CHAPTER-7-Food-service-Method

Food Service Fundamentals

Food service is part of food flow involving presentation, delivery, and serving after food production. The service varies by price, location, atmosphere, and methods. Understanding different food service methods is crucial for differentiating service levels at various food outlets.

Five Categories of Food Service Methods

Factors influencing food service methods include:

  • Type of establishment

  • Meal duration

  • Customer turnover

  • Meal costs

  • Location of the establishment

Learning Objectives

  • Differentiate the five categories of food service methods.

  • Identify various food service sectors within each service type.

Categorization of Food and Beverage Service

Food and beverage services can be categorized as:

  1. Table Service

    • Plated or silver service at a laid table, common in cafes, restaurants, and banquets.

  2. Self-Service

    • Guests help themselves from a buffet or counter; typical in canteens or cafeterias.

  3. Assisted Service

    • Guests served at a table with some items needing self-service; found in carveries and catering.

  4. Single Point Service

    • Ordering, receiving, and paying for food/drinks at a counter; common in fast-food outlets.

  5. In Situ or Specialized Service

    • Delivery of food and drinks directly to customers in settings not primarily designated for food service.

    • Examples of In Situ Service:

      • Grillroom Service: Grilling meats before guests in a dining setting, enhancing the experience by allowing guests to savor the cooking process.

      • Tray Service: Meals are plated and presented on trays that are served directly to guests, often used in institutional settings or for room service in hotels.

      • Trolley Service: Movable units with food or drink displays that serve as both a serving method and a presentation feature, where servers bring items to guests, allowing for interactive dining experiences.

      • Home Delivery: Prepared food from restaurants or kitchens delivered to customers at their specified locations; gaining popularity due to convenience.

      • Lounge Service: Meals provided in lounge settings, often with a more relaxed atmosphere, such as hotel lounges or waiting areas; can involve informal menus and snacking options.

      • In-room Dining Service: Guests order meals from a menu which are then delivered to their hotel rooms, combining the convenience of dining with privacy.

Detailed Overview of Table Service Methods


Table ServiceFood served on a laid table with dinnerware, flatware.

  1. American Service (Plated Service): Less formal, pre-plated food served from the kitchen. Service rules: Foods served from the left, drinks from the right.

  2. English or Silver Service: Guests serve themselves from platters; allows for special attention from hosts. Service rules: Guests served clockwise; server stands near the guest's left side.

  3. French Service: Two styles: cart style and banquet style.

    • Cart Style: Food prepared in front of guests; ideal for small groups.

    • Banquet Style: Requires multiple servers; food served from heavy platters. Service rules: Served from right side; bread on left.

  4. Russian Service: Courses served sequentially; portions plated in the kitchen. Service rules: Server stands to the left; serves food counterclockwise.

Self-Service Methods

Guests select food from counters. Types include:

  • Counter Service: Line formation to select menu items.

  • Free-flow: Guests select from multiple areas.

  • Echelon: Counters arranged at angles for selection.

  • Supermarket: Island services allow selection and payment.

Assisted Service

Mix of table and self-service. Examples:

  • Carvery: Guests may serve meat themselves or rely on a server.

  • Buffet: Guests help themselves but may receive service beyond the buffet area.

    • Types of buffets include:

      • Sit-down Buffet: Guests sit after self-serving.

      • Stand-up Buffet: Easy-to-eat foods for standing.

      • Display Buffet: Guests select food from various points.

Single Point Service

Found where guests order, receive, and pay at a single location. Types include:

  • Fast-food Restaurants

  • Food Courts: Multiple food counters with common dining areas.

  • Takeaway Services: Food ordered and picked up to go.

  • Self-Kiosks: Orders placed through kiosks.

  • Bars: Orders and payments made at the counter.

  • Food Stands: Temporary establishments for quick service.

  • Vending Machines: Automatic retailing for quick food access.