Types of Food Service
- Created by: Caitlin Ward
- Created on: 06-04-14 21:05
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- Types of Food Service
- Cafeteria
- Customers are served ready-made food at a counter
- Advantages:
- Do not need many skilled staff
- Can serve many customers quickly
- Disadvantages:
- Food has to be kept hot at hot holding temperature of 63*
- Customers have to queue
- Fast Food
- Food is cooked all the time - Customers order and get their food straight away
- Advantages:
- Do not need skilled staff
- Can serve a lot of customers quickly
- Easy for customers to use when 'out and about'
- Disadvantages:
- Very expensive specialist equipment is needed
- Expensive rent for high-street locations
- Limited menu
- Self-Service
- Customers serve food to themselves
- Advantages:
- Do not need a lot of staff
- Customers do not need to queue
- Customers can take as much as they want
- Disadvantages:
- Hard to know how much food to provide
- Take-Away
- Customers order food at a counter and wait for it to be cooked
- Customers take their food and eat elsewhere
- Some take-aways deliver to customers homes
- Advantages:
- Do not need space to seat customers
- Do not need space to serve customers
- Disadvantages:
- Need very expensive specialist equipment
- May need to employ staff to deliver food
- Waited / Table Service
- Waiters take orders and deliver food
- Used in restaurants, cafe and hotel and at large functions
- Advantages:
- Can serve lots of people quickly
- Provides a personal service
- Customers have a wide selection of food
- Disadvantages:
- Expensive to employ staff
- Specialist equipment is needed for serving
- Plate Service
- Presentation of the dish is done by the chef
- Plates are then brought out by the waiter
- Advantages:
- Easy to control portion size
- Presentation of all the dishes will be similar
- Disadvantages:
- Presenting food uses up the chef's time
- Waited / Table Service
- Waiters take orders and deliver food
- Used in restaurants, cafe and hotel and at large functions
- Advantages:
- Can serve lots of people quickly
- Provides a personal service
- Customers have a wide selection of food
- Disadvantages:
- Expensive to employ staff
- Specialist equipment is needed for serving
- Gueridon
- Chef finishes the cooking or carving at the table
- Entertains the customers
- Advantages:
- A good way to impress customers
- Disadvantages:
- Need skilled chefs
- Need specialist equipment
- Chef finishes the cooking or carving at the table
- Buffet
- Customers pay a fixed price and takes their food from the buffet table
- Waiters are employed to serve drinks and refill dishes
- Advantages:
- Do not need a lot of staff
- Food can be hot and cold
- Customers have a wide choice of food
- Disadvantages:
- Need a lot of space for the buffet
- Hard to work out portion sizes
- Carvery
- Often used for roast dinners
- Customer pays fixed price and is served meat - They can then add vegetables themselves
- Advantages:
- Do not need a lot of staff
- Customers pay a fixed price
- Customers can pick what they want
- Disadvantages:
- Need to employ staff to carve meat
- Limited choice
- Vended
- Found in places such as a hospital where people want food and drink at any time of the day
- Customers use coins, tokens or cards to buy snacks, packaged meals and drinks
- Advantages:
- Quick and easy to use
- Hygienic
- Can be used at any time of the day
- Disadvantages:
- Need to employ people to restock and maintain the machines
- Limited choice
- Travel
- Food is served during travel on trains and planes
- 'In flight' catering is used on planes
- Food is cooked elsewhere, chilled and reheated on the plane
- Advantages:
- Customers with special dietary requirement can pre-order their food
- Little food waste
- Disadvantages:
- Limited choice
- Food isn't freshly cooked
- Cafeteria
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