The document describes various styles of food service including family style, country style, tray service, gueridon service, buffet service, cafeteria service, and smorgasbord. Family style service involves placing dishes in the center of the table for guests to pass around and serve themselves. Country style is similar but involves serving oneself from common pots. Tray service places full meals on trays. Gueridon service involves partially preparing foods at tables using mobile carts. Buffets allow guests to choose from arrayed dishes. Cafeterias have guests select foods along a serving counter. Smorgasbords feature Scandinavian cold dishes and hot meals.

2. Styles of
Service
• French Ser vice
English Service
Family Service
American or count
Style Service
• Formal or Russian
Ser vice

3. Styles of
Service
• Apar tment or Blue
Plate
Tray Service
Smorgasbord
• Buffet Ser vice
Cafeteria
Gueridon Service

4. FAMILY STYLE SERVICE
• It originated in the home and used mainly by family restaurants or
coffee shop.
• Food are dished out in a large bowls and platters by placing them in
the center of the table. The food are passed around the table to help
themselves to the portion desired.

5. Advantages of Family Style
• It is fast.
• Self Service.
• A waiter or waitress will be
able to service more people.

6. Disadvantages of a Family Style Service
• The guests receives less
personal attention and must
served himself from a food
platter which becomes less
attractive as other guests
service themselves..

7. COUNTRY STYLE SERVICE
• Is an old type of service involving serving oneself from a common
pot. It is fairly commonly used for serving family or public meals.
Almost similar to family service.

8. COUNTRY STYLE SERVICE

9. 1. Individual plates at the table are completetly laid,
including dinner plate.
2. Serving dishes of food are placed on the dining table.
3. Each Serving dish is passed from hand to hand in one
dirention until all in the table have served themselves.
4. Each person serves himself.
5. Someone at the table removes the main course and
served the dessert.
6. Dessert may be brought in from the kitchen in hte
individual portions, it may be served at a table, or it may be
passed around the table.

10. TRAY SERVICE
• method of service in which the whole or part of a meal is
served on a tray to customer such as hospitals, aircraft or
railway catering.

11. • Place a mat of some kind on the tray to keep dishes from sliding.
• Lay only the flatware required for the main course.
• Tuck the napking partially under the flatwares.
• Use short tumblers. Cups without saucers may be used for beverages.
• bread and butter plates or small bowls for salad may be used.
• Serve the main course in a smallest plate that may accommodate it.
• Dessert may be included in a tray.

14. Gueridon Service
Gueridon service is a style of dining where food is partially
prepared in the kitchen, then completed in the guests’
presence, typically using a gueridon, a mobile cooking cart.
This technique not only provides a meal but also a form of
entertainment, showcasing the culinary skills and flair of
the chef or server.

15. Different Types of Gueridon Trolleys used in
Gueridon Service
Flambe Trolley
These have a gas burner or flare
lamp which is fixed on the trolley
to the level of the top surface. The
carving trolley has a carving board
that is placed over a chafing dish
during carving to retain the heat
of the meat.

16. Different Types of Gueridon Trolleys used in
Gueridon Service
Carving Trolley
The carving trolley has a
carving board that is placed
over a chafing dish during
carving to retain the heat of
the meat.

17. Different Types of Gueridon Trolleys used in
Gueridon Service
Cheese Trolley
It has a variety of cheeses, a
cheese board, and cheese knife
for cutting the cheese, and
appropriate accompaniments for
cheese. The surface of the trolley
is normally marble and has a
translucent dome to cover the
top.

18. Different Types of Gueridon Trolleys used in
Gueridon Service
Liquor Trolley
It has assorted glasses,
measurements, ice buckets, spirit
and liqueur bottles, carafes, etc. It
may also have cigars, a cigar
cutter, and a lighter. A restaurant
normally has two to three types of
trolleys in gueridon service,
mainly preparation, flambeing,
and liqueur trolleys.

