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Week 5 - Chapter 5 - Types of Services

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10 views

Week 5 - Chapter 5 - Types of Services

Uploaded by

arifhaikal6865
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
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CHAPTER 5

TYPES OF SERVICES
Chapter Outlines
5.1 Types of services
5.2 Other Types of Services
5.1 Types of Services
There are several types of services, including:
1. American/Plate Service
2. French Service/ Gueridon Service
3. Russian Service/ Silver Service
AMERICAN/PLATE SERVICE

• In plate service, the food is plated in the


kitchen/service point and served to the guest on
the plate.
• The food is served on guest's plate in the kitchen
itself in predetermined portion and then
brought to the guest.
• Traditionally, plate service required food to be
served to the left of the guest, and the empty
plates should be cleared from the right.
• In modern plate service, plates are both placed
and cleared from the guest’s right as this causes
the least disturbance to the guest.
RUSSIAN/SILVER SERVICE
• In silver service, the food is presented on serving dish/silver tray and is
transferred from a serving dish to the guest’s plate from the left with the use
of service cutlery.
• Silver service requires the waiter to be able to use the cutlery to serve the food
with one hand.
• In silver service, accompanying sauces should not be carried on the same
servicing dish as the food. They are offered and served separately using sauce
boat and a serving spoon/sauce ladle.
FRENCH/GUERIDON SERVICE

▪ Russian service is a type of table service that is characterized by its


formality and sophistication.
▪ The waiter brings each course to the table on a platter, then
proceeds to carve and serve the meat, fish, or other main course
items to each guest.
▪ Gueridon service : An enhanced form of table service.
▪ It usually indicates serving foods onto the customers’ plates at the
gueridon.
▪ More costly as it requires a higher level of service skills.
▪ Use of more expensive and elaborate equipment.
▪ Need larger service areas to allow for the movement of trolleys.
GUERIDON SERVICE

Definition of the term gueridon:

▪ Is a movable service table or trolley


from which food may be served.

▪ Movable side board or service


station carrying sufficient equipment
for the service requirements
together with any spare equipment
that may be necessary.

▪ It may also refer as an enhanced service


techniques such as service using a
drinks trolley, carving trolley, cheese
trolley or a sweet trolley.

▪ These trolley also act as selling aids –


display the items on offer to the
The term flambe [flahm-BAY] is a French word meaning “flaming” or
“flamed.” Flambe means to ignite foods that have liquor or liqueur added.
This is done for a dramatic effect and to develop a rich flavor of the liqueur
to the foods without adding the alcohol.
GUERIDON TROLLEY

Flambé trolley
Cheese Trolley

Hors D' Oeuvre Trolley


CARVING TROLLEY
Liquor/Beverage Trolley Dessert Trolley
5.2 OTHER TYPE OF SERVICE

The three groups of service methods discussed are:

SELF SERVICE ASSISTED SERVICE SINGLE POINT


Where the customer is SERVICE
Where the served part of the meal Where the customer
customer is at a table and is orders, pays and
required to help required to obtain part receives the food
him/herself from a through self-service and beverages at
counter or buffet. from some form of one point.
display or buffet.
1. SELF SERVICE

Collect the
Select their
Collect a tray Pay required
meal
cutlery

▪ The main form of self-service is found in cafeterias.


▪ Menus should be prominently displayed at the entrance to the cafeteria or
foodservice area, so that customers may decide before arriving at the service
point.
▪ The menu offered may show a wide range of dishes from simple hot and cold
snacks and beverages to full meals.
SELF SERVICE

▪ Cafeterias often have a straight-line counter –


due to limited space & high turnover in a short
period of time

▪ The layout of the counter may include a


carousel- a revolving stake counter, in order to
save display space.
SELF SERVICE

FREE-FLOW
Selection from a counter but in food service area where customers move at
will to random service point; customer usually exit area via a payment
point.
SELF SERVICE

ECHELON
Series of counters at angles to the customer flow within a free- flow area,
thus saving space.
SELF SERVICE

SUPERMARKET/ SHOPPING MALL


Island service points within a free-flow area.
2. ASSISTED SERVICE
▪ The main form of assisted service is found in carvery-type operations.

▪ The customer is served part of the meal at a table and is required to


obtain part through self-service from some form of display or buffet.

▪ Customers are able to help themselves to joints and other dishes but
usually with the assistance of carver or server at the buffet.
Note: A carvery is a restaurant where cooked meat is freshly sliced to order for customers, sometimes offering
unlimited servings for a fixed price. The term is most commonly used in the United Kingdom, Ireland, and
Australia, but it is also found in the United States.
3. SINGLE POINT SERVICE

The main forms of single point service are found in:


1. Takeaways
2. Food courts
3. Kiosk
4. Vending
5. Bar
SINGLE POINT SERVICE

TAKEAWAYS
▪ Where the customer orders and is served from a single point,
at a counter, or snack stand; the customer consumes off the
premises; some takeaway establishments provide dining
areas.

▪ This also includes drive-thru where the customer drives their


vehicle past the order, payment and collection points.
SINGLE POINT SERVICE

FOOD COURTS
Where the customers may either
order and seat or buy from a
number of counters and eat in
separate eating area, or
takeaway.
SINGLE POINT SERVICE

KIOSK
▪ Outstation used to provide service for peak demand or in a
specific location; may be open for customers to order and be
served.
SINGLE POINT SERVICE

VENDING MACHINE
▪ Provision of food service and beverage service by
means of automatic retailing.
SINGLE POINT SERVICE

BAR
Order, service and payment point
and consumption area in licensed
premises.
Textbook : Food and Beverage Service
Authors : Lillicrap, D.R. & Cousins, J. A
Images source: Google

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