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the food and beverage industry, services are generally categorized into five main types based on how the food is delivered to the customer. Each style has its own level of formality and staffing requirements.
1. Table Service
This is the most traditional style where guests are seated and served by waitstaff. It includes several variations:
American (Plated) Service: Food is plated in the kitchen and brought to the guest. It is the most common and efficient style.
French Service: Very formal and expensive. Food is partially or fully prepared tableside on a gueridon (trolley).
Russian (Platter) Service: Food is prepared in the kitchen, arranged on platters, and served to guests' plates by the waiter.
English (Family) Service: Large platters are placed on the table, and guests serve themselves or the host serves everyone.
Silver Service: The waiter serves food from a platter onto the guest’s plate using a service spoon and fork.
2. Self-Service
In this category, the customer serves themselves.
Buffet Service: Food is displayed on long tables, and guests walk along the line to choose their items.
Cafeteria Service: Found in schools or offices; guests pick up a tray and move along a counter where staff may portion out specific items.
3. Assisted Service
A hybrid style where guests serve themselves some items (like salads or appetizers from a buffet) while the main course or drinks are served by waitstaff at the table.
4. Single-Point Service
The guest orders, pays, and receives food at a single counter.
Examples: Fast food outlets, food trucks, kiosks, and vending machines.
5. Specialized (In-Situ) Service
Service provided in areas not specifically designed for dining.
Examples: Room service in hotels, tray service in hospitals, or trolley service on airplanes and trains.
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Minimum Width: 640 pixels.
File Format: JPG, PNG, or GIF.
File Size: Under 2MB.
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Types of F&B Service Explained
This video provides a visual breakdown of the five main customer service processes used in the hospitality industry.

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