SS1 Third Term Catering Practice Lesson Note – Types of Service

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WEEK THREE (3)

TOPIC: Types of Service- explanation on the different types of food- service. e.g., table service self-service, plate service, service away from the table.

SUB TOPIC1:  Types of service

1. Table service: the customer is served at a laid table. It is also called waiter service.
2. Self-service: the customer serves him or herself.
3. Assisted service: is a combination of table service and self-service. The waiter assist the customer in certain things while the customer those the rest.
4. Single point service: service is done on a single point. The customer either consumes the food and beverage on the premises or takes it away
5. Specialized service: the waiter needs some skills to be able to do specialized service because customers are served in areas not primarily designed for service.

Table Service and Assisted service:  In table and assisted service the general procedure is to serve all food items from the left and to clear from the right. All beverages (alcoholic and non-alcoholic) are served from the right. Plated foods are served from the right. Used plates are cleared from the right. The left hand is used to stack dirties whilst the right clears the plate. This ensures that the stack of dirty plate is behind the customer. If it falls it, will fall on the floor and not on the customer.  Table service is divided into six namely:

Sliver/English service: originated from England, the waiter collects the food in a big food dish/bowl and serves using serving spoon and fork into the guest’s plate.

Butler/French service: originated from France, food is presented before the customers individually for customer to serve themselves.

Russian service: originated from Russia, table is laid with food on dishes for customers to serve themselves.

Family service: is a combination of plate and Russian service. The main food is plated in the kitchen while yhe vegetables are laid on dishes for customers to serve themselves.

Gueridon Service: food is served onto the customer’s plate using serving spoons and forks, the waiter should be skilled in carving, filleting, jointing, and flambéing on a side table or trolley in the presence of the guest.   Assisted service are: (i) buffet service (2) carvey service. In buffet customers collect their cookeries, cutleries, and tray and serve themselves choosing their foods and drinks available on display. Sometime they are assisted by waiters. The carvey services

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