TYPES OF SERVICE STYLE & CATEGORIES OF SERVICE METHOD

1. STYLE OF SERVICE
CHAPTER 8
BY: MUMTAZUL ILYANI

2. CATEGORY
Broadly we can categorize the service methods in
five types:
A. Table Service
B. Assisted service
C. Self service
D. Single point service
E. Specialized or in site service

3. In this category, the guest enters in the area and is seated. Menu lists are
given or displayed for orders. The orders are been taken by waiter. Then the
service is done using a laid cover on the table.
The following are types of service come under this category:
1) American or Plate Service: The American service is a pre‐plated
service, which means that the food is served into the individual plate in
the kitchen itself and brought to the guest. The kitchen predetermines the
portion and the accompaniments served with the dish.
The food will be served course by course:-
• Appetizer
• Soup
• Main course
• Dessert
A. Table Service

4. 2) Russian service: Generally used for banquets that involve table seating for 6-
12 guests. All food fully prepared in kitchen and arranged on serving dishes.
Servers bring food to table and distribute by portion to guests with the help of a
serving gear (fork and spoon). The service always done from the left hand side
of the guest.

5. 3) French Service: It is a very personalized service. Food is brought
from the kitchen in dishes and salvers, which are placed directly on
the table. Or the food is partially cooked brought from the kitchen
on a cart for final cooking. The food is completed in front of the
guest. The plates are kept near the dish and the guests help
themselves.

6. 4) English Service: Known as family service. Main courses plated
(but may be sliver served) with vegetables placed in multi-portion
dishes on tables for customers to help themselves; sauces offered
separately.

7. 5) Gueridon Service: This is a service 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 with a gas cylinder and
burners. The waiter plays a prominent part, as he is required to fillet, carve,
flambé and prepare the food with showmanship.

9. In this type of category, the guest enters in the dining area and helps himself
to the food, either from a buffet counter or he may get served partly at table
by waiter and he collects any extras he needs from the counter. Eating may
be done on either at table, standing or in lounge area or banquet hall.
1) Carvey service: Guests will go to the carving counter and cooked meat is
freshly sliced for guests; other parts are collected by the customers from
a buffet.
B. Assisted Service

11. 2) Buffet Service: A self service, where food is displayed on tables.
The guest takes his plate from a stack at the end of each table or
requests the waiter behind the buffet table to serve him. For
sit‐down buffet service, tables are laid with crockery and cutlery as
in a restaurant. The guest may serve himself at the buffet table and
return to eat at the guest table laid out.

12. • There are 5 main ways to set up a buffet for an event. The type can
be formal or informal depending on the décor and concept used.
1. Standard Buffet – This buffet set up is best for 75 guests or
less. It consists of a very simple set up using two 8ft banquet
tables. This set up is a good option when space is limited.
Putting the buffet table on a wall of the room, will help to use
the vent space more efficiently.
BUFFET SET UP

13. 2. Serpentine Buffet – This buffet set up is great option for 100 or more guests.
It allows for guest to utilize both sides of the buffet table at the same time.
BUFFET SET UP (cont…)
3. Chef’s carving station –
This buffet is used for larger
events, but can also be
scaled down and used
anytime. This set up need
two 8ft banquet tables and
one 60” round table for the
carving stations.

14. 4. Stall Buffet – This buffet set up is great option for 300 to 500 guests at one
time. Every stall will offers different types of food. Suitable for big events such
as festival, open house or wedding.
BUFFET SET UP (cont…)
5. 2 Way Buffet – This buffet set up is
ideal for 100 – 250 guests. Guests
can queue-up at both sides in one
time to take their food.

15. In this type of service, the guest enters in the dinning area, selects his own tray
or from the food counter and carries food by himself to his seating place.
1) Cafeteria Service: This service exists normally in industrial canteens,
colleges, hospitals or hotel cafeterias. To facilitate quick service, the menu
is fixed and is displayed on large boards. Foods are arranged and
displayed on a counter and customer can choose for themselves.
C. Self Service

16. The customer is required to help him
or herself from counter. Counters can
be:
Straight line counter with
payment point at end
Free-flow - customers move to
random service points
Echelon - series of counters at
the corner to save space
Supermarket - Island service
points within a free-flow area

17. In this category, the guest orders, pays
for his order and gets served all at a
single point. There may be may not be
any dinning area or seats.
The different types are:
1) Take Away: Customer orders and
is served from single point, at
counter or snack stand; customer
consumes off the premises.
2) Vending: Provision of food service
and beverage service by means of
automatic retailing.
D. Single Point Service

18. 3) Kiosks: Used to provide service for
peak demand or in specific location
(may be open for customers to order
or used for serving the staff only)
4) Food Court: series of different
counters where customers may
either order and eat or buy from a
number of counters and eat in
separate eating area, or take away.

19. 5) Drive-thru: Form of takeaway
where customer drives vehicle past
order, payment and collection
points
6) Fast food: Commonly used
nowadays to describe type of
establishment offering limited range
menu, fast service with dining area,
and takeaway facility
7) Bar: Term used to describe order,
service and payment point and
consumption area in licensed
premises

20. In this category the food is taken to where the customer is. Customer is
served at their place.
E. Specialized Service

24. ROOM SERVICE

25. • What Is Room Service?
Room service is part of the hotel operations
where they serves food conveniently to their
respective guest rooms by just calling the
room service department and place order of
food and drinks to be sent to their room.
Room service enables the guest to order food
and beverage in their own room using the
telephone provided in the room. Room service
is a 24 hours service.
Duties include checking of minibars upon
check out, collecting breakfast menus every
morning. Sending food and beverage and room
amenities to guest.

