SS1 Third Term Catering Practice Lesson Note – Food Service

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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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