Food Service Methods Explained

Food Service Method Definition

• Food service method refers to the system or approach used to prepare, present, and serve food to customers.
• These methods are utilized in various settings like restaurants, cafeterias, hospitals, and catering services.
• It encompasses the processes, equipment, and personnel involved in delivering meals efficiently and safely.

Factors to Consider in Food Service Method

• The nature of the food service establishment significantly influences the method used
• Service should align with the brand identity, target customers, and the overall dining experience, such as those in fine dining, fast food, and institutional settings.
• Speed is crucial in determining the appropriate method, which adapts to the time constraints of customers for enhanced satisfaction and efficiency.
• A food service establishment must consider the number of customers to serve within a given period to determine it's service method.
• High-turnover environments utilize counter service, grab-and-go options, or self-service to serve large volumes of customers quickly.
• Lower turnover rates enhance customer experience through table service and extended dining durations.
• Efficient turnover management is key to maximizing revenue and maintaining service quality.
• The price of the meal influences service style and the overall dining experience.
• Expensive meals in fine dining settings justify cost of skilled staff, elegant presentation, and personalized service.
• Budget-friendly meals rely on standardized portions, self-service, or automated systems to keep costs low.
• Location affects accessibility, target market, and operational logistics.
• Urban restaurants with high foot traffic may offer quick service or takeout to accommodate busy customers.
• Resorts or countryside dining establishments may have relaxed table service.

Five Guest Processes in Food Service

• Table Service
• Self-service
• Assisted Service
• Single Point Service
• In Situ or Specialized Service

Table Service

• Plated or silver service where customers are served at a laid table
• Commonly found in cafes, restaurants, and banquets.
• A laid table has required dinnerware, flatware, and glassware

American Service/Plated Service

• This common restaurant style is less formal than French, Russian, or English service.
• Food is pre-plated in the kitchen and served directly to guests.
• American breakfast and lunch require fewer service wares than dinner.

American Service/Plated Service Rules

• Food is served starting from the left, moving counterclockwise.
• Drinks are served and dishes are cleared from the right, moving clockwise.
• Bread, butter, and unused tableware are cleared from the left.

English or Silver Service

• Also called service à l'anglaise or family service.
• The host and hostess traditionally serve specific dishes to guests
• Common in formal events or specialty restaurants where guests stay longer.
• Waitstaff may serve food from silver platters using serving forks and spoons.

English or Silver Service Rules

• Food is presented on a platter to the host for approval.
• The host portions the food and passes it or allows the server to serve the guests.
• Food is served using a serving spoon and fork from the platter to the guest's plate.
• Guests pass vegetables, sauces, and side dishes among themselves.

English or Silver Service Order

• The guest to the host's right (usually a lady) is served first, continuing clockwise.
• The host is served last.
• The server stands behind the guest's left side, holding the platter in the left hand.

English or Silver Service Clearing Rules

• Plates and glasses are cleared from the right, starting with the first guest served.
• Glasses stay for the entire meal, except for the sherry glass.

French Service, Cart Style (Gueridon Service)

• Food is brought partially prepared on a gueridon trolley.
• Ingredients are assembled, prepared, or cooked in front of the guest using a réchaud (hot plate).
• It is used for dishes that require quick table-side preparation like flambé dishes and steak Diane.

French Service, Banquet Style Service

• Food is placed on a heavy platter and brought from the kitchen on a gueridon.
• Two servers are required, Chef de rang who seats guests, takes orders, serves drinks, and prepares/presents food.
• The Commis de rang assists the chef de rang by serving food, clearing dishes, and helping guests.

French Service, Finger Bowls

• Finger bowls are served with finger foods (lobster, chicken) or at the end of a meal.
• Finger bowls contain warm water with rose petals or lemon slices and are placed on a doily with a clean napkin.

Russian Service

• Heated plates are placed before each guest from the left.
• The server brings platter-arranged food from the kitchen and presents it to guests.
• Food is served counterclockwise around the table.
• The server stands on the left side of the guest, holding the platter in the left hand.
• Serving spoon and fork is used in the right hand to serve portions.
• Unserved food is returned to the kitchen after service.

