1. 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.
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2. 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.
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3. 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
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4. 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.

5. 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.

6. 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.

7. 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.

8. 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.

9. 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.

10. 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.