skip to main
skip to sidebar
View my complete profile
Archivo del blog
Types of Food Service
Types of Food Service
Thursday, October 28, 2010
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 is a form of service in
where food or drinks are ordered at the counter.
Counter service is also called "bar service" in the case of
where the counter is also called the
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.
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
Republic of Ireland
whereas table service is the norm in the
Table service is food service served to the customer's table by
also known as "servers".
Table service is the norm in most restaurants,
while for some fast food restaurants counter service is the common form.
, table service is the norm in the
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.
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
and many social events.
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.
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).
Post a Comment
Post Comments (Atom)
Blog Design by