• Join over 1.2 million students every month
  • Accelerate your learning by 29%
  • Unlimited access from just £6.99 per month

SERVICE SYSTEMS

Extracts from this document...

Introduction

SERVICE SYSTEMS There are many establishments where food is served outside the home, these include: > Commercial o Restaurants o Caf�'s > Non-commercial (Institutional/On-site) o Business o Government o Education > Military In each type of establishment food will be served in a different way, service systems are defined by what dishes and utensils are used, but mainly by the manner of presenting the meal to the customer, clearly the type of service is defined by the desired target customer. These are the major food service systems: Table service > Plate service > Gueridon service > Silver service > Family service Other Service Types > Buffet Service > Take away service > Counter service > A la carte > Table d'hote Specialist food service systems > Hospital Service > In-Flight Meal Service Type of service depends on the menu, d�cor, uniforms, table settings, ambiance and cuisine. TABLE SERVICE Table service is a method of food service in which the waiter brings customers' food to the table and places it in front of them. There are a number of different styles of table service: Plate service / American service All food is cooked, portioned and plated in kitchen. ...read more.

Middle

This type of service aims to achieve volume sales by offering low-medium priced foods. Advantages: > Convenience > Lower cost > Serve more customers quickly Disadvantages: > Loss of quality control & sanitation > Interrupts dining room flow Counter Service Counter service has been developed in units where customer have limited time available for their meal and drink are very often alone, e.g. airport terminal motorway and now also available in shopping markets and areas. Customers lining up in a queue at a service counter choosing the menu items they require at different points. The customer places selected items on a tray. Some establishments use a `carousel', a revolving stacked counter saving space. The system may not be self-service but have one or two waiter/s to serve a large number of customers per hour. In bar service customers may sit on stools or chairs at the bar counter and they served directly bar staff. Advantages > Fast > Lower cost > Less Service skill needed Disadvantages > Food safety > Capital investment A la Carte Table d'hote A full-course meal, such as you might get in a fancy restaurant. ...read more.

Conclusion

In essence, every aspect of the customers' needs and wants while under the care of the airline needs to be considered, and a decision made about the priority which will be given to each item. Such priority will, of course, vary from airline to airline. These differences are often the basis of the competitive stance an airline will take in relation to its rivals. There will even be differences within each airline, depending upon the type and duration of the flight. For example, the services available on a normal scheduled flight will be different from those on a charter, or the food and beverages provided on a long-haul, international flight will be different from those available on a short-haul, domestic flight. On narrow-body aircraft trays containing all meal items are normally taken to passengers by hand from the galleys, requiring cabin crew to make repeated journeys back to the galley. On larger aircraft trolleys are used. A typical 747 economy-class trolley would hold as many as 42 trays. The crews move the trolleys along the aisles delivering trays to passengers as required. Careful planning and thorough staff training mean that it is possible for 400 passengers on a 747 to be served with cocktails, a three/four-course main meal with wine or other beverage, and a hot drink in about 90 minutes. ...read more.

The above preview is unformatted text

This student written piece of work is one of many that can be found in our GCSE Food Technology section.

Found what you're looking for?

  • Start learning 29% faster today
  • 150,000+ documents available
  • Just £6.99 a month

Not the one? Search for your essay title...
  • Join over 1.2 million students every month
  • Accelerate your learning by 29%
  • Unlimited access from just £6.99 per month

See related essaysSee related essays

Related GCSE Food Technology essays

  1. Influence of French Cuisine on Indian Hospitality Industry

    The French cuisine has some distinctive spices and herbs, which gives a unique flavour, taste and originality to the dishes. Some of these are parsley, celery, basil, tarragon, thyme, rosemary, chives, shallots, allspice, bayleaf, paprika, pepper, nutmeg etc. Some of these spices and herbs are produced in India and some

  2. Free essay

    An Investigation into Convenience Foods

    ingredients but it doesn't taste as good as the prepared spaghetti Bolognese with much more ingredients in it Evaluation of my dishes These are the two dishes I prepared both meals look delicious but they might taste different due to the ingredients used the method which was used to prepare

  1. Evaluation; preparation of a Thai style meal

    and the rich mellow taste they brought to the dish also I wanted to show combined influences on one dish; as nuts are used more in northern Thailand and spicy salads in the South I thought this choice very fitting.

  2. Comparisons of radula types in Gastropods and Bivalve systems in the Phylum Mollusca.

    Four slide specimens Buccinium spp (Whelk), Conus spp, Calliostoma spp(Subtidal snail), Patella spp (Limpet) and Littorina spp (Periwinkle), to determine under the light microscope at times ten magnification the differences in each radula. A Mytilus edulis (Mussel) and Cerastoderma edula (Cockle)

  1. Globalisation and regulation of food risks. A theoretical overview.

    is not the same as a uniform culture, because expressions of global culture are always mingled with other cultural expressions and operate in a specific local culture. The cultural dynamics of globalisation should be conceptualised as based on diversity and variety and on the recognition that the influence not always

  2. Japanese cuisine.

    sunomono (vinegared dish) yakimono (broiled fish) mushimono (steamed dish) nabemono (pot dish) rice miso soup dessert (eg. ice cream). Although each dish holds only a small serving, it is customary to take your time eating, enjoying the presentation of the food and the atmosphere of the room.

  1. There has become an increasing demand for single portion food products - I will ...

    Yes No either 11) In your experience are the majority of your family prepared to eat oriental/spicy food? Never rarely sometimes always 12) Which type of meat do you prefer? Red Poultry white fish I am a vegetarian 13) Do you like single portion foods, which take little time to cook/prepare?

  2. Comparing the Commercial Sector with the Catering Service

    But in the commercial sector the menus are already set and can usually not really be changed whereas in the catering sector the menus can be changed and there are usually more menus on offer to choose from; with also different styles of food.

  • Over 160,000 pieces
    of student written work
  • Annotated by
    experienced teachers
  • Ideas and feedback to
    improve your own work