This presentation is related to Food & Beverage Industry. It is very beneficial for the students of Hotel Management course & for the newly enters in the field of Hotel & Hospitality Industry.

2. The five customer processes:
A. Service to customers at a laid cover
B. Combination of table & self service
C. Self Service of customers
D. Service at single point – consumed on
premises or taken away
E. Service to customers in areas not designed
for service

3. Introduction
There are many ways in which food & beverages are served to
customers in the catering industry.
The style of service is depending upon the type of establishments
as Cafeteria, Café, Fine Dining Restaurant, Fast food Joints, etc.
Types of Services broadly classified as:
A. Table Service (Service to customers at a laid cover)
B. Assisted Service (Combination of table & self service)
C. Self Service
D. Single Point Service (Service at single point – consumed on
premises or taken away)
E. Specialized / In Situ (Service to customers in areas not designed
for service )

4. TABLE SERVICE
In this method, food & beverages are served
to guests by waiters at the guest’s place at the laid
cover.
This service is further classified as:
1. English Service
2. Silver Service
3. American / Plate Service
4. French Service
5. Russian Service
6. Gueridon Service

5. English Service
Often referred to as the “Host” service
where the host plays the dominant role in
the service.
The server presents the dish brought from
the kitchen to the host for approval and
places it on the table.
The host then calls for each guest plate
and portions the food onto the plate.
Sometimes the host portions the food &
then allows the server to serve the food.
Waiter keeps the dish at the sideboard for
a round of replenishment.

6. French Service
This is a very personalized service.
Food is brought in dishes and salvers and
placed on the table at the center.
The guest help themselves. Naturally this
is for a small gathering of diners.
In large groups, the guests participate in
the dining experience by passing around
the dishes for each guest to help himself /
herself.
Sometimes a guest may serve another
guest seated far from the dish.

7. Silver Service
This service is given the name as all the
cutlery, service dishes, service spoons &
forks are made of silver.
The table is set for Hors d’oeuvres, soup,
main course & dessert.
The food is portioned in the kitchen into
silver plates & dishes and brought to the
host for approval.
It is then place on the sideboard with
heating burners to keep the food warm.
The food is then taken to each guest and
served onto the guest plate from the left of
the guest with a service spoon & fork.

8. American Service
Also termed as Plated Service. This
method ensures quick service &
clearance .
In this style of service, dishes are neatly
plated bin the kitchen by the kitchen
staff. The portion is predetermined .
The plated food is brought by the server
and placed before the guest at the table.
This is served form right side of the
guest.

9. Russian Service
This is the elaborate presentation of
food like a whole suckling pig,
peacock decorated with feathers, etc.
This is also known as platter service,
as food come in well decorated silver
platters.
The server presents the food to guest,
takes it to a side station and portions
the food in full view of the guest.
The server decides the portions served
& proceed to serve the guest.

10. Guerdon Service
This is a service where food comes
partially prepared from the kitchen
to be completed at the guest’s
tableside on a Gueridon trolley
fitted with gas burners.
Also known as trolley service.
The server prepares the food
behind the table in view of the
guest.
The food is pre-plated and served
to the guest from the right.

11. ASSISTED SERVICE
 This is a combination of table & self service.
 It is used extensively in hotels and restaurant.
 Service staff assist customers in service of
water, accompanying vegetables, sauces, sweets
and so on.
 Examples of this service are:
A. Carvery
B. Buffet

12. Carvery
A carvery is a restaurant where
cooked meat is sliced or carved to
order for customers.
The term commonly found in UK,
Ireland, Australia & US.
In this some parts of the meal are
served to seated customers; other
parts are collected by the customers.
The roasted joints / meats are carved
by the trancheur at the carvery
counter and the customers help
themselves.

13. Buffet
Buffets where customers select
food & drink from displays or
passed trays.
In this dishes are neatly
displayed with garnish in the
appropriate containers &
arranged attractively on the table
in a proper order for guests to
help themselves.
The customer takes his plate
from a stack at the end of each
table or requests the waiter
standing behind the table to serve
him.

15. SELF SERVICE
 This is the simplest form of service methods
where members of service staff do not serve
guests.
 Customers help themselves with the dishes they
would like to consume.
 This service is classified into:
 Cafeteria – A. Counter
B. Free Flow
C. Echelon

17. Cafeteria
 Used in institutional & industrial catering establishments.
 A. Counter:-
 It consists of a straight line of counters containing a
variety of hot & cold dishes displayed in order.
 The customers starts from one end of the line, picks up
a tray and moves along the length of the counter as
he/she selects dishes he/she wants to have.
 It may be prepaid or billed at the end of the counter
where cashier seats.

18. Counter Arrangement

19. B. Free flow – counters are segregated
according to the type of dishes
offered – hot, cold, desserts, etc
Customers can move at will to any
service point to select dishes and
exit through payment point.
C. Echelon - A series of counters are positioned
at such angles that customers can
flow within free flow area & also
save space.

20. Free flow Cafeteria Arrangement

21. Echelon (Saw Tooth) Arrangement

22. SINGLE POINT SERVICE
 In this style of service food & beverages are served from a
single point
 This may be consumed on premises or taken away
 This includes –
 1. Take away - Customers orders and is served from single
point, at counter, hatch or snack stands
 2. Vending – Provision of food service & beverage service
by means of automatic vending
 3. Kiosks – Outstation to provide service for peak demand or
in specific location
 4. 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
 5. Bar – Term used to describe selling point and consumption
area in licensed premises

24. ALL THE BEST!!
T h a n k Y o u … .