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Mostofwhatyouneed toknowaboutFoodand BeverageServiceTypes

AnOverview

An Introduction to Food and Beverage Service

TheFood&BeverageServiceIndustryAnIntroduction
Abriefdescriptionofthefood&beverageserviceindustry,itsvarioussectionsandtypes. Thefood&beverageindustryisusuallydefinedbyitoutputofproducts,tosatisfythevariousdemands offood&drinksofpeople.Buitdoesntincludethemanufacturingoffood&drinkanditsretailing.In todaysworld,thefood&beverageserviceindustryhasexpandedalotandnowadays,itisservingmore than100millionmealsperday. Ithasspreadacrossallwalksoflife.Hotel,restaurants,industrialcanteen,hospitalcanteen,railway, airways,allarenowpartoffood&beverageserviceindustry. Thebasicfunctionofthisindustryistoservefood&drinktopeople,tosatisfytheirvarioustypesof needs.Themainaimistoachievecustomersatisfaction.Theneedsthatcustomermightbeseekingto satisfyare: Physiological:theneedofspecialfooditems Economic:theneedforgoodvalueforthepricepaid Social:afriendlyatmosphere,toexpressfeelingsfrankly Psychological:theneedforenhancementofselfesteem Convenience:thedesireforsomeoneelsetodothework. Thesevariousneedsplayamajorroleindecidingthefactorsresponsiblefordefiningthedifferenttype ofservicemethodsinFood&Beverageserviceindustry. Theserviceoffoodandbeveragemaybecarriedoutinmanywaysdependingonanumberoffactors: Thetypeofestablishment Thetypeofcustomertobeserved Thetimeavailableforthemeal Theturnoverofcustomerexpected Thetypeofmenupresented Thecostofmealserved Thesiteofestablishment Food&beverageservicecanalsobeviewedfromthecustomersperspective.Essentially,thecustomer entersafoodservicearea,ordersorselectshis/herchoiceandthenisserved(thecustomermaypay eitheratthispointorlater).Foodandbeveragesarethenconsumed,followingwhichtheareais cleared. Broadlywecancategorisetheservicemethodsinfivetypes: A. TableService B. Assistedservice C. Selfservice D. Singlepointservice E. Specialisedorinsituservice

Tim Webb 11/2010

An Introduction to Food and Beverage Service

A.TableService
Inthiscategory,theguestentersintheareaandisseated.Menulistsaregivenordisplayedfororders. Theordersarebeentakenbywaiter/ess.Thentheserviceisdoneusingalaidcoveronthetable.The followingaretypesofservicecomeunderthiscategory: EnglishService:Oftenreferredtoasthe"HostService"becausethehostplaysanactiveroleinthe service.Foodisbroughtonplattersbythewaiterandisshowntothehostforapproval.Thewaiterthen placestheplattersonthetables.Thehosteitherportionsthefoodontotheguestplatesdirectlyor portionsthefoodandallowsthewaitertoserve. Forreplenishmentofguestfoodthewaitermaythentakethedishesaroundforgueststohelp themselvesorbeservedbythewaiter. FrenchService:Itisaverypersonalisedservice.Foodisbroughtfromthekitchenindishesandsalvers, whichareplaceddirectlyonthetable.Theplatesarekeptnearthedishandtheguestshelp themselves. SilverService:Thetableissetforhorsd'oeuvres,soup,maincoursesandsweetdishinsterling silverware.Thefoodisportionedintosilverplattersatthekitchenitself,whichareplacedatthe sideboardwithburnersorhotplatestokeepthefoodwarmintherestaurant.Platesareplacedbefore theguest.Thewaiterthenpickstheplatterfromthehotplateandpresentsthedishtothehostfor approval. Heserveseachguestusingaservicespoonandfork.Allfoodispresentedinsilverdisheswithelaborate dressing. American/PlateService:TheAmericanserviceisapreplatedservice,whichmeansthatthefoodis servedintotheguest'splateinthekitchenitselfandbroughttotheguest.Thekitchenpredetermines theportionandtheaccompanimentsservedwiththedishandthenbalancetheentirepresentationin termsofnutritionandcolour.Thistypeofserviceiscommonlyusedinacoffeeshopwhereserviceis requiredtobefast. RussianService:AnelaboratesilverservicethoughttobethefoundationofFrenchserviceexceptthat thefoodisportionedandcarvedbythewaiteratthegueridontrolleyintherestaurantinfullviewof theguests. Displayandtheatricalpresentationareamajorpartofthisservice.Theprincipleinvolvedistohave wholejoints,poultry,gameandfishelaboratelydressedandgarnished,presentedtoguestsandcarved andportionedbythewaiter. GueridonService:Thisisaservicewhereadishcomespartiallypreparedfromthekitchentobe completedintherestaurantbythewaiteror,whenacompletemealiscookedatthetablesideinthe restaurant.Thecookingisdoneonagueridontrolley,whichisamobiletrolleywithagascylinderand burners.Thewaiterplaysaprominentpart,asheisrequiredtofillet,carve,flambandpreparethe foodwithshowmanship.Thewaiterhastohaveconsiderabledexterityandskill. SnackbarService:Tallstoolsareplacedalongacountersothattheguestmayeatthefoodatthe counteritself.Inbetterestablishments,thecoversarelaidoutonthecounteritself.Foodiseither displayedbehindthecounterforthegueststochoosefrom,orislistedonamenucardorsimpleblack board.
Tim Webb 11/2010 3

