▪Identify the food service styles

▪Differentiate the five categories of food

service processes
▪Demonstrate different table service
styles
▪ Food service is part of the food flow when presented,
delivered, and served to the guest after food
production.
▪ 5 Types of Food and Beverage Service:
▪ Table Service
▪ Self- Service
▪ Assisted Point Service
▪ Single Point Service
▪ In Situ or Specialized Service (Service In Full)
▪ Is a style of food service
where the diner sits at the
table and is served by the
food servers. This is the
oldest form of service which
is preferred by those busy
people who wish to relax
and eat meals leisurely.
▪ Table is set with required
dinnerware, flatware,
glassware, etc.
1. Plated Service
2. Silver Service

Others:
3. French Service
4. Russian Service
Plated Service
▪ Also called “American Service”
▪ The food is prepared in the kitchen and
presented on a plate to the guest. The server
brings pre- plated food from the kitchen to the
guest table. Except for the salad and the bread
and butter, food is placed on the entrée plate.
Foods are prepared with accompaniments and
portioned by the kitchen staff.
▪ Plate is a basic and commonly used form of service. It requires the
waiter to be skilled in carrying plates without disturbing the food
arranged on them. The methods used to carry the plates depend on
the number of plates to be carried.
▪ In professional plate service, no more than four plates are carried at
a time. It is possible to carry more than four plates, but as this
relies on balance, it is not usually considered professional service.
▪ Food is served from the left side of the guest using the
server’s left hand
▪ Bread and butter plate, side dishes, other plates and
unused tableware are cleared from the left side of the
guest using the server’s left hand
▪ Beverage is served from the right side of the guest
using the server’s right hand
▪ Dishes are cleared from the right side of the guest
using the server’s right hand
▪ Also called “English Service/ Platter to plate
Service”
▪ The food is presented on silver platters and casseroles.
The table is set with sterling silverware. The food is
portioned into silver platters in the kitchen itself. The
platters are placed on the sideboard with burners or
hot plates. At the time of serving, the waiter picks the
platter from hot plate and presents it to the host for
approval and serves each guest using a service spoon
and fork.
▪ Silver service requires the waiter to be able to
use the service gear to serve the food with one
hand. It is essential that silver service is
performed with well- practiced technique so
that the food remains hot and the guests are
served promptly.
▪ Professional silver service depend on mastering
the technique of using service gear held in one
hand to transfer items to the guest’s plate from
a service dish held in the other hand.
▪ The guest on the host’s right side is served first,
usually a lady, and the host is served last; the service
continues clockwise.
▪ The server stands behind the guest to his/her left side.
▪ The platter is held by the hand and served by the right
hand to the guest’s left side.
▪ Plates and glasses are cleared by the server from the
guest’s right.
Russian Service Or Formal Service
▪ This is used in luxury restaurants
and hotels. The foods are prepared
and arranged in the kitchen by the
chef, then brought by the waiter to
the dining room. Food service is done
by the waiter starting at the head of
the table going in a counterclockwise
direction around the table.
▪ In this type of service method, courses
are served to the table sequentially.
▪ The service staff stands on the left side of the guest
▪ The platter is held by the server’s left hand and shown to each guest. Serving
spoon and fork are used to serve the food using the server’s right hand
▪ The foods are served counterclockwise around the table, and then the server
returns the unserved food to the kitchen.
▪ This employs two waitresses or waiters
for each station. The chef de rang or
chief of rank is the principal waiter. He
takes the orders, serves all drinks, and
finishes the preparation of the food at
the table. He assisted by the commis
de rang or the waiter/waitress who
takes the orders to the kitchen. This
style is used in luxury dining rooms.
▪ The trolley is equipped with a burner for
cooking, that can be powered by gas,
electricity or spirits. Some trolleys will have
a cold drawer as well. All will have a
chopping board and cutlery drawer, and be
