1. TYPES OF FOOD & BEVERAGE
SERVICE

2. The five Service methods :
Service at a laid cover
Assisted service – part service at a laid cover and part self-service
Self service
Service at a single point (ordering, receipt of order and payment
Specialised service or service in situ

4. 1.Table service: The customer is served at a laid cover Includes:
Silver
English
American/Plate
French/ Guéridon / Butler
Russian
Also counter Service

5. Service Styles : Table Service
American (Plated) Service
French Service/Guéridon/ Butler
Russian (Platter) Service
English (Family) Service
Buffet (Self-Service)
Counter Service
Hayes/Ninemeier: Foundations of Lodging Management. (C) 2006 Pearson Education, Upper Saddle River, NJ All Rights Reserved.

6. In this category, the guest enters in the area and is seated
In this category, the guest enters in the area and is seated. Menu lists are given or displayed for orders.
The orders are been taken by waiter/waitress. Then the service is done using a laid cover on the table. The
following are types of service come under this category:
American / pre-plated service
English Service
French service or Guèridon / Butler
Silver service
Russian service
Snack bar or Counter service

7. American Service
or Plate Service

8. What is American Service?
It is the fastest.
It is the most commonly used, and can vary from somewhat formal to casual dining.
Less formal than the three services (French, Russian and English)
Most prevalent service used in restaurant
Food is dished up on individual plate kitchen

9. What are the Advantages of American Service?
It save time and assures that hot food is hot and cold food is cold.
Many Chefs welcome American Service.

11. Banquet Service: Seated Buffet Tables and chairs are set
Guests serve themselves from buffet table
Servers clear dirty dishes
Server may serve beverages

12. Banquet Service: Seated Banquet Tables and chairs are set
Servers serve all parts of the meal
Everyone eats at the same time
American or Plated Service for the Meal

13. Family Service or English Service:
The most basic level of table service is called family service or English service.
It originated in the home and is used mainly in family restaurants or coffee shops.
All the food is put in dishes and bowls in the kitchen by the food production staff and placed in the center of the dining table by the service staff.
The guests serve themselves from dishes and bowls of food placed in the center of the table by the service staff.

14. Silver Service:
The table is set for hors d'oeuvres, soup, main courses and sweet dish in sterling silverware.
The food is portioned into silver platters at the kitchen. Plates are placed before the guest.
The waiter then picks the platter from the hot plate and presents the dish to the host for approval.
He serves each guest using a service spoon and fork. All food is presented in silver dishes with elaborate dressing.

17. FRENCH SERVICE Called Tableside Service
Food is prepared, finished, or carved at the table

18. FRENCH SERVICE Rules of Service
Serve and clear food from the right with the right hand, except bread and butter and salad.

19. French Service:
Food is cooked and completed at a side table in front of a guest
Food is completed by cooking, slicing and garnishing and serve to the guest on a heated plate
Employs two servers working together
All food is served and cleared from the right except bread and butter and salad to the left of the guest

21. Russian Service: Also called Platter or Flying service
Food is put on platters in the kitchen and served to the guests from the platters.

22. In Russian service all food is fully cooked and arranged and garnished on large platters in the kitchen.
With the server’s right hand, empty plates are set – in from guest’s right, beginning with the first woman seated at the hosts left. The servers move clockwise around the table.

25. 2.Assisted service:
Customer served part of the meal at a table and is required to obtain part through self-service (for example in a carvery-type operation)
A carvery is a restaurant where cooked meat is freshly sliced to order for customers, sometimes offering unlimited servings for a fixed price. The term is most commonly used in the U.K. Ireland and Australia , but it is also found in the U.S.

26. Assisted Service
In this type of category, the guest enters in the dining area and helps himself to the food, either from a buffet counter or he may get served partly at table by waiter/ess.
Eating may be done on either at table, standing or in lounge area/ banquet hall.

28. 3.Self-service:
The customer is required to help him or herself from a buffet or counter

29. 4.Single point service:
The customer orders, pays and receives the food and beverages at a counter:
At take away; fast food; drive thru; vending machine

30.  Kentucky Fried Chicken