Food and Beverages Portfolio

This blog i will explain about various of restaurant and type of service in the restaurant

And it present for my food and beverages portfolio

HTM 1314

Dwi Octiana Sari

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BH2 / G4

Types of Restaurants

Fast Food Restaurant

Fast-food restaurants emphasize speed of service.

Fast-food operations range from small-scale street vendors

with carts to franchised mega-corporations like McDonald's.

Fast casual restaurants do not offer table service,

but may offer non-disposable plates and cutlery.

The quality of food, and price point,

are higher than those of a conventional fast-food restaurant.

Family Style Restaurant

Family style restaurants are restaurants that have a fixed menu and fixed price,

usually with diners seated at a communal table such as on bench seats.

True to their name, these restaurants tend to be single-family businesses.

Casual Dining Restaurant

A casual dining restaurant is a restaurant that serves moderately-priced food in a casual atmosphere.

Except for buffet-style restaurants, casual dining restaurants typically provide table service.

Casual dining comprises a market segment between fast food establishments and fine dining restaurants.

Casual dining restaurants usually have a full bar with separate bar staff,

a larger beer menu and a limited wine menu.

They are frequently, but not necessarily, part of a wider chain, particularly in the United States.

Fine Dining Restaurant

Fine dining restaurants are full service restaurants with specific dedicated meal courses.

Décor of such restaurants feature higher quality materials

with an eye towards the "atmosphere" desired by the restaurateur.

The wait staff is usually highly trained and often wears more formal attire.

Fine-dining restaurants are almost always small businesses and

are generally either single-location operations or have just a few locations.

Food portions are smaller but more visually appealing.

Cafe

Cafés and coffee shops are informal restaurants offering

a range of hot meals and made-to-order sandwiches.

Many cafés are open for breakfast and serve full hot breakfasts.

In some areas cafés offer outdoor seating.

The major difference with a café and most other casual dining establishments is

how the guest orders and pays.

A café can offer table service, but many times the guest orders at the front,

and the food is brought out to the table.

Then, while at most casual dining restaurants the guest pays with the server,

at a café the guest most often times pays with a single cashier.

Cafeterias

A cafeteria is a restaurant serving mostly ready-cooked food arranged behind a food-serving counter.

There is little or no table service.

Typically, a patron takes a tray and pushes it along a track in front of the counter.

Depending on the establishment, servings may be ordered from attendants,

selected as ready-made portions already on plates, or self-serve their own portions.

In the UK, a cafeteria may also offer a large selection of

hot food similar to the American fast casual restaurant,

 and the use of the term cafeteria is deprecated in favour of self-service restaurant.

Types of Food Service

Gueridon Service

• This is a meal served to a guest by the waiter from a trolley or side table.

• In other words it is the final preparation of product cooked or prepared in front of the guest.

• It is the most advanced form of food service and demands dexterity and skill on the part of the waiter who in turn must have good organizational ability.

• He or she has to carry out such procedures as filleting, carving, flambéing and cooking specialty at the table.
• Special equipment and utensils are required on the trolley for ease of operation .

Counter Service

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  Counter service is a form of service in restaurants, pubs, and bars
  where food or drinks are ordered at the counter.
  
  
  Counter service is also called "bar service" in the case of pubs and
  bars where the counter is also called the bar.
  
  
  Counter service is compared with table service
  where service is provided at the table.
  
  
  With counter service, the customer generally pays before consuming the food or drink.
  
  
  Some fast food restaurants offer only counter service
  while table service is the common form in most restaurants.
  
  
  For pubs and bars, bar service is the norm in the United Kingdom and the Republic of Ireland
  
  
  whereas table service is the norm in the United States and Continental Europe.

  
  
  Table Service
  
  
  

  

  
  
  Table service is food service served to the customer's table by waiters and waitresses, also known as "servers".
  
  
  Table service is the norm in most restaurants,
  
  
  while for some fast food restaurants counter service is the common form.
  
  
  For pubs and bars, table service is the norm in the United States
  whereas counter service is the norm in the United Kingdom.
  
  
  With table service, the customer generally pays at the end of meal.
  Various methods of table service can be provided.
  
  
  
  
  Buffet Service
  
  
  

  

  
  
   Buffet is a system of serving meals in which food is placed in a public area
  where the diners generally serve themselves.
  
  
  It is a popular method for feeding a large number of people with minimal staff.
  
  
  Buffets are offered at various places including hotels and many social events.
  
  
  Sideboards are also known as buffets as they may be used to offer the dishes of a buffet meal to guests.
  
  
  
  
  
  
  Blue Plate Service
  
  
  

  

  
  

  

  
  

  

  
  

  
  
  
  

  • A meal service wherein the food is served from the side rather than from the table.
  • Blue Plate Service is designed to serve a small number of people.
  • Food is arranged on dinner plates in the kitchen and placed on the table as diners arc seated.
  • Salads and desserts are often set on the table beforehand

  • Characterized by the “blue-plate”, a plate that is divided into sections .
  • In contemporary American culture, “ Blue-plate Special ” refers to relatively cheap budget meals consisting of one serving of meat and three servings of vegetables.
  • Its origins may be traced to the early decades of the 1900’s (some sources indicate it started during the late 1800’s),
  • the term “blue plate” coming from actual blue plates that were used in serving the meals.
  • • After the food is cooked, each dish is placed on a specific portion of the blue plate.
    • Platters are not used. Instead, each portion of the plate is filled with a specific dish directly from the kitchen.
  • The plates may be served before or after the diners are seated, either by a waiter or gotten by the diners themselves.
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  Filipino Service
  
  
  
  
  
  
  
  
  
  
  
  Plates are set the usual and we use spoon and fork sometime with bare hands.
  
  
  Food are placed at the center of the table, sometimes complete
  (chicken, fish, veggies, beef, pork) in different styles of cooking.
  
  
  Rice must definitely be there.
  
  
  There is a saucer for each one where we put condiments appropriate
  for the food(fish sauce, vinegar, kalamansi(lemon for some) or tomatoes).