Different Types of Service Offered by the Hotels:

Table Service:

Customer is seated and menu is presented to the guest, service and clearance is provided by the staff. It is the most common service that is followed in a normal restaurant. Under table service we have following different Services:

Silver Service/English Service: Often referred to as "Host Service" because the host plays an active role in the service. ood is brought on pattern by the waiter and shown to the guest for approval, after that food is served and is also cleared by the waiter afterwards. Service is done according to the various courses.

Family Service: Here the main courses are pre plated in the dishes with the accompaniments, placed on the table, for the customers to help themselves.

Plated/Pre-plated/American Service: As the name suggests, the food is pre-plated and the service is to be done from the right hand side of the guest.

Butler/French Service: The food once brought inside the restaurant is presented in front of the guest individually, but the service is done by the guest itself, the food may be carved by the waiter as per the suggestion of the guest, and the customer have to help themselves.

Russian Service: The food is not presented in front of the guest, simply laid and the customers need to help themselves. Usually large joints are served in this style of service.

Gueridon: This is a service done where a dish comes, partially prepared from the kitchen, to be completed in the restaurant by the waiter. The cooking is done on a gueridon trolley, which is a mobile trolley, also sometimes known as Flambe Trolley.

Bar Counter: Often a U-shaped bar with well designed stools for the customers to be seated and enjoy the alcohol and non alcoholic drinks.

Assisted Service:

The customer is usually seated. It's at the wish of the guest. This service may either have buffet or menu. If there is buffet then customer have to help them and if there is a menu then staff will take care of service and clearance both.

Commonly applied to Carry "type operations, where some of the part of the meal is served and then rest is to be helped or collected by the guests themselves.

Buffet where guests select their own Food and Beverages and help themselves.

Self-Service:

Guest is welcomed he/she selects his/her own food, collect them in a food tray, help themselves and the clearance can either be done by the staff or guest. Now days, it is the most common service that is followed in fast food joints and restaurants.

Following are the various ways in which the self-service can be carried out.

a) Counter: a "Q" is formed for a service counter, where the guest selects its own tray or food.

b) Free Flow: It is same as counter service but the only difference is that the guest moves in a random to the service point, and exits via a till point.

c) Single point Service: Guest enters, guided towards a single point. Service is to be carried out by the customer itself and clearance either by staff or guest. Food or Beverage is supplied from a single point.

Single Point Service:

Take away: It is the most common concept that is visible or followed in the world, now days, customer's orders for a dish or meal, which is prepared and packaged. There is no place for seating.

Vending: Here comes the automatic retailing of food and beverage service.

Kiosks: Most demanded food or snacks are sold by a small counter, may be on wheels. Here the food items are displayed to the guests and he/she orders according to their wish.

Bar: It's a only selling point of beverage, which is licensed and it should be legal.

Specialized or En-situ service

It is basically a banquet, which is pre determined or may have a special menu. The food stuffs are brought to the customers and the clearance is done either by the staff or guest. Following are the methods of service:

Tray: Whole or a part of the meal is brought on the tray, to the guest. Basically, common in Outdoor Caterings and banquet parties.

Trolley: If the guest is busy in some other work and he/she is not available at the dining hall, then the food is collected on a trolley is carried to the guest.

Home Delivery: Various restaurants or fast foods and take away provides this useful facility to their customers. This home delivery can be free or sometimes charges are also levied.

Fast Food

A fast-food or quick-service restaurant provides the quickest service and food at the cheapest prices. The décor in most fast-food restaurants is simple. Fast-food restaurants are often franchises of a brand with many locations. The largest-fast food chains operate globally. Some individuals choose to open small, local, non-chain fast food restaurants. Fast-food restaurants often include a place to dine, while some may possess only drive-through or walk-up windows for customers to order and pick up food. Fast-food restaurants often serve hamburgers, chicken, sub sandwiches, Mexican fare or ice cream.

