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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.


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.


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.

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