FOOD AND BEVERAGE SERVICE METHODS

Introduction

Food service may be defined as that phase of the food flow(i.e. from buying in foods to service to the customer) wholly concerned with presentation of the food to the customer,after the completion of the food production.In some situations food service may include an element of transportation due to the separation of the food service facilities from the food production,for example of a centralized cook-freeze operation serving peripheral units.

Beverages service may be defined as that phase of the beverage flow wholly concerned with presentation of the beverages to the customer after the completion of beverage production.In beverage service there may be little or no element of transportation as the beverage production and service facilities are rarely separated by any real distance.



As with food and beverage production,there are of food and beverage service methods.It should be remembered,however,that unlike food and beverage production,food and beverage service is that part of the catering operation the customer actually sees,and it is often,therefore,this aspect of restaurant that can make or mar an establishments reputation.The critical point at which customer tempers fray in food service  operations,is at the service counter or table.If the food and beverage service method is to be successful there must therefore be a clear understanding of the problems that occur at the food service point hence the basic requirements that should be met by any food service methods are:

(a) The system chosen must be conducive to the total concept of the catering facility and be in keeping with value for money of the catering experience for the customer.

(b) Ability to display food and beverage attractively and provide facilities to help preserve the palatable and,in the case of food,the nutritional qualities of the food  and beverage products.

(c) Offer good quality control.

(d) Provide a fast and efficient service.

(e) Provide an atmosphere of hospitality and attractiveness,organization and cleanliness should be emphasized throughout

(f) Ensure good standard of hygiene and safety are maintained.

(g) Operate with in the cost and profit targets of the establishment,as detailed in the catering and financial policies.

These are the basic requirements that should be met by any food service operation,regardless of the simplicity or elaborateness of the service method.Other more specific requirements related to particular food and beverage service methods are discussed under the various service  method headings.