Fast Casual

Fast-casual restaurants are similar to fast-food restaurants, but customers often perceive the food as healthier or of higher quality. The perception of healthier or higher-quality food allows owners of fast-casual restaurants to charge higher prices than fast-food restaurants. Customers usually order their food at the counter and sit down at a table to enjoy their meal. Of course, fast-casual restaurants give customers the option to order food to go. Many fast-casual restaurants serve a specialized type of food, such as Mexican, Chinese or fresh-baked fare. While a fast-food restaurant may serve fried chicken meals, a fast-casual place may serve roasted chicken, vegetables and baked bread.

Related Reading: Business Trends Impacting Supply and Demand in the Restaurant Industry

Fine Dining

Fine-dining restaurants usually come with the most elaborate menus and expensive prices. Owners of fine-dining restaurants want to present an atmosphere of elegance and grace. Many require customers to make reservations to dine. Some restaurants enforce a certain dress code, while others do not. Fine-dining restaurants employ chefs who attended culinary schools and possess many years of experience. Most customers do not mind paying the expensive prices because of the perceived value they receive from eating at fine-dining restaurants. Some restaurants offer five-course meals and an expensive and expansive wine list.

Casual Dining

Casual-dining restaurants offer food similar to fast-casual establishments but with a table-service dining atmosphere. Most casual-dining restaurants provide a family-friendly environment. The menus at casual dining restaurants are usually more extensive than at fast-casual places. Casual-dining restaurants employ waiters who take customers’ orders and serve the food. The prices of casual-dining restaurants are lower than at fine-dining restaurants, but a little more expensive than at fast-casual places. These restaurants may serve a variety of pastas, chicken dishes and simple seafood dishes. Some have highly specialized menus, but others serve a broad range of cuisine.

Today there are many different types of restaurants, from fast food to family casual. Here is a brief overview of some of the more popular restaurant concepts.

Fast Food Restaurant 

Fast food is the most familiar restaurant to most people. Chains like McDonalds and Burger King became

popular in the 1950s, and helped spawn countless other concepts like Taco Bell, KFC and In&Out Burger. Fast

food service attracted customers for its speed and convenience. Fast food restaurants are typically chains. If

you are thinking of opening a fast food franchise, keep in mind that the initial costs of franchising are more

expensive than opening an independent restaurant.

Fast Casual Dining

This is one of the biggest trends right now. Fast casual is slightly more upscale than fast food. Fast casual

restaurants offer disposable dishes and flatware, but their food tends to be presented as more upscale, such

as gourmet breads and organic ingredients. Open kitchens are popular with fast casual chains, where

customers can see their food being prepared. Boston Market is classified as fast casual.

Café

A café is a restaurant that does not offer table service. Customers order their food from a counter and serve

themselves. A café menu traditionally offers things such as coffee, espresso, pastries and sandwiches. Cafes

originated in Europe and are strongly associated with France. They are known for their casual, unhurried

atmosphere. Outdoor seating is another trademark of a café. Panera Bread is an example of a popular

bakery-café chain. The term bistro is sometimes interchanged with café. A bistro is actually a café that offers

full meals (albeit, cheaper than a full fledged sit down restaurant).

Pub

Short for Public House, pubs date back hundred of years to Europe, especially Great Britain. Pubs have a

timeless appeal, for their laid back atmosphere. Brewpubs offer beer made in house, as well as a wide

selection of other beers and ales. Pubs can offer full menus, as well as appetizers. Many casual style

restaurants have a separate pub side to their establishment.

Casual Style Dining

Also known as family style dining in the United States. Casual style restaurants offer moderately priced

entrees. This is one of the largest markets in the US right now. Causal style dining can be any number of

themes, from Italian (Olive Garden) to seafood (Red Lobster) to Mexican (Chilis). Casual style restaurants

offer table side service, non-disposable dishes, while still keeping the menu moderately priced.

Fine Dining  

Just as the name implies, fine dining is used to describe a much more upscale restaurant, one that offers

diners an elegant atmosphere with high quality service. The chefs in fine dining restaurants are usually

professionally trained, and the food is fairly expensive, but worth it.

