SERVICE SYSTEMS :: Business and Management Studies

SERVICE SYSTEMSThere are many establishments where food is served outside the home,these include Commercial o Restaurants o Cafs Non-commercial (Institutional/On-site) o Business o Government o Education MilitaryIn each type of establishment food will be served in a different way, proceeds systems are defined by what dishes and utensils are used, butmainly by the manner of presenting the meal to the customer, clearlythe type of inspection and repair is defined by the desired target customer. Theseare the major food benefit systemsTable attend to Plate service Gueridon service facile service Family serviceOther inspection and repair Types Buffet Service Take away service Counter service A la carte Table dhoteSpecialist food service systems Hospital Service In-Flight Meal ServiceType of service depends on the menu, dcor, uniforms, table settings,ambiance and cuisine.Table ServiceTable service is a method of food service in which the waiter bringscustomers food to the table a nd places it in campaign of them. There area number of different styles of table servicePlate service / American serviceAll food is cooked, portioned and plated in kitchen. It is then servedby a waiter to the customer, generally this is done from the rightwith the right hand. This type of table service reduces staffrequirements compared to other types e.g. Gueridon service. Advantages Casual dining Portion control Less service skill neededDisadvantages Less personal Guests can not choose portionGuridon (French Service-service la franaise)This is an elaborate type of service in which the leaf nodes food isprepared in the kitchen and is subsequently arranged on silversalvers, which are placed on and served from a small cart called aGuridon. The food is heated or flamed at the table side using a smallheater placed on the cart triple courses can be served from thetablesideAdvantages Elegant, Showcases food, Great amount of checking of food can be doneDisadvantages Need highly traine d staff, High labour costs great investment in cart Large amount of space is required for the cart to go around the table Fewer tables in dining room.Silver Service (Russian service, or service la russe)The food is prepared and portioned in the kitchen and placed ontosilver platters, a dinner plate is placed in front of the customer, ingeneral the right side is for plates and left side is for food Counter clockwise. Served to the customer using a fork and spoon fromthe silver platter. This service system is used in banquets.Advantages Elegant Faster than French Service Fully cooked, hot food served at the table quickly