In-situ service involves bringing food and beverages to customers where they are located, rather than having customers come to a dining area. Common forms of in-situ service include tray service, where meals are served on trays to customers in places like hospitals or airplanes, and trolley service, where food and drinks are served from carts to customers at their seats or desks. Other examples are home delivery, lounge service, and room service in hotels. Room service can be centralized, with all orders processed from the main kitchen, decentralized with separate pantries on each floor, or mobile with pantries installed in service elevators.

1. In-Situ service

2. what is In-Situ service
(specialised service)
• Service to customers in areas not primarily
designed for food and beverage service.
Tray Service: Service of a meal or part of
a meal in a tray to the customer in-situ,
e.g. in hospitals or in an aircraft. Trolley:
Service of food and beverage from a
trolley, to customers, for instance, at their
seats or desks.

3. • In short, The food and beverage is taken
to where the customer is.

4. A) Grill Room
Service:- In this form
of service various
meats are grilled in
front of the guest.
The meats may be
displayed behind a
glass partition or well
decorted counter so
that the guest can
select his exact cut
of meat. The food
comes pre-plated

5. • B)Tray Service:- Method of service of
whole or part of meal on tray to coustomer
in situ service,e.g. hospital aircraft or
railway catering.

6. • C) Trolly service :-Method of service of
food and beverage from trollly, away from
dinning areas ,e.g. for office workers, in
aircraft or on trains.
D)Home Delivery :- Food delivered to
customer's home or place of work, e.g.
pizza home delivery or meal on wheels
etc.

7. • E) Lounge Service:- Service of variety of
foods & beverage in lounge area.
F) Room service:- It implies service of
food and beverage in guest rooms of
hotels. Small orders are served in trays.
Major meals are taken to the rooms on
trolleys. The guest places his order with
the room service order taker.

8. There are 3(three) types of
rooms service:-
•De-Centralized room service
•Mobile room service
•Centralized room service

9. Centralized room service
• here all the food orders are processed
from the main kitchen and sent to the
rooms by a common team of waiters.

10. De-Centralized room service
• Each floor or a set of floor may have
seperate pantries to service them. Order
are taken at a central point by order-takers
who in turn convey the order to the
respective pantry.

11. Mobile pantries/room service
• some hotels have pantries installed in
service elevators. Orders are received by
a central point that convey it to the mobile
pantry. the pantry has to just switch on the
floor and give instant service. For the sake
of information, in countries, which have a
shortge of manpower, large hotels install
mechanized dispensing unit im rooms.
The guest insert the necessery value of
coins into the machine, which will eject
pre-prepared food and beverage for guest
consumption