TH1806

Preparation and Order of Service

The success of all types of service is dependent on the detailed preparation that goes into setting up the
service areas before the start of service. Successful preparation enables staff to provide efficient service and
to create an attractive and pleasant atmosphere for customers. Discussion of the other methods of service
aside from table service is as follows (Cousins et al., 2014):
Cafeteria/Counter Service
Layout
Within the seating area, an allowance of about 310 sq. ft. per person is enough to take account of table
space, walkways, and access to counters. A tray stand is placed at the beginning of the service counter or the
entrance to the service area so that each customer can collect a tray before proceeding along the counter.
The layout of the dishes on the counter generally follows the order in which they appear on the menu.
Payment points are situated at the end of the counter or at the service area exit so that customers may pay
for their meal before they pass to the seating area.
Cutlery stands are placed after the cashiers, together with any ancillary items (e.g., napkins and
accompaniments) required. This allows customers to choose the items they need after making their food and
beverage choices and enables them to return and collect items, should they forget something, without
interrupting the main queue of customers.
Service Considerations
Tools like scoops, ladles, bowls, and dispensers are used to ensure the standardization of portion sizes. Pre-
portioned food items, such as butter, sugar, cream, cheese, and biscuits, may also be used.
The meal may be completely pre-plated or the main meat or the fish dish may be plated with vegetables,
sauces, and other accompaniments added according to the customer’s choice. Pre-plating ensures fast
service and customer turnover throughout the service points and requires less service top space.
Order of Service
The following list describes a customer’s progress from their entry into the eating area (counter service) until
the conclusion of their meal (Cousins et al., 2014):
1. Enters the eating area
2. Views the menu and dishes available
3. Collects a tray from the tray stack which may be at the entrance to the service area, at the beginning
of the service counter, or at each separate service point
4. Proceeds to the service counter to view the display of food and drink available, makes his/her
choices, and places them on the tray
5. Completes the payment required at the end of the counter
6. Proceeds to the cutlery stand and gets what s/he needs
7. Selects napkins, seasoning, and sauces
8. Chooses table and consumes the meal
9. After the meal, takes the tray of “dirties” to the nearest tray stand and deposits it; disposable items
placed in the correct waste bins provided
10. A table cleaner/clearer clears anything remaining and wipes down tabletops in readiness for the
next customer.
Carvery and Buffet-Type Operations
On the carvery point, servers and carvers must ensure that there is sufficient crockery kept in the hot
cupboard and that small paper napkins are at hand for customers to be able to hold hot main course plates.
The carvers should also have available suitable carving equipment for the joints of meat to be carved.

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On the carvery counter, the hot meat, fish, and other food dishes are maintained at a constant temperature
using overhead infrared heat lamps. Cold meats, fish, and other food dishes are held on chilled counters.
Buffet Preparation
The requirements of a certain occasion and the host’s wishes will determine the exact format in setting up a
buffet room. Whatever the nature of the occasion, these principles should be followed (Cousins et al., 2014):
 The buffet should be set up in a prominent position in the room. It may be one (1) complete display
or split into several separate displays around the room.
 There should be ample space on the buffet for display and presentation.
 The buffet should be within easy access of the hotplate and wash-up so that replenishment of the
buffet and clearing of “dirties” may be carried out without disturbing the customers.
 There must be ample space for customer circulation.
 There should be sufficient occasional tables and chairs within the room.
 The total presentation of the room should be attractive and should promote a good atmosphere that
is appropriate for the occasion.

Setting Up the Buffet

Buffet tables should be covered with suitable sized buffet cloths, ensuring a full drop (the cloth almost
touches the ground) around the front and sides of the buffet (see Figure 2 in 10 Handout 2). If more than
one (1) cloth is used, the creases should be lined up, and where the cloths overlap should be facing away
from the entrance of the room. The setup of buffet tables may vary depending on the range of courses to be
served and the type of occasion. (See Figures 5–6 in 10 Handout 2 for samples of a buffet setup.)

