FOOD SERVICE METHODS

-part of the food flow when presented, delivered and served to the guest after food production.

-vary in price, location, ambiance and even the food service methods.

Five Categories of Food Service Methods

-type of establishment

-time available for the meal

-turnover of customers expected

-cost of meal served

-site of the establishment

5 guest processes

-Table Service

provides plated service or silver service

-Self Service

help themselves from the buffet or counter

-Assisted Service

being served at the table and sometimes required to have self service

-Single Point Service

order food or drinks, received the item and pay

-In Situ or Specialized Service

when food or drinks are taken or delivered to the customer

Table Service

Laid table - means a table is set with required dinnerware, flatware, glassware, and the like to
be used while eating.

1. American Service/Plated Service

-less formal than French, Russian and English services

-it's rule is to serve from the left of the guest moving counterclockwise

2. English or Silver Service

-known as service à l' anglaise (English Service in French)

-it's rule is the guest on the host's right side is served first, usually a lady and the host is served
last.

3. French Service

A. Cart Style Service

foods brought in the dining room are unprepared or partially prepared and places on a cart
called "gueridon trolley"

Flambè can be served in a French cart style of service.

B. Banquet Style of Service

foods are placed on a heavy platter, put on a gueridon and brought from the kitchen to the
dining room.

Finger Bowls- are bowls of warm water with rose petals or lemons slices in them.

-it's rule is serving and cleaning of food are made on the guest' right side, except for bread and
butter and salad, which are place on the left side of the guests.

4. Russian Service
 courses are served to the table sequentially.

-it's rule is service staff stands on the left side of the guest, the platter is held by the server's left
hand and shows to each guest.

Self-service

1. Counter- guests pass through a service counter in a line formation to select menu items and
put them in a tray.

2. Free-flow- guest can move and select foods and drinks to any service points where food
items are presented by dishes.

3. Echelon- it is where a series of counters is position in angles to save space where guests can
freely randomly select food.

4. Supermarket - island service points are arranged where guests can select food and drinks
within a free-flow area and exit through the payment point.

Assisted Service

1 . Carvery- guests come to the table where cooked meat is presented.

2. Buffet- comes form a French word that means "refreshment table" in english, "servicr from a
side table"

-guest helps themselves in selecting and getting food from the common table.

Type of Buffet

- Sit Down Buffet

- Stand-up or Fork Buffet

- Display Buffet or Finger Buffet

Single Point Service

-exists to establishment where guest order food and drinks at the counter, received the item
and pay.
1. Fast Food- orders at the counter, receives the order and pay for the order

2. Food Court- select from the numerous counters that offers different food items.

3. Takeaway- order, wait and pay at the counter then take away the ordered foods.

4. Self-Kiosk- the guest points the order in the point-of-sale(POS) system and pay at the kiosk.

5. Bar- can order and received drinks and pay at a single points or counter within the licensed
premises.

6. Food Stand or Food Booth- the guest placed an order, get service and pay at the counter.

7. Vending - prevalent in railway, airport terminals and etc.

In Situ or Specialized Service

- areas where services are not primarily designed for food and beverage service.

1. Grillroom Service - various meats are grilled in front of the guest.

2. Tray Service- foods are pre-portioned and placed in a tray, server's bring the tray to the
guest's seat.

3. Trolley Service- foods are placed in a movable trolley and presented to the guest.

4. Home Delivery Service- food is delivered to the guest home.

5. Lounge Service - can be available in a hotel

6. In-room Dining Service - the guests places an order with the room service personnel.

Type of In-room Dining Service

A. Centralized Room Service - food are from the main kitchen of the hotel.

B. Decentralized Room Service - foods are from decentralized room service are only limited to
easy-to-prepare foods, such as sandwiches, tea, coffee and etc.

C. Mobile Room Service - one elevator serves as a pantry and is designated only for the room
service.