There are many types of food service styles in hotels to serve customers in the catering industry.
This may range from full silver service in a fine dining restaurant, where the dishes are served at the table by waiters with service spoon and fork, to a self-service cafeteria where guests collect their own food from the counter.
Types of Food Service Styles
These are the different styles of food service in the hotel:
- Silver Service/ English Service
- American Service
- Buffet Service
- Gueridon Service
- French service
- Russian service
- Tray Service
- Self Service
By this method of serving, food and beverages are served to guests in a hotel room, on a flight, in a hospital, and so on.
1. Silver Service/ English Service
In this method, dishes are presented and transferred to the guest’s plate using a service spoon and fork from the left-hand side of the guest while beverages are served from the right-hand side. It is regarded as a formal service.
The server moves counter-clockwise while serving food. This kind of service is implemented in upscale restaurants.
2. American Service
This is a simple and informal form of service. It is also termed as a plated service. In this style, dishes are neatly plated in the kitchen staff and placed service.
In this style, dishes are neatly plated in the kitchen by the kitchen staff and placed at the guest’s cover from the right-hand side. The waiter should be able to carry at least three dished out full plates to speed up the service.
3. Buffet Service
It is a self-service where food is displayed on tables. The guests take plates stacked at the beginning of the table and proceed along requesting the buffet’s attention to serve them or help themselves. In stand up buffets, guests are forced to stand and eat.
Read More: Different Types of Buffet Service
4. French Service
This is also known as Family service. In french this service is found in family pensions and banquets, Where the dish is presented to each guest from the left-hand side to help himself/herself. For a small party of two to three guests.
Dishes ordered by them are placed on the table with service implements and plates for the guests to help themselves.
5. Russian Service
This is a very elaborate service and may also be termed as a Sideboard service. In this style large joints, roast poultry, whole fish, and so on. That has elaborate garnish are neatly arranged on a platter presented to the host, taken back to the sideboard, carved, portioned, and served to the guests with service spoon and fork.
6. Gueridon Service
This is named as Trolley service. In this style of service, dishes are prepared, carved, dressed, or flambéed on a trolley in front of the guests and served with service spoon and fork. It is a very effective tool for merchandising.
7. Tray Service
In this type of service, the dishes ordered by guests are neatly portioned and arranged on a tray with necessary cutlery and taken to their rooms/beds/seats by waiters. Special trays are available to retain the temperature of the dishes.
This style is practiced in-room service, hospitals, flights, and institutional catering.
8. Self Service
This is the simplest form of service method where members of service staff do not serve guests. Customers help themselves with the dishes they would like to consume.
Self-service is classified into the following types:
- Cafeteria service.
- Counter service.
- Vending service.