SERVICE METHOD Flashcards
presentation and service of food by waiting staff, using a spoon and fork, onto a customer’s plate, from food flats or dishes.
SILVER/ENGLISH
– main courses plated (but may
be silver served) with vegetables placed
in multi – portion dishes on tables for
customers to help themselves; sauces
offered separately.
FAMILY
2 TYPES OF TABLE SERVICE
- Waiter
- Bar Counter
service of pre-plated foods to customers. Now also widely used for banqueting.
PLATE/AMERICAN
presentation of food individually to customers to help themselves (this is a modern interpretation and may also sometimes be used to indicate Gueridon or Butler Service)
BUTLER/FRENCH
Food served onto customer’s plate at a side table or trolley; may also include carving,
jointing and fish filleting, the preparation of foods such as salads and dressings and flambeau.
Gueridon
Service to customers seated at bar counter (often U shaped) on tools.
BAR COUNTER
some parts of the meal are served to seated customers, other
parts are collected by the customers. Also used for breakfast service and for banqueting.
CARVERY
2 TYPES OF ASSISTED SERVICE
- CARVERY
- BUFFETS
customers select food and drink form displays or passed trays;
consumption is either at tables, standing or in lounge area.
BUFFETS
TYPE OF SELF- SERVICE
CAFETERIA
customers queue in line formation past a service counter and
choose their menu requirements in stages before loading them in to a tray
COUNTER
selection as in counter but in food service area where customers move at will to random service points; customers usually exit area via a till point.
FREE-FLOW
7 SINGLE POINT SERVICE
- TAKE AWAY
- DRIVE THRU
- FAST FOOD
- VENDING
- KIOSKS
- FOOD COURT
7.BAR
customer orders and is served from single point, at a counter, hatch or snack stand; customer consumes off the premises; some take-away establishments provide dining areas.
TAKE AWAY
form of take-away where customer drives vehicle past order, payment and collection points.
DRIVE THRU
term originally used to describe service at a counter or hatch where customers receive a complete meal or dish in exchange for cash or ticket; commonly used nowadays to describe type of establishment offering limited range menu, fast service with dining area, and take away facility.
FAST FOOD
provision of food service and beverage service by means of automatic retailing
VENDING
outstation used to provide service for peak demand or in specific location; may be open for customer
KIOSKS
series of autonomous counters where customers may either order and eat or buy form a number of counters and eat in a separate eating area, or take away.
FOOD COURT
term used to describe order, service and payment point and consumption area in licensed premises. It’s a retail business used to serve alcoholic and non
alcoholic drinks.
BAR
4 SPECIALIZED (OR IN SITU)
- TRAY
- TROLLEY
- LOUNGE
- ROOM
Method of service of whole or part of meal on tray to customer in situ,
e.g. at hospital beds; aircraft seats; at train seats
TRAY
service of food and beverages from a trolley, away from dining areas,
e.g. for office workers at their desks, for customers at aircraft seats or at train seats.
TROLLEY
service of variety of foods and beverages in lounge area
e.g. hotel lounge
LOUNGE
– service of variety of food and beverage in guest bedrooms,
ROOM
