Types of food service

Question 1

Cafeteria

explanation, pros and cons

Answer 1

• Customers queue at some type of counter, collect their food on a tray and pay for their food before
• Pros: Not many staff/skilled staff needed and can serve a lot of customers quickly
• Cons: Food has to be kept hot and customers have to queue

Question 2

Fast-food service

explanation, pros and cons

Answer 2

• Customers queue and pay for their food before they get it e.g. McDonalds, Burger King and KFC
• Pros: Don’t need skilled staff, can serve lots of customers quickly and easy for customers to get whilst out
• Cons: Very expensive specialist equipment, expensive rent and limited menu

Question 3

Self-service

explanation, pros and cons

Answer 3

• May be assisted or self-service, customers help themselves to food like a buffet service
• Pros: Not may staff needed, no queue and you can take as much as you want
• Cons: Hard to know how much food to provide

Question 4

Take-away

explanation, pros and cons

Answer 4

• Customers order food at counter and wait while being cooked then take food away. It could also be delivered.
• Pros: Convenient for customer, emphasis on food production only, no food service space needed and no food service staff needed
• Cons: Limited menu range, poor presentation, transport depends on local knowledge and prone to prank calls

Question 5

Waited service

explanation, pros and cons

Answer 5

• Waiters take orders and deliver food at a table.
• Pros: Serve lots of people quickly, personal service and wide choice of food
• Cons: Expensive to employ and specialised equipment is needed for serving

Question 6

Gueridon service
(explanation, pros and cons)

Answer 6

• Finishing cooking or carving at customers table as entertainment
• Pros: Opportunity for chefs to ‘show off’, relaxed dining and customer has personal attention
• Cons: High labour costs, menu costs are high and time consuming

Question 7

Buffet service

explanation, pros and cons

Answer 7

• Pay a fixed price and take food from a buffet table. Waiters can be employed for drinks.
• Pros: Not a lot of staff needed, food can be hot or cold and have a wide choice of food
• Cons: Need a lot of space and hard to work out portion sizes

Question 8

Carvery service

explanation, pros and cons

Answer 8

• Customers queue to be served meat, then help themselves to vegetables and accompaniments
• Pros: Not a lot of staff needed, customer pays a fixed price and pick exactly what you want
• Cons: Employ staff to carve meat and limited choice

Question 9

Vended service

explanation, pros and cons

Answer 9

• Customers use vending machines that dispense food and drink
• Pros: Quick and easy to use, hygienic and can be used 24/7
• Cons: Employ people to refill and maintain machines and limited choice

Question 10

Airline food

explanation, pros and cons

Answer 10

• Served during travel. Food is cooking elsewhere, chilled and then transported to be reheated and served
• Pros: Customers with special dietary requirements can pre-order and less food wasted as numbers are known
• Cons: Limited choices and not fresh