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Types of Food Service

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Audriene Dizon

on 13 October 2013

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Transcript of Types of Food Service

Food Service
Types of Food Service
Counter Service
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.

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.

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.
With table service, the customer generally pays at the end of meal.
Various methods of table service can be provided.
Blue Plate Service
Food Service defines those businesses, institutions, and companies responsible for any meal prepared outside the home. This industry includes restaurants, school and hospital cafeterias, catering operations, and many other formats.
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).
Buffet Service
Buffet is a system of serving meals in which food is placed in a public area
where the diners generally serve themselves.
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.

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, and cooking specialty at the table.
Special equipment and utensils are required on the trolley for ease of operation .
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
In contemporary American culture, “ Blue-plate Special ” refers to relatively cheap budget meals consisting of one serving of meat and three servings of vegetables.
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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