Types Of Food Service

Self Service Self-service is a common feature in cafeterias and canteens, where customers or guests take charge of serving themselves with minimal assistance from waitstaff.   Types of Self Service Cafeteria/Counter Service: Customers queue at a service counter, selecting their menu items before placing them on a tray. They gather utensils and find tables for […]

Self Service

Self-service is a common feature in cafeterias and canteens, where customers or guests take charge of serving themselves with minimal assistance from waitstaff.

 

Types of Self Service

  1. Cafeteria/Counter Service: Customers queue at a service counter, selecting their menu items before placing them on a tray. They gather utensils and find tables for dining.
  2. Free Flow: Customers choose items from a counter in a designated food service area, moving freely to various service points before exiting through the payment point.
  3. Echelon: Counters are arranged at angles within a free-flow area, optimizing space. Each counter may offer a different main course dish.
  4. Buffets: Guests serve themselves from a variety of dishes displayed on a long table. The format depends on the occasion and the host’s preferences.

 

Types of Buffet

  1. Finger Buffet: Guests use their fingers to select and consume food, with napkins provided for convenience.
  2. Stands Up or Fork Buffet: Guests choose and transfer food to a plate, eating with a fork. No elaborate cutlery is provided.
  3. Display/Sit Down Buffet: Guests select their food and consume it at a table, returning to their seats between courses. The layout is similar to standard banquet setups.

 

Basic Principles/Format for Setting up a Buffet Room

(i) Place the buffet prominently in the room.

(ii) Ensure sufficient space for display and presentation.

(iii) Keep the buffet easily accessible to the still room and wash-up areas.

(iv) Allow ample space for customer circulation.

(v) Provide occasional tables and chairs.

(vi) Create an attractive presentation for a pleasant atmosphere.

 

Single Point Service

In single-point service, customers order, pay, and receive their food and beverages from a single location, such as a counter, bar, or vending machine area.

 

Types of Single Point Service

  1. Takeaway: Orders are served from a single point, and customers consume off-premises. This includes drive-thru options.
  2. Fast Food: Originally service at a counter, now describes establishments offering a limited menu with fast-service, dining areas, and takeaway options.
  3. Kiosks: Outstations serving peak demand in specific locations, open for customer orders or restricted to staff.
  4. Food Court: Autonomous counters where customers order and eat or buy from multiple counters for separate eating or takeaway.
  5. Bar: A place where drinks are sold, allowing customers to order for takeaway or consumption on the premises.

 

Vending Service

Vending involves selling food and beverages through automated machines, found in various locations.

 

Vending Machines

  1. Merchandiser: Displays products for sale, including refrigerated drinks, pre-packaged meals, and snacks.
  2. Hot Beverages Vendor: Mixes powdered ingredients with hot water to produce drinks.
  3. In-Cup System: Ingredients are pre-packaged in cups, with hot water added.
  4. Micro-Vend System: Offers a selection of hot or cold foods for customers to heat in a microwave.

 

Advantages of Food Service Vending

  1. Low-cost operation.
  2. 24-hour service availability.
  3. Strict portion control.
  4. Wide variety of snacks and beverages.
  5. Reduced wastage when customer demand is accurately gauged.

 

Disadvantages of Vending

  1. Limited human presence.
  2. Susceptible to power failures.
  3. Repairs may take significant time if a machine malfunctions.

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