4. Types of Service in the F & B Industry

8/19/2019 4. Types of Service in the F & B Industry

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Raquel S. Felomino, M.M.

Types of Service in the Food &Beverage Industry


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Service of food and everage in thehospitality industry is roadly classi!edinto" #ait service Self$service %ssisted service Specialied service

Types of Service in the F & B Industry


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Tale Service French Service

Russian Service %merican Service

'nglish Service (ther Services )service variation*

Family Service

Butler Service

Banquet Service

+ounter Service uic-$+ounter Service Traditional +ounter Service

Wait Service


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Tale Service is de!ned..

By /hat dishes are used By /hat utensils are used The manner of presenting a meal to the guest

• Type of Service in particular restaurant is estde!ned y 0desired target mar-et.1


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Most formal type and elegant form of tale service,

originating from the 'uropean aristocrats. The

distinguishing feature is the presentation of the food

from a food /agon for guests2 inspection efore they

are served to the guest.

Food is coo-ed partially or completely in front of the

guests and is served on heated plates.

The service employs t/o /aiters /or-ing together3 the

chef the rang and the commis de rang.

The guests receive a great deal of attention and

service is e4tremely elegant.

French Service


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It is time consuming, therefore it can servicefe/er guests and turnover /ill e lo/.

Service needs highly trained and professional/aiters /ho can do side tale coo-ing.

It requires more space for the cart or

gueridon therefore fe/er tales can eaccomodated

French Service


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(ne variation of the French service is theso$called 5latter service /here foods areattractively arranged on service dishes /ithserving 6at/are and o7ered to the guests.

8ariation may also include the salad cartand the dessert cart. Salads or desserts are

placed on a cart and /heeled to the talesso guests may choose from them.

French Service


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THE GUERIDO % movale service tale or trolley from /hich food

may e carved, !lleted, 6ameed or prepared,then reheated and served. It is a movale.

Movale sideoard carrying su9cient equipmentfor the immediate operation in hand as indicated.

:eated y a gas lamp connected to a gas cylinder. The service top is 6at, top is stainless steel.

;ra/er for surplus service cutlery, cutting oard,rac-et on the lo/er tray for holding ottles

French Service


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!ise en p"ace for Gueridon

#here necessary the top and undershelf of thegueridon should e covered /ith a folded talecloth. For convenience, the cutlery layoutshould e similar to that of the sideoard.

From right to left"◦ Service spoons and for-s

◦ ;essert spoon and for-s

◦

Soup, tea and co7ee spoons◦ Fish -nives and for-s. Special equipment including

soup


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General Pointers for Gueridon Service

Gueridon Service is essentially a chef and commis service,

therefore teamwork between the two waiters is essential.

Always push the gueridon; never pull it.

When the service is finished at one table, move the gueridonimmediately too the net.

!he gueridon should be kept in one position for the complete

course and not moved from guest to guest.

When more than two covers are being served from the gueridon,

only the main dish should be served from the gueridon.


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Genera" #ointers for Gueridon Service

The service spoon and for- is not used as in silver service,instead the spoon is held in one hand and the for- inanother.

#hen transferring foods and liquids from the serving

spoon to the plate, al/ays run from along the underside ofthe spoon to avoid drips mar-ing the plate.

=ever !llet or carve on a serving tray. >se a carving oard.

The commis must al/ays -eep the gueridon clear of soileditems.

Turn o7 the gas after each service.


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?uests otains high degree of personal attention

Service is sho/y and elegant

Food is prepared /ith 6ourish and sho/manship

It may e possile to decrease -itchen laor cost

French Service$ %dvantaes


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:ighly s-illed /aitsta7 is required uality standards are di9cult to enforce ;ining room !lls /ith smell of coo-ed food Much more physical space is required More ad costlier equipment is needed Residence time is greatly increased, resulting in

less turnover Menu prices are highest in restaurants that use

French service

French Service$ Disadvantaes


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%lso a formal and elegant service similar to Frenchservice.

>nli-e the French service, it needs only one /aiter

per tale and food is completely prepared andarranged on silver platters in the -itchen.

Service is elegant ut done faster and is lesse4pensive than French service.

This type of service is used y many commercialoperations in !ne dining restaurants.

Russian Service'(ontinenta" or #"ate)


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The Service #rocedure

@. #arm plates are set from the guest2 right,going countercloc-/ise.

A. Foods are placed on silver platters andserved from the guests2 left.

. Foods are served onto the plates using aserving spoon or for-.

