Catering establishments and services

Commericial 

• sell food and drink to make a profit
• eg. resturant and take away

Non Commerical 

• sell food and drink not to make a profit
• eg. prison and hospital canteen

Residential 

• provide accomidation for customers as well as serving food and drink
• eg. bed and breakfast or hotel

Non Residential 

• doesnot provide accommodation for customers as well as serving food and drink
• eg. a resturant, a cafe or a staff canteen

• provide food and drink where it is not usually provided
• often hired for privare events eg. weddings or birthdays
• food provided depended on the event
• eg. fish and chips for a bingo night at a village hall
• used at public events such as a burger van at a music festival
• food is cooked before hand or at venue

Advantages 

they :

• organise the menu and food
• serve and greet guests
• clear up everything afterr

Customers can enjoy the event and not worry

Customers are served ready made food at the counter

Advantages 

• dont need many staff or skilled staff
• can serve a lot of customers quickly

Disadvantages

• food has to be kept hot
• customers have to queue

In fast food outlet, food is being cooked all the time

Customers order and are given their food straight away

Advantages 

• dont need skilled staff
• can serve a lot of customers quickly
• easy for customers to get while out and about

Disadvantages

• need exspensive specalist equipment eg. fryers
• expensive to rent high street stores
• limited menu options

Customers serve food to themselves

Advantages 

• dont need a,ot of staff
• dont have to queue for food
• customers can take as much as they want

Disadvantages

• hard to know how much food to provide for customers

Order food at the counter and wait for it to be cooked

Customers take thier food away to eat something else

Advantages

• dont need space for customers to sit
• dont need staff to serve customers 

Disadvantages

• need expensive specalist equipment
• may need to employ staff to deliever food

Waited service - when waitor and waitresses take customers orders and give them their food

Used in places such as resturants, cafes and hotels or a large functions

Advantages 

• can serve lots of people quickly
• provides a personal service
• customers have a wide choice of food

Disadvantages 

• expensive to employ waiimg staff
• specialised equipment needed for serving such as trolleys

In gueridon service a chef finishes cooking or carving at the customers table

Entertains customers because they can watch the chef show off thier skills

A chef might flambe a dish such as creoes suzette

Advantages

• A good way to impress customers

Disadvantages

• need a chef who can preform for customers
• need specalised equipment such as flambe trolleys

Presentation of meal done by chef

Plate brought out to the customers by a waitor

Adavantages

• easy to control the size of each portion 
• presentation of each dish will be similar

Disadvantages

• presenting the food uses chefs time

Each customer pays a fixed price and takes their food from a buffet table

Waiters can be employed to serve drinks and refills dishes

Advantages 

• dont need alot of staff
• food can be both hot and cold
• customers have a wide range of food

Disadvanages 

• need lots of space to set out food
• hard to work out portion sizes