Wednesday, 16 May 2012

TYPES OF FOOD AND BEVERAGE OUTLETS

The hospitality offers employment to people of differing personalities, backgrounds and skills through a wide diversity of the types of outlets serving food and beverages.

Cafe offer teas, coffees, soft drinks, snacks and often light meals usually from breakfast to early suppers. They require fast service to ensure a fast turnover of customers.Cafeterias are often attached to institutions such as museum or educational establishments or maybe recreational facilities such as golf. They offer light refreshments, teas, coffees, and soft drinks, and snacks.

Food halls/Food courts are becoming popular especially in shopping centres. Food outlets serving a wide variety different types of fast food surround a common central dining area.

Public houses are food outlet that offer meals range from simple bar snacks to informal restaurant-style service.

Casual dining restaurants (bistros) offer casual appearance and atmosphere. There are service staff dealing with customer in professional way.

Ethnic restaurants offer service may be as much a part of the cultural experience to the customer.

Functions (receptions/banquets/conventions). The number of guests and the style of function can vary based on the customer.

Fine dining restaurants usually have a suitably comfortable impressive ambience for the fine cuisine on offer.

Photo: Bartending tools

Required Common Bartending Tools

This is the absolute basic list of equipment you need behind a decent cocktail bar.

Boston Shaker: Plainly obvious bar tool, but at one place I worked they only had two, so your own personal shaker will ensure you always have one. Faster service, better tips.

Hawthorne Strainer: Still the best way to strain a drink. Buy a good one, otherwise you'll end up with a broken slinky.

Bar Spoon: Great for stirring, scooping, layering and rapping the knuckles of garnish buffet deviants while they try to feast on the garnish tray.

Muddler: A modern bar professional always has a muddler. It's a great way to make unique drinks and extract great flavours from fruit and herbs. If you work in a rougher bar, get a PUG Muddler to keep the miscreants under control.

Citrus Zester: Martini with a lemon twist? No problem, and it’s faster and safer than using a knife.

Fruit Press: One handed style. A very hygienic approach to squeezing fruit. Also it maximizes the amount of juice you get out of a lemon or lime. Plus the citrus juice won't irritate all those little cuts on your hands.

Mesh Tea Strainer: This is a great way to polish drinks to make them look great (i.e. removal of raspberry seeds, pulp, etc.). Also, great for filtering out wine crystals, for those who don't appreciate them.

Knife: A good sharp knife helps make great garnishes. Also, if you have to cut three cases of limes for a Friday night, it will save your wrist. The cutting position can be awkward and put a lot of pressure on your wrist, leading to a repetitive strain injury. If you use a dull knife, you have to exert more pressure, leading to injury.

Bottle Opener: Obvious, but a good one will help save your wrist and palms. Bar blades are good if you do high volume sales.

Ice Scoop: Pick a decent sized one, not a 6 ounce scoop. Get something like a 12oz or 16oz scoop that is cylindrical in nature, not square, it will help funnel ice into the glass, not around it. Stick with a good metal scoop, not cheap plastic. And don't get a cheap ass stamped scoop, they cut your hands, spend the extra $5 and get agood ice scoop.

Wine Key (Cork Screw): Again obvious, but in so many bars I've seen people without one. I've watched 4 servers share a wine key once. Get a good one, and the two stage corkscrews work really nicely (Pulltaps).

Spirit Measure: A good jigger is nice to have, makes your boss happy and gives the customer a good drink. I like to free pour, but sometimes a jigger is handy.

Pour Spouts: A few extra are always handy for when a liqueur bottle gets the pour spout stuck and you don't have time to mess with it.

Funnel: Great for getting stuff into bottles, like simple syrup etc.

Lighter / Matches: Most establishments are going smoke free, but lighters and matches are still useful for lighting candles and flaming orange peels.

Can Opener: You need one of those old style punch openers to get at the pineapple juice, coconut cream and apple juice.

Pens: You need three of them. One to keep, one to lend, one to give away.

In part two I'll take a look at some of the bar tools that aren't so common, like a first aid kit, reading glasses, business cards, soap and breath mints. In total there are an additional 27 items that come in handy and can make you the go to bartender when someone needs something. Trust me, guest and co-workers really do appreciate these things.

