Cafeteria

Small ppt on cafeteria

1. Cafeteria Presented By: Shubham Kumar

2. What is a Cafeteria? A  cafeteria  is a type of food service location in which there is little or no waiting staff table service, whether a restaurant or within an institution such as a large office building or school; a school dining location is also referred to as a  dining hall  or  canteen. It is a Self service Instead of table service, there are food-serving counters/stalls, either in a line or allowing arbitrary walking paths. Customers take the food that they desire as they walk along, placing it on a tray.

3. Types Of cafeteria The cafeteria is mainly classified into two types: Traditional Cafeteria Free-flow Cafeteria

4. Traditional Cafeteria It consists of a straight line of counters containing a variety of hot & cold Dishes. The customers starts from one end of the line, picks up a tray and moves along the length of the counter as he selects dishes he wants to have. The cashier, at the end of the counter makes the bill and collects the payment(not required if meal is pre paid). Normally the service hall is away from the dining area.

5. Flow of activities in Traditional Cafeteria.

6. Free-Flow cafeteria In ‘free-flow cafeteria’ system, counters are segregated according to the type of dishes offered-hot or cold, appetizers, soups, breads, sandwiches, entrée, salads, pastas and so on. Trays and other essential service equipment are kept on tables at convenient places. Guests pick up trays and go to counter of their choice and select whatever dishes they want and exit through the payment point at the entrance of the dining hall.

7. Free-flow Cafeteria Contd …. In this system counters are not arranged in straight line, but in shapes such as hollow-square, U, echelon, or saw-tooth, and so on, depending on the number of dishes on offer and shape and size of area available. The two main layouts are: Hollow Square - counters are placed around three sides of service area, each with counters of different dishes. Echelon – counters are positioned at such angles that customers can flow within free flow area and also to save space. A customer reaches the counter of his choice to help himself.

8. Flow of Activities In A Free-Flow Cafeteria