Foodservice and Hospitality Sarinda Woodson

Trends in Foodservice Global cuisine Technology Sustainable practices and organic foods Home meal replacement Check out the following video on 2015 food trends

Challenges Facing Foodservice Industry Meeting Labor Demands Living wage Nutrition Concerns

Types of Foodservice Operations Restaurants Hotels Food Trucks Cafeteria Catering Institutional Foodservice

Legal Forms of Business Ownership Sole proprietorship Partnership Corporation

Organization of Foodservice Business Independent restaurants Chains Franchises

The Five Customer Processes 1.Service at a laid cover 2.Assisted service- part of service at a laid cover and part self-service 3.Self service- Customers serve themselves 4.Service at a single point- Customers order and receive food at the same place 5.Specialized service or service in situ- food is brought to consumer (ex. Hospital tray service) services&user_login=jha69

Seating Consumption Times Restaurant 60 – 120 minutes Catering minutes Takeaway with seating minutes Fast food with seating minutes

Service Method Table service Assisted service Self-service Single Point Service Specialized or in situ service services&user_login=jha69

Service Area Customers are seated once they enter Service area where customer enters Service area where the customer is located services&user_login=jha69

Ordering or Selecting Items Menu From buffet line Customers select items and place on their tray Customer orders at a single point services&user_login=jha69

Type of Service By staff By staff as well as the customer Customer Food is brought to customer

Area for Consumption Laid cover Dining area Take away Food consumed where customer is located services&user_login=jha69

English Service Food is brought on platters by the waiters and is then shown to the host. Once the host approves, the food platters are then placed on the table. The host then portions the food onto the guest plates or portions the food and the waiter then serves the guest services&user_login=jha69

Silver Service Table set with hors d’oeuvres, soup and the main courses in sterling silverware Food portioned into silver platters in the kitchen and placed on burners or hotplates to keep them warm Plates are placed before the guest The waiter presents platter to the host to approve Waiter serves guest with a spoon and fork

American Plate Service Pre-plated Plate assembled in kitchen and then brought to guest services&user_login=jha69

Guèridon Service Dish comes partially prepared Completed by waiter Cooking done on Guèridon trolley Waiter plays prominent role

Snack-bar Service Stools placed along counter Guest eat food at counter

Russian Service Elaborate silver service Food is portioned and carved by waiter at the Guèridon trolley in front of the guest

French Service Personalized service Dishes brought from kitchen and placed on table near plates Guest help themselves

Buffet Service Self-serve Food displayed on tables Guest tell waiter behind table what they would like or dip their own food

Cafeteria Service Menu pre-determined Waiter serves guest behind the counter

For more information on the types of food services om=fblanding&s_title=types-of-food-and- beverage-services&user_login=jha69http:// om=fblanding&s_title=types-of-food-and- beverage-services&user_login=jha69 From slideshare.net