Chapter 1.2

Types of service

Food service systems

A range of food service systems are available. Sometimes, more than

one type of service operates within the

same establishment.

Type of service

Description

Cafeteria service

This is the most versatile system. A menu is displayed at the entrance and customers ‘flow’ past a display of all the food items.

Free-flow service

This is similar to the cafeteria system, except customers go straight to the food and drink counter they want. This avoids unnecessary queuing.

Multi-point

service

This is like the free-flow system, but has separate trays, tills, cutlery and condiment areas. This is not good for customers who want a full range of items.

Fast-food The customer orders and collects the meal from one of a number of service points along the service counter. Many take-away restaurants, e.g. fish and chips use a similar method but only have one service point behind the counter.

Vended service

This is used in large buildings where food and drinks are needed throughout the day and night. High turnover is important. Vending machines can be placed next to microwaves so that customers can buy ‘chilled’ food and ‘re-heat’ before eating.

Seated counter service

Customers are seated at the counter, usually on stools and serviced by staff behind the counter. This is often used in situations where customers are passing through e.g. railway stations.

Buffet service

Customers select their meal items from an open counter or buffet table. Serving staff often serve the meat items as these are the most expensive,

Carvery service

In this case, starters, drinks and sweets are served by the serving staff. Customers collect their own main course items similar to the buffet table.

Table service

A waiter/waitress is used when a more personal service is needed. This is more expensive than a type of counter service, because of the number of staff involved.

Transported meal service

The most well known type of transported meals is airline food. Food is prepared in kitchens, and then placed on trolleys and delivered. Meals may be blast chilled and reheated before service. Customers will be offered a limited choice.

The gueridon system

The food is carved or ‘finished’ at a table or trolley next to the customers table. This form of service requires highly skilled staff who can cook and present food attractively at the customers table.

Examples of types of service