Types of service

1.  TYPES OF FOOD SERVICE
 AN ESTABLISHMENT CAN HAVE A PARTICULAR TYPE OF SERVICE OR A COMBINATION OF
SERVICE DEPENDING ON THE REQUIREMENT OF THE RESTAURANT.
 TYPE OF SERVICE DEPENDS UPON DIFFERENT FACTORS LIKE
 CLIENTS
 LOCATION
 TIME AVAILABLE FOR SERVICE
 TURNOVER EXPECTED
 SERVICE SKILL AVAILABLE
 TYPE OF DISHES
 DIFFERENT TYPES OF SERVICE
1. SILVER* SERVICE (ENGLISH SERVICE)
 SERVICE OF FOOD FROM ENTRÉE DISHES,PLATTER,KADAIS,HANDIS USING SERVICE
CUTLERY/SERVICE GEAR
 THIS SERVICE IS DONE FROM THE LEFT HAND SIDE
 VERY FORMAL TYPE OF SERVICE DONE IN EXCLUSIVE RESTAURANT
 SLOWER TYPE OF SERVICE
2. PLATED SERVICE (AMERICAN SERVICE)
 SERVICE OF PRE-PLATED FOOD
 PRE-PORTIONED & GARNISHED FOOD
 THIS TYPE OF SERVICE IS DONE IN COFFEE SHOPS, LOUNGE, AND BARS ETC.
 QUICK METHOD SERVICE
 SERVED FROM THE RIGHT HAND SIDE OF THE GUEST

2. 3. FRENCH SERVICE (FAMILY/BUTLER SERVICE)
 THE DISH IS PRESENTED TO GUEST FROM THE L.H.S TO HELP HIMSELF.
 SERVICE IMPLEMENTS & PLATES ARE USUALLY PLACED ON THE TABLE.
 IF ASSISTANCE IS REQUIRED THE WAITER MAY HELP.
 WIDELY PRACTISED IN CHINESE & INDIAN RESTAURANTS.
4. RUSSIAN SERVICE (SIDEBOARD SERVICE)
 FOOD ARRANGED ON PLATTERS.
 PRESENTED TO THE HOST
 TAKEN BACK THE SIDEBOARD PORTIONED & SERVED TO THE GUEST USING SERVICE GEARS.
 NOT PRACTISED IN RECENT TIMES
5. GUERIDON SERVICE
 THIS SERVICE INVOLVES PREPARATION OF FOOD ON THE GUERIDON TROLLEY OR THE
SIDETABLE IN FRONT OF OR IN FULL VIEW OF THE GUEST.(LIVE FOOD COUNTER)
 REQUIRES SPECIAL SKILL.
 PRACTISED IN HIGH CLASS RESTAURANTS.
 THE PRE PREPARATION ARE DONE IN THE KITCHEN & FINAL TOUCH IS GIVEN ON THE GUERIDON
TROLLEY
6. BAR COUNTER SERVICE.
 SERVICE DONE ON A SEMICIRCULAR COUNTER TO GUEST SEATED ON THE OTHER SIDE.
 GENERALLY SEEN IN THE BAR.
 ALSO SEEN IN FAST FOOD OUTLETS.
7. BUFFET SERVICE
 WHEN LOTS OF GUEST ARE TO BE SERVED IN A SHORT SPAN OF TIME THIS SERVICE IS CARRIED
OUT.
 PRESENTATION OF FOOD IN CHAFFING DISHES, PLATTERS, MIRRORS, BOWLS.
 THERE IS A SEPARATE COUNTER FOR WATER & SOILED PLATES.
 F&B STAFF USUALLY STAND BEHIND THE COUNTER FOR REPLENISHMENT

3. FORK BUFFET*
8. BANQUET SERVICE
 IT IS A FORMAL STYLE OF SERVICE.
 REQUIRES MORE NUMBER OF STAFF AS THE SERVICE IS PERSONALISED.
 DISTINGUISED/CHIEF GUEST IS SEATED ON MAIN TABLE.
 OTHER INVITEES ARE SEATED ON THE SPRIG.
 THE CHIEF GUEST ARE SERVED FIRST FOLLOWED BY OTHER GUEST.
 THE CLEARANCE IS ALSO DONE IN THE SAME MANNER.
9. ROOM SERVICE –
 SERVICE IS DONE FROM THE R/S DEPT TO GUEST STAYING IN THE HOTEL.
 TRAYS & TROLLEYS EQUIPED WITH HOT CABINETS/CASES ARE USED.
 FOOD IS USUALLY PRE-PLATED OR SEVED IN BOWLS /HANDIS
 THE FOOD IS COVERED USING A FOOD COVER /CLING FOIL/ALUMINIUM FOIL.
 CHECK/BILL IS CARRIED ALONG WITH THE ORDER.
10. FREE FLOW (CAFETERIA)–
 THERE ARE DIFFERENT SERVICE POINTS (COUNTERS) IN AN AREA.
 GUEST CAN FREELY MOVE TO ANY SERVICE POINT.
 AVOIDS LONG QUEUE
 EXIT IS USUALLY THROUGH ONE POINT WHERE BILLING IS DONE.
11. ECHELON (SAW-TOOTH LAYOUT)–
 FOOD COUNTERS LOCATED AT AN ANGLE SO THAT THE CUSTOMER CAN FLOW WITHIN FREE
FLOW AREA & SAVE SPACE.
 SPEEDY SERVICE FOR LARGE NUMBER OF PEOPLE
E.G –INDUSTRIAL CATERING

