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WEEK FOUR (4)
TOPIC: FOOD SERVICE
SUB-TOPIC 1: TYPES OF FOOD SERVICE.
SUB- TOPIC 2: FACTORS TO CONSIDER IN CHOOSING FOOD SERVICES METHOD/FOOD SERVICE SEQUENCE.
There are five basic types of service. In the first four the customer comes to where the food and beverages are provided e.g., to the restaurant or take away in the fifth one food and drink is
taken to where the customer is e.g., guest rooms lounges or to patients in hospital. These five methods have sub-divisions. The five methods are:
- Table service
- Assisted service
- Self-service
- Single point service
- Specialized or in situ-service
A particular service method requires a number of tasks and duties which are undertaken during
the actual service of food and beverages. The level of complexity of food and beverage service
in terms of staff skills, tasks and duties reduces from Group A-D. Group E requires specialized
forms of service.
FOOD AND BEVERAGE SERVICE METHODS
Type of Service: Group A: Table Service: This is service to customer at a laid table. It is waiter service.
| Waiter | ||
| Silver/English | Presentation of food to customer by waiting staff from food flats or dishes | |
| Family | Main courses plated with vegetables placed in multiplication dishes on tables for customers to help themselves sauces are offered | |
| Plate/American | Pre-plated foods are served to the customer | |
| Bulter/French | Presentation of food individually to customers by food service staff for customers to help/save themselves |
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