C. 5lates are cleared from the right side of the

guests.D. The menu usually consists of !ve to seven

courses /ith /ine for each course.

E. +lear plates after each course.


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Food loo-s impressive /hen served

ess 6oor space is required per tale

?uests have more space for comfort

Faster than French service

#aitsta7 does not have to e s-illed as Frenchservice sta7

uality control of food is maintained

Russian Service$ %dvantaes


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Service person has to e s-illed in serving fromplatter to plate

Tales must e positioned so that they are easy to

serve

;i7erent entrGes require di7erent silver platters,resulting in cold food for !rst guest.

:igh initial cost for purchasing equipment. Theft ofsilver is a possiility

#aitsta7 does not have to e s-illed as Frenchservice sta7

Russian Service$ Disadvantaes


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This is a comination service, or a compromiseet/een t/o or more traditional forms of service.

;id not originate in %merica. In earlier times, people helped themselves in to

food from a common pot. Today, the food isplaced on entrGe plates e4cept for salads, readand utter.

Food is served y one /aiter from the left of theguest and everages from the right of the guest.

Soiled dishes are cleared from the right of theguest.

%*erican Service


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% simple service to teach and learn % s-illed service sta7 is not necessary +ost of equipment is small

Service is fastest of all other methods)French, Russian* ess dining room space is required for guests. More guests can e served

Menu prices can e lo/er than in otherservices

uality control can e e4cellent

%*erican Service$ %dvantaes


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Service is not as elaorate as in French orRussian service.

aor cost$e7ective

%*erican Service$ Disadvantae


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This service is used occasionally for a special dinner

serve in a private home.

The food on platters and heated plates are roughtfrom the -itchen and place efore the host at the head

tales.

The host covers the meat, if necessary up to the entrGeand vegetale on individual plates. The host hands theplates to the /aiter standing to his left, /ho served the

hostess, guest of honor and all other guests.

;essert may also e served in this manner. %ll saucesand side dishes, and some cases, the vegetales are onthe tale to e passed y the guests

En"ish Service


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The foods are dished out in the large o/ls andplatters y placing them in the center of thetales. The foods are passed around the taleto help themselves to the portion desired.

It is fast. It is self$service % /aiter /ill e ale to serve more people

The guest receives less personal attention andmust serve himself from a food platter /hichecomes less attractive as other guests serve

themselves.

Fa*i"y service


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This is more used at a anquet or reception.

Similar to Russian service. The diner helps himself from a serving plate held y the

/aiter )utler*.

Traditionally, this type of service /as used on Sunday

evenings /hen the /aiting sta7 had the evening o7 andthe utler helped out at dinner.

Serving for- and spoon used y guest

5oor portion control

But"er Service


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The term is used to include service for special functions

separate from the normal functions of the estalishment

This type of service is used to provide food to a largenumer of people in a relatively speci!ed period of time

Banquet service illustrates the concept ofinterdepartmental cooperation

The feature of this service is the predetermined numerof guests, menu and time of service.

Banquets are ceremonial, or in honor of someone orsome occasion

The tale service is similar to %merican service /ith

modi!cations according to the menu

Ban+uet Service


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The service is routinary accomplished y a fe/

/aiters

?uests received minimal attention.

The ,or- of a .an+uetin ,aiter$ Is e4pected to serve $@H covers Begins service at one station and /or-s to/ards theend

Sees to it that no service egins until the head taleis served. +hec-s station assignment and listens toinstructions carefully

Serves and clears at the signal of the head /aiter

Ban+uet Service


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Systems to e follo/ed" #aiters are numered. The stations are

assigned that the /aiter in the farthest stationfrom the service entrance /ill e near the head

of the queue to the -itchen.

#aiters for the head tale are al/ays at thehead of the queue to the -itchen.

#aiters move in t/os one after another /henserving guests.

Ban+uet Service


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Tale 5lan Speci!cation of the organier

=ature of the function

Sie and shape of the room /here the function is to

e held =umer of covers to e set up

Ban+uet Service


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% comination of tale and self$service Bu7et$u7ets /here guests select food and

everage from display3 consumption is either attale standing or in lounge area

+arvery$some parts are served, some are to e self$served3 also used fro rea-fast service

%ssisted Service


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Bu7et Service +afeteria Service Single$5oint Service

Se"f/Service


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+onsists of a light or heavy meal served from a

central tale.

