The hotel and tourism industry is
one of the fastest growing industries in India. The hotel industry
is a service oriented industry run by the people and for the
people. As this industry basically deals with the service of food
provided to the people, so this industry includes lots of methods
of service of food.
For example -
- Table service
- Self service
- Single point service
- Assisted service
- Specialized or en situ service
Different Types of Service Offered by the
Customer is seated and menu is
presented to the guest, service and clearance is provided by the
staff. It is the most common service that is followed in a normal
restaurant. Under table service we have following different
- Silver Service/English
Service: Often referred
to as "Host Service" because the host plays an active role in the
service. ood is brought on pattern by the waiter and shown to the
guest for approval, after that food is served and is also cleared
by the waiter afterwards. Service is done according to the various
Here the main courses are pre plated in the
dishes with the accompaniments, placed on the table, for the
customers to help themselves.
Service: As the name
suggests, the food is pre-plated and the service is to be done from
the right hand side of the guest.
Service: The food once
brought inside the restaurant is presented in front of the guest
individually, but the service is done by the guest itself, the food
may be carved by the waiter as per the suggestion of the guest, and
the customer have to help themselves.
- Russian Service:
The food is not presented in
front of the guest, simply laid and the customers need to help
themselves. Usually large joints are served in this style of
- Gueridon: This is a service done where a dish comes,
partially prepared from the kitchen, to be completed in the
restaurant by the waiter. The cooking is done on a gueridon
trolley, which is a mobile trolley, also sometimes known as Flambe
- Bar Counter: Often a U-shaped bar with well designed stools for the
customers to be seated and enjoy the alcohol and non alcoholic
The customer is usually
seated. It's at the wish of the guest. This service may either have
buffet or menu. If there is buffet then customer have to help them
and if there is a menu then staff will take care of service and
- Commonly applied to Carry
"type operations, where some of the part of the meal is served and
then rest is to be helped or collected by the guests
- Buffet where guests select their own Food and Beverages and help
Guest is welcomed he/she
selects his/her own food, collect them in a food tray, help
themselves and the clearance can either be done by the staff or
guest. Now days, it is the most common service that is followed in
fast food joints and restaurants.
Following are the various ways in which the
self-service can be carried out.
a "Q" is formed for a service counter, where the guest selects its
own tray or food.
Flow: It is same as counter service but the only difference is that
the guest moves in a random to the service point, and exits via a
c) Single point
enters, guided towards a single point. Service is to be carried out
by the customer itself and clearance either by staff or guest. Food
or Beverage is supplied from a single point.
away: It is the most common
concept that is visible or followed in the world, now days,
customer's orders for a dish or meal, which is prepared and
packaged. There is no place for seating.
- Vending: Here comes the automatic retailing of food and beverage
- Kiosks: Most demanded food or snacks are sold by a small counter,
may be on wheels. Here the food items are displayed to the guests
and he/she orders according to their wish.
It's a only selling point of beverage, which is licensed and it
should be legal.
Specialized or En-situ
It is basically a banquet, which is
pre determined or may have a special menu. The food stuffs are
brought to the customers and the clearance is done either by the
staff or guest. Following are the methods of service:
Whole or a part of the meal is brought on the tray, to the guest.
Basically, common in Outdoor Caterings and banquet parties.
- Trolley: If the guest is busy in some other work and he/she is not
available at the dining hall, then the food is collected on a
trolley is carried to the guest.
Delivery: Various restaurants or
fast foods and take away provides this useful facility to their
customers. This home delivery can be free or sometimes charges are