 Calls for customers or guests

selecting their own food from point

where food items are arranged either
in food counter or in an assembly line
or buffet table
 Buffet service or smorgasbord
 As the term implies, requires waiters
or attendants to attend to the needs
of the diner following certain styles of
service.
 foods are already prepared and
displayed in a food counter, ready to
be served
 Payment may be done through the

cashier who is usually positioned at

the end of the counter,
 Diners approach a counter where they
give their order to a counter
attendant, who then assembles the
items, fills the orders and receives
payment
 This service is very common among

food chain like Mc Do, Jollibee,

Chowking etc.
 Plate service
 Food is prepared in the kitchen and arranged

in individual plates, ready to be served to

guests.
 Plated food is served at the right side of the

guest
 Platter service or silver service
 Food is pre-arranged in a platter with enough

serving for one table for 6; then waiter dishes

it out from the platter to individual plates of
guests from the left side
 It guarantees equal portioning of food that is

pre-cut an pre-portioned in the kitchen.

 Table side preparation/ Gueridon service
 Food is partially prepared and pre-cut in the

kitchen then completed in a gueridon at the

side of the guests’ table with some
showmanship.
 Family style
 Food is arranged in a platter or bowl and

placed in the central table

 The host usually seated at the head table

presents and passes the food to the guest at

his right.