Different Types of Food and Beverage Services in Hotels | Restaurants

                            
            There are many different types of food and beverage service types or procedures, but the major category of the food service is....
             Below is the list of different type of food and beverage service followed by hotel, resorts, restaurants, fast food establishments etc.
1) Table service 
2) Assisted Service 
3) Self Service
4) Singal Point Service
5) Specilized Service


1 :- Table service  
             In this type of f&B service, the guest is seated at the table with laid cover and orders from the menu.The guest has to be greeted with an eye contact and a warm welcome.The server or waiter should normally address the guest by sir or madam.Assist the guest in seating as per the number of persons or any special requests.While seating the guests the least desirable areas like the tables near to side stations, kitchen, dishwashing area etc. to be only offered is all other tables are full.The menu to be presented after opening to the women first, then the host and clockwise for other guests.Special attention to be given to kids.When serving the guest orders the server or waiter should have a good understanding of who ordered what dishes.Table service is considered as a border category of service style which consists of.......

Franch Service

English Service.

Amarican Service 

Russion Service

Guridon Service

Franch Service :- French Service is a very detailed and highly skilled type of service.It is very elaborate and expensive type of service.The chefs demonstrate culinary skill, by preparing meals in front of the guests.Normally all fine dining restaurants follow this type of service.VIP’s and VVIP’s are also given this kind of service style.Plated entrees are served from the right, all other courses from the left.Beverages are served from the right.French Service style is very expensive because it involves professional waiters to the server properly and slowly.The ambience and decor of the restaurant are always in high luxury.All diners are given the individual attention and they enjoy.

English Service:-English service requires the food to be placed on large platters or in large bowls.These food portions are then delivered to the guest's table by waiters/servers.Once the host checks and approves the food the same is placed on the table.The guests then pass the food around the table and serve themselves.In some cases, the host may also ask the waiter to serve the food.This is a common type of F&B service style as the ease of service and waiters shouldn’t be highly skilled.The Family style F&B service is easy to implement.The servers or waiters shouldn't be that much skilled. This type of service also requires little dining area or space.There is a higher or rapid table turnover rate with this type of service.One of the major disadvantages of the family style service is the difficulty to control the portion sizes.This is because the last guest who gets served may not get enough item if other guest had taken more.

Amarican Service :-One of the most common and widely accepted kinds of food and beverage service.The servers take guests orders in the dining area.The order is sent to kitchen staff via KOT (Kitchen Order Ticket).Food is prepared and pre-plated in the kitchen itself by the chef.The server or bus person bring the food to the restaurant and placed on side stands.Pre-plated food is then served to the guests by the server.

 

Russion Service:- Similar to the French Service but faster and less expensive.Display and presentation are the major part of this service.Whole joints, poultry, game, fish etc are elaborately garnished and dressed.After presenting to the guest the server or waiter portions or carve them and serve to the guests.Normally only one server is required per table.No extra space is required for the equipment like the French F&B service type.Ideally suited for banquet service with the fixed menu.

Guridon Service:-In this type of F&B Service partially cooked food from the kitchen is brought to the service area in a Guèridon trolley.The Gueridon troll has a portable heating unit for completing the cooking process.A wide variety of fish, meat and poultry is either cooked or flamed (flambéed) in the trolley.Chef du rang is responsible for taking orders, serving drinks and preparing food at the table.In a large hotel, Commis du rang assists the Chef du rang.Both the Chefs should know how to use a spoon and fork for serving the cooked food to the guest.The prepared food should be garnished as per the standards before serving.This type of F&B service can be only implemented on a well planned and designed dining room.The Food is always served from the right hand side of the guest.All the fixtures furniture, layout etc should be compatible with the elegant service style offered.Gueridon Type of F&B service provides highly personalised guest service.High level of customer satisfaction as the dishes are prepared, carved or flamed in their presence.Good merchandising device.The average Spending power is high.

                                          Assisted Service

Assisted service:- A combination of table service and self-service. This is theservice method that is found in `carvery' type operations. Some parts of the meal are served to seated customers and the customers collect other parts of the meal from a buffet. Also used for breakfast service


                                                 Self Service

Self Service:- In this type of Food and Beverage Service the guest/customer is required to help himself/herself.Normally food is either kept on a counter or buffet.The customer picks up the required food from the buffet.Payment is either done prior to the food pickup or after is picked up.The layout for such F&B service type should be done for free guest flow.
Normally in industrial canteen, colleges, hospitals,hotel canteen, the menu is fixed. to facilitates quick service .it's display in large bords.

                Singal Point Service

1-Tray
2-Trolly
3-Home Delivery
4-In Room Dining
Singal Point Service:-The guest pays for the food and beverage over the counter.From the same counter, he/she receive the food and beverage.Most of the fast food, takeaways, Kiosk, drive through etc. are examples.Automated vending machines are also considered as single point F&B service.

                Specilized Service (in-situ)

 Specilized Service (in-situ) :- Service to customers in areas not primarily designed for food and beverage service. Tray Service:Service of a meal or part of a meal in a tray to the customer in-situ, e.g. in hospitals or in an aircraft. Trolley: Service of food and beverage from a trolley, to customers, for instance, at their seats or desks.