HPC3 – FUNDAMENTALS IN FOOD SERVICE Disadvantages – kitchen time and labor are

OPERATIONS increased; appearance may be affected due to

overcrowding of plates.
Food service methods 4. French or butler service
There is a variety of food service; the type Description – A very exclusive and personalized
used in any establishment will depend on several service in which emphasis is on the presentation as
factors: is on the quality and taste. The food is individually
 the policy of the establishment; presented on dishes, platters or flats to each
 the type, size and site of the establishment; customer by staff for customer and they help
 the time available; themselves from a serving plate held by the waiter
 the type and number of menu and its cost. butler or can be place directly on the table.
Uses – High-class establishment, royal functions
Types of services: and balls.
1. Table Service Advantages – personalized and good presentation.
2. Assisted Service Disadvantages – skilled staff; increased costs;
3. Self Service suitable for small gathering; possibility of unequal
4. Single-point service portioning.
5. Specialized service 5. Russian service
Description - a manner of dining that involves
courses being brought to the table sequentially.
Table service: Table is laid with food and the customers help
1. Silver service or English service (Full or themselves.
continental service) Uses – functions and private parties, limited use.
Description – a method of foodservice that includes Advantages – same as the of family service.
serving food at the table. A technique of transferring Disadvantages – same as that of family service.
food from a service dish to the guest’s plate from the 6. Gueridon service
left. It is performed by a waiter by using service forks Description - food is served from side table or trolley;
and spoons. This technique requires much practice. generally, foods are precooked in kitchen and the
Uses – High-class establishments, cruise liners, first waiter does the final work in direct view of the guests,
class travel catering, and formal banquet. using a “gueridon” trolley. The waiter has to carry
Advantages – Dishes look good; skills of service out such procedures as filleting, carving, flambéing
(waiter). and cooking specialty at the table.
Disadvantages – requires skill staff; cost increase; Trolley types: gueridon or flambe, hor d’oeuvre,
service is slow; and lots of dishes are utilized. salads, sweets or pastry, desserts, cheese, wine or
liqueur, cold/heated buffet.
2. Family service Uses: specialty restaurant, high-class
Description – Main courses are plated with establishments and night clubs.
vegetables placed in multi-portioned dishes for Advantages: food is spectacular and classy.
customers to help themselves. e.g. ethnic Disadvantages: labor is expensive and skilled; time-
restaurants. consuming; specialized equipment; portion control
Uses - Some functions, private parties, clubs and might be difficult.
institutions. 7. Bar counter
Advantages – staff requirements and skill are Description: service to customer at bar counter,
decreased; it is time-saving; customers decide seated on stools.
portions and accompaniments. Uses: Bar /pubs
Disadvantages – service is impersonal; spillage may Advantages: Quick service and personalized.
occur. Disadvantages: More pressure on staff; needs to be
3. Plated or American service effervescent (with excitement/high spirit).
Description – service of pre-plated food from the 8. Booth service
kitchen. Dishes are prepared and decorated in the Description: Service to customers seated on long
kitchen and then served. benches in booths, where food is served with either
Uses – less formal establishments, cafes rest hand to guests seated but always facing them.
houses. Used for: fast food, casual dining cafes.
Advantages – economy of equipment; speed and Advantages: Quick service reasonably
simplicity; saves labor; increases turnover of guest. personalized.
Disadvantages: very casual and inappropriate for 3. Vending
fine dining. Description: provision of food/beverage through
automatic retailing.
Assisted service Uses: industrial canteens, travel terminals, offices.
A combination of table and self-service Advantage: 24-hour service; no staff requirement;
1. Buffet quick service and turnover; low operating cost.
Description: a food service where guests select food Disadvantage: initial high investment; impersonal
and beverages from display; consumption is either service; requires quality control.
at table, standing or in lounge area.
Uses: Hotels having regular buffets, private parties. Specialized service
Advantages: staff requirements are low. Service to customer in areas not designed for
Disadvantages: possible queue (line of people), eating.
delays, and erratic food control. 1. Tray or trolley
2. Carvery Description: method of service on tray or trolley.
Description: a meal served in a pub or in a restaurant Uses: Hospitals, airlines, trains, room service
where cooked meat is freshly sliced to order for Advantages: convenient and personalized.
customers. Sometimes offering unlimited servings in Disadvantages: equipment and labor requirements
a buffet styles for a fixed price. Some parts are are very high.
served, and some are to be self-served. 2. Home delivery
Uses: same as buffet Description: food delivered to place of work or home.
Advantages: same as buffet Uses: meals on wheels, pizza home delivery.
Disadvantages: same as buffet. Advantages: convenient.
Disadvantages: labor and vehicle extensive; may be
Self-service slow.
Service by the customer themselves. 3. Drive-in
1. Cafeterias – counter service Description: customers park their vehicles and are
Description: The guests queue past a service served there.
counter, select their menu requirements and pay the Uses: drive-in theaters, restaurants.
cashier at the end of the counter. Advantages: convenient.
Uses: institutional catering, fast food Disadvantages: labor extensive: may require special
establishments. equipment.
Advantages: clean, quick, and economical on staff.
Disadvantages: speed depend on cashier and back-
up staff; cost of equipment is high.

Single-point service
Service of the guest at a single point,
consumed on premises of taken away.
1. Takeaways
Description: the customer orders and is served at a
single point.
Uses: snack bar, fast food, kiosks.
Advantages: quick and labor saving.
Disadvantages: labor-saving equipment is required.
2. Fast food
Description: quick cooking of popular items for
eating on premises or to be taken away.
Uses: fast food establishment, chain or franchise
operator.
Advantages: cheap
Disadvantages: quality must be controlled; kitchen
staff requirement is high, labor-saving equipment is
required; hygiene is a top priority as it is a visible
kitchen.