equipped with the necessary utensils for
what the restaurant offers from the trolley.
There will also be on the trolley a selection
of basic condiments such as mustards,
Worcestershire sauce, oil, vinegar, etc.
▪ Cart Style Service
▪ The food is prepared and assembled at tableside. The guests select food from
the cart while sitting at their tables and are later served from the right. It is
offered for small groups of VIPs.
▪ Guéridon Service- Also called “Trolley Service”
▪ Partially cooked food from the kitchen is taken to the Gueridon Trolly for
cooking it completely. This partial cooking is done beside the guest table for
achieving a particular appearance and aroma of food, and for exhibiting
showmanship. The waiter needs to perform the role of cook partially and
needs to be dexterous.
▪ Flambé- is a cooking technique wherein an alcoholic liquid is poured on
a food to produce flames.
▪ Banquet French Service
▪ Foods are placed on a heavy platter, put on a gueridon, and brought
from the kitchen to the dining room. This kind of service requires two
servers.
▪ Chef de rang – seats the guests, takes the order, serves the drink, prepares
some of the food, and presents a check for guest payment
▪ Commis de rang- assists the chef de rang in bringing the food from the
kitchen to the dining room. Commis de rang serves the chef de rang’s plate
to the guests, clear the dishes, and stands by to assist the chef de rang or
the guests if necessary
▪ Finger bowls- are bowls of warm water with the rose petals or
lemon slices in the. These are served with all finger foods (lobster &
chicken) and at the end of the meal.
▪ Serving and clearing of food are made on the guests’
right side, except for bread and butter and salad,
which are placed on the left side of the guests.
▪ The guest must pick up their food from
the counter or buffet. This kind of service
is usually used in fast-food outlets,
canteens, and cafeterias, where guests
bring food from the counter to their tables.
1. Counter- guest pass through a service counter
in a line formation to select menu items and put
them in a tray.
2. Free-flow- guests can move and select
foods and drinks to any service points where
food items are presented by dishes (hot, cold,
dessert, etc.) in different counter areas and exit
through the payment point
3. Echelon- it is where a series of counters is positioned in angles to save
space where guests can freely and randomly select food items and drinks and
exit through the payment point
4. Supermarket- island service points are arranged where guests can
select foods and drinks within a free-flow area and exit through the payment
point
▪ It is a mixed service method of table service and self-service. In this kind of
service, the guests pick up their food from the display or buffet, and the
service staff serves some part of the meal or food item. Usually, the buffet is
set up for self-service, and refilling is done at the table. This type of service is
most common in functions, events, banquets, and lounge areas.
Types of Assisted Service:
▪ Carvery
▪ Buffet
▪ Sit-down Buffet
▪ Stand-up or Fork Buffet
▪ Display Buffet or Finger Buffet
▪ Carvery - Guests come to the
table where cooked meat is
presented. The guests may
either serve and cut the meat
‘by themselves or let the chef
or server cut it for them. In
this kind of service, foods are
not served to the guests. The
guests get up and choose their
food from the buffet.
▪ Buffet — Buffet comes from a French word that means a
“refreshment table.” In English, it refers to “service from a side
table.” In this kind of service, guests help themselves in
selecting and getting food from the common table. It is
considered more of self-service than assisted service. If minimal
or no assistance is given to the guest at the buffet while he/she
eats, it is referred to as self-service. In short, the service staff
does not serve anything to the guest beyond the buffet area. On
the other hand, if some portions of the food or item are served
outside the buffet area it is known as assisted service.
▪ Sit-down Buffet- foods are displayed where guests help themselves,
the sit down to have their meals. Servers clear the table to ensure that
all services will be given to the guests on the table, such as coffee, tea,
cigarettes.
▪ Stand-up or Fork Buffet- Foods serves must be easy to eat and
eaten by a fork. It does not require elegant flatware, for it only requires
a fork when one is eating while standing.
▪ Display Buffet or Finger Buffet- guest come to various buffet
