Types Of Food Service

Gbogbo ọrọ náà

The same jollof rice can reach a guest in very different ways. A waiter may lift it from a silver dish onto the plate at your elbow, a chef may flame it beside your table on a trolley, or you may simply walk up to a long table at an owambe and heap your own plate. Each of these is a recognised style of food service, and choosing the right one can make or break an event.

In this lesson you will learn the main styles of food service used in hotels, restaurants and at Nigerian celebrations. You will meet gueridon, silver, buffet and banquet service in depth, see how each one is carried out, and learn to weigh speed against skill against cost so that you can pick the style that fits the occasion, the budget and the number of guests.

Ebumnobi

  1. Identify the main types of food service
  2. Describe gueridon, silver, buffet and banquet service
  3. Distinguish between plated, silver and self-service styles
  4. State the advantages and limitations of each type of service
  5. Select an appropriate service style for a given occasion

Akọmọ Ojú-ẹkọ

A caterer in Ibadan is asked to feed four hundred guests at a wedding that starts at noon. Down the road, a small fine dining restaurant in Victoria Island is preparing to serve twelve guests a slow, memorable dinner. Both are serving food, yet the way each delivers it must be completely different. Send waiters to plate four hundred meals one dish at a time and the wedding will still be eating at midnight. Set up a self service table for the twelve diners and the restaurant will feel like a canteen. The style of food service is a deliberate choice, and a good caterer chooses it the way a cook chooses a method of cooking: to suit the food, the guests and the setting.

Ayẹwo Ẹkọ

Ekele diri gi maka imecha ihe karịrị na Types Of Food Service. Ugbu a na ị na-enyochakwa isi echiche na echiche ndị dị mkpa, ọ bụ oge iji nwalee ihe ị ma. Ngwa a na-enye ụdị ajụjụ ọmụmụ dị iche iche emebere iji kwado nghọta gị wee nyere gị aka ịmata otú ị ghọtara ihe ndị a kụziri.

Ị ga-ahụ ngwakọta nke ụdị ajụjụ dị iche iche, gụnyere ajụjụ chọrọ ịhọrọ otu n’ime ọtụtụ azịza, ajụjụ chọrọ mkpirisi azịza, na ajụjụ ede ede. A na-arụpụta ajụjụ ọ bụla nke ọma iji nwalee akụkụ dị iche iche nke ihe ọmụma gị na nkà nke ịtụgharị uche.

Jiri akụkụ a nke nyocha ka ohere iji kụziere ihe ị matara banyere isiokwu ahụ ma chọpụta ebe ọ bụla ị nwere ike ịchọ ọmụmụ ihe ọzọ. Ekwela ka nsogbu ọ bụla ị na-eche ihu mee ka ị daa mba; kama, lee ha anya dị ka ohere maka ịzụlite onwe gị na imeziwanye.

  1. In which style of food service does the waiter finish, carve or flambe the food on a trolley beside the guest's table? A. Buffet service B. Gueridon service C. Plate service D. Banquet service Answer: B
  2. In silver service, food is served to the guest from the: A. Right, using a service spoon and fork B. Left, using a service spoon and fork C. Right, already plated D. Left, by the guest Answer: B
  3. Which style of food service is the fastest and most economical for a very large number of guests? A. Gueridon service B. Silver service C. Buffet service D. Family service Answer: C
  4. A large, pre-planned function at which many guests are served the same set menu at the same time is called a: A. Buffet B. Gueridon C. Banquet D. Cafeteria Answer: C
  5. Which style requires the highest level of skill from the service staff? A. Buffet service B. Plate service C. Gueridon service D. Family service Answer: C

Àwọn Ìwé Tó Dáa Láti Kà

The Theory of Hospitality and Catering
The Theory of Hospitality and Catering
Ìkọ̀wé-àbáojú: Fourteenth edition
Onkọwe atẹjade: Hodder Education
Afọ: 2021
ISBN: 978-1-3983-3295-9
Akọkọ ọrọ.: The standard theory text for catering students, covering the industry, food commodities, cooking, kitchen operations, hygiene and safety, menu planning and food and beverage service.
Food and Beverage Service
Food and Beverage Service
Ìkọ̀wé-àbáojú: Tenth edition
Onkọwe atẹjade: Hodder Education
Afọ: 2020
ISBN: 978-1-3983-0015-6
Akọkọ ọrọ.: The established reference on restaurant and banquet service, service staff and their duties, styles of service, table laying, and the service of food, wines and other beverages.
Practical Cookery
Practical Cookery
Ìkọ̀wé-àbáojú: Eleventh edition
Onkọwe atẹjade: Hodder & Stoughton
Afọ: 2004
ISBN: 978-0-340-81147-4
Akọkọ ọrọ.: A long-established practical text taking students through methods of cooking, the preparation of food commodities and the production of dishes across the full range of the kitchen.

Àwọn Ìbéèrè Tó Ti Kọjá

Nna, you dey wonder how past questions for this topic be? Here be some questions about Types Of Food Service from previous years.

WAEC SSCE - Catering Craft Practice - 2022

Ajụjụ 1 Ripọtì

(a) List three methods of table service.

(b) List three holloware used in table setting.

(c) Explain the term garnish.

Wo Idahun