By Karen Brost

If there’s one thing planners can count on when selecting food and beverage menus, it’s that tastes and trends are continually evolving. So we did some research to find out what the top trends in food and beverage are right now and how they’re impacting the meetings industry. Here’s what we learned:

1. Sustainable SelectionsSelecting food products that are both environmentally and socially responsible is becoming a higher priority

for many groups. As Paolo Stefani, Midwest regional executive chef for Aramark Higher Education explained, “The biggest thing that we’re seeing is the whole sustainability factor, even as far as people wanting to see what farms you’re getting your produce from and where the meat is coming from, so we’re 

trying to focus our menus more towards that.”Nancy Wilson, CMP, a principal of Meeting Strategies Worldwide, a Portland, OR-based firm that

specializes in producing sustainable conferences, meetings and events, explained, “We’re seeing a lot more chefs and caterers on board wanting to be sustainable and really doing some great work. More and more, it’s easier for planners to do.”

Planners who want to research the availability of organic products and other sustainable food sources at their upcoming meeting locations can turn to the Eat Well Guide. This free resource, available at eatwellguide.org, offers a sustainable foods database searchable by zip code, category, product and other criteria.

Wilson explained that the Monterey Bay Aquarium also operates a Web site called seafoodwatch.org that can help planners make responsible seafood choices that won’t threaten a species’ survival or negatively impact the ocean environment. “They cover eight different fisheries all around the world, and they give you guides to sustainable seafood,” she explained. “It’s a national resource.”

Hotels and resorts are also coming to the table with their green offerings. One example is Fairmont Hotels & Resorts’ Green Partnership program that commits to using local, organic and sustainable products in its food service operations wherever possible. Another example is The Boulders Resort and Golden Door Spa in Carefree, AZ, which operates its own 5,280-square-foot organic garden. The hotel harvests the vegetables, fruits, herbs and spices grown in the garden for use in its resort kitchens and spa products.

2. Slimmer BudgetsIt’s no surprise that current economic conditions are requiring belt-tightening when it comes to food and

beverage, but there are many creative ways to deal with these slimmed down budgets.Wilson recommends incorporating one or more vegetarian meals into the program. “Vegetarian meals

should be less expensive than a meat meal,” she stated. “There are fabulous vegetarian meals that willsalad and a chocolate dessert, and you’re quite fine. North

Americans eat a lot of meat, so one or two vegetarian meals certainly isn’t going to hurt.”

She also has found a way to include organic foods in her programs without breaking the bank. “We usually try to negotiate 30 percent organic at no extra charge,” she said. “It doesn’t have to be 100 percent. You also

want to look at local foods before organic, because there shouldn’t be an extra charge for local foods for obvious reasons.”

Another economical idea is to put a fun new twist on traditional comfort foods and serve them in small portions. When chefs are given free rein to add their own creative touches to old favorites such as tacos, sliders (soft and doughy petit rolls filled with flavorful ingredients), and mac and cheese, the result can be a real crowd pleaser. And comfort foods will be particularly welcomed in the challenging year ahead.

One more budget-friendly strategy worth considering is to select a less expensive cut of meat for a menu item. In the hands of an expert chef, lower-priced cuts such as flat-iron steak and flank steak can be transformed into delicious entrées without sacrificing taste.

3. Putting Health And Wellness On The MenuMaking healthful menu choices has a dual benefit. It’s good for attendees’ health and it also helps them

stay alert and focused for the meetings. It’s a concept that’s very familiar to chef Geoffrey Zakarian. In addition to operating the acclaimed Country and Town restaurants in New York City, he caters healthful 

meals for meetings held at The Water Club, a Signature Hotel by Borgata in Atlantic City, NJ.

“If you want to address a meeting as an important place for business and meeting groups to be focused and sharp, you don’t want to put them to sleep. So you don’t have anything that’s sugar loaded, carb loaded or excessively fat and heavy. It’s a chemical reaction. Your insulin reacts and you get happy, but then you go down,” he explained.

