Catering Industry

Counter service ~ the counter service is the most versatile of all systems in the catering establishment

• cafeteria service where customers queue at a food counter and collect their food on a tray and pay before their food is eaten
• fast-food service is where customers queue and pay for their food before they eat e.g. McDonald's, Burger King, KFC etc.
• vending service where the customer uses a vending machine that dispences food and drink
• buffet service is where customers help themselves to food at a buffet table
• carvery service is where customers are served their meat and then help themselevs to vegetables and accompaniments

Advantages ~                                                                

• cost affective                                                          
• not many skills are required
• food is produced close to counter

Disadvantages ~

• customers queue
• expenisve exipment is required
• rates are expensive as outlets are expensive on the high streets
• cost;y market and advertising

Table Service ~ is used for a more personal service where customers are served their food by waiters/waitresses

Transported meal system includes ~

• airline food
• food on ferries, cruise ships etc.
• food on trains
• hospitality food

Cooking and or serving food from a trooley ~ 

This involoves using the Gueridon system, where food is finished or carved at the customers tables

Advantages ~ 

• can contorl portion size and cost
• easy to serve
• low skill levels required
• presentation of the food is consistent

Disadvantages ~

• empahsis on the chief's skills rathjer than their service skills
• time consuming for the chief
• kitchen must be close to service area
• boring for serving staff

Advantages ~ 

• less time consuimg than silver service
• sociable so suits families
• customers can determine their own portion size

Disadvantages ~

• equipment and space is required
• careful portion control from the kitchen is needed
• time consuming
• limits menu choice