Types Of Food Service
Overview
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.
Objectives
- Identify the main types of food service
- Describe gueridon, silver, buffet and banquet service
- Distinguish between plated, silver and self-service styles
- State the advantages and limitations of each type of service
- Select an appropriate service style for a given occasion
Lesson Note
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Lesson Evaluation
Congratulations on completing the lesson on Types Of Food Service. Now that youve explored the key concepts and ideas, its time to put your knowledge to the test. This section offers a variety of practice questions designed to reinforce your understanding and help you gauge your grasp of the material.
You will encounter a mix of question types, including multiple-choice questions, short answer questions, and essay questions. Each question is thoughtfully crafted to assess different aspects of your knowledge and critical thinking skills.
Use this evaluation section as an opportunity to reinforce your understanding of the topic and to identify any areas where you may need additional study. Don't be discouraged by any challenges you encounter; instead, view them as opportunities for growth and improvement.
- 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
- 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
- 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
- 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
- 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
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Past Questions
Wondering what past questions for this topic looks like? Here are a number of questions about Types Of Food Service from previous years
Question 1 Report
(a) List three methods of table service.
(b) List three holloware used in table setting.
(c) Explain the term garnish.
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