Russian Service Rules

• The server stands on the left side of the guest.
• The platter is held in the left hand and presented to each guest.
• Serving spoon and fork are used with the right hand to transfer food onto the guest's plate.
• Food is served counterclockwise around the table.
• Unserved food is returned to the kitchen after service.

Self-Service

• Guests pick up their food from a counter or buffet and bring it to their tables.
• Common in fast-food outlets, canteens, and cafeterias.

Types of Self-Service

• Counter Service: Guests pass through a service counter in line, selecting food items.
• Free-Flow Service: Guests move freely between different counters for hot foods, cold, food, desserts, etc., then pay at a single exit point.
• Echelon Service: Counters are placed at angles to save space, allowing guests to pick food randomly before paying.
• Supermarket Service: Island service points are arranged in an open space where guests may select food and pay at a designated exit.

Assisted Service

• It is a combination of table service and self-service
• Guests pick up food from a display or buffet while service staff assist with items, which is common in functions, events, banquets, and lounge areas.

Types of Assisted Service

• Carvery: Guests approach a carving station where cooked meat is displayed.
• Guests may cut and serve themselves or have a chef/server do it for them
• Other foods are typically self-served from a buffet.
• Buffet is derived from the French word meaning "refreshment table.".
• Guests serve themselves from a common table
• Self-service buffet minimal or no assistance from staff beyond the buffet area.
• Assisted Buffet: Some food items are served by staff outside the buffet area.

Types of Buffet

• Sit-down Buffet, food is displayed for self-service, and guests sit down to eat.
• It is used in both formal and informal dining settings.
• Wine may be served alongside meals at formal events.

Stand-up or Fork Buffet

• Foods are easy to eat with a fork; knives are avoided.
• Elaborate flatware is not needed because guests eat while standing.

Display Buffet or Finger Buffet

• Guests select food from buffet points and return to their tables.
• Ancillary items such as butter, dinner rolls, tableware, and napkins are available at the buffet stations.

Single point service

• Guests order pay and receive food from a single counter for on-site dining or takeaway.

Examples of Single Point Service

• Fast food: Guests order, receive their food, and pay at the counter and the food can be eaten on-premise or taken away.
• Food court: multiple counters offer different cuisines, and guests order and pay at each counter, then dine in a common seating area.
• Takeaway: guests order, wait, pay, and take their food off-premise.
• e.g., Drive-thru.
• Self-Kiosk: Guests use a point-of-sale (POS) system to place orders and pay at the kiosk to help manage orders and reduce queues during peak hours.
• Bar: Guests order, receive drinks, and pay at a counter within a licensed premise, where beverages are consumed.
• Food Stand or Food Booth: Guests order, receive food, and pay at the counter and maybe temporary setups in parks, malls, or events, with food eaten on-site or taken away.
• Vending: Common in railway stations, airports, and institutions, and guests purchase food and drink through automated vending machines.

In Situ or Specialized Service

• It is offered in locations not primarily designed for food and beverage service, where food is brought to the guest.

Examples of In Situ or Specialized Service

• Grill-room service: guests select raw meats and vegetables from a display behind a glass partition, and the selected food is grilled in front of the guest and served.
• Counters are decorated for better aesthetics and presentation.
• Tray service: foods are pre-portioned and placed on a tray, then delivered to the guest.
• Commonly used in hospitals, airlines, and railway catering.
• Trolley Service: Cooked or prepared foods are placed on a movable trolley and brought to the guest.
• Trolley service examples include airline and train meal trolleys.
• Home Delivery Service: Prepared and cooked food is delivered to the guest's home, workplace, or preferred location in restaurants, fast-food chains, and cloud kitchens.
• Lounge service: available in hotels, airports, and independent lounge areas, it provides breakfast, lunch, snacks, dinner, and beverages in a relaxed setting and tables are arranged by the meal and time of day.
• In-room Dining Service guests place an order with room service personnel in a hotel.
• Small orders are delivered on a tray, while full meals are served on a room service trolley.