Lesson 8: Food Service Method

52問 • 2年前

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Food and beverage service can be carried out in many ways. But during the method of service, certain factors have to be kept mind.

The type of establishment

Five different types of Food and Beverage Services

Table Service

•This type of service provides plated service or silver service where customers are served at a laid table. •This type of service is usually found in cafes, restaurants, and banquets.

Table Service

•Guests are required to help themselves from the buffet or counter. •This type of service is most common in canteens or cafeterias.

Self-Service

•In this type of service, guests are being served at a table and are sometimes required to obtain self-service when getting food from the display or buffet. •This type of service is typically found in carvery and catering functions, and is often used in hotels for breakfast.

Assisted Service

•Guests order food or drinks, receive the item, and pay. •This type of service is usually offered by fast-food restaurants, licensed bar premises, or vending machines.

Single Point Service

•type of service is where food and drinks are taken or delivered to the customer. •This type of service can be found in aircraft, trolley service, tray service in hospitals, home delivery, lounge, and room service.

In Situ or Specialized Service

Are served to the guests on a laid table in a restaurant that offers table service.

Food and Beverage

Means a table is set with required dinnerware, flatware, glassware, and the like to be used while eating

Laid Table

Different Table Services

American Service

•Food is Prepared in the kitchen and presented on a plate to the guest. •The server brings pre-plated food from the kitchen to the guest table. Except for the salad and the bread and butter, food is placed on the entrée plate. •Foods are prepared with accompaniments and portioned by the kitchen staff. •Less Formal than other Services

American Service or Plated Service

•Silver Service is also known as? •English Service in French

Service à l'anglaise

•Foods in this kind of service are not plated but presented on a platter to the host for approval. After the host's consent, the platter is placed on the table. •The host either makes a food portion and passes served plate to the guests or allows the server to serve the food. •Food is served using a serving spoon or fork from the platter to the guest's plate. The guests themselves pass on vegetables, sauces, and side dishes. •Also known as Family Service in specialty restaurants where guests where spends more time staying on the premises.

English or Silver Service

Two types of service in French Service

Cart Style or Gueridon Service

Foods brought in the dining room are unprepared or partially prepared and placed on a cart called "gueridon trolley." •Only foods that can be prepared in a short time are prepared in front of the guest. •Ingredients are assembled, prepared, or presented on the side table. Hot food is then cooked on a réchaud (hot plate), completed, and garnished in front of the guests. •Salads and desserts are also presented in a cart and rolled on the side table for the guest to select. •This service is designed only for a small group of VIPs.

Cart Style Service

• Can be served in a French cart style of service. • A cooking technique wherein an alcoholic liquid is poured on a food to produce flames.

Flambé

Foods are placed on a heavy platter, put on a gueridon, and brought from the kitchen to the dining room. This kind of service requires two servers. •The principal server is the "chef de rang" who seats the guests, takes the order, serves the drink, prepares some of the food, and presents a check for guest payment. •The (commis de rang) assists the chef de rang in bringing the food from the kitchen to the dining room. The commis de rang serves the chef de rang's plate to the guests, clears the dishes, and stands by to assist the chef de rang or the guests if necessary.

Banquet Style of Service

Bowls of warm water with rose petals or lemon slices in them. •Served with all finger foods (such as lobster and chicken) and at the end of the meal. An underliner called doily is placed on a small plate under the finger bowl and set with clean napkins in front of the guests.

Finger Bowls

• Foods are prepared and portioned in the kitchen and placed on a platter to the plate. •The server places a heated plate before each guest from the left side, going round the table counterclockwise.

Russian Service

Self-Service

Counter

Guests pass through a service counter in a line formation to select menu items and put them in a tray.

Counter

Guests can move and select foods and drinks to any service points where food items are presented by dishes (hot, cold, dessert, etc.) in different counter areas and exit through the payment point.

Free-flow

Island service points are arranged where guests can select foods and drinks within a free-flow area and exit through the payment point.

Supermarket

•It is where a series of counters is positioned in angles to save space where guests can freely and randomly select food items and drinks and exit through the payment point.

Echelon

Mixed service method of table service and self-service. •The guests pick up their food from the display or buffet, and the service staff serves some part of the meal or food item. •Usually, the buffet is set up for self-service, and refilling is done at the table. This type of service is most common in functions, events, banquets, and lounge areas.