?uests help themselves and select their foodfrom the attractively arranged serving tale

◦ ?uests either get their food or are served y /aitersehind the u7et tale

◦ (nly everages and desserts or soups are served y/aiters to each guest at the tale

◦ #aiters remove soiled plates and advice guests to get ane/ plate each time he returns to the u7et tale. This isasic food safety precaution.

Bu0et Service


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Foods are displayed in a very attractivemanner to /het the appetite.

The servers can e9ciently attend to manyguests at one time.

?ives little personal attention to guests and

the food selection may not e attractive andcomplete for those /ho ta-e in the foodlast.

Bu0et Service


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@. #hen the menu consists of several dishes andthere are many choices.

A. #hen the numer of guests is more than can

e comfortaly accommodated on tales or agiven space.

. #hen there are no competent /aiters and very

little help for a large numer of guests.

C. For tea or coc-tail parties.

Uses of theBu0et Service


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Types of Bu0et Service

@.

5late Bu7et" ;iners eat /hile holding theirplates /ith their hands li-e in coc-tail parties.

A. Tray Bu7et" ;iners are provided /ith trays to

hold their plates and 6at/are and then placedon their laps /hile eating.

. Sit$do/n Bu7et" ;iners are provided /ith

tales that contain 6at/are, glass/are andnap-ins and guests sit at the tale /hileeating.


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Settin the Bu0et Ta."e There is no right or /rong /ay for setting

up the u7et. It /ill depend on thefollo/ing factors"

@. =umer of people to e served

A. ength of time of serving

. 5osition of the u7et taleC. %vailale space

D. Tra9c patterns

E. Menu


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1inds of Bu0et Settins

@. uncheon Bu7et$this is used in small restaurants

to ma4imie pro!ts.

A. Smorgasoard$the /ord actually means an openfaced hearty sand/ich. (riginated in S/eden

/here there is a large variety of appetiers,relishes and smo-ed meatsThe main course anddessert are usually served at individual tales.

. Salad Bu7et$This provides an opportunity forguests to prepare their o/n salad from an array offresh vegetales and fruits that have een pre$sliced.


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C. ;essert Tales$This is a display of tarts, pies,ca-es, eclairs, fresh fruits and soft cheeses in

u7et fashion

D. +oc-tail Bu7et or Sho/ Bu7et$this is artisticallypresented to create an air of elegance andopulence. The sho/ u7et is a full meal /hile thecoc-tail u7et consists of ite sie food tostimulate the appetite and promote everagesale


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+afeterias$+ounter Service" the guests queuepast a service counter, select their menurequirements and pay the cashier at the end ofthe counter.

+afeterias$Free Flo/" ?uests pic- up fromrandom service points and e4it via till point

+lean, quic- and economical on sta7. Speeddepends on cashier and ac-up sta73 cost ofequipment is high.

(afeteria Service


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Service of the guest at a single point,consumed o premises or ta-en a/ay.

Ta-ea/ays$The customer orders and is served at

a single point. uic- and laor saving, laor$saving equipment is required

Sin"e/#oint Service


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Fast food$quic- coo-ing of popular items foreating on premises or e ta-en a/ay. ualitymust e controlled3 -itchen sta7 requirement ishigh, laor$saving equipment is required3 hygieneis a top Jpriority as it is a visile -itchen

8ending$provision of food


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Tray or Trolley" method of service on tray or trolley3convenient and personalied3 equipment and laor$equipment are high

:ome ;elivery" food delivered to place of /or- orhome3 convenient3 laor and vehicle$e4tensive3 maye slo/

;rive$in" customers par- their vehicles and areserved there3 convenient3 may require specialequipment

Specia"i2ed or 3In/Situ4


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Room Service$a method of food service that isvery e4pensive to provide$a great deal of time

and cost is involved in serving customers in theirrooms

◦ Types of Brea-fast Room Service

@. +ontinental Bfast$light snac-

A. Full 'nglish Bfast$full meal

. Reception or Bu7et Tea$o7ered for privateparties


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+ountry$Style Service$an old type of serviceinvolving serving oneself from a commonpot. It is fairly commonly used for servingfamily meal or pulic meals.

Blue$5late Service$this pattern of service isused /hen the group is small, the dining

tale is small and the are for dining is small.

Service en Fa*i""e


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Menu types are grouped into four classi!cations.#hat are theseK

#hat is an a la carte menuK

#hat do )all* menus have in commonK

#hat is one of 'sco9er2s contriution to thehospitality industryK

#hat is the ultimate goal of a menuK

#hy do institutional catering o7ers cyclic menuK

4. Types of Service in the F & B Industry

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