point service Service of customers at single point – consumed on premises or taken away 5. Takeaway Customer orders and is served from single point, at a counter, hatch or snack stand; customer consumes off the premises; some takeaway establishments provide dining area 6. Drive-thru Form of takeaway where customer drives vehicle past order, payment and collection points 7. Fast food Commonly used nowadays to describe type of establishment offering limited range menu, fast service with dining area, and takeaway facility 8. Vending Provision of food service and beverage service by means of automatic retailing 9. Kiosks Outstation used to provide service for peak demand or in specific location; may be open for customers to order and served, or used for dispensing to staff only 10. Food court Customers may either order and eat or buy from a number of counters and eat in separate eating area, or takeaway 11. Bar Term used to describe order, service and payment point and consumption area in licensed premises
- 9. Group E: Specialized (or in situ) Service to customers in area not primarily designed for service 12. Tray Method of service of whole or [art of meal on tray to customer in situ, e.g. at hospital beds; at aircraft seats; at train seats; also used in ODC 13. Trolley Service of food and beverages from a trolley, away from dining areas, e.g. for office workers at their desk; for customers at aircraft seats; at train seats 14. Home delivery Food delivered to customer’s home or place of work, e.g. ‘meal on wheels’, pizza home delivery. Or sandwiches to offices 15. Lounge Service of variety of foods and beverages in lounge area, e.g. hotel lounge 16. Room Service of variety of foods and beverages in guest bedrooms or in meeting rooms 17. Drive-in Customer park their motor vehicle and are served at their vehicles
- 10. Styles of Table Service Waiter service
- 11. Table Service The manner of presenting a meal to the guest
- 12. Styles of Table Service Styles of Table Service include: French/Butler Russian English/family /silver service American/plate/ Guéridon
- 13. Service Styles French Service-service à la française Louis XIV -1680 It is a very personalized 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 Advantages elegant, showcases food, high check average Disadvantages need highly trained staff, high labor costs, capital investment in cart, fewer turns of tables, fewer tables in dining room.
- 15. Service Styles Russian Service: An elaborate silver service much on the lines of French service except that the food is portioned and carved by the waiter at the Guéridon trolley in the restaurant in full view of the guests. Display and 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 Advantages elegant, faster than French service Disadvantages need trained staff, capital investment in silver platters
- 16. 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.
- 18. Service Styles American Service: The American service is a pre-plated service which means that the food is served into the guest's plate in the kitchen itself and brought to the guest. The portion is predetermined by the kitchen and the accompaniments served with the dish balance the entire presentation in terms of nutrition and color. This type of service is commonly used in a coffee shop where service is required to be fast.
- 20. 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 table-side in the restaurant. The cooking is done on a gueridon trolley which is a mobile trolley with a gas cylinder and burners. The waiter plays a prominent part, as he is required to fillet, carve, flambé and prepare the food with showmanship. The waiter has to have considerable dexterity and skill.
- 24. Banquets
- 25. Introduction The word banquet has possibly come from the word ‘Banc’ which means bench. Banquet signifies a sumptuous or grand meal given to a large number of guests on a festival or a ceremonious occasion or it is given to bring together people of the same tastes religion or political ideas or of the same social status or profession.
- 26. Definition A banquet is a large public meal or feast, complete with main courses and desserts. It usually serves a purpose, such as a charitable gathering, a ceremony, or a celebration, often preceded or followed by speeches in honor of someone.
- 27. FORMAL BANQUETS As the name suggests the type of atmosphere at such banquets is very formal. There has to be very high standards of service at these types of banquets. The guest will either be seated on round tables placed in a symmetrical fashion or on a table placed in an E, T, V, or U shape, with the host or top level delegates seated at the head table.