Assisted Service

•Guests come to the table where cooked meat is presented. •The guests may either serve and cut the meat by themselves or let the chef or server cut it for them. •In this kind of service, foods are not served to the guests. •The guests get up and choose their food from the buffet.

Carvery

Buffet comes from a French word that means a

refreshment table

•Guests help themselves in selecting and getting food from the common table. •It is considered more of self-service than assisted service. •The service staff does not serve anything to the guest beyond the buffet area. •On the other hand, if some portions of the food or item are served outside the buffet area, it is known as assisted service.

Buffet

Types of Buffet

Sit-down Buffet

•Foods are displayed where guests help themselves, then sit down to have their meals. • It is typically seen in both formal and informal dining. • If wine is served along with the food, glasses are put on the tables, and the servers serve wines. • Servers clear the table to ensure that all services will be given to the guests on the table, such as wines, coffee, tea, or cigarettes.

Sit-down Buffet

•Foods served must be easy to eat and eaten by a fork. •Foods that require cutting of knives are avoided. It does not require elegant flatware.

Fork Buffet

•Guests come to various buffet service points, select food items, and return to their tables to consume their meals. •Ancillary items are also collected in the buffet, such as sauces, butter, dinner rolls, tableware, flatware, and napkins.

Finger Buffet

Single Point Service

Fast-food

•Where the guest at a single point orders at the counter, receives the order, and pays for the ordered food and drinks. Guests consume ordered food items either on-premise or off-premise.

Fast-food

•Where guests select from the numerous counters that offer different food items. •Guests select food, get the order, and pay at the counter chosen, then consume it in a common dining area or outside the premise.

Food Court

•Guests order, wait, and pay at the counter, then take away the ordered foods and drinks off-premise for consumption.

Takeaway

Where the guest places the order in a point-of-sale (POS) system and pays at the kiosk. It helps to handle orders, service, and payments during peak hours to prevent long queues.

Self-Kiosk

Guests can order, receive drinks, and pay at a single point or counter within the licensed premises, and they are expected to consume beverages within the premise.

Bar

•Where the guests place an order, get service, and pay at the counter. •Food and drinks are consumed within the area or off premises. •Temporary setup located in busy areas to sell food and beverages to the general public and is usually found in parks or malls.

Food Stand

•Type of service is prevalent in railway and airport terminals and other institutions or organizations where guests can take food and drinks through automatic retailing.

Vending

•Offered in areas where services are not primarily designed for food and beverage service. •Where foods are taken to where the guest is.

In Situ or Specialized Service

Example of in situ service

Grillroom Service

•Various meats are grilled in front of the guest. •Meats and vegetables are displayed behind a glass partition for better view and choice. •The counter is decorated with great aesthetics where the guest can select exact cut meat or an option of vegetables.

Grillroom Service

•Foods are pre-portioned and placed in a tray, and servers bring the tray to the guest's seat. •This type of service is expected in hospitals, airlines, and in some countries with railway catering.

Tray Service

•Cooked or prepared foods are placed in a movable trolley and presented to the guest. •Examples are aircraft and train trolleys.

Trolley Service

•Prepared and cooked food is delivered to the guests' home, workplace, or wherever they want it to be delivered.

Home Delivery Service

Can be available in a hotel or any independent place in a lounge area. •Type of service can provide breakfast, lunch, snacks, dinner, and beverages to the guests.

Lounge Service

•The guest places an order with the room service personnel. •Foods are delivered to the guest's hotel room. •Small orders are usually placed in a tray, while meals are placed in a room service trolley.

In-room Dining Service

Types of In-room Dining Service

Centralized Room Service

•All food offers delivered are from the main kitchen of the hotel. •It requires room service support facilities, equipment, and workforce.

Centralized Room Service

Only limited to easy-to-prepare foods, such as sandwiches, tea, coffee, and the like. •Order takers take the guest's order from the central point and transfer the order to the respective floor's pantry. Some hotels have a pantry for each floor, and others have a pantry serving several floors.

Decentralized Room Service

In this kind of service, one elevator serves as a pantry and is designated only for room service.

Mobile Room Service

Lesson 1: Fundamentals in Lodging operations

Johanna Rellosa · 39問 · 2年前

Lesson 1: Fundamentals in Lodging operations