Good morning FSM 3 students!

LEARNING OBJECTIVES:
At the end of the lesson, the students are expected to:

a. Discuss what is food service;

b. Explain and classify the different types of food

service and;

c. Recognizing the significance of knowing food

service classification contributes to one's personal
career
GENERAL CLASSIFICATION OF FOOD SERVICE
 What is food service?

Food service - is a process or system where food is served to

a guest or customer in an establishment.

Customers visit food service outlets for a number of reasons,

such as the added convenience, to sample new tastes and
flavours, to celebrate and socialize.
Commercial Food Service

Non-commercial Food
Service
 Commercial Food Service

- Such services and establishments are open

to the public and sell food and beverages
primarily to make a profit.
 Non-commercial Food Service

• The major purpose of these services is humanity and

social welfare whose food operations are mainly for
service to the employees.
• Many industries provide food to their employees as part
of their welfare activities.
• Sale of food is a secondary goal and typically is not for
profit.
Commercial Food Service

Commercial Food Service

LIMITED SERVICE-LIMITED MENU
RESTAURANTS

• Limited Service restaurants serve lunch and dinner

menus, some offer breakfast, afternoon, and late
night meals.
• Usually pay upfront before you eat the food.
• It usually has a drive-through ordering facility
where customers can place their orders and obtain
food to go in a few minutes.
FULL DINING RESTAURANT

-A Full dining restaurant is

generally any establishment with a
relatively broad menu along with
table, counter and/or both service
and a wait staff.
CASUAL DINING RESTAURANTS

• A Casual Dining Restaurant is a new

concept in the restaurant industry.
• It combines fast-food and full service casual
dining restaurants.
• Customers receive their orders quickly, and
food usually cost more.
FINE DINING RESTAURANT
• Also referred to as White Tablecloth Restaurants, are typically fancier
restaurants.
• It has a formal atmosphere and has a fancier menus than most restaurants.
They offer wine lists to help you with your food and wine pairing.
HOTEL AND MOTEL RESTAURANTS
• Hotels generally have restaurants and room service.
• In motels, room service may or may not be available. However,
many motels offer "free" breakfast that is a light morning meal of
cereal breakfast breads, fruits, juices, coffees, and teas.
BED AND BREAKFAST (B&B
LODGING)

• A small lodging establishment

that offers overnight
accommodation and breakfast.
• Are often private family homes.
• Guest like the "home" setting,
althoug now, it has expanded to
a small motel. and more meals
are served.
Convenience Store
- A small retail business that stocks
are range of everyday items such as
coffee, groceries, snack foods, soft
drinks, toiletries, over-the-counter
drugs, magazines, and newspapers.

•The store is open until late at night

or all the time.
Commercial Food Service

Non- commercial Food Service

SCHOOLS AND UNIVERSITIES
FOOD SERVICES

• Provide on-campus food services to

student and staffs.

• A wide variety of food items and menus

are served to meet a culturally diversified
population in universities with thousand
of enrollment.
Health-Care Facilities

• Such as Hospitals and long term care

facilities offer food service.

• It is provided for in-patients and out-

patients.

• Cafeteria is also available for employees.

NURSING HOMES AND SENIOR
CARE

• Most of the residents are elderly

persons with some health problems.
• Daily menus are planned with three
meals and three snacks.
• Meals for holidays and special
occasions may be served buffet styles
or as outdoor barbeques enjoyed with
family members and friends.
 MILITARY

• Provide food services to military

personnel.
• This segment involves feeding military
troops and affiliated support
organizations.
• Higher ranking officers such as Generals
are often assigned their own culinary
team to prepare daily meals and cater to
special events.
TYPES OF FOOD SERVICE
English Service (Family Style)
• English service requires the food to be placed on
large platters or in large bowls.
• These food portions are then delivered to the
guest's table by waiters/servers.
• The guests then pass the food around the table
and serve themselves.
One of the major disadvantages of the family style
service is the difficulty to control the portion sizes.
French Service
• French Service is a very detailed and highly skilled
type of service.
• The chefs demonstrate culinary skill, by preparing
meals in front of the guests. Normally all fine dining
restaurants follow this type of service.
• French Service style is considered as the most labor-
intensive and very expensive service of all formal
styles.
• The ambience and decor of the restaurant are
always in high luxury. All diners are given the
individual attention and they enjoy.
Silver Service
• The difference is an elaborate sterling
silverware is used for the food and beverage
service.
• Only fine dining or speciality restaurants use
silverware due to the high investment and
maintenance cost.
• In this kind of service, the food and
beverages are served in silver cutlery and
cookery.
• All food is portioned into silverware from
the kitchen itself.
American Service (Pre-plated Service)
• One of the most common and widely accepted
kinds of food and beverage service.
• The servers take guests orders in the dining
area. Food is prepared and pre-plated in the
kitchen itself by the chef.
• The server bring the food to the restaurant
and placed on side stands. Pre-plated food is
then served to the guests by the server.
Cart Service (Gueridon Service)
• In this type of F&B Service partially cooked food from the
kitchen is brought to the service area in a Guèridon trolley.
• The Gueridon troll has a portable heating unit for completing
the cooking process.
• A wide variety of fish, meat and poultry is either cooked or
flamed (flambéed) in the trolley. Chef du rang is responsible
for taking orders, serving drinks and preparing food at the
table
• All the fixtures, furniture, layout etc. should be compatible
with the elegant service style offered. Gueridon Type of F&B
service provides highly personalized guest service.
Snack Bar Service
• A tall stool is placed on a counter so the
guest may order and eat at the counter
itself.
• A menu card is presented or the guests can
choose the food directly from the display
counter.
• In some restaurants, the available items are
simply displayed on a blackboard or LCD
monitor. This kind of service is normally
followed in bar and pubs.
Buffet Service
• Buffet service displays food in a chafing dish on counters
or tables. There are servers behind the counter who
helps the guests with serving the food from the chafing
dish to the plate.
• The staff should consistently keep the buffet containers
full. Guest are also allowed to replenish any item they
prefer.
• Special attention and planning are required for buffet
layout.
• This type of service is recommended for large gathering
or party.
Take Away Service
• Take away orders are received either over the
counter, driveway, telephone, website or mobile
app.
• Payments are either made in advance via online
payment or paid by cash at the time of order
pickup.
• All fast food restaurant provide take away
option. Automated Kiosk is also used for
selecting and ordering takeaways.
• The automated vending machine is also used for
this type of service.
THANK YOU
for Listening!
 ASSESSMENT
I. Fill in the blanks.

1. ____ is a form of food service where customers serve themselves from a variety of
dishes arranged on a table or buffet line.
2. _____ is a type of food and beverages service partially cooked food from the
kitchen is brought to the service area in a gueridon trolley.
3. _____ is a tall stool placed on the counter so the customer may order and eat at the
counter itself.
4. _______ is a type of service generally used in canteens, schools aand have limited
or fixed menu.
5. _______ are received either over the counter, driveway, telephone, website or
mobile app.
II. ESSAY
1. Which type of food service do you prefer and why? Explain briefly.