Most of what you need to know about Food and Beverage ServiceTypes An Overview An Introduction to Food and Beverage Service The Food & Beverage Service Industry ‐ An Introduction A brief description of the food & beverage service industry, its various sections and types. The food & beverage industry is usually defined by it output of products, to satisfy the various demands of food & drinks of people. Bu it doesn’t include the manufacturing of food & drink and its retailing. In today’s world, the food & beverage service industry has expanded a lot and nowadays, it is serving more than 100million meals per day. It has spread across all walks – of life. Hotel, restaurants, industrial canteen, hospital canteen, railway, airways, all are now part of food & beverage service industry. The basic function of this industry is to serve food & drink to people, to satisfy their various types of needs. The main aim is to achieve customer satisfaction. The needs that customer might be seeking to satisfy are: ∙ ∙ ∙ ∙ ∙ Physiological: the need of special food items Economic: the need for good value for the price paid Social: a friendly atmosphere, to express feelings frankly Psychological: the need for enhancement of self‐esteem Convenience: the desire for someone else to do the work. These various needs play a major role in deciding the factors responsible for defining the different type of service methods in Food & Beverage service industry. The service of food and beverage may be carried out in many ways depending on a number of factors: ∙ ∙ ∙ ∙ ∙ ∙ ∙ The type of establishment The type of customer to be served The time available for the meal The turnover of customer expected The type of menu presented The cost of meal served The site of establishment Food & beverage service can also be viewed from the customer’s perspective. Essentially, the customer enters a food service area, orders or selects his/ her choice and then is served (the customer may pay either at this point or later). Food and beverages are then consumed, following which the area is cleared. Broadly we can categorise the service methods in five types: A. B. C. D. E. Table Service Assisted service Self‐ service Single point service Specialised or in situ service © Tim Webb 11/2010 2 An Introduction to Food and Beverage Service A. Table Service 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/ess. Then the service is done using a laid cover on the table. The following are types of service come under this category: English Service: Often referred to as the "Host Service" because the host plays an active role in the service. Food is brought on platters by the waiter and is shown to the host for approval. The waiter then places the platters on the tables. The host either portions the food onto the guest plates directly or portions the food and allows the waiter to serve. For replenishment of guest food the waiter may then take the dishes around for guests to help themselves or be served by the waiter. French Service: It is a very personalised service. Food is brought from the kitchen in dishes and salvers, which are placed directly on the table. The plates are kept near the dish and the guests help themselves. 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 itself, which are placed at the sideboard with burners or hot plates to keep the food warm in the restaurant. 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. American/Plate Service: The American service is a pre‐plated service, which means that the food is served into the guest's plate in the kitchen itself and brought to the guest. The kitchen predetermines the portion and the accompaniments served with the dish and then balance the entire presentation in terms of nutrition and colour. This type of service is commonly used in a coffee shop where service is required to be fast. Russian Service: An elaborate silver service thought to be the foundation of French service except that the food is portioned and carved by the waiter at the gueridon trolley in the restaurant in full view of the guests. Display and theatrical presentation are a major part of this service. The principle involved is to have whole joints, poultry, game and fish elaborately dressed and garnished, presented to guests and carved and portioned by the waiter. Gueridon Service: This is a service where a dish comes partially prepared from the kitchen to be completed in the restaurant by the waiter or, when a complete meal is cooked at the tableside in the restaurant. The cooking is done on a gueridon trolley, which is a mobile trolley with a gas cylinder and burners. The waiter plays a prominent part, as he is required to fillet, carve, flambé and prepare the food with showmanship. The waiter has to have considerable dexterity and skill. Snack‐bar Service: Tall stools are placed along a counter so that the guest may eat the food at the counter itself. In better establishments, the covers are laid out on the counter itself. Food is either displayed behind the counter for the guests to choose from, or is listed on a menu card or simple black board. © Tim Webb 11/2010 3 An Introduction to Food and Beverage Service B. 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 and he collects any extras he needs from the counter. Eating may be done on either at table, standing or in lounge area/ banquet hall. Buffet Service: A self‐service, where food is displayed on tables. The guest takes his plate from a stack at the end of each table or requests the waiter behind the buffet table to serve him. For sit‐down buffet service, tables are laid with crockery and cutlery as in a restaurant. The guest may serve himself at the buffet table and return to eat at the guest table laid out. The waiter may serve a few courses like the appetiser and soup at the table. C. Self Service In this type of service, the guest enters in the dinning area, selects his own tray or from the food counter and carries food by himself to his seating place. Cafeteria Service: This service exists normally in industrial canteens, colleges, hospitals or hotel cafeterias. To facilitate quick service, the menu is fixed and is displayed on large boards. The guest may have to buy coupons in advance, present them to the counter waiter who then serves the desired item. Sometimes food is displayed behind the