Mider, Aljianna M.

BSHM-II FODOPR C58

1. What are the different types of service?
 Table Service- In this kind of service, it is where the customers/guests are
entering the dining area and take seats. A waiter would offer a water to drink with
the menu card, then the guest could just give their order.

 English or Family Service- This type of service requires the food to be placed on
large platters or in large bowls. In refilling the plates of the guests, you can ask
the waiter to take the platters around to serve or to let the guests help themselves.

 French Service- This type of service is very personalized and private service. As
well, it is very elaborate and expensive type of service. Why is it expensive?
Because it involves professional waiters to serve properly and slowly. The
ambience and decor of the restaurant are always in high luxury.

 American or Plate Service- In this kind of service, the food is already served on
the guest/customers plate in the kitchen in a set portion. The server brings the
food to the restaurant and placed on side stands.

 Russian Service- It is similar to French service, but less expensive and faster.
The display and presentation are the major part of this service. Usually, only one
server is required per table.

 Silver Service- This type of service, food is presented on casseroles and silver
platters. All food is portioned into silverware from the kitchen itself. During
serving, the waiter presents the food to the host for consent and serves to the
guests. Also, a service spoon and fork is used for serving.

 Cart/ Gueridon Service- In this type of service, food are partially cooked from
the kitchen that is brought to the service area in a Guèridon trolley. The prepared
food should be garnished as per the standards before serving.

 Snack Bar Service- This service is where a guest may order and eat at the
counter itself. A menu card is presented or the guests can choose the food directly
from the display counter.
  Self Service- Self-service is of course a type of service that the guest/customer is
required to help himself/herself. The guests are required to take their own plates
to the table and eat. Normally food is either kept on a counter or buffet.

 Buffet Service- In this type of service, the guests get plates from the stack and
goes to buffet counter where food is kept in large casseroles and platters with
burners. Guests or customers help themselves to pick up as many and as many
items, they would like to eat.

 Cafeteria Service- This type of service is generally used in Canteens, Hostels,

and Staff Cafeterias etc. It has a limited or fixed menu. Sometimes high chairs are
provided to eat food at narrow tables. It is a quick service.

 Single point service- This service is where the guest pays for the food and
beverage over the counter. There may be or may not be any dining area or seats.

 Room Service- In this service, food is served to guests in their assigned rooms in
hotels. The room service menu should match with the guest needs, expectations
and hotels operations. Guest make food and beverage order from the room
telephone, or hotels mobile app.

 Take Away Service- This service is where guest orders and avails food and
beverage from a single counter and consumes it off the premises. Payments are
either made in advance via online payment or paid by cash at the time of order
pickup

 Blue Plate Service- Blue plate service is a type of table service commonly used
for a small group of guests. Normally the table and dining area is small in service.

 Vending- This service is where customer can get food or beverage service by
means of automatic machines. The vending machines are installed in industrial
canteens, shopping centers, and airports etc.

Source:
https://www.tutorialspoint.com/food_and_beverage_services/food_and_beverage
_services_types_of_service.htm

2. What is a meal pattern? What are the steps in planning a menu?

The term ‘meal patterns’ is an broad construct that is often used to describe
individuals eating patterns at the level of a meal, such as a main meal. For example,
breakfast, lunch or dinner. Or a smaller-sized meal, for example, supper or snack.
 Source: https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4501369/#:~:text=The%20term
%20'meal%20patterns'%20is,example%2C%20supper%20or%20snack).

In developing a menu, each meal is required to include a variety of foods to assure

that it contain at least 1/3 of the Recommended Dietary Allowances. The meal pattern is a
template for the menu planner. It provides a framework of foods to include. Proper food
preparation and handling should also be addressed. Detailed guidelines help to assure
inclusion of all macro nutrients. Other guidance may be provided regarding meal
accompaniments such as desserts, condiments including margarine, salad dressings and
relishes, and beverages other than milk.
Source: https://nutrition.fiu.edu/creative_solutions/meal_patterns.asp

3. What are the trends affecting the foodservice industry (year 2020)?
 The grab-and-go options continue to take outweigh over dining in,
establishments like cafes and coffee shops are altering their offerings to be
available as single-serving packaged meals. Customers are taking advantage of
prepared food, such as wrapped sandwiches or pre-blended smoothies, from their
favorite local businesses.
 The rise of electric equipment. Rising demand for smart appliances that are easy
to use and more eco-friendly has restaurant and hotel foodservice operators opting
to purchase new equipment versus repairing existing appliances.
 A smart kitchen. Technological innovations in foodservice are helping kitchen
operations in restaurants and hotels become even more streamlined. Many
kitchens are moving toward smart appliances, mainly refrigeration
 Single-use plastics ban. Millennials and Generation Z-ers like on-demand food
but hate plastic waste – putting restaurants on the frontline of change. Innovations
like compostable packaging made serious headway in 2019 and will continue to
do so over the coming year.
 Delivery. Naturally, the ultimate convenience is to have restaurant-quality food
delivered directly to your door. In terms of the technology required to facilitate
deliveries, aggregators, such as Foodpanda or Grab, have lowered the threshold.
Sources: https://www.acitydiscount.com/info/7-trends-shaping-the-foodservice-
industry-in-2020.390.1.htm
https://www.ktchnrebel.com/foodservice-trends-2020/