2. Types of Service
Table Service Specialised Service
Buffet/Self Service – Banquet, Food
Court & Cafeteria
Trolley Service
IRD (Room Service)
Counter Service - Fast Food
Kiosk/Vending Machines
Take away & Home Delivery
• American Service
• English Service
• Russian Service
• French Service
• Gueridon Service
3. AMERICAN SERVICE
• Pre- plated service.
• Food is served from right hand side
of the guest moving clockwise.
• Faster turn around time.
• Formal service but involves lesser
guests to service personnel
interaction.
• Employed in fine dinning
restaurants and state/formal
banquets.
4. ENGLISH SERVICE
• Platter to plate service or Silver
service.
• Highly formal, personalised and
elaborated service.
• Requires high service skills.
• Employed in fine dinning
restaurants and state/formal
banquets.
5. RUSSIAN SERVICE
• Family service/Host Service.
• Food order by host/guests.
• Food laid on center of table for the
family/host to help themselves.
• If required, Service personnel to
assist in service.
• Employed in family rooms (PDR) and
coffee shop.
6. FRENCH SERVICE
• Butler service.
• Extremely personalized and highly
elaborate service.
• Requires very high service skills.
• High operational costs and
manpower utilization.
• Employed in very formal top of the
line restaurants and in guest rooms.
7. GUERIDON SERVICE
• Trolley service.
• Requires show-off skills while
preparing food.
• Extremely personalized service.
• Semi cooked food is kept on a
Gueridon trolley.
• Re-chauffe, garnishing and plating
is done in front of the guest.
• High operational cost and
requires more time.
• Employed in top of the line
restaurants (also being used as
USP).
8. • Type of establishment
• Type of customer
• Type of menu/dish
• Availability of food & beverage
• Budget of the establishment &
customer
• Location of establishment
• Time available for meal
• Type of meal/Occasion
• Skills of service staff
• Availability of equipment
SPECIALISED SERVICES
Factors to be considered while offering specialised Services:
