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The document outlines the essential components of food and beverage services in restaurants, emphasizing the importance of food and beverage in the dining experience. It details five main service methods: table service, self-service, assisted service, single point service, and specialized service, along with various styles of table service. Additionally, it highlights customer processes involved in ordering, serving, consuming, and cleaning up after meals.

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Manabat Beya
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4 views

FB Demo Teaching

The document outlines the essential components of food and beverage services in restaurants, emphasizing the importance of food and beverage in the dining experience. It details five main service methods: table service, self-service, assisted service, single point service, and specialized service, along with various styles of table service. Additionally, it highlights customer processes involved in ordering, serving, consuming, and cleaning up after meals.

Uploaded by

Manabat Beya
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PPTX, PDF, TXT or read online on Scribd
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It is the main element of a

restaurant. Actually a restaurant


stands on food and beverage.
without food and beverage nobody
can think about restaurant.
SERVICE
Food and Beverage Services

It can be broadly defined as the


process of preparing, presenting and
serving of food and beverages to the
customers.
Service sequence - It is
primarily concerned with the
delivery of the food and beverage
to the customer.

Customer process – It is
concerned with the experience the
customer undertakes to be able to
order, be served, consume and
have the area cleaned.
5 food and beverage service
methods

 Table service
 Self service
 Assisted service
 Single point service
 Specialized service
1. Table service – Service to customer
at a laid cover on the table.
Silver/English service
Presentation and service of food by
waiting staff using a spoon and fork ,
onto a customer’s plate.
French service – Presentation of food
service dishes individually to customers by
food service staff for customers to serve
themselves.
American/Plated service – Food is
already arranged in individual plates at the
kitchen and ready to be served to guests.
Russian service - Referred as platter
service since foods are positioned well-
decorated silver platters. This service is formal
and stylish and guests receive great attention
and personalized service.
Gueridon service – Food is cooked,
finished or presented to the guest at a
table, from a moveable trolley.
2. Self service - Where you get things for
yourself rather than being served by another
person.
3. Assisted service - A combination of
table service and self-service.
4. Single point service – Service of
customers at single point consumed
on premises or taken away.
Take away - is ordered and made in a
restaurant and is then taken away to be eaten
at home or elsewhere.
Vending – Provision of food service
and beverage service means of
automatic retailing.
Food court – it is consist of a number of
vendors at food stalls or service counters. Meals are
ordered at one of the vendors and then carried to a
common dining area.
Specialized service – Service to
customer in area not primarily designed for service.

Tray service Home Delivery


Room service
GROUP ACTIVITY
Role play (5 Groups)

1. Table service
2. Self service
3. Assisted service
4. Single point service
5. Specialized service

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