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
