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


Extracts from this document...


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.

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

    In India also the production of wine and champagne has been started but the quantity and quality of the production is not comparable to the wine and champagne produced in the France. As well as the French cuisine has given different types of cocktails and mocktails to the Indian hospitality industry.

  2. Free essay

    An Investigation into Convenience Foods

    70-80 Roll the cake, using the paper and a tea towel to help you. Leave to cool 80-90 Wash up equipments and clean down the surface area 90-100 Take photos of the dishes and evaluate TASTE TEST SHEETS DISLIKE A LOT = 1 DISLIKE = 2 NEITHER LIKE OR DISLIKE

  1. Evaluation; preparation of a Thai style meal

    10 coriander leaves �0.59 (per small packet) 2tbsp of veg oil � 0.49 (per 400 ml bottle 120ml of coconut cream �0.81 A lime �0.19 Recipe for chicken satay and peanut sauce 1 tsp of coriander seeds N/A 1 tsp of cumin seeds N/A 2 skinless chicken breast fillets �3.97 1 tbsp of Thai fish sauce (as above)

  2. Splash! I had plummeted into the warmth of the Pacific Ocean, fully clothed clutching ...

    Whilst there I found some very rough, grey stones and I realised that they were flint. Having seen in cartoons the characters make fire by rubbing two stones vigorously together to produce a few sparks, I decided I too would use this method.

  1. 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)

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

    The main weakness of these hyperglobalist analyses is their one-dimensional perspective of political economy where all power is resulting from the capitalist penetration. This analytical base does not allow sufficient room for studying the cultural or the natural components of the agri-food chain (Murdoch, 2000), nor to for analysing the role of different social actors, notably consumers (Dixon, 2002).

  1. Japanese cuisine.

    A typical Kaiseki meal includes: shiizakana (appetizers eaten with sake) mukouzuke (mainly sashimi) kuchitori (side dish) suimono (soup) nimono (simmered dish) aemono (Dishes dressed with sauce) kounomono (pickles) hassun (morsels from the mountains ) sunomono (vinegared dish) yakimono (broiled fish)

  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