SERVICE SYSTEMS :: Business and Management Studies

SERVICE SYSTEMS There are many establishments where food is served outside the home, these include: Ø Commercial o Restaurants o Cafà ©Ã¢â‚¬â„¢s Ø Non-commercial (Institutional/On-site) o Business o Government o Education Ø Military In each type of establishment food will be served in a different way, service systems are defined by what dishes and utensils are used, but mainly by the manner of presenting the meal to the customer, clearly the type of service is defined by the desired target customer. These are the major food service systems: Table service Ø Plate service Ø Gueridon service Ø Silver service Ø Family service Other Service Types Ø Buffet Service Ø Take away service Ø Counter service Ø A la carte Ø Table d’hote Specialist food service systems Ø Hospital Service Ø In-Flight Meal Service Type of service depends on the menu, dà ©cor, uniforms, table settings, ambiance and cuisine. Table Service Table service is a method of food service in which the waiter brings customers’ food to the table and places it in front of them. There are a number of different styles of table service: Plate service / American service All food is cooked, portioned and plated in kitchen. It is then served by a waiter to the customer, generally this is done from the right with the right hand. This type of table service reduces staff requirements compared to other types e.g. Gueridon service. Advantages Ø Casual dining Ø Portion control Ø Less service skill needed Disadvantages Ø Less personal Ø Guests can not choose portion Guà ©ridon (French Service-service à   la franà §aise) This is an elaborate type of service in which the guest’s food is prepared in the kitchen and is subsequently arranged on silver salvers, which are placed on and served from a small cart called a Guà ©ridon. The food is heated or flamed at the table side using a small heater placed on the cart; three courses can be served from the tableside Advantages Ø Elegant, Ø Showcases food, Ø Great amount of checking of food can be done Disadvantages Ø Need highly trained staff, Ø High labour costs Ø Capital investment in cart Ø Large amount of space is required for the cart to go around the table Ø Fewer tables in dining room. Silver Service (Russian service, or service à   la russe) The food is prepared and portioned in the kitchen and placed onto silver platters, a dinner plate is placed in front of the customer, in general the right side is for plates and left side is for food – Counter clockwise. Served to the customer using a fork and spoon from the silver platter. This service system is used in banquets. Advantages Ø Elegant Ø Faster than French Service Ø Fully cooked, hot food served at the table quickly