Types Of Food Service

Akopọ

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.

Awọn Afojusun

  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

Akọ̀wé Ẹ̀kọ́

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.

Ìdánwò Ẹ̀kọ́

Oriire fun ipari ẹkọ lori Types Of Food Service. Ni bayi ti o ti ṣawari naa awọn imọran bọtini ati awọn imọran, o to akoko lati fi imọ rẹ si idanwo. Ẹka yii nfunni ni ọpọlọpọ awọn adaṣe awọn ibeere ti a ṣe lati fun oye rẹ lokun ati ṣe iranlọwọ fun ọ lati ṣe iwọn oye ohun elo naa.

Iwọ yoo pade adalu awọn iru ibeere, pẹlu awọn ibeere olumulo pupọ, awọn ibeere idahun kukuru, ati awọn ibeere iwe kikọ. Gbogbo ibeere kọọkan ni a ṣe pẹlu iṣaro lati ṣe ayẹwo awọn ẹya oriṣiriṣi ti imọ rẹ ati awọn ogbon ironu pataki.

Lo ise abala yii gege bi anfaani lati mu oye re lori koko-ọrọ naa lagbara ati lati ṣe idanimọ eyikeyi agbegbe ti o le nilo afikun ikẹkọ. Maṣe jẹ ki awọn italaya eyikeyi ti o ba pade da ọ lójú; dipo, wo wọn gẹgẹ bi awọn anfaani fun idagbasoke ati ilọsiwaju.

  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

Awọn Iwe Itọsọna Ti a Gba Nimọran

The Theory of Hospitality and Catering
The Theory of Hospitality and Catering
Atunkọ: Fourteenth edition
Olùtẹ̀jáde: Hodder Education
Odún: 2021
ISBN: 978-1-3983-3295-9
Apejuwe: 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
Atunkọ: Tenth edition
Olùtẹ̀jáde: Hodder Education
Odún: 2020
ISBN: 978-1-3983-0015-6
Apejuwe: 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
Atunkọ: Eleventh edition
Olùtẹ̀jáde: Hodder & Stoughton
Odún: 2004
ISBN: 978-0-340-81147-4
Apejuwe: 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

Ṣe o n ronu ohun ti awọn ibeere atijọ fun koko-ọrọ yii dabi? Eyi ni nọmba awọn ibeere nipa Types Of Food Service lati awọn ọdun ti o kọja.

WAEC SSCE - Catering Craft Practice - 2022

Ibeere 1 Ìròyìn

(a) List three methods of table service.

(b) List three holloware used in table setting.

(c) Explain the term garnish.

Wo Idahun