TYPES OF SERVICES

Service of food and beverage in the hospitality industry is broadly classified into: Table Service Assisted Service Self Service Single Point Service Specialized Service

1.Table service:
(Service to customer at laid cover) Silver service or English Service Family Service Plated or American Service French or Butler Service Russian Service Gueridon Service Bar Counter Service Booth Service

Silver service or English Service

Description: Presentation and service of food by staff from oval flat or dish from the left Uses: High- class establishments, cruise liners, , first class travel catering and formal banquet. Advantages: Dishes look good, skills of service- waiter Dis Requires skilled staff; costs advantages: are increased; service is slow and lots of dishes are

Family Service:

Description:

Uses: Advantages:

Main course are plated with vegetables placed in multi portioned for customers to help themselves. Sauces are offered Some functions , Private parties, clubs and institutions

Staff requirements and skill are decreased . It is time saving ; customers decide portions and accompaniments Dis advantages: Service is impersonal ; spillage may occur.

Plated or American Service

Description:
Uses: Advantages:

Dis advantages:

Service of pre-plated food from the kitchen Less formal establishments, cafes, rest houses Economy of equipment; speed and simplicity saves labour; increases turnover; labour may be unskilled, hence it reduces cost. Kitchen time and labour are increased appearance may be affected due to overcrowding of plates

French or Butler Service:

Description:
Uses:

Advantages: Dis advantages:

Presentation and service of food by staff High- class establishment, royal functions and balls Personalized and good presentation Skilled staff; increased costs; suitable for small gathering; possibility of unequal portioning.

Russian service:

Description:

Uses:

Advantages:

Dis advantages:

Table is laid with food for guests to help themselves At functions and private parties, Limited Use Same as that of family service Same as that of family service

Gueridon Service

Description:

Uses: Advantages: Dis advantages: Trolley types

Food is served from side table or trolley; may include carving, cooking , flambe; preparation of salad/dressing , filleting Speciallity restaurant , high-class establishments and night clubs Helps in merchanidising ; food is spectacular and classy Labour is expensive and skilled; timeconsuming ; specialized equipment ; portion control might be difficult. Gueridon or flambe, horsdoeuvre, salads, sweets or pastry, desserts , cheese, wine or liqueur, cold/heated buffet.

Bar counter service :

Description:

Service to customers at bar counter, seated on stools

Uses:
Advantages:

Bars/Pubs
Quick service and personalized

Dis advantages: More pressure on staff; needs to be effervescent.

BOOTH SERVICE

Description:

Uses: Advantages: Dis advantages:

Service to customers seated on long benches in booths, where food is served with either hand to guests seated but always facing them. This is necessitated due to the fact that the tables are against a wall and cannot be accessed from behind the guests. Fast food, Casual dining cafes
Quick service and reasonably personalized Very casual and inappropriate for fine dining.

2.ASSISTED SERVICE
(A COMBINATION OF TABLE AND SELF SERVICE)

Buffet Carvery

BUFFET

Description:

Buffets where guests select food and beverages from display; consumption is either at table , standing or in lounge area. Hotels having regular buffets, private parties. Staff requirements are low.

Uses: Advantages:

Dis advantages:

Possible queue, delays , and erratic food control

CARVERY

Description:

Uses: Advantages:

Some parts are served, and some are to be selfserved; also used for break fast service. Same as of buffet Same as of buffet

Dis advantages: Same as of buffet

3. SELF SERVICE
CAFETERIAS-

COUNTER SERVICE CAFETERIAS FREE FLOW

Cafeteria Counter Service

Description:

Uses: Advantages:

Dis advantages:

Guests queue past a service counter, select their menu requirements and pay the cashier at the end of the counter Institutional cateriang, fast food establishments Clean, quick and economical on staff Speed depends on cashier and back up staff ; cost of equipment is high.

Cafeteria free flow:

Description:

Uses:
Advantages:

Guests pick up from random service points and exit via till point Same as above Same as above

Dis advantages: Same as above

4. SINGLE POINT SERVICE

(Service of the guest at a single point, consumed on premises or taken away)

Takeaways Fast food Vending

TakeAways

Description:

Uses:

The customer orders and is served at a single point Snack bar, fast food, kiosks

Advantages:

Quick and labour saving.

Dis advantages: Labour saving equipment is required

Fast food

Description:

Uses:

Quick cooking of popular items for eating on premises or to be taken away Fast food establishments

Advantages:

Quick and labour saving.

Dis advantages: Labour saving equipment is required

Vending

Description:
Uses: Advantages:

Provision of food/ beverage through automatic retailing

Industrial canteens, travels terminals, offices 24- hour service ; no staff requirement; quick service and turnover ; low operating cost

Dis advantages:

Initial high investment; impersonal service; requires quality control

5. SPECIALISED OR IN SITU (Service to customer in areas not designed for eating) Tray or Trolley Service Home Delivery Drive - In

Tray or Trolley Service

Description:
Uses: Advantages:

Method of service on tray or trolley Hospitals , airlines, trains , room service. Convenient and personalized

Dis advantages: Equipment and labour requirements are very high.

Home delivery:

Description: Uses:

Advantages: Dis advantages:

Food delivered to place of work or home. Meals on wheels , pizza home delivery dabbawalas of Mumbai. Convenient Labour and vehicle extensive ; may be slow.

Drive - In

Description:

Uses: Advantages: Dis advantages:

Customers park their vehicles and are served there Drive in theatres restaurants Convenient Labour extensive ; may require special equipment