Types of Food Service

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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
    • 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

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