1-BHM 1203 Intro To F B Service
1-BHM 1203 Intro To F B Service
1-BHM 1203 Intro To F B Service
SERVICE
follows:
1.3 Types of Foodservice Operations
Type of Description
Operation
Bistro A small establishment, with traditional tables
and chairs
Cluttered décor and friendly informal staff
Tends to offer honest, basic and robust cooking
Brasserie Generally a fairly large, styled room with a long bar,
normally serving one-plate items rather than normal
meals (though some offer both)
Often it is possible just to have a drink, coffee or snack
Service provided by servers, often in traditional style of
long aprons and black waistcoats
New Wave Sleek modern interior design, coupled with similar
approaches to contemporary cuisine and service
Brasserie Busy and bustling and often large and multi-levelled
(Gastrodome)
1.3 Types of Foodservice Operations
Type of Description
Operation
Coffee Similar to brasserie style operations, often
Shop themed
May be open all day and serve all meal types
from breakfast through to supper
First Class Usually formal fine dining restaurants with classical
Restaurant preparation and presentation of food; and offers a high
level of table (silver, gueridon and/or plated) service
Often associated with classic/haute cuisine
Restaurant Term used to cover a wide variety of operations
Price, level and type of service, décor, styles, cuisines
and degree of choice varies enormously across the
range of types of operation
Service ranges from full table service to assisted
service such as carvery-style operations
1.3 Types of Foodservice Operations
Type of Description
Operation
International Indian, oriental, Asian, Spanish, Greek, Italian,
Restaurant Creole, and Cajun are some of the many types
of cuisine available with establishments
tending to reflect specific ethnic origins
Many of the standard dishes are now appearing
within a range of other menu types
Themed Often international in orientation, for example,
Restaurant Icelandic Hot Rock, or “Beni-hana” oriental
theme where food is prepared and cooked at the
table
Also includes themes such as jungle, rainforest,
or music/opera where waiting staff perform and
serve
1.3 Types of Foodservice Operations
Type of Description
Operation
International Often Michellin-starred fine dining
Destination restaurants, offering a distinctive personality,
Restaurant cuisine, ambience, beverages and service
Usually table service at various levels, but
mostly personal and highly attentive
Generally considered as the home of
gastronomy; expensive but also full of value
Health Food Increasing specialization of operations into
& Vegetarian vegetarianism and /or health foods (though
Restaurant vegetarian food is not necessarily healthy), to
meet lifestyle needs as well as dietary
requirements
1.3 Types of Foodservice Operations
Type of Description
Operation
Cafeteria Primarily self-service with the customer
making selection from a counter or counters in
varying designs and layouts
Originally developed for the industrial feeding
market, but now seen ion a variety of sectors
Popular Developed from table service teashops and
Catering & cafes through to steakhouses, and now
Fast Food incorporating snack bars, kiosks, diners,
Outlets takeaways and cafeterias.
Offers modern-day burger, chicken and fish
concepts with ethnic foods being incorporated
Meets the needs of all-day meal taking (grazing)
and ‘grab and go’ service, esp. for leisure,
industrial and travelling markets
1.3 Types of Foodservice Operations
Type of Description
Operation
Public Houses Licensed environment primarily for drinking
alcoholic beverages
May be simply a serving bar with standing
room for customers or may have more plush
surroundings incorporating the offer of a
variety of foods
These can range from simple plated dishes to
the establishment offering full restaurant
service (sometimes called Gastro pubs)
Wine Bars Often a mixture of bar and brasserie-style
operation;
Commonly wine-themed, serving a variety of
foods
1.3 Types of Foodservice Operations
Organizational Variables
Nature of market being met Capacity
Legislative controls Staff working hours
Scale of operations Staff organization
Marketing/merchandising Staff capability
Menu style and drinks list Number of staff
Range of choice Specialized service
Opening times/service period requirements
Production methods Provisioning/storage methods
Type/capacity of equipment Billing methods
Service methods Order taking methods
Dining arrangements Clearing methods
Seating time Dishwashing methods
Number of covers available Control method – costs and
revenue
1.3 Types of Foodservice Operations
(Variables in Foodservice Operations)