HPC3 – FUNDAMENTALS IN FOOD SERVICE
OPERATIONS
Food service methods
There is a variety of food service; the type
used in any establishment will depend on several
factors:
 the policy of the establishment;
 the type, size and site of the establishment;
 the time available;
 the type and number of menu and its cost.
Types of services:
1. Table Service
2. Assisted Service
3. Self Service
4. Single-point service
5. Specialized service
Table service:
1. Silver service or English service (Full or
continental service)
Description – a method of foodservice that includes
serving food at the table. A technique of transferring
food from a service dish to the guest’s plate from the
left. It is performed by a waiter by using service forks
and spoons. This technique requires much practice.
Uses – High-class establishments, cruise liners, first
class travel catering, and formal banquet.
Advantages – Dishes look good; skills of service
(waiter).
Disadvantages – requires skill staff; cost increase;
service is slow; and lots of dishes are utilized.
2. Family service
Description – Main courses are plated with
vegetables placed in multi-portioned dishes for
customers to help themselves. e.g. ethnic
restaurants.
Uses - Some functions, private parties, clubs and
institutions.
Advantages – staff requirements and skill are
decreased; it is time-saving; customers decide
portions and accompaniments.
Disadvantages – service is impersonal; spillage may
occur.
3. Plated or American service
Description – service of pre-plated food from the
kitchen. Dishes are prepared and decorated in the
kitchen and then served.
Uses – less formal establishments, cafes rest
houses.
Advantages – economy of equipment; speed and
simplicity; saves labor; increases turnover of guest.
Disadvantages – kitchen time and labor are
increased; appearance may be affected due to
overcrowding of plates.
4. French or butler service
Description – A very exclusive and personalized
service in which emphasis is on the presentation as
is on the quality and taste. The food is individually
presented on dishes, platters or flats to each
customer by staff for customer and they help
themselves from a serving plate held by the waiter
butler or can be place directly on the table.
Uses – High-class establishment, royal functions
and balls.
Advantages – personalized and good presentation.
Disadvantages – skilled staff; increased costs;
suitable for small gathering; possibility of unequal
portioning.
5. Russian service
Description - a manner of dining that involves
courses being brought to the table sequentially.
Table is laid with food and the customers help
themselves.
Uses – functions and private parties, limited use.
Advantages – same as the of family service.
Disadvantages – same as that of family service.
6. Gueridon service
Description - food is served from side table or trolley;
generally, foods are precooked in kitchen and the
waiter does the final work in direct view of the guests,
using a “gueridon” trolley. The waiter has to carry
out such procedures as filleting, carving, flambéing
and cooking specialty at the table.
Trolley types: gueridon or flambe, hor d’oeuvre,
salads, sweets or pastry, desserts, cheese, wine or
liqueur, cold/heated buffet.
Uses: specialty restaurant, high-class
establishments and night clubs.
Advantages: food is spectacular and classy.
Disadvantages: labor is expensive and skilled; time-
consuming; specialized equipment; portion control
might be difficult.
7. Bar counter
Description: service to customer at bar counter,
seated on stools.
Uses: Bar /pubs
Advantages: Quick service and personalized.
Disadvantages: More pressure on staff; needs to be
effervescent (with excitement/high spirit).
8. Booth service
Description: Service to customers seated on long
benches in booths, where food is served with either
hand to guests seated but always facing them.
Used for: fast food, casual dining cafes.
Advantages: Quick service reasonably
personalized.
Disadvantages: very casual and inappropriate for
fine dining.
Assisted service
A combination of table and self-service
1. Buffet
Description: a food service where guests select food
and beverages from display; consumption is either
at table, standing or in lounge area.
Uses: Hotels having regular buffets, private parties.
Advantages: staff requirements are low.
Disadvantages: possible queue (line of people),
delays, and erratic food control.
2. Carvery
Description: a meal served in a pub or in a restaurant
where cooked meat is freshly sliced to order for
customers. Sometimes offering unlimited servings in
a buffet styles for a fixed price. Some parts are
served, and some are to be self-served.
Uses: same as buffet
Advantages: same as buffet
Disadvantages: same as buffet.
Self-service
Service by the customer themselves.
1. Cafeterias – counter service
Description: The guests queue past a service
counter, select their menu requirements and pay the
cashier at the end of the counter.
Uses: institutional catering, fast food
establishments.
Advantages: clean, quick, and economical on staff.
Disadvantages: speed depend on cashier and back-
up staff; cost of equipment is high.
3. Vending
Description: provision of food/beverage through
automatic retailing.
Uses: industrial canteens, travel terminals, offices.
Advantage: 24-hour service; no staff requirement;
quick service and turnover; low operating cost.
Disadvantage: initial high investment; impersonal
service; requires quality control.
Specialized service
Service to customer in areas not designed for
eating.
1. Tray or trolley
Description: method of service on tray or trolley.
Uses: Hospitals, airlines, trains, room service
Advantages: convenient and personalized.
Disadvantages: equipment and labor requirements
are very high.
2. Home delivery
Description: food delivered to place of work or home.
Uses: meals on wheels, pizza home delivery.
Advantages: convenient.
Disadvantages: labor and vehicle extensive; may be
slow.
3. Drive-in
Description: customers park their vehicles and are
served there.
Uses: drive-in theaters, restaurants.
Advantages: convenient.
Disadvantages: labor extensive: may require special
equipment.

Single-point service
Service of the guest at a single point,
consumed on premises of taken away.
1. Takeaways
Description: the customer orders and is served at a
single point.
Uses: snack bar, fast food, kiosks.
Advantages: quick and labor saving.
Disadvantages: labor-saving equipment is required.
2. Fast food
Description: quick cooking of popular items for
eating on premises or to be taken away.
Uses: fast food establishment, chain or franchise
operator.
Advantages: cheap
Disadvantages: quality must be controlled; kitchen
staff requirement is high, labor-saving equipment is
required; hygiene is a top priority as it is a visible
kitchen.