“I love doing wraps that have a protein, a soy or a bean, something that metabolizes very slowly so you don’t get that glucose kick,” he continued. He also said that fruits such as raspberries, blueberries and strawberries are excellent choices, but he advises staying away from bananas and grapes because of their high sugar content.

As a professional trainer, Sylvia Henderson, founder and chief everything officer of Springboard Training in Olney, MD, also has experienced the impact that food choices can have on meeting attendees. “The speaker’s nemesis is speaking after lunch,” she commented. “A heavy lunch has people nodding by 2 p.m.”

She advises planners to choose lunch entrées that are low in fat and that include vegetables that are fresh or cooked without butter or creams. Desserts can be fruit cups, low-fat yogurts or sorbets to keep things light and avoid the afternoon slump.

Zakarian also likes to incorporate “superfoods” into his meeting menus. Superfoods are those known to have high levels of antioxidants and other health-enhancing properties. A few examples of superfoods are blueberries, broccoli, pumpkin, salmon, soy, spinach and turkey.

“When you’re eating something that has a superfood in it and it’s clean and light and has a limited carbohydrate footprint, you just feel better and you can stay awake,” Zakarian noted.

“There’s a rededication to wellness and eating properly,” Stefani said. “It’s more of an educational experience than just dinner. From the chef’s standpoint, we’re loving it. We can talk to people about what we’re making, why we’re making it and why it’s beneficial. We’re regaining a lot of what we lost with all of the fast-food places coming into play.”

4. A New Take On BreaksThere’s also a trend toward doing away with sugary treats at breaks, or at the very least providing more

healthful choices. “Sugar and chocolate are like getting a needle in your arm as far as energy goes,” Henderson explained. “You wake up a little bit but then you come down harder and you’re exhausted by the time you leave.” For breaks, she recommends staying with items such as whole-grain cereals and crackers, and fresh fruits instead of putting out what she calls the “big monster muffins.”

“You don’t want to do anything that sends you into a glucose roller coaster,” Zakarian advised. “We do make low-sugar health bars, so if you’re really (craving) some sugar, you can get some value out of your calories. They’re not empty calories.”

“We don’t want to do breaks anymore with just cookies and sodas,” Stefani explained. One of his options is to provide a protein platter with specialty deli meats and cheeses that attendees can snack on. “We also offer trail mixes you can munch on and not feel guilty about it.”

5. Smaller PortionsStefani said that meetings no longer have to turn into an

“overeating seminar 101” as they have in the past. “Smaller portions are finally being accepted as the norm,” he said. This trend is also evidenced by the popularity of small plates and tapas at restaurants nationwide.

“It’s a much healthier approach to eating,” Zakarian said. “You’re not having stacks of turkey clubs or ‘manwiches’ as I call them.”

This trend includes dessert portions, as well. When the National Restaurant Association (NRA) conducted a survey of more than 1,200 members of the American Culinary Federation, “bite-sized desserts” was ranked as the top hot trend. Choices such as mini cheesecakes, pecan tartlets and chocolate-dipped strawberries can go a long way toward satisfying an attendee’s sweet tooth. Yet they don’t come with a side order of guilt like a full-sized dessert might.

6. Interactive PreparationThanks to phenomena such as The Food Network, we have become a nation of people who love to watch

food being prepared. “The Food Network has taken things to a whole new level,” Stefani explained. “There’s so much more awareness because of that channel and the ‘Top Chef’ challenges.” For meetings, this trend translates into greater use of “action stations” where chefs customize menu items for each guest. Salads, sandwiches, pastas and wraps are just a few of the items that can be freshly prepared as guests interact with the chef. Action stations also create a relaxed atmosphere that encourages socializing, and they can be more economical than plated meals, because guests only ask for what they want.

Stefani likes to set up several interactive stations. “People like to see things being made and see what’s going into it and the freshness of it,” he explained, “so the more we can do of that, the better. People are also a little more understanding from a time standpoint. They’re willing to wait a little longer if you’re customizing an item to meet their needs.”