26. • Why Room Service?
Can enjoy meals in the privacy of own
room.
Can place order even at odd hours.
Food is delivered to room, therefore
it saves time.

27. • Types of Room Service
1. Centralized room service
Located in the kitchen besides the service elevator.
This location has access to the kitchen where the food
is prepared and the elevator is essential for transporting
the food to all the floors.
All foods orders are processed from the main kitchen
and send to the guest by a common set of waiters.

28. 2. Decentralized room service
Each guest floor or set of floor may have separate
pantry located at the floor itself.
Orders are taken at central point by order takers who
convey the order to the respective pantry.
Pantry is fitted with water boilers for tea and coffee
service.
Food option is limited to cold item that can be heated in
microwave.

29. 3. Mobile room service
Service where guest may directly call
the mobile pantry/trolley for the
orders.
In few countries, which have a
shortage of manpower, large hotels
install vending machine in each floor
level. The guest inserts the necessary
value of coins into the machine, which
will eject prepared food and
beverages for guest consumption.

30. • Room Service Equipment
Trolley – important for transferring food
and beverage
Trays – Should be large enough to put
coffee pot, milk jug, sugar bowl, plates,
coffee cup and saucer
Rack – essential in stacking cutleries,
cookeries, glassware and silverware
Order taking cabin – fitted with
telephone and list of room number
specially design to endure the accuracy
of food ordered

31. PREPARATION VIDEO

32. • Room service process
Taking room service order
1) The room service order taker answers the calls to room service.
2) The telephone must be answered quickly.
3) Greet the guest and introduce the department.
4) Write the order on an order docket as you speak to the guest.
5) Record the room number.
6) Repeat the order to the guest.
7) Tell the guest approximate time of delivery.
8) Enter the order in POS.
9) Distribute the order to the appropriate personnel, both in Room
Service Department and other departments if necessary

33. ORDER TAKING VIDEO

34. Serving The Food
1) Knock the door lightly
2) Announce yourself (room service)
3) Greet guest warmly
4) Ask if you may enter in the room
5) Ask where to set up order
6) Offer to pour beverage (bottle beverage)
7) Serve the food according to the guest needs
8) Offer additional assistance
9) Inform guest about pick-up time
10)Wish guests an enjoyable meal
11) Thank the guest

35. SERVING VIDEO

36. Clearing The Room
 The room service order-taker is responsible for controlling
floor service procedures and for directing staff to clear
rooms and floors.
 When a room or floor has been cleared after room service,
the room service order-taker must be informed.
 Floors must be cleared quickly and quietly, but while doing so
staff must ensure that equipment is securely placed so that
it can be moved safely.
 Once cleared from the floors, unconsumed food and
beverages, food service equipment, trays and trolleys must
be returned to room service via service lift.

37. • Advantages of Room Service
Minister or celebrities want their privacy away from public attention
and the media. Eating out attracts attention which does not let them
to enjoy a meal.
Some wish to eat their meal in casual wear, even in the night clothes.
Many cannot start their day unless they have a cup of tea or coffee as
soon as they wake up. The morning tea/coffee service is a peak time
room service in many hotels.
Some guests prefer to have private meetings in their rooms and
prefer to have meals in privacy.
Provides security especially for women who travel alone for business
and leisure purposes.
Encouraging demand for special TV packages for guest who enjoy
dining in room.

38. • Disadvantages of Room Service
Room service food and beverage is more expensive because of
convenience of eating in the room.
Guests in hurry are intolerant to delays.
The challenge for the hotel is to serve hot food. As food is
transported from main kitchen, food can get cold.
Room service menus are limited so that items can be cooked at
all times by cooks on different shifts with common skills.
Additional space and equipment needed which will contribute to
the high cost.

39. BANQUET
SERVICE

40. • Banquet is a large catering activity
department where food &
beverage are served for arranged
number of peoples on fixed date &
time agreed menu & price.

41. • Four Styles of banquet service
1. Standing Buffet
2. Passed-Items function
3. Seated Buffet
4. Seated Banquet
STYLES OF
BANQUET SERVICE

42.  Designed for people to socialize
 Foods served are finger food
 Beverage service provided
 Few or no tables or chairs
 Popular for cocktail parties and receptions
1. Standing Buffet

43.  Designed for people to socialize
 Servers walk around with food and
beverages on trays
 Few or no tables or chairs
 Popular for cocktail parties and
receptions
2. Passed Items Function

44. Tables and chairs are set
Guests serve themselves from
buffet table
Server clear dirty dishes
Server may serve beverages
3. Seated Buffet

45. Tables and chairs are set
Servers serve all parts of the meal
Everyone eats at the same time
American or Plated Service for the
Meal
Used in special occasion or event
4. Seated Banquet

46. Table Setting Layout
This room layout features round tables of 8-10
people each
This room layout features rectangular tables of 6-8
people
This room layout features rectangular tables of
3-4 people
This room layout features round tables of 5-6 people
each and half side of the table is empty because to
watch performance

47. Table Setting Layout (cont..)
This style is similar to the classroom
setup only without the tables
This room layout features
rectangular tables of 3-4 people
This room layout features facing
rectangular tables of 3-4 people
This room layout features
round tables of 6-8 people
each and with the dance
stage in the middle of the hall
It is arranged with one oval table
with chairs all around.

48. THE SERVING PROFESSION
• Servers among most important staff
members-direct contact with guests
• Poorly trained servers-low sales, no-
return
• Satisfaction in gratification of helping
people enjoy themselves
• Demanding on time and energy
 6-7 days per week
 12-14 hour days sometimes required
 often working when friends are “off”