19. Different Types of Gueridon Trolleys used in
Gueridon Service
Flambe Trolley
These have a gas burner or flare
lamp which is fixed on the trolley
to the level of the top surface. The
carving trolley has a carving board
that is placed over a chafing dish
during carving to retain the heat
of the meat.

20. Different Types of Gueridon Trolleys used in
Gueridon Service
Salad Trolley
It has plates and bowls, underplates, containers with
prepared ingredients, salad dressings, and seasonings that
are required to prepare the salads.

21. BUFFET SERVICE
•Buffet service is a self-service dining setup
where guests serve themselves from a
variety of dishes displayed on a long table.
This service is popular in various settings,
from casual gatherings to upscale events.

22. Advantages of Buffet Style Service
• Diversity of Cuisine
• Visual Appeal and
Presentation.
• Guests have the freedom
to choose what they want
to eat, how much they
want, and in what order.
• This self-service format
empowers guests to create
their own dining
experience

23. Advantages of Buffet Style Service
• Interaction and Engagement
• Ideal for serving a large number of guests simultaneously
without the wait associated with traditional sit-down services.
• It reduces the need for a large service staff, as guests serve
themselves.
• Cost-Effectiveness
• Simplified Service Model
• Flexibility in Event Planning

24. Disadvantages of a Buffet Style Service
• Food Safety and Hygiene
• Wastage
• Dining Experience
• Cost and Setup
• Initial setup can be costly due
to the need for multiple sets of
serving equipment and
dishware.
• Requires more space to
accommodate large tables and
guest movement.
• Guest Flow

25. Organizing a Buffet Service
• Setting Up the Buffet Table
• Arrange dishes in logical order, starting with appetizers and ending
with desserts.
• Place plates at the beginning and flatware at the end for ease of
handling.

26. Presentation
•Use varying heights and attractive dishware to
create a visually appealing spread.
•Label each dish, especially those that cater to
dietary restrictions.

27. Executing a Smooth Buffet Service
•Managing Flow
•Designate clear starting and ending points
to prevent congestion.
•Consider multiple buffet tables for larger
events to ensure smooth flow.

28. Maintaining the Buffet
•Regularly replenish dishes to keep the buffet
looking abundant.
•Keep the area clean and tidy to maintain an
inviting atmosphere.

29. CAFETERIA SERVICE
• This service normally exists in industrial canteens, colleges,
hospitals or hotel staff cafeterias. To facilitate quick service, the
menu is fixed and display on large menu boards with each item
priced separately. Food is attractively arranged in proper
sequence o counter. The guests start at one end of the counter
holding plates on their hands. They move along the counter
picking their choice of dishes. The cashier makes a bill for the
items that are collected by the guests.

30. CAFETERIA SERVICE
• Features-
• Guests stand in a line.
• They pick up the tray.
•They move along the counter picking their choice of
dishes.
• The guests pay the bill.

31. Advantages of Cafeteria Style Service
• Less skilled staff is
required.
• Labor cost is low.
• Seat turnover is very
high.

32. Disadvantages of Cafeteria Style Service
• If counters are not
properly organized, it
may lead to congestion.
• Dishes may lose eye
appeal after repeated
serving.
• Food may be cold after
some times.

33. Smorgasbord
A smorgasbord is a Swedish term that refers to a type of buffet that
features traditional Scandinavian dishes. The term has evolved to
describe any type of buffet that offers a wide variety of dishes. Unlike a
traditional buffet, a smorgasbord typically includes cold dishes, such as
pickled herring, smoked salmon, and cold cuts, as well as hot dishes like
meatballs, sausages, and casseroles. Smorgasbords are often served at
special events and celebrations, such as weddings and holidays.

34. Smorgasbord
The word smörgåsbord is Swedish and its
etymology comes from the words smörgås,
meaning “open sandwich” or “buttered bread” and
bord meaning “table”. So, the definition of
smörgåsbord is literally a table full of open
sandwiches.

35. Smorgasbord

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