1. 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

2. 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

3. 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

4. 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

5. 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

6. 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

7. 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

8. 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

9. 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

10. 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