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Types
of
Service
Types of Service
Table Service Specialised Service
Buffet/Self Service – Banquet, Food
Court & Cafeteria
Trolley Service
IRD (Room Service)
Counter Service - Fast Food
Kiosk/Vending Machines
Take away & Home Delivery
• American Service
• English Service
• Russian Service
• French Service
• Gueridon Service
AMERICAN SERVICE
• Pre- plated service.
• Food is served from right hand side
of the guest moving clockwise.
• Faster turn around time.
• Formal service but involves lesser
guests to service personnel
interaction.
• Employed in fine dinning
restaurants and state/formal
banquets.
ENGLISH SERVICE
• Platter to plate service or Silver
service.
• Highly formal, personalised and
elaborated service.
• Requires high service skills.
• Employed in fine dinning
restaurants and state/formal
banquets.
RUSSIAN SERVICE
• Family service/Host Service.
• Food order by host/guests.
• Food laid on center of table for the
family/host to help themselves.
• If required, Service personnel to
assist in service.
• Employed in family rooms (PDR) and
coffee shop.
FRENCH SERVICE
• Butler service.
• Extremely personalized and highly
elaborate service.
• Requires very high service skills.
• High operational costs and
manpower utilization.
• Employed in very formal top of the
line restaurants and in guest rooms.
GUERIDON SERVICE
• Trolley service.
• Requires show-off skills while
preparing food.
• Extremely personalized service.
• Semi cooked food is kept on a
Gueridon trolley.
• Re-chauffe, garnishing and plating
is done in front of the guest.
• High operational cost and
requires more time.
• Employed in top of the line
restaurants (also being used as
USP).
• Type of establishment
• Type of customer
• Type of menu/dish
• Availability of food & beverage
• Budget of the establishment &
customer
• Location of establishment
• Time available for meal
• Type of meal/Occasion
• Skills of service staff
• Availability of equipment
SPECIALISED SERVICES
Factors to be considered while offering specialised Services:

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Types of service

  • 2. Types of Service Table Service Specialised Service Buffet/Self Service – Banquet, Food Court & Cafeteria Trolley Service IRD (Room Service) Counter Service - Fast Food Kiosk/Vending Machines Take away & Home Delivery • American Service • English Service • Russian Service • French Service • Gueridon Service
  • 3. AMERICAN SERVICE • Pre- plated service. • Food is served from right hand side of the guest moving clockwise. • Faster turn around time. • Formal service but involves lesser guests to service personnel interaction. • Employed in fine dinning restaurants and state/formal banquets.
  • 4. ENGLISH SERVICE • Platter to plate service or Silver service. • Highly formal, personalised and elaborated service. • Requires high service skills. • Employed in fine dinning restaurants and state/formal banquets.
  • 5. RUSSIAN SERVICE • Family service/Host Service. • Food order by host/guests. • Food laid on center of table for the family/host to help themselves. • If required, Service personnel to assist in service. • Employed in family rooms (PDR) and coffee shop.
  • 6. FRENCH SERVICE • Butler service. • Extremely personalized and highly elaborate service. • Requires very high service skills. • High operational costs and manpower utilization. • Employed in very formal top of the line restaurants and in guest rooms.
  • 7. GUERIDON SERVICE • Trolley service. • Requires show-off skills while preparing food. • Extremely personalized service. • Semi cooked food is kept on a Gueridon trolley. • Re-chauffe, garnishing and plating is done in front of the guest. • High operational cost and requires more time. • Employed in top of the line restaurants (also being used as USP).
  • 8. • Type of establishment • Type of customer • Type of menu/dish • Availability of food & beverage • Budget of the establishment & customer • Location of establishment • Time available for meal • Type of meal/Occasion • Skills of service staff • Availability of equipment SPECIALISED SERVICES Factors to be considered while offering specialised Services: