CHAPTER 2There are basically 7 diff

CHAPTER 2
There are basically 7 different styles / types of Food Service:
1)Plated 2)Platter / Silver / Russian 3)Gueridon 4)Buffet 5)Tray 6)French / Butler 7)Family
PLATED SERVICE USED: Guesthouse Coffeehouse in Hotel Breakfast
Advantages: Fast service so food is hot Able to interact with customers Rapid turnover Fewer staff needed & do not need special skills Portion size can be controlled & standardise Less wastage, Less equipment needed
Disadvantages: Increased kitchen time and labour For large scale May require special hot place
PATTER/SILVER
Food transferred to plate in front of customer from flat / serving dish, using spoon and fork or other appropriate utensils such as ladle
PLATTER / SILVER / RUSSIAN SERVICE USED Special functions such as wedding banquet Royal functions, VIPs functions, etc Luxury restaurants Directors dining rooms
Advantages: Dishes look good and well presented Chefs and servers show skill Classy impression to guests or customers
Disadvantages: Highly skilled staffs Need training Costs more Problems of keeping food hot Service can be slow
GUERIDON
Carving meat joints, deboning or filleting fish, tableside cooking at a side table or service trolley. Transferring the food to the customer’s plate at the service trolley and served
GUERIDON SERVICE USED Top class restaurant Fine dining restaurant – French / Continental Night clubs
Advantages: Personal service Good presentation Impression service Good for sales
Disadvantages: Expensive to use Highly trained staff / special equipment Lengthy service time so food can be cold Requires co-ordination between servers e.g. short of mise-en-place No room for mistakes cause perform in front of guests
BUFFET
Food is display nicely on a long serving tables and guests /customer’s help themselves (self-service). Sometimes they can also be assisted by the service staff or chef standing behind the buffet tables
BUFFET SERVICE USED Big functions such as company party, weddings, etc Incentive groups having breakfast, etc..
Advantages: Guest select what they want to eat Wider varieties of items
Disadvantages: Food wastage Mass production may result in poor taste and quality

All dishes and requirements are served to the guests / customers complete on a tray
TRAY SERVICE USED Room service Hospital Cafeteria
Advantages: Offer convenience to guests Relieves pressure on space in the restaurant
Disadvantages: Require lots equipment Food can get cold over long journey or distance Labour intensive during meal periods

The customers served / helps themselves from flats / dishes held at their side by the serving staff
FRENCH / BUTLER SERVICE USED Highest standard Small banquets Royal functions
Advantages: Good presentations Personal service Guest can have less or more, they choose
Disadvantages:Possible poor portioning Time consuming-server Slow for customers Food may become cold Customer have to serve themselves

The food is placed on the table in serving dishes and the customers serve themselves
FAMILY SERVICE USED Banqueting Clubs Ethnic restaurants such as Indian, etc
Advantages: Fewer, less skilled staff Service time is reduced Guests can choose portions size Less service for staff
Disadvantages: Difficult for guests to handle hot dishes Lack of portion control, so higher food cost Requires lots of gears
CHAPTER 3
Types of F&B OutletsSeveral criteria may be used to classify food and beverage outlets including:  Nature of the operation (chain or independent / owner-operated)  Management/operation structure (franchise agreement or management contract)  Theme and  Level of service provided (fine dining, coffee house etc)
The level of service they provide will classify the F&B outlets:  Fine Dining Restaurant  Coffee House  Snack Bar and  Fast Food

Characteristic of Fine Dining Very comfortable  Elegant, sophisticated, cosy with alots of privacy  Dress code may applied (tie & jacket)  Private dining rooms are available  Elaborately decorated  Range of food & beverage offered
CHAPTER 5
Kinds and Characteristics of Restaurants Segments: Chain or independent (indy), and franchise restaurants Quick-service (QSR), sandwich Fast/quick casual Family Casual Fine dining Other
Chain or IndependentChain restaurants –Some advantages and disadvantages over independent restaurants –Advantages include: •Recognition in the marketplace •Greater advertising clout •Sophisticated systems development •Discounted purchasing
Chain or Independent (cont’d.)Independent restaurant advantages:Relatively easy to open Restaurateurs can “do their own thing”Potential for growth •Some will grow into small chains while larger companies will buy them out
Franchised Restaurants Involves fewer risks: Restaurant format has been tested in the marketplace •Less likely to go belly-upTraining is provided Marketing and management supports are available Several requirements: Franchising and ro