- 28. Semi Formal Banquets These take place at company board- meetings. A head table is allotted at which the senior –most guest are seated according to there ran
- 29. INFORMAL BANQUETS As compared to the above this type of banquet is very informal
- 30. TYPES OF BUFFETS Display buffet Breakfast buffet Full buffet Fork buffet Finger buffet Sit down buffet formal Buffet
- 31. DISPLAY BUFFET Some large restaurants set up a display in the center of the room to catch the customers eye. These displays include an arrangement of flowers or fruits in season or shellfish on ice or other delicacies. Sometimes an arrangement of cheese, wines and spirits are also included. The sole purpose of the display is to show customers some of the items that the restaurant can offer and to decorate the room. Display buffet also give the chefs and the F&B staff a chance to display their creativity.
- 33. BREAKFAST BUFFET Many international hotels offer in-house guests and other customers a breakfast buffet with a wide selection of dishes organised on a self-service style with the exception of hot beverages, which are ordered from a waiter. The selection available will vary from one hotel to another. A breakfast buffet would normally include different type of breads, preserves, fruits, cereals, veg and non-veg, cheese etc. Normally many hotels follow the American buffets.
- 35. FULL BUFFETS A full buffet is normally a main meal. For a full buffet tables and chairs are essential for all guests and these should be fully laid with all crockery, cutlery and glassware. Since the food is displayed on the buffet the Chef gets a chance to show his skills in decorating a dish. It must be remembered however that if the guests are to collect their own food the garnishing cannot be elaborate otherwise the last guest will have to face a far from appetizing site. Simple but effective garnishing should be done
- 37. FORK BUFFET Fork buffets has been defined as a meal, which can be eaten standing up with a plate in hand, and fork in the other. These events are ideally suitable when space does not permit tables and chairs for all
- 39. FINGER BUFFET This title is self explanatory and finger buffets are the least formal type of buffet. Like in the fork buffet they are particularly suitable when the host feels that the guest will mingle with each other. E.g. High tea’s and kiddies parties
- 41. Assisted service Combination of table service and self- service Carvery: some parts of meal are served to the guest on the table for other he may have to go to buffet Buffets:
- 42. SELF-SERVICE Cafeteria Service of customers at a single point- consumed on premises or taken away. A)Counter service B) Free flow c) Echelon D) supermarket
- 44. Single point service Take away :Customer orders and is served from single point at counter, customer consumes off the premises. Drive-thru: form of take away where customer drives vehicles past order, payment and collection points. Fast food: customer receives a complete meal, offering limited range menu, fast service with take away facility.
- 47. Single point service 6. Vending – provision of food service and beverage service by means of automatic retailing. 7. Kiosks – outstation to provide service for peak demand or in specific location. 8. Food court – series of autonomous counters where customer may either order and eat or buy from a number of counters or eat in separate eating area or take away. 9. Bar – describe selling point and consumption area in licensed premises.
- 49. GROUP E: SPECIALIZED Service to customer in area not primarily designed for service. 1. Tray – whole or part of meal on tray to customer in situ. (Hospitals, aircraft). 2. Trolley – service of food and beverage from trolley away from dining areas (aircraft or on train) 3. Home delivery – food delivered to customer’s home or place of work.
- 51. 4. Lounge – variety of food and beverage in lounge area. 5. Room – variety of food and beverage in guest apartments or meeting room. 6. Drive-in – customers park motor vehicle and are served at the vehicles.
- 54. Customer process The effects of variation in the five customer service characteristic and the resource utilization can be considered as follows. Service Types Availability- whether the food that they order available or not. Level of service – method of service, speed of service, accept credit card or not. Reliability – serve the customer properly or not. Flexibility of the service.
- 55. F&B SERVICE ORDERING/ SERVICE DINING/ CLEARING AREA SELECTION CONSUMPTION Customer enters From menu By staff to At laid cover By staff area and is seated customer Customer enters From menu, Combination of Usually at By staff area and is buffet or passed trays both staff laid cover usually seated and customer Customer enters Customer selects Customer Dining area Various own tray carriers or take away Customer enters Ordered at Customer Dining area Various single point carriers or take away In situ From menu Brought to Where served By staff or or predetermined customer customer clearing SIMPLE CATEGORIZATION OF THE FOOD AND BEVERAGE SERVICE PROCESS