Types of Food Service Counter Service Common in fast food or quick-service restaurants Limited menu; take-out service usually available May or may not have tables for dining A person behind the counter takes the customer’s order, serves the food on a tray or in a takeout bag Counter workers should keep the counter, back bar, and area beneath the counter clean and in order. Counter workers may also be responsible for preparing food, busing tables, cleaning the counter, and other duties as requested. Copyright © Notice: The materials are copyrighted © and trademarked ™ as the property of The Curriculum Center for Family and Consumer Sciences, Texas Tech University.

Types of Food Service Trayline Service Trays are used to transport menu items from the kitchen or serving area to the dining room. Used in cafeteria style restaurants and in school and hospital cafeterias. All food items are ready to serve when the customer arrives. Trayline workers keep food items stocked, orderly, and arranged. attractively. Copyright © Notice: The materials are copyrighted © and trademarked ™ as the property of The Curriculum Center for Family and Consumer Sciences, Texas Tech University.

Types of Food Service Seated Service Usually has an extensive menu that offers a wide variety of choices to the customer Includes American, French, Russian, and English, buffets, banquets, or combination services Copyright © Notice: The materials are copyrighted © and trademarked ™ as the property of The Curriculum Center for Family and Consumer Sciences, Texas Tech University.

Types of Food Service Seated Service Cont. American Service Also referred to as plate service Fast, inexpensive, and easily learned by workers Most common style available in U. S. restaurants A host, hostess, or maître d’ greets and seats customers Food ordered by the customer is plated in the kitchen and is carried out by a waitperson on a tray Copyright © Notice: The materials are copyrighted © and trademarked ™ as the property of The Curriculum Center for Family and Consumer Sciences, Texas Tech University.

Types of Food Service Seated Service Cont. French Service Used in more elaborate restaurants Is expensive, requires extra space, requires a larger professional staff, and is very time consuming Two waitpersons work together to prepare the table Food is prepared and served from a cart called a gueridon, and a small spirit stove, or rechaud is used to keep food warm The chef de rang, or experienced waitperson, may seat the guests, take the order, serve the drinks, prepare some of the food, and present the check Copyright © Notice: The materials are copyrighted © and trademarked ™ as the property of The Curriculum Center for Family and Consumer Sciences, Texas Tech University.

Types of Food Service Seated Service Cont. Russian Service Similar to French service but simpler, faster, and less expensive Used in upscale restaurants and hotels Food is prepared in the kitchen; a waitperson serves food from a platter onto preset plates in front of the guests Unserved food is returned to the kitchen Copyright © Notice: The materials are copyrighted © and trademarked ™ as the property of The Curriculum Center for Family and Consumer Sciences, Texas Tech University.

Types of Food Service Seated Service Cont. English Service Used for a special dinner in a private dining room of a restaurant A waitperson places food on a trolley or table The food is served by the “host” from service tureens or platters onto individual plates and then hands the plates to the waitperson Copyright © Notice: The materials are copyrighted © and trademarked ™ as the property of The Curriculum Center for Family and Consumer Sciences, Texas Tech University.

Types of Food Service Seated Service Cont. Family Service Another type of English service The meal is prepared in the kitchen and placed on serving platter and bowls The serving dishes are placed in the center of the table and passed around to the guests who serve themselves Copyright © Notice: The materials are copyrighted © and trademarked ™ as the property of The Curriculum Center for Family and Consumer Sciences, Texas Tech University.

Types of Food Service Seated Service Cont. Buffet Service Guests serve themselves from a variety of foods placed along a long serving table A large number of guests can be served using a minimal amount of service staff In most cases, service staff is only responsible for serving beverages and desserts Service staff may stand at the end of the table and carve and serve meat Copyright © Notice: The materials are copyrighted © and trademarked ™ as the property of The Curriculum Center for Family and Consumer Sciences, Texas Tech University.

Types of Food Service Seated Service Cont. Banquet Service Used when serving a predetermined menu to a specific number of guests Many guests can be served by few staff members Guests receive minimal personal attention Tables are prepared with the cold course (salad, shrimp cocktail, etc.), iced water, and bread and butter Food is typically plated in the kitchen and then served Copyright © Notice: The materials are copyrighted © and trademarked ™ as the property of The Curriculum Center for Family and Consumer Sciences, Texas Tech University.