Types of Service in the Food &

Beverage Industry

Raquel S. Felomino, M.M.

Types of Service in the F & B Industry

Service of food and beverage in the

hospitality industry is broadly classified
into:

Wait service
Self-service
Assisted service
Specialized service

Wait Service

Table Service

French Service
Russian Service
American Service
English Service
Other Services (service variation)
Family Service
Butler Service
Banquet Service

Counter Service
Quick-Counter Service
Traditional Counter Service

Table Service is defined..

By what dishes are used
By what utensils are used
The manner of presenting a meal to the guest

Type of Service in particular restaurant is best

defined by desired target market.

French Service

Most formal type and elegant form of table service,

originating from the European aristocrats. The
distinguishing feature is the presentation of the food
from a food wagon for guests inspection before they
are served to the guest.

Food is cooked partially or completely in front of the

guests and is served on heated plates.

The service employs two waiters working together; the

chef the rang and the commis de rang.

The guests receive a great deal of attention and

service is extremely elegant.

French Service

It is time consuming, therefore it can service

fewer guests and turnover will be low.

Service needs highly trained and professional

waiters who can do side table cooking.

It requires more space for the cart or

gueridon therefore fewer tables can be
accomodated

French Service

One variation of the French service is the

so-called Platter service where foods are
attractively arranged on service dishes with
serving flatware and offered to the guests.

Variation may also include the salad cart

and the dessert cart. Salads or desserts are
placed on a cart and wheeled to the tables
so guests may choose from them.

French Service
THE GUERIDON
A movable service table or trolley from which food
may be carved, filleted, flambeed or prepared,
then reheated and served. It is a movable.

Movable sideboard carrying sufficient equipment

for the immediate operation in hand as indicated.

Heated by a gas lamp connected to a gas cylinder.

The service top is flat, top is stainless steel.

Drawer for surplus service cutlery, cutting board,

bracket on the lower tray for holding bottles

Mise en place for Gueridon

Where necessary the top and undershelf of the

gueridon should be covered with a folded table
cloth. For convenience, the cutlery layout
should be similar to that of the sideboard.

From right to left:

Service spoons and forks

Dessert spoon and forks
Soup, tea and coffee spoons
Fish knives and forks. Special equipment including
soup/sauce ladle
Forks and side knives

General Pointers for Gueridon Service

Gueridon Service is essentially a chef and commis service,

therefore teamwork between the two waiters is essential.

Always push the gueridon; never pull it.

When the service is finished at one table, move the gueridon

immediately too the next.

The gueridon should be kept in one position for the complete

course and not moved from guest to guest.

When more than two covers are being served from the gueridon,
only the main dish should be served from the gueridon.

General Pointers for Gueridon Service

The service spoon and fork is not used as in silver service,

instead the spoon is held in one hand and the fork in
another.

When transferring foods and liquids from the serving

spoon to the plate, always run from along the underside of
the spoon to avoid drips marking the plate.

Never fillet or carve on a serving tray. Use a carving board.

The commis must always keep the gueridon clear of soiled

items.

Turn off the gas after each service.

French Service: Advantages

Guests obtains high degree of personal attention

Service is showy and elegant

Food is prepared with flourish and showmanship

It may be possible to decrease kitchen labor cost

French Service: Disadvantages

Highly skilled waitstaff is required

Quality standards are difficult to enforce
Dining room fills with smell of cooked food
Much more physical space is required
More ad costlier equipment is needed
Residence time is greatly increased, resulting in
less turnover
Menu prices are highest in restaurants that use
French service

Russian Service
(Continental or Plate)

Also a formal and elegant service similar to French

service.

Unlike the French service, it needs only one waiter

per table and food is completely prepared and
arranged on silver platters in the kitchen.

Service is elegant but done faster and is less

expensive than French service.

This type of service is used by many commercial

operations in fine dining restaurants.

The Service Procedure

1.

2.

3.

4.

5.

6.

Warm plates are set from the guest right,

going counterclockwise.
Foods are placed on silver platters and
served from the guests left.
Foods are served onto the plates using a
serving spoon or fork.
Plates are cleared from the right side of the
guests.
The menu usually consists of five to seven
courses with wine for each course.
Clear plates after each course.

