meal management - meal service

Table Service

manner of serving food at well appointed homes and restaurants

Counter Service / Snack-bar Service

Food is either displayed behind the counter for the guests to choose from, or is listed on a menu card or common black board

Formal

Requires more planning, detailed preparation, and elaborate tableware

Informal

Fewer utensils are used and serving dishes are placed on the table.

napkin and/or cutlery may be held together in a single bundle by napkin

Russian Service

“European, Formal, or Continental”

Display and presentation are a major part of this service

no finger food is allowed

English Service

Host Service"

host carves the main course and places it on the dinner plate

hostess places vegetables on the dinner plate

servant carries the plates to each diner

Family Service

“Compromise”

Serving platters and dishes and a stack of dinner plates are placed directly in front of the host

Dessert is usually served away from the table

American Service

Dinner plates and utensils are set at each place

all serving dishes are placed on the table

Serving dishes are passed from hand to hand around the table until everyone has served himself.

Blue Plate Service

Food is served on individual plates

plate that is divided into sections

Buffet Service

Informal tables setting wherein guests line up to get their foods from the buffet table

Cafeteria Service

menu is fixed and is displayed on large boards.

counter service wherein customers make their selections from dishes displayed

Grill Room

various meats are grilled in front of the guest

Service Room Service

implies serving of food and beverage in guest rooms of hotels

Tray Service

Food service used in transport like trains, ships, and airplanes

A La Carte Style

provided at breakfast

The order is delivered to the pantry or galley and

the food is prepared as requested