Types of Service | Food and Beverage

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