Food and Beverage Service Method

Author:: jaymut2009

FOOD AND BEVERAGE SERVICE METHOD

Table Service – this is a service to customer at a laid cover.

Service by a waiter/waitress

Silver/English service – presentation and service of food to a customer by waiting staff from a food flat or dish.

Family

Main courses plated with vegetables, placed in multi-portion dishes on tables for customers to help themselves. Any sauces are usually offered.

Plate/American

Service of pre-plated foods to customers, now widely used in many establishments and in banqueting.

Russian/Butler

Presentation of food for customers to help themselves.

French

Food served onto customer’s plate at a side table or from a trolley (Gueridon).
Also may include carving, cooking and flambé dishes, preparation of salads and dressings.

Bar Counter – service to customers seated at a bar counter (usually U shaped) on stools.

Assisted Service – a combination of table service and self service. Some parts of the meal are served to seated customers; other parts collected by the customers.

Self Service

Cafeteria counter – customers lining up in a queue at a service counter choosing the menu items they require at different points. The customer places items on a tray.
Free flow – selection as in a counter service. Customers move at will to random service point exiting via a payment point.

Single Point Service – this is the service of customers at a single point where they consume on the premises or they take away.

a. Take away – customer orders are served from a single point usually at a counter, customer normally consumes the food off the premises.

b. Drive Thrus – is a term of take away where the customer drives the vehicle pass a payment point then makes to a collection point.

c. Fast food – normally service at a counter, service is quick. Take away or consume on the premises. Menu offered usually wide ranging.

d. Kiosks – service provided by outstations during peak demand in specific locations.

e. Food court – is a group of autonomous counters where customers may either order and eat or buy from a number of counters and cut in separate eating area or take away.

Specialized (or in situ) – service to customers in areas not primarily designed for service.

a. tray – service a meal of part of a meal in a tray to the customers in situ.e.g. hospitals and aircrafts.

b. Trolley – service of food and beverage from a trolley away from dining areas. Used in an aircraft and in trains.

c. Home delivery – food and beverage delivered to customer’s home or place of work.