counter and the guests may indicate their choice to the counter attendant. The food is served pre‐plated and the cutlery is handed directly to the guest. Guests may then sit at tables and chairs provided by the establishment. Sometimes high tables are provided where guests can stand and eat. D. Single Point Service In this category, the guest orders, pays for his order and gets served all at a single point. There may be may not be any dinning area or seats. The different types are: Take Away: Customer orders and is served from single point, at counter, hatch or snack stand; customer consumes off the premises. Vending: Provision of food service and beverage service by means of automatic retailing. Kiosks: Outstation to provide service for peak demand or in specific location (may be open for customers to order or used for dispensing only) Food Court: series of autonomous counters where customers may either order and eat or buy from a number of counters and eat in separate eating area, or take‐away. E. Specialised Service In this category the guest is served at the place, which is not meant or designated for food & beverage service (i.e. guest rooms or any special area). Grill Room Service: In this form of service various meats are grilled in front of the guest. The meats may be displayed behind a glass partition or well decorated counter so that the guest can select his exact cut of meat. The food comes pre‐plated. Tray service: Method of service of whole or part of meal on tray to customer in situ, e.g. hospitals aircraft or railway catering. © Tim Webb 11/2010 4 An Introduction to Food and Beverage Service Trolley service: Method of service of food and beverages form trolley, away from dining areas, e.g. for office workers, in aircraft or on trains. Home‐ Delivery: Food delivered to customer’s home or place of work, e.g. Pizza home delivery or Meal on wheels etc. Lounge Service: Service of variety of foods and beverages in lounge area. Room Service: It implies serving of food and beverage in guest rooms of hotels. Small orders are served in trays. Major meals are taken to the room on trolleys. The guest places his order with the room service order taker. The waiter receives the order and transmits the same to the kitchen. In the meanwhile he prepares his tray or trolley. He then goes to the cashier to have a check prepared to take along with the food order for the guests’ signature or payment. Usually clearance of soiled dishes from the room is done after half an hour or an hour. However, the guest can telephone Room Service for the clearance as and when he has finished with the meal. There are two types of Room Service: Centralized room service: Here al the food orders are processed from the main kitchen and sent to the rooms by a common team of waiters. Decentralized room service: Each floor or a set of floor may have separate pantries to service them. Orders are taken at a central point by order‐takers who in turn convey the order to the respective pantry. © Tim Webb 11/2010 5 FSM 3060 Assignment Service Styles and Procedures Point Value: 100 points Due Date: This assignment is due at the end of WEEK 3. Objective: Through the completion this assignment you the student will demonstrate your ability to describe and apply the principles of each dining service style and identify their unique challenges. Requirements: This assignment will be submitted as a MLA formatted paper. The paper must be double spaced, 1 inch margins, 12 size font, Times New Roman, and the pages must be numbered. It must include a cover sheet. For all material that you have researched, you must include citations throughout the body of the paper, as well as a reference page in MLA format. You are expected to use minimum of (5) credible sources from the posted course materials to support your choices or opinions throughout the submission. Note: The use hyperlinks to pictures and videos within the paper are encouraged to demonstrate and communicate your understanding of the content. Please use each section and subsection or question below as section dividers within the paper to separate your discussion paragraphs. Assignment: Introduction: Begin your paper with a brief description of each of the service styles presented in the Week 2 folder. In your description include the following discussion points;    Give an example (an event, venue or menu choice) of when the style would be used and discuss why it would be appropriate based on the example. Suggest the types of foods or specific menu items which highlight the use of the service style. Discuss the advantages and challenges for each service style. Developing FOH plans and Procedures: Begin this section by selecting one of the service styles described in the previous section. Using the menu provided below develop a service plan utilizing the service style selected. Develop the plan with assumption you will serve (4) guests at a single table. FSM3060 College of Online Education Johnson & Wales University The service plan will include the following components;    A written set of step by step directions for serving each menu item. You are encouraged to use links to videos or pictures to enhance and clarify this discussion point. A picture or diagram of the table top place setting that would appear in front of each guest. If small ware items are removed or added during services course please indicate this by providing multiple diagrams or pictures. Using the chart below provide a list of all the equipment needed to execute the service style selected. Make sure you include both the equipment the guest will use or need and the equipment the staff will use or need. (You will service (4) guests at a single table). You can copy and paste the chart into your paper. Menu An assortment of fresh baked breads with butter Cream of Tomato Soup Tossed House Salad with Dressing Stuffed Chicken Breast with rice pilaf and fresh broccoli Three Layer Chocolate Cake Beverages Served with menu include – Water, Wine, Coffee or Tea FSM3060 College of Online Education Johnson & Wales University Equipment Needs: Smallwares # items needed Miscellaneous Information Conclusion: Summarize your paper by discussing the important factors an organization should consider before selecting service styles. FSM3060 College of Online Education Johnson & Wales University