Russian Service: Advantages

Food looks impressive when served

Less floor space is required per table

Guests have more space for comfort

Faster than French service

Waitstaff does not have to be skilled as French

service staff

Quality control of food is maintained

Russian Service: Disadvantages

Service person has to be skilled in serving from

platter to plate

Tables must be positioned so that they are easy to

serve

Different entres require different silver platters,

resulting in cold food for first guest.

High initial cost for purchasing equipment. Theft of

silver is a possibility

Waitstaff does not have to be skilled as French

service staff

American Service

This is a combination service, or a compromise

between two or more traditional forms of service.

Did not originate in America.

In earlier times, people helped themselves in to
food from a common pot. Today, the food is
placed on entre plates except for salads, bread
and butter.

Food is served by one waiter from the left of the

guest and beverages from the right of the guest.
Soiled dishes are cleared from the right of the
guest.

American Service

The main advantage is its simplicity allowing for fast and

effective service. It is less formal than the French and Russian
service.

It is labor cost effective. One waiter can serve 1-20guests at

the same time.

It is the prevalent style in most food establishments.

Because of the uncomplicated nature of the service, waiters

can be trained within a short period of time.

Foods are plated in the kitchen and served directly to the

guest.

American Service: Advantages

A simple service to teach and learn

A skilled service staff is not necessary
Cost of equipment is small
Service is fastest of all other methods
(French, Russian)
Less dining room space is required for guests.
More guests can be served
Menu prices can be lower than in other
services
Quality control can be excellent

American Service: Disadvantage

Service is not as elaborate as in French or

Russian service.

Labor cost-effective

English Service

This service is used occasionally for a special dinner

serve in a private home.

The food on platters and heated plates are brought

from the kitchen and place before the host at the head
tables.

The host covers the meat, if necessary up to the entre

and vegetable on individual plates. The host hands the
plates to the waiter standing to his left, who served the
hostess, guest of honor and all other guests.

Dessert may also be served in this manner. All sauces

and side dishes, and some cases, the vegetables are on
the table to be passed by the guests

Family service

The foods are dished out in the large bowls and

platters by placing them in the center of the
tables. The foods are passed around the table
to help themselves to the portion desired.

It is fast.
It is self-service
A waiter will be able to serve more people

The guest receives less personal attention and

must serve himself from a food platter which
becomes less attractive as other guests serve
themselves.

Butler Service

This is more used at a banquet or reception.

Similar to Russian service.
The diner helps himself from a serving plate held by the
waiter (butler).
Traditionally, this type of service was used on Sunday
evenings when the waiting staff had the evening off and
the butler helped out at dinner.

Serving fork and spoon used b y guest

Poor portion control

Banquet Service

The term is used to include service for special functions

separate from the normal functions of the establishment

This type of service is used to provide food to a large

number of people in a relatively specified period of time

Banquet service illustrates the concept of

interdepartmental cooperation
The feature of this service is the predetermined number
of guests, menu and time of service.

Banquets are ceremonial, or in honor of someone or

some occasion

The table service is similar to American service with

modifications according to the menu

Banquet Service
The

service is routinary accomplished by a few

waiters

Guests

received minimal attention.

The work of a banqueting waiter:

Is expected to serve 8-10 covers
Begins service at one station and works towards the
end
Sees to it that no service begins until the head table
is served.
Checks station assignment and listens to
instructions carefully
Serves and clears at the signal of the head waiter

Banquet Service
Systems to be followed:
Waiters are numbered. The stations are
assigned that the waiter in the farthest station
from the service entrance will be near the head
of the queue to the kitchen.

Waiters for the head table are always at the

head of the queue to the kitchen.

Waiters move in twos one after another when

serving guests.

Banquet Service

Table Plan
Specification of the organizer
Nature of the function
Size and shape of the room where the function is to
be held
Number of covers to be set up

Assisted Service

A combination of table and self-service

Buffet-buffets where guests select food and
beverage from display; consumption is either at
table standing or in lounge area
Carvery-some parts are served, some are to be selfserved; also used fro breakfast service

Self-Service
Buffet Service
Cafeteria Service
Single-Point Service

Buffet Service

Consists of a light or heavy meal served from a

central table.

