Exam conditions *SILENCE* 26 November 2018 Starter Task: Test – Exam conditions *SILENCE* Easy answers (state) ......... will be made of flour, butter, eggs and milk. Clever answers (apply) ..... could be made of flour, butter, eggs and milk because flour is a cheap commodity… and easy to work with. Genius answers (justify) .......could be made of flour, butter, eggs and milk because they are locally sourced ingredients minimising air miles…, therefore ......

Types of service available List different types of service available Explain their function Evaluate their service Lesson Objectives There are a range of food services available: Counter service: cafeteria, multi point, free flow, fast-food, vended, seated, buffet and carvery Table service: waited Transported meal systems: meals on planes Cooking and/or trolley service: Gueridon

Counter service Cafeteria – most versatile, menu displayed on entrance Customers flow past a food display and select, some hot items may be served by staff Payment made before food consumption Cutlery and condiments after the tills for flow Dining area regularly cleaned Some areas section for meals not snacks

Counter service Free-flow – same as above but customer goes straight to food or drink counter they want Multi-point – separate trays, tills, cutlery and condiment areas

Counter service Fast food – Customer orders and collects from various service points At each point there is a cash till where once payment is received the food is collected and assembled on tray for eat-in consumption Food is usually shown in photos, the tills record all orders with speedy audit available to head office Expensive to set up (fryers, grills etc.) will not survive unless high turnover of profit

Counter service Vended service – usually in large buildings (hospitals, hotels, factories) Sell a wide range of products Coin operated and discs issued to staff Ideal portion control Careful maintenance High turnover important for survival Often placed next to microwaves for chilled products (buy, reheat, serve, eat) Seated counter – usually on stools and served by staff,e.g. railway and airports

Counter service Carvery – starters, drinks and sweets served by staff Customers collect their own main course items from the carving table under a heat lamp Carved by chef or member of serving staff Help yourselves to vegetables , gravies, sauces, YP Popular for Sundays Task: Research all food outlets in your area and categorise them

Table service Table served – used for personal service More expensive due to staffing For large functions waiter/waitresses can cover many tables For banquets waiters/waitresses can serve either side of an aisle and maybe not a whole table

Transported service Transported meal systems, e.g. airline food Airline chooses from a selection of prepared foods Food prepared in advance away from airport Meals for special diets also prepared in correct quantities Meals are plated, covered and blast chilled Trolleys are delivered to the correct flight Before service meals are pre-heated Passengers receive limited choice

Gueridon service Homework: Complete revision material/revise for test Used with a la carte or table d’hote menus Food carved or finished near table Spirit lamp used to finish portions Flambe technique also applied sometimes Requires highly skilled staff who can present food attractively with showmanship Homework: Complete revision material/revise for test