Types of service - Toot Hill School · Types of service . Cafeteria service •Customers flow past a display of food and select the items they want, payment is made before they eat

Types of service

Cafeteria service

• Customers flow past a display of food and select the items they want, payment is made before they eat

Advantages

• Easy for staff to display the menus and stock the displays

• Customer sees what they are getting

• The dining area is kept cleaned

What are disadvantages?

• Customers may have to queue

• Food may run out

Free flow/Multi point

• Free flow allows customers to go to which bit they want e.g if only want a cup of tea don’t have to queue for dinner

• Multi point- these are when there are separate tills for each type of foods

Fast Food

• More than one till and member of staff

• Food is shown in photographs

• Tills record all orders

Take aways

• These have usually one till and member of staff

Advantages of Fast food service

• Food is fast

• Food is hot

• Disadvantages:

• They are expensive to set up, as equipment is costly

• Can be Unhealthy !!

Vended food

• What is It?

• Usually sell a range of sweets, drinks snacks or plated meals

• Coin operated

• Can be next to microwaves so

meals can be heated up

Disadvantages

• Can run out of stock

• Can break down or money can be lost in them

• Need high maintenance

Advantages

• No staff required so cheaper to run

• Food is hygienic as packaged

Seated counter service

• Customers seated at counters and served by staff behind the counter.

Advantages

• No waiters required

• Quick

Buffet service

• Customers help themselves to meals from a buffet table, expensive items are served by staff

Carvery

• Customers collect their own main course vegetables from the carvery the chefs carve and serve the meat

Table service

• Waiter/Waitress service used in restaurants/weddings/banquets

•What is your experience of a restaurant?

Transported meal systems

• E.g. Airline foods

Airline Food

• Food is made in factories away from the airport

• Meals fro special diets are ordered and prepared also

• Meals are plated, covered and blast chilled

• Meals are placed on trolleys covered with ice pellets to keep the food fresh

• Before service the meals are reheated and placed in heated trolleys

• Passengers get limited choice on plane

Advantages

• Children ad special diets are catered for

• Less waste as numbers are known

• First class can choose meals in advance

• Disadvantages

• There are noi second helpings

• Choice is limited

• Passengers do not always like the choice available

Video on airline food

• http://www.youtube.com/watch?v=bQRHqvJ_lnM

Gueridon system

• http://www.youtube.com/watch?v=TqJR66kaNHk

• This is where food is finished at table on a trolley or at a table next to the customer

• Requires highly skilled staff who like to show off