1. Restaurant Styles of Operation

2. Operational Styles Commercial and Institutional Full Service Banquet Cafeteria Family Style Fast-Food Take-Out

3. Full Service Restaurants Table service-wait staff and bus persons Meal service-often limited to two: breakfast, brunch, lunch, early dinner (reduced price), dinner Seating-round, square or rectangular tables with deuces (2)-12 seats, typically Cuisine-often based on theme or concept and centered around entertainment or decor

4. Banquet Service Used for groups of customers Russian Service Banquet hall provides large private rooms for rent Food served to entire group at once, either at the table or buffet-style Functions booked months in advance and can be very profitable

5. Cafeteria Service Institutional or contract feeding Used by hospitals, schools, armed Forces, manufacturing plants, businesses in large buildings Usually nonprofit or lowcost, subsidized basis Popular form of commercial restaurant in the South

6. Family Style Service Large dishes of food placed on table; guests serve themselves Health regulations restrict this type service; sanitation and food contamination Many Chinese restaurants classified as family style

7. Fast Food Service Utilizes efficient preparation and packaging techniques Eat at home or in restaurant National chains Hamburger suited to concept Food halls or food courts in malls and renovated downtown areas-support services confined to one area

8. Take-Out Service Profitable extension to any food operation Requires no additional space, help or equipment At-home consumption Requires well-planned packaging design Organized system to handle increased production Drive-thru service is popular

9. Restaurant Style Dictates Food Service Equipment Dessert Dollies Rolling Carts Side Stations –condiment storage –extra tableware –beverage service –bus pans Buffet Service –chafing dishes stand water pan insert pan cover liquid heat (Sterno) Self Service Units –Salad Bars –Hot-Food Bars