He also uses these interactive stations during breaks. “We’ll have a principal chef out there doing smoothies or something

fun that can get the participants going again and keep them going the rest of the afternoon.”

7. Savvier DinersToday’s diners are more knowledgeable about the food they

eat. “The customers are much more educated from a food standpoint than they have been in a long time,” Stefani explained. “They’re asking about free trade, and if an item is on the Safety Watch with Monterey Bay. With some of the questions they’re asking, you really need to brush up, or you’ll miss the boat.”

They also know their stuff when it comes to alcohol. “They know what mojitos are,” he said. “They’re more educated on wines. We can’t get away with the ‘two-buck Chuck’ anymore,” he laughed. “It’s a good thing for us, because we get to play around with some really good stuff.”

8. International InfluencesResults of the NRA survey also showed that ethnic fusion

cuisine, Asian entrée salads, and Latin American and Mediterranean cuisine are among the hottest trends. Planners also can get inspiration from the list of the top 10 culinary destinations worldwide compiled by the travel company iExplore. Destinations that topped the list were New Orleans; Trastevere, Rome; the open-air markets of Marrakech, Morocco; the Dongua Bazaar in Xinjiang, China; and the cafés of Brunswick Street in Melbourne, Australia.

Stefani shared an example of a program where he carried an authentic international theme throughout a program from cocktails through dessert.

“We did one event with a French theme of ‘Moulin Rouge.’ We had a martini bar that was set up with different French cocktail martinis. Some had Chambord or a dessert wine mixed in with the vodka. When the guests went to the dinner tables, we had a little

aperitif sitting at the table. It was a shot made of three different colored liqueurs that separated so it looked like the French flag. We had a lot of fun with that one. Then they had their dinner with some very nice French

These days attendees possess a more sophisticated food I.Q. thanks in part to the popularity of TV cooking shows.Photo courtesy of Starwood Hotels & Resorts

wines. For dessert, we had a station set up where they could sample some French desserts, and we brought in some of the French brandies and Grand Marnier. We were keeping it real all they way through.”

9. Rethinking DrinksIn the NRA’s chef’s survey of “what’s hot,” craft beers, energy drink cocktails, martinis, mojitos and organic

wines all ranked in the top 20.Infusing drinks with natural elements also is a growing trend. Robert Zappatelli, vice president of food and

beverage for Benchmark Hospitality International, predicted that diners will see more herbs, organic teas, fresh fruit, and other natural ingredients in their beverages. And who will be mixing these concoctions? Bar chefs, who work with the culinary team and use fresh ingredients such as lemongrass, cilantro sprigs and cane syrup to create drinks with a natural, perfectly balanced taste.

Caffeine, of course, also continues to play an important role in meetings, but now there are more ways to provide it. “Caffeine is very good for focus as long as there’s not too much of it,” Zakarian said. He looks for varied ways to deliver caffeine by providing a variety of espressos, teas and green teas.

10. Doing The Right Thing With LeftoversRather than seeing the food that’s left over from events going right into the dumpster, more groups are

opting to donate usable food to local food banks and shelters. Yet some perceptions continue to persist.“There’s been an urban myth for a very, very long time that you can’t donate leftover food without having

some liability on your organization, but that’s certainly not true,” Wilson stated. “The Bill Emerson Act took care of that.”

The Federal Bill Emerson Good Samaritan Food Donation Act was signed into law on October 1, 1996 by President Bill Clinton. The act protects a business from liability when donating food to a non-profit organization. It also protects them from civil and criminal liability should the product donated in good faith later cause harm to the needy recipient.

“The more we can get the word out about this, the better,” Wilson stated. “It’s really important.”There’s even a Web site that makes it easy for planners to find a local food bank or shelter that will accept

food donations. All they need to do is visit secondharvest.org and type in the zip code of the city in which they’re meeting.

Bon AppetitMany of these trends are creating a sense of excitement in the culinary world. “There’s definitely more

pressure, but in a good way,” Stefani commented. “It’s great to have the spotlight that’s being put on food right now.”    C&IT