The five customer processes:

A. Service to customers at a laid cover

B. Combination of table & self service

C. Self Service of customers

D. Service at single point – consumed on

premises or taken away

E. Service to customers in areas not designed

for service

Introduction

There are many ways in which food & beverages are served to

customers in the catering industry.

The style of service is depending upon the type of establishments

as Cafeteria, Café, Fine Dining Restaurant, Fast food Joints, etc.

Types of Services broadly classified as:

A. Table Service (Service to customers at a laid cover)

B. Assisted Service (Combination of table & self service)

C. Self Service

D. Single Point Service (Service at single point – consumed on

premises or taken away)

E. Specialized / In Situ (Service to customers in areas not designed

for service )

TABLE SERVICE

In this method, food & beverages are served

to guests by waiters at the guest’s place at the laid

cover.

This service is further classified as:

1. English Service

2. Silver Service

3. American / Plate Service

4. French Service

5. Russian Service

6. Gueridon Service

English ServiceOften referred to as the “Host” service

where the host plays the dominant role in

the service.

The server presents the dish brought from

the kitchen to the host for approval and

places it on the table.

The host then calls for each guest plate

and portions the food onto the plate.

Sometimes the host portions the food &

then allows the server to serve the food.

Waiter keeps the dish at the sideboard for

a round of replenishment.

French ServiceThis is a very personalized service.

Food is brought in dishes and salvers and

placed on the table at the center.

The guest help themselves. Naturally this

is for a small gathering of diners.

In large groups, the guests participate in

the dining experience by passing around

the dishes for each guest to help himself /

herself.

Sometimes a guest may serve another

guest seated far from the dish.

Silver ServiceThis service is given the name as all the cutlery, service dishes, service spoons & forks are made of silver.

The table is set for Hors d’oeuvres, soup, main course & dessert.

The food is portioned in the kitchen into silver plates & dishes and brought to the host for approval.

It is then place on the sideboard with heating burners to keep the food warm.

The food is then taken to each guest and served onto the guest plate from the left of the guest with a service spoon & fork.

American ServiceAlso termed as Plated Service. This

method ensures quick service &

clearance .

In this style of service, dishes are neatly

plated bin the kitchen by the kitchen

staff. The portion is predetermined .

The plated food is brought by the server

and placed before the guest at the table.

This is served form right side of the

guest.

Russian ServiceThis is the elaborate presentation of

food like a whole suckling pig,

peacock decorated with feathers, etc.

This is also known as platter service,

as food come in well decorated silver

platters.

The server presents the food to guest,

takes it to a side station and portions

the food in full view of the guest.

The server decides the portions served

& proceed to serve the guest.

Guerdon ServiceThis is a service where food comes

partially prepared from the kitchen

to be completed at the guest’s

tableside on a Gueridon trolley

fitted with gas burners.

Also known as trolley service.

The server prepares the food

behind the table in view of the

guest.

The food is pre-plated and served

to the guest from the right.

ASSISTED SERVICE This is a combination of table & self service.

It is used extensively in hotels and restaurant.

Service staff assist customers in service of

water, accompanying vegetables, sauces, sweets

and so on.

Examples of this service are:

A. Carvery

B. Buffet

CarveryA carvery is a restaurant where cooked meat is sliced or carved to order for customers.

The term commonly found in UK, Ireland, Australia & US.

In this some parts of the meal are served to seated customers; other parts are collected by the customers.

The roasted joints / meats are carved by the trancheur at the carvery counter and the customers help themselves.

BuffetBuffets where customers select food & drink from displays or passed trays.

In this dishes are neatly displayed with garnish in the appropriate containers & arranged attractively on the table in a proper order for guests to help themselves.

The customer takes his plate from a stack at the end of each table or requests the waiter standing behind the table to serve him.

SELF SERVICE This is the simplest form of service methods

where members of service staff do not serve guests.

Customers help themselves with the dishes they would like to consume.

This service is classified into:

Cafeteria – A. Counter

B. Free Flow

C. Echelon

Cafeteria Used in institutional & industrial catering establishments.

A. Counter:-

It consists of a straight line of counters containing a

variety of hot & cold dishes displayed in order.

The customers starts from one end of the line, picks up

a tray and moves along the length of the counter as

he/she selects dishes he/she wants to have.

It may be prepaid or billed at the end of the counter

where cashier seats.

Counter Arrangement

B. Free flow – counters are segregated

according to the type of dishes

offered – hot, cold, desserts, etc

Customers can move at will to any

service point to select dishes and

exit through payment point.

C. Echelon - A series of counters are positioned

at such angles that customers can

flow within free flow area & also

save space.

Free flow Cafeteria Arrangement

Echelon (Saw Tooth) Arrangement

SINGLE POINT SERVICE In this style of service food & beverages are served from a

single point

This may be consumed on premises or taken away

This includes –

1. Take away - Customers orders and is served from single

point, at counter, hatch or snack stands

2. Vending – Provision of food service & beverage service

by means of automatic vending

3. Kiosks – Outstation to provide service for peak demand or

in specific location

4. Food court - Series of autonomous counters where

customers may either order and eat or buy from a number of

counters and eat in separate eating area, or take away

5. Bar – Term used to describe selling point and consumption

area in licensed premises

ALL THE BEST!!

Thank You….