Table Skirting
A known method of dressing up buffet tables is called table skirting. Table skirts are cloth coverings for table
edges to hide unsightly legs or to make the table look more decorative.
A tablecloth is laid on top of the table and then the skirting is attached to the edge of the table by a plastic
clip, which is fitted to the top of the skirting. The skirting is attached to the table by sliding the clip into place
over the lip of the table (see Figure 1 in 10 Handout 2). The plastic clips are removable to allow the fabric to
be cleaned.
Additional methods of covering buffet tables are stretch covers and custom measured fitted covers. (See 10
Handout 2 for the sample images. Some common skirting styles can also be seen in the same handout.)

Buffet Napkin Fold

The buffet napkin fold is commonly used for buffets. This can be made with paper or linen napkins. It is
especially useful as it can be used to hold cutlery so that either the customers can help themselves to this at
the buffet or the staff can give these out as customers collect their food from the buffet. (See 10 Handout 2
for the steps in making a buffet napkin fold.)

Order of Service
Carvery service involves the customer in two (2) methods of food service, namely, table service and self-
service. In this service, the server is usually responsible for the service of both food (starters and desserts)
and alcoholic beverages on guests’ allocated tables. Chefs/Carvers then assist them at the carvery point for
the service of the main course.
The order of service for a meal in a carvery-type operation will proceed in almost the same manner as table
service. The difference here is that the main course is not served at the table. Instead, the customer
approaches the carvery point to select and receive his/her choice of the main course—this is the self-service
part of the carvery service. Customers may also return to the carvery point to replenish their plates.

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Bar Service
Bar areas are generally on display to customers; therefore, their overall presentation helps add to the
ambiance of an area. The key factors that help ensure the successful service from a bar are safety, hygiene,
and attention to detail in the preparation of the bar.
Preparing the bar may include the following activities:
 Cleaning any debris left from the previous day
 Wiping down bar tops
 Cleaning shelves and swabbing the bar floor
 Checking optics (a device which is mounted in the neck of an inverted spirit bottle that dispenses a
measure of alcohol when the lever is pushed or pulled)
 Restocking the bar with beverage items as required
 Preparing ice buckets, wine coolers, service trays, and water jugs
 Organizing check pads and wine lists
 Cleaning and polishing glasses
 Preparing the bar service top according to the standards of the establishment. This may contain
some or all of the following items:
o Cutting board o Wine funnel
o Fruit knife o Nuts and crisps
o Fruit – lemons, oranges, and apples o Tea strainer
o Fresh eggs (for cocktails) o Wine coasters
o Mixing glass and bar mixing spoon o Spirit measures
o Cocktail shaker/strainer o Ice bucket and tongs
o Hawthorn strainer o Straws and cocktail sticks
Service in the Bar
Food and beverages in bars may be served to customers who are at the bar or are seated at tables. If
customers are to be served at tables, then the procedures for table service will be applied. Customers at the
bar will have their order taken and served at the bar, with payment usually taken at the same time.
Takeaway Service
The following list describes the preparation for takeaway service (Cousins et al., 2014):
 Ensure that all equipment is correctly functioning and switched on.
 Check that all temperature-controlled equipment are at the correct temperature.
 Make sure that adequate supplies of packaging, napkins, and plates are available.
 Ensure that the takeaway menu and prices are clearly displayed.
 Ensure that sufficient supplies of ready-prepared food items and beverages are at hand to ensure
minimum delay on receipt of orders.
 Ensure the quality of the product at all times.
 Ensure that the necessary uniforms are worn in all preparation areas.
 Make sure all serving utensils are available.
 Ensure that everything is in its place and therefore easily found as required.
 Check if waste bins for the different types of wastes are available with clean plastic sacks.
 Ensure that all working/serving surfaces are clean and have been wiped down before service.
 Have cleaning materials available for wiping down in case of spillages.
References:
Cousins, J., Lillicrap, D., & Weekes, S. (2014). Food and beverage service (9th ed.). Italy: Hodder Education.
Glossary of Terms. (n.d.). In Drink Stuff. Retrieved from https://www.drinkstuff.com/glossary/b/glossary-baroptic.asp on 26 July 2019

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