Guests help themselves and select their food

from the attractively arranged serving table
Guests either get their food or are served by waiters
behind the buffet table
Only beverages and desserts or soups are served by
waiters to each guest at the table
Waiters remove soiled plates and advice guests to get a
new plate each time he returns to the buffet table. This is
basic food safety precaution.

Buffet Service

Foods are displayed in a very attractive

manner to whet the appetite.

The servers can efficiently attend to many

guests at one time.

Gives little personal attention to guests and

the food selection may not be attractive and
complete for those who take in the food
last.

Uses of the
Buffet Service
1.

When the menu consists of several dishes and

there are many choices.

2.

When the number of guests is more than can

be comfortably accommodated on tables or a
given space.

3.

When there are no competent waiters and very

little help for a large number of guests.

4.

For tea or cocktail parties.

Types of Buffet Service

1.

Plate Buffet: Diners eat while holding their

plates with their hands like in cocktail parties.

2.

Tray Buffet: Diners are provided with trays to

hold their plates and flatware and then placed
on their laps while eating.

3.

Sit-down Buffet: Diners are provided with

tables that contain flatware, glassware and
napkins and guests sit at the table while
eating.

Setting the Buffet Table

There is no right or wrong way for setting
up the buffet. It will depend on the
following factors:
1.
2.
3.
4.
5.
6.

Number of people to be served

Length of time of serving
Position of the buffet table
Available space
Traffic patterns
Menu

Kinds of Buffet Settings

1. Luncheon Buffet-this is used in small restaurants
to maximize profits.
2.

Smorgasboard-the word actually means an open

faced hearty sandwich. Originated in Sweden
where there is a large variety of appetizers,
relishes and smoked meatsThe main course and
dessert are usually served at individual tables.

3.

Salad Buffet-This provides an opportunity for

guests to prepare their own salad from an array of
fresh vegetables and fruits that have been presliced.

4. Dessert Tables-This is a display of tarts, pies,

cakes, eclairs, fresh fruits and soft cheeses in
buffet fashion
5. Cocktail Buffet or Show Buffet-this is artistically
presented to create an air of elegance and
opulence. The show buffet is a full meal while the
cocktail buffet consists of bite size food to
stimulate the appetite and promote beverage
sale

Cafeteria Service

Cafeterias-Counter Service: the guests queue

past a service counter, select their menu
requirements and pay the cashier at the end of
the counter.

Cafeterias-Free Flow: Guests pick up from

random service points and exit via till point

Clean, quick and economical on staff. Speed

depends on cashier and backup staff; cost of
equipment is high.

Single-Point Service
Service of the guest at a single point,
consumed o premises or taken away.

Takeaways-The customer orders and is served at

a single point. Quick and labor saving, laborsaving equipment is required

Fast food-quick cooking of popular items for

eating on premises or be taken away. Quality
must be controlled; kitchen staff requirement is
high, labor-saving equipment is required; hygiene
is a top priority as it is a visible kitchen

Vending-provision of food/beverage through

automatic retailing; 24-hr service; quick service
and turnover; low operating cost; initial high
investment; impersonal service

Specialized or In-Situ

Tray or Trolley: method of service on tray or trolley;

convenient and personalized; equipment and laborequipment are high

Home Delivery: food delivered to place of work or

home; convenient; labor and vehicle-extensive; may
be slow

Drive-in: customers park their vehicles and are

served there; convenient; may require special
equipment

Room Service-a method of food service that is

very expensive to provide-a great deal of time
and cost is involved in serving customers in their
rooms
Types of Breakfast Room Service
1. Continental Bfast-light snack
2. Full English Bfast-full meal
3. Reception or Buffet Tea-offered for private
parties

Service en Famille

Country-Style Service-an old type of service

involving serving oneself from a common
pot. It is fairly commonly used for serving
family meal or public meals.

Blue-Plate Service-this pattern of service is

used when the group is small, the dining
table is small and the are for dining is small.

Menu types are grouped into four classifications.

What are these?

What is an a la carte menu?

What do (all) menus have in common?

What is one of Escoffiers contribution to the

hospitality industry?

What is the ultimate goal of a menu?

Why do institutional catering offers cyclic menu?