SERVICE SYSTEMS :: Business and Management Studies

SERVICE SYSTEMSThere are many establishments where forage is served alfresco the home,these include Commercial o Restaurants o Cafs Non-commercial (Institutional/On-site) o business sector o Government o Education MilitaryIn all(prenominal) type of establishment provender will be served in a different way, wait on dodgings are defined by what dishes and utensils are used, exclusivelymainly by the manner of presenting the meal to the node, clearlythe type of servicing is defined by the desired target customer. Theseare the major regimen service systemsTable service Plate service Gueridon service silverish service Family serviceOther answer Types Buffet Service discern away service Counter service A la forcee du jour Table dhoteSpecialist food service systems Hospital Service In-Flight Meal ServiceType of service depends on the menu, dcor, uniforms, disconcert settings,ambiance and cuisine.Table ServiceTable service is a method of food service in which the waiter bringscustomers food to the put over and places it in front of them. There area number of different styles of remand servicePlate service / American serviceAll food is cooked, pieceed and plated in kitchen. It is then servedby a waiter to the customer, familiarly this is through with(p) from the rightwith the right hand. This type of table service reduces staffrequirements compared to separate types e.g. Gueridon service. Advantages Casual dining Portion control Less service science neededDisadvantages Less personal Guests can not choose portionGuridon (French Service-service la franaise)This is an elaborate type of service in which the customers food isprepared in the kitchen and is subsequently arranged on silversalvers, which are placed on and served from a small cart called aGuridon. The food is heated or flamed at the table side using a smallheater placed on the cart three courses can be served from thetablesideAdvantages Elegant, Showcases food, Great amount of checki ng of food can be doneDisadvantages Need highly trained staff, heights labour costs Capital investment in cart monumental amount of space is required for the cart to go around the table Fewer tables in dining room.Silver Service (Russian service, or service la russe)The food is prepared and portioned in the kitchen and placed ontosilver platters, a dinner plate is placed in front of the customer, ingeneral the right side is for plates and left side is for food Counter clockwise. Served to the customer using a fork and spoon fromthe silver platter. This service system is used in banquets.Advantages Elegant Faster than French Service in full cooked, hot food served at the table quickly