service points, select food items, and return to their tables to consume
their meals.
▪ Single point service exists to those types of establishments
where guests order food or drinks at the counter, receive
the item, and pay. In this type of service, the guests
consume their food or beverages in the premises or take
away at a single point Here are various examples of where
you can find a single point service:
Types of Single Point Service:
▪ Fast-food
▪ Food court
▪ Takeaway
▪ Self-kiosk
▪ Bar
▪ Food stand or Food Booth
▪ Vending
▪ Fast-food- It is where the guest at a
single point orders at the counter,
receives the order, and pays for the
ordered food and drinks. Guests
consume ordered food items either
on-premise or off-premise.
▪ Food Court- It is where guests select
from the numerous counters that
offer different food items. Guests
select food, get the order, and pay at
the counter chosen, then consume it
in a common dining area or outside
the premise.
▪ Takeaway- Guests order, wait, and pay at the counter,
then take away the ordered foods and drinks off-premise t for
consumption. Drive-throughs are considered takeaway where
the guest drives a vehicle to a takeaway window & point to order
and pay, then stops at the next point to collect the ordered food
and drink items for consumption off-premise.
▪ Self-Kiosk- It is where the guest places the order in a
point-of-sale (POS) system and pays at the kiosk. It helps to
handle orders, service, and payments during peak hours to
prevent long queues.
▪ Bar- Guests can order, receive drinks, and pay at a single point
or counter within the licensed premises, and they are expected
to consume beverages within the premise.
▪ Food Stand or Food Booth - It is
where the guests place.an order, get
service, and pay at the counter. Food
and drinks are consumed within the
area or off premises. It is a temporary
setup located in busy areas to sell
food and beverages to the general
public and is usually found in parks
or malls
▪ Vending — This type of service is
prevalent in railway and airport
terminals and other institutions or
organizations where guests. can take
food and drinks through automatic
retailing.
▪ In situ or specialized form of service is offered in areas
where services are not primarily designed for food and
beverage service. It is where foods are taken to where the
guest is.
Example of In-situ:
▪ Grilled service
▪ Tray service
▪ Home delivery service
▪ Lounge service
▪ In-room dining service
▪ Grillroom Service — In this type of service, various
meats are grilled in front of the guest. Meats and
vegetables are displayed behind a glass partition for
better view and choice. The counter is decorated with
great aesthetics where the guest can select exact cut
meat or an option of vegetables. Grilled meats,
vegetables, and accompaniments are then served to the
seated guests.
▪ Tray Service- In this type of service, foods are pre-
portioned and placed in a tray, and servers bring the tray
to the guest’s seat. This type of service is expected in
hospitals, airlines, and in some countries with railway
catering.
▪ Trolley Service - Cooked or prepared foods are placed in a
movable trolley and presented to the guest. Examples are
aircraft and train trolleys.
▪ Home Delivery Service - In this service, prepared and
cooked food is delivered to the guests’ home, workplace, or
wherever they want it to be delivered.
▪ Lounge Service — Lounge service can be available in
a hotel or any a independent place in a lounge area.
This type of service can provide breakfast, lunch,
snacks, dinner, and beverages to the guests. Covers
are laid according to the meal and time of the day.
▪ In-room Dining Service — In this type of service, the
guest places an order with the room service personnel.
Foods are delivered to the guest’s hotel room. Small
orders are usually placed in a tray, while meals are
placed in a room service trolley.
▪ Link:
https://www.youtube.com/watch?v=yUJis_q0Xy8
▪ https://www.youtube.com/watch?v=hEYwlc_Doj8
▪ https://www.youtube.com/watch?v=pehggpKSdNU
▪ Yao, C.A. (2022). Fundamentals in Food Service Operations. Sampaloc, Manila: Rex Bookstore, Inc.

▪ Cousins, J., Lillicrap, D., & Weekes, S. (2014). Food and Beverage Service (9th Ed.). Retrieved from
the URL https://www.pdfdrive.com/food-and-beverage-service-9th-edition-e34318600.html

▪ https://www.tutorialspoint.com/food_and_beverage_services/food_and_beverage_
services_types_of_service.htm
▪ https://hmhub.me/room-service/

Prepared by:
Rose Anne A. Beronilla. LPT