Food and Beverage – Claire Dens Ala BSHM 2A

Table Service – this is a service to customer at a laid cover.

1. Service by a waiter/waitress
 Silver/English service – presentation and service of food to a customer by
waiting staff from a food flat or dish.
2. Family
 Main courses plated with vegetables, placed in multi-portion dishes on tables
for customers to help themselves. Any sauces are usually offered.
3. Plate/American
 Service of pre-plated foods to customers, now widely used in many
establishments and in banqueting
4. Russian/Butler
 Presentation of food for customers to help themselves.
5. French
 Food served onto customer’s plate at a side table or from a trolley
(Gueridon).
 Also may include carving, cooking and flambé dishes, preparation of salads
and dressings.
Bar Counter – service to customers seated at a bar counter (usually U shaped) on
stools.

Assisted Service – a combination of table service and self service. Some parts of the
meal are served to seated customers; other parts collected by the customers.

Self Service

 Cafeteria counter – customers lining up in a queue at a service counter

choosing the menu items they require at different points. The customer
places items on a tray.
 Free flow – selection as in a counter service. Customers move at will to
random service point exiting via a payment point.
Single Point Service – this is the service of customers at a single point where they
consume on the premises or they take away.
a.       Take away – customer orders are served from a single point usually at a counter,
customer normally consumes the food off the premises.

b.      Drive Thrus – is a term of take away where the customer drives the vehicle pass a
payment point then makes to a collection point.

c.       Fast food – normally service at a counter, service is quick. Take away or
consume on the premises. Menu offered usually wide ranging.

d.      Kiosks – service provided by outstations during peak demand in specific locations.

e.       Food court – is a group of autonomous counters where customers may either
order and eat or buy from a number of counters and cut in separate eating area or take
away.

Specialized (or in situ) – service to customers in areas not primarily designed for
service.

a.       tray – service a meal of part of a meal in a tray to the customers in situ.e.g.
hospitals and aircrafts.

b.      Trolley – service of food and beverage from a trolley away from dining areas.
Used in an aircraft and in trains.

c.       Home delivery – food and beverage delivered to customer’s home or place of
work.
Frontline customer service employees communicate with clients and customers. Their
responsibilities can vary depending on their industry and position, but common duties
can include:
 Greeting customers when they enter a store, business or restaurant
 Addressing issues and solving conflicts
 Helping customers place orders, cancellations, exchanges or refunds
 Describing products or services to customers
 Answering questions for a customer
 Processing billing or payments
 Completing and updating customer accounts
 Communicating with customers in person, on the phone, through email or in a
live chat
 Connecting customers with other employees