Types Of Food Service Flashcards
List four services provided by each of the following:
Large inner-city hotel
Table service
Cafeteria
Free flow
Buffet service
ist four services provided by each of the following:
A family holiday park
Cafeteria
Buffet
Free-flow
Multipoint
List four services provided by each of the following:
Cruise ship
Transport catering systems
Table service
Gueridon system
Buffet
Describe how customers receive their food in the following systems:
Cafeteria
- all the types of food and drink on sale are
displayed at a long counter. Customers move along the counter with a tray and choose what they want, then queue up to pay at the end. Used in schools, some restaurants and cafes.
Describe how customers receive their food in the following systems:
Buffet service
food is displayed in containers at an open counter or a central serving station. Customers pick up a plate or bowl and help themselves to food and drinks.
Some foods may be served to customers, e.g. fish, meat, poultry. Often used in hotels for breakfast and in ‘all-you-can-eat’ restaurants that charge a fixed price per person for a meal.
Describe how customers receive their food in the following systems:
Table service
Waiters and waitresses (waiting staff) take food orders and serve customers who are seated at a table.
A large restaurant or pub will divide the customer tables into areas. These areas are called ‘stations’. Each member of waiting staff is allocated to a station to ensure that all customers are served in good time.
For large banquets or special occasions, such as wedding receptions, waiting staff are put into teams, each of which serves a specific group of people throughout the meal.
Describe how customers receive their food in the following systems:
Seated counter service
customers sit at the counter on stools and are served their food. Used in places such as sushi bars, stations and airports.
Suggest a variety of ways in which the management could help the restaurant to score high ratings for:
Food they offer
Unique selling points
Use more sustainable food practices
Provide other options for food (vegan,vegetarian)
Change the menu regularly
Suggest a variety of ways in which the management could help the restaurant to score high ratings for:
Food hygiene standards
Check up hygiene standards regularly
Ask customers to be more hygienic
Ask staff to be more hygienic
Put up posters around the business about hygiene
Suggest a variety of ways in which the management could help the restaurant to score high ratings for:
Customer service
Provide a customer service till area
Create a customer question and answer on a website
Provide posters telling staff how to answers common questions
Provide information about whereabouts of locations, things and how to use items regularly
Suggest a variety of ways in which the management could help the restaurant to score high ratings for:
Environmental sustainability
Tell staff to Implement more sustainable practices
Tell customers to implement more sustainable practices
Reduce food wastage
Invest in energy and water efficiency
Describe counter service
Customers choose food from a display
Customers queue to pay before they eat the food - queue may be lengthy
Food can be eaten in the place or taken away
Describe table service
• Waiting staff take food orders and serve customers seated at a table
• Large restaurants divide tables into areas called stations
• Banquets, wedding receptions, etc. - guests are served by teams of waiting staff
• Food is more expensive in order to pay the wages of the waiting staff
• Gueridon system (trolley / moveable service)
- Cooking / preparing food at the table to entertain customers
Describe transport catering
Service within vehicles:
Careful planning is needed to make sure that:
• Food is kept safe to eat
• Different customer needs are catered for
Trains:
- Restaurant carriages on some long-distance trains
- Takeaway cafeteria or trolley service available
Aeroplanes:
- Frozen or cook-chilled meals provided on long-distance flights - heated by microwaves
- Trolley drink and snack service available on many short-distance flights
Ships:
- Cruise ships provide a variety of food service options
- Ferries usually have a cafeteria service
Describe vending systems
Vending machines sell hot and cold meals, snacks and drinks in a variety of places
• A team of people is needed to service them and maintain their stocks
Advantages and disadvantages of Restaurants/ bistros/ dining rooms
Advantages:
Can attract a wide range of customers
+ Can be very successful if situated in a good location and prices are competitive
Disadvantages:
- A lot of competition
- A poor location /facilities will limit success, e.g. limited parking, noisy area, building in poor condition
- Rent and business tax for premises reduce profit
Advantages and disadvantages Cafes, tearooms and coffee shops
Advantages:
+ Can be very successful, especially in tourist or busy areas
Disadvantages:
- Competition and location may limit success
- Rent and business tax for premises reduce profit
Advanatges and disadvantages of Takeaway and fast food outlets
Advantages:
+ Fast turnover, so potentially can make a good profit
Disadvanatges:
- A lot of competition
- Rent and business tax for premises reduce profit
Advanatges and disadvantages of pubs and bars
Advantages:
+ Long opening hours mean potentially many customers
+ A good location, plenty of parking and attractive building will attract customers from a wide area
Disadvanatges:
- Landlord may restrict what can be sor the premises in terms of food
- Location and size of premises may to the customer numbers
Advanatges and disadvantages of clubs and casino
Advantages:
+ Customers are usually
members. so redularly visit
+ Customers may stay for several hours, so potentially require regular food and drinks
Disadvantages:
- Membership fee may limit customer
- Rent and business tax for premises reduce profit
Advanatges and disadvantages street food
Advantages:
+ Many potential customers if in a busy location
+ Lower rent and costs than if in a building
+ Fast turnover, so potentially can make a good profit
Disadvantages:
- Limited food preparation, power and cleaning facilities
- Need to physically remove equipment and ingredients and store them elsewhere each day
- Outside in all weathers
Advanatges and disadvantages pop-up resturants
Advantages:+
+ Many potential customers if in a busy location
+ A useful way to find out if customers like the food
Disadvantages:
- Limited time allowed to run the business - time is needed to build up a regular custome base and judge how successful a business is
Advanatges and disadvantages movile vans
Advanatges:
+ Many potential customers if in
a busy location
+ Fast turnover, so potentially can make a good profit
+ Lower rent and costs than if in
a bullding
Disadvantages:
-Small space for equipment and storage
- Competition for roadside pitches
- Rent and business tax for use of the pitch reduce profit
Advanatges and disadvantages tourist attraction catering
Advantages:
Many potential customers if in a popular location
Disadvanatges:
-out of holiday season may reduce customer number
Advanatges and disadvantages sports stadium/concert catering
Advantages:
Many potential customers on a regular basis
Disadvantages:
- Limited space available to prepare and sell food and drinks
- Rent and business tax for premises reduce profit
Describe cafeteria service
all types of food and drink are shown on a long counter for customers to move along with a tray for them to choose what they want to eat.
Describe fast food service
Fast food:
the food and drink is displayed on a menu behind the counter, often with pictures.
Quick, simple, and usually served with disposable packaging.
Describe gueridon service
It is a tableside service where cooking or finishing of foods is done by a waiter at the diner’s table, typically from a special serving cart called a guéridon trolley.
Describe mutipoint service
Different types of food and drinks are displayed and paid for at separate counters.
Describe free-flow service
Different types of food and drinks are displayed at different counters. Customers take their trays, choose from different counters then pay at a central till.
Describe buffet service
Food is displayed in containers at an open counter or service station. Customers help themselves.
Some foods are served directly to the customer. Omelette station, meat/fish station etc. It is paid at a fixed price however depends on the number of people
Desecibe carvery service
Roasted meat jointed and displayed on a counter and carved for customers by a chef. Customers help themselves to veg, sauces etc…
