Types of Service
Here in this article we will discuss about various types of Types of Service and methods used in hotel / hospitality food and beverage services.
Types of Food and Beverage Service:
Types of Service |
Description |
| TABLE SERVICE: Types of Service to customer at a laid cover1.WAITERa. Silver/English Service
b. Family
c. Plate/American
d. Butler/French
e. Russian
f. Gueridon
2. Bar Counter
|
Service to customers at a laid cover Waiter a Silver/English Presentation and service of food to customer by waiting staff from food plate or dish
Main courses plated with vegetables placed in multiportion dishes on tables for customers to help themselves; sauces offered
Service of pre-plated foods to customers
Presentation of food individually to customers by food service staff for customers to serve themselves
Table laid with food for customers to help themselves
Food served on to customer’s plate at side table or trolley; also may include carving, cooking and flambe, preparation of salads and dressings, and fish filleting
Service to customers seated at bar counter (usually U-shaped) on stools |
| ASSITED TYPES OF SERVICE | A. Combination of table service and self-service Assisted a Commonly applied to ‘carvery’ type operations. some parts of the meal are served to seated customers; other parts are collected by the customers (also used for Breakfast service)B. Buffets where customers select food and drink from displays or passed trays-, consumption is either at tables, standing or in lounge area
|
| SELF-SERVICE : Self-service of customersCAFETERIA
a. COUNTER
b. FREE-FLOW C. Echelon
D. Supermarket |
Customers queuing in line formation past a service counter choosing their menu requirements in stages and loading them on to a tray (may include a ‘Carousel’ – a revolving stacked counter saving space)Selection as in counter (above) but in food service area where customers move at will to random service points; customers usually exit via a till point
Series of counters at angles to customer flow within a free-flow area, thus saving space Island types of service points within a free-flow area |
| SINGLE POINT TYPES OF SERVICE: This is a Types of Service to customers at single point – consumed on premises or taken awayA. TAKE AWAY
B. VENDING
C. KIOSKS
D. FOOD COURT
E. BAR |
a. Customer orders and is served from single point, at counter, hatch or snack stand; customer consumes off the premises (some Take-away establishments provide seating)b Drive-thru: form of take-away where customer drives vehicle past order, payment and collection pointsc Fast food: originally used to describe a service at a counter or hatch 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 take-away facility
Provision of food service and beverage service by means of automatic retailing Outstation to provide service for peak demand or in specific location (may be open for customers to order or used for dispensing only) Series of autonomous counters where customers may either order and eat (as in bar counter, above) or buy from a number of counters and eat in separate eating area, or take-away Term used to describe selling point and consumption area in licensed premises |
| SPECIALIZED (OR IN SITU): Service to customer’s in areas not primarily designed for serviceA. TRAYB. Trolley Service
C. Home delivery D. Lounge E. Room F. DRIVE-IN
|
Method of service of whole or part of meal on tray to customer in situ, eg hospitals, aircraft; also used in ODCService of food and beverages from trolley, away from
dining areas, eg for office workers, in aircraft or on trains Food delivered to customer’s home or place of work, eg meals on wheels’, pizza home delivery
Service of variety of foods and beverages in lounge area Service of variety of foods and beverages in guest apartments or meeting rooms Customers park motor vehicle and are served at the vehicles |
Food and Beverage service Methods
| SERVICE METHOD | FOOD AND BEVERAGE SERVICE AREA | ORDERING/SE LECTION | SERVICE | DINING/CONSUMPTION | CLEARING |
| A. TABLESERVICE | Customer enters area and is seated | From menu | By staff to customer | At laid cover | By staff |
| B. ASSISTEDSERVICE | Customer enters area and is usually seated | From menu, buffet or passed trays | Combination of both staff andcustomer | At laid cover | By staff |
| C. SELF-Service | Customer enters | Customer selects own tray | Customer carries own tray | Dining area or take away | various |
| D. Single point service | customer enters | Order at single point | Customer carries own tray | Dining area or take away | various |
| E. SPECIALIZED OR IN SITU | I n situ | From menu orpredetermined | Brought tocustomer | Where served | By staff or customer clearing |