4. 12. FOODCOURT
 DIFFERENT COUNTERS SERVING DIFFERENT CUISINES/FOOD
 FOOD CAN BE PICKED UP FROM ANYWHERE & BILL PAID
 SEPARATE DINING AREA
E.G -- MALLS
12. SUPERMARKET –
 ISLAND SERVICE COUNTERS
 FOOD IS PICKED UP BY THE GUEST AT THE COUNTER & PAYMENT IS ALSO MADE AT THE SAME
COUNTER.
 THE GUEST EATS THE FOOD AT A SEPARATE DINING AREA.
13. TRAY & TROLLEY SERVICE –
 IN THIS FORM OF SERVICE, THE DISHES ORDERED BY THE GUEST ARE NEATLY PORTIONED &
ARRANGED ON A TRAY OR TROLLEY.
 THIS KIND OF SERVICE IS DONE IN ROOM SERVICE, HOSPITALS, OFFICES, And FLIGHTS &
INDUSTRIAL CATERING.
14. LOUNGE SERVICE –
 SERVICE OF FOOD & BEVERAGE IN HOTEL LOUNGE* OR RESTAURANTS WAITING LOUNGE
 A HOTEL LOUNGE HAS A VERY COMFORTABLE SEATING (SOFAS, BEAN BAGS) WITH A TEA TABLE.
 MENU USUALLY CONSIST OF
 FINGER FOODS
 STARTERS
 MINIMEALS
 S/W s ,CAKES,PASTRIES
 ALCOHOLIC/NON ALCOHOLIC BEVERAGES
 A RESTAURANT WAITNG LOUNGE THE MENU MAY BE RESTRICTED TO FINGER SNACKS,
COCKTAILS, AND MOCKTAILS.

5. ROOM SERVICE (INRD)
THE ROOM SERVICE DEPT OF A LARGE HOTEL IS SITUATED NEAR THE MAIN KITCHEN, STILL ROOM &
SERVICE ELEVATOR.
THE ROOM SERVICE CABIN HAS A GLASS PARTITION*
THE R/S CABIN IS EQUIPPED WITH
• TELEPHONES
• COMPUTERS
• ROOM SERVICE MENU
• KOT/BOT*
• ROOMLIST*
• STATUS OF GUEST*
THE F &B ORDER IS USUALLY TAKEN BY THE RSOT & DELIVERED BY THE WAITERS.
THE FOLLOWING ITEMS ARE REQUIRED IN A ROOM SERVICE DEPT,
1. TROLLEYS,TRAYS
2. BEVERAGE POTS
3. PLATES
4. SALAMANDER
5. MICROWAVE
6. TRAY RACKS
7. STORAGE CABINETS
8. TOAST RACKS/ BREAD BASKETS
9. CUTLERIES
10. COZIES
11. CLOCHE etc.
 THE R/S ALSO TAKES CARE OF MINIBAR BILLING & REPLENISHMENT

6.  PLACEMENT OF FRUIT BASKETS,COOKIE PLATTERS,COMPLIMENTARIES IS ALSO DONE BY THE
ROOM SERVICE
 SERVICE OF FOOD & BEVERAGE ORDERS TO HOTEL EXECUTIVES & THEIR GUEST IN THEIR CABINS
IS ALSO DONE BY R/S.
 24 hrs OPERATION IN 5 STAR HOTELS.
THERE ARE 2 TYPES OF ROOM SERVICE
1. CENTRALISED
 IN THIS SYSTEM ALL ORDERS ARE COLLECTED FROM 1 POINT & DELIVERED TO ROOMS.
 HIGH SPEED SERVICE LIFTS ARE USED FOR DELIVERY
 IT HAS A SEPARATE ROOM SERVICE KITCHEN OR FOOD IS PICKED FROM MAIN KITCHEN
 COMMON IN SMALL HOTELS
2. DECENTRALISED (FLOOR PANTRY SYSTEM)
 IN THIS SYSTEM FLOOR WAITERS COLLECT ROOM SERVICE ORDERS FROM THE FLOOR PANTRY
 A PANTRY IS SET ON EACH FLOOR OR FOR EVERY 2 OR 3 FLOORS NEAR THE SERVICE ELEVATOR
DEPENDING ON THE SIZE OF THE HOTEL.
 HIGH SPEED ELEVATORS ARE USED.
 THE PANTRY IS EQUIPPED WITH BASIC EQUIPMENT TO PREPARE
BEVERAGE,TOASTS,SANDWICHES ,AND ANY OTHER SNACKS
 DISHES THAT ARE NOT PREPARED IN THE FLOOR PANTRY ARE COLLECTED FROM THE MAIN
KITCHEN
 MOBILE PANTRIES.
 COMMON IN BIG HOTELS.
**R/S DOOR KNOB MENU
** R/S LAYOUT
 R/S LAYOUT(( PLEASE COLLECT NOTES FROM THE XEROX PERSON ON THIS TOPIC)
 B/F DOOR KNOB MENU( PLEASE COLLECT NOTES FROM THE XEROX PERSON ON THIS TOPIC)
 BANQUET LAYOUT