An Introduction to Food and Beverage Service

B.AssistedService
Inthistypeofcategory,theguestentersinthediningareaandhelpshimselftothefood,eitherfroma buffetcounterorhemaygetservedpartlyattablebywaiter/essandhecollectsanyextrasheneeds fromthecounter.Eatingmaybedoneoneitherattable,standingorinloungearea/banquethall. BuffetService:Aselfservice,wherefoodisdisplayedontables.Theguesttakeshisplatefromastackat theendofeachtableorrequeststhewaiterbehindthebuffettabletoservehim.Forsitdownbuffet service,tablesarelaidwithcrockeryandcutleryasinarestaurant.Theguestmayservehimselfatthe buffettableandreturntoeatattheguesttablelaidout.Thewaitermayserveafewcourseslikethe appetiserandsoupatthetable.

C.SelfService
Inthistypeofservice,theguestentersinthedinningarea,selectshisowntrayorfromthefoodcounter andcarriesfoodbyhimselftohisseatingplace. CafeteriaService:Thisserviceexistsnormallyinindustrialcanteens,colleges,hospitalsorhotel cafeterias.Tofacilitatequickservice,themenuisfixedandisdisplayedonlargeboards.Theguestmay havetobuycouponsinadvance,presentthemtothecounterwaiterwhothenservesthedesireditem. Sometimesfoodisdisplayedbehindthecounterandtheguestsmayindicatetheirchoicetothecounter attendant.Thefoodisservedpreplatedandthecutleryishandeddirectlytotheguest.Guestsmay thensitattablesandchairsprovidedbytheestablishment.Sometimeshightablesareprovidedwhere guestscanstandandeat.

D.SinglePointService
Inthiscategory,theguestorders,paysforhisorderandgetsservedallatasinglepoint.Theremaybe maynotbeanydinningareaorseats.Thedifferenttypesare: TakeAway:Customerordersandisservedfromsinglepoint,atcounter,hatchorsnackstand;customer consumesoffthepremises. Vending:Provisionoffoodserviceandbeverageservicebymeansofautomaticretailing. Kiosks:Outstationtoprovideserviceforpeakdemandorinspecificlocation(maybeopenfor customerstoorderorusedfordispensingonly) FoodCourt:seriesofautonomouscounterswherecustomersmayeitherorderandeatorbuyfroma numberofcountersandeatinseparateeatingarea,ortakeaway.

E.SpecialisedService
Inthiscategorytheguestisservedattheplace,whichisnotmeantordesignatedforfood&beverage service(i.e.guestroomsoranyspecialarea). GrillRoomService:Inthisformofservicevariousmeatsaregrilledinfrontoftheguest.Themeatsmay bedisplayedbehindaglasspartitionorwelldecoratedcountersothattheguestcanselecthisexactcut ofmeat.Thefoodcomespreplated. Trayservice:Methodofserviceofwholeorpartofmealontraytocustomerinsitu,e.g.hospitals aircraftorrailwaycatering.
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An Introduction to Food and Beverage Service

Trolleyservice:Methodofserviceoffoodandbeveragesformtrolley,awayfromdiningareas,e.g.for officeworkers,inaircraftorontrains. HomeDelivery:Fooddeliveredtocustomershomeorplaceofwork,e.g.PizzahomedeliveryorMeal onwheelsetc. LoungeService:Serviceofvarietyoffoodsandbeveragesinloungearea. RoomService:Itimpliesservingoffoodandbeverageinguestroomsofhotels.Smallordersareserved intrays.Majormealsaretakentotheroomontrolleys.Theguestplaceshisorderwiththeroomservice ordertaker.Thewaiterreceivestheorderandtransmitsthesametothekitchen.Inthemeanwhilehe prepareshistrayortrolley.Hethengoestothecashiertohaveacheckpreparedtotakealongwiththe foodorderfortheguestssignatureorpayment.Usuallyclearanceofsoileddishesfromtheroomis doneafterhalfanhouroranhour.However,theguestcantelephoneRoomServicefortheclearanceas andwhenhehasfinishedwiththemeal.TherearetwotypesofRoomService: Centralizedroomservice:Herealthefoodordersareprocessedfromthemainkitchenandsenttothe roomsbyacommonteamofwaiters. Decentralizedroomservice:Eachfloororasetoffloormayhaveseparatepantriestoservicethem. Ordersaretakenatacentralpointbyordertakerswhointurnconveytheordertotherespective pantry.

Tim Webb 11/2010

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