served, or used for dispensing to staff only Module 1: Lesson 2
8 Foo Series of autonomous counters where
d customers may either order and eat (as
co in 2 Bar counter, above) or buy from a
What are the 9 types of restaurants?
urt number of counters and eat in separate
eating area, or takeaway 1) Fine Dining. Fine dining restaurants offer diners an upscale meal experience
9 Bar Term used to describe order, service and often comprising several courses (e.g., salad, appetizer, entree, dessert). ...
payment point and consumption area in 2) Casual Dining. ...
licensed premises 3) Fast Casual. ...
Group E: Specialized (or in situ) 4) Ghost Restaurant. ...
Service to customers in areas not primarily designed for service 5) Family Style Types of Restaurants. ...
1 Tray Method of service of whole or part of 6) Fast Food. ...
0 meal on tray to customer in situ, e.g. at 7) Food Truck, Cart, Or Stand. ...
hospital beds; at aircraft seats; at train 8) Cafe.
seats; also used in ODC
1 Trolley Service of food and beverages from a
1 trolley, away from dining areas, e.g. for Food and beverage (or foodservice) operations in the hospitality industry are
office workers at their desks; for concerned with the provision of food and drink ready for immediate
customers at aircraft seats; at train seats consumption (but excluding retailing and food manufacturing).
1 Hom Food delivered to customer’s home or
Foodservice operations are concerned with:
2 e place of work, e.g. ‘meals on wheels’,
deliv pizza home delivery, or sandwiches to a) The consumer needs and market potential in the various sectors of the foodservice
ery offices industry.
1 Lounge Service of variety of foods and beverages
3 in lounge area, b) The formulation of policy and business objectives that will guide the choice of
e.g. hotel lounge operational methods that will be used.
1 Room Service of variety of foods and
4 beverages in guest bedrooms or in c) The interpretation of demand in order to make decisions on the range and type
meeting rooms of food and beverages to be provided, as well as other services, and the
service levels and prices to be charged.
1 Drive-in Customers park their motor vehicle and
5 are served at their vehicles
d) The planning and design of facilities required for the food and beverage
operations and the plant and equipment required.
Note: Banquet/function is a term used to describe catering for specific
numbers of people at specific times in a variety of dining layouts. Service e) The organization of provisioning for food and beverages and other purchasing
methods also vary. In these cases, banquet/function catering refers to the requirements to meet the needs of the food production, beverage
organization of service rather than a specific service method. provision and the service methods being used.
f) Knowledge of the operational and management requirements for the food loading them onto a tray (may include
production, beverage provision and service processes and methods, and decision a ‘carousel’ – a revolving stacked
making on the appropriateness of the various processes and methods, counter, saving space)
together with the management and staffing needs in order to meet the
b) Free- Selection as in counter (above) but in
flow food service area where customers
Requirements of the operation. move at will to random service points;
customers usually exit area via a till point
c) Echelon Series of counters at angles to the
(a) Consumer customer flow within a free-flow area,
and market thus saving space
d) Island service points within a free-flow
Supermarket area
(h) Monitoring (b) Formulation
of consumer of policy Note: some ‘call order’ production may be included in cafeterias.
satisfaction
Group D: Single point service
Service of customers at single point – consumed on premises or
taken away
(g) Control of 5 Takeaw a) Customer orders and is served from single
costs and (c) Interpretation
revenues of demand ay Takeaway point, at a counter, hatch or snack stand;
customer consumes off the premises;
some takeaway establishments provide
dining areas
(f) Production (d) Planning and
b) Drive- Form of takeaway where customer
and services design of facilities thru drives vehicle past order, payment
and collection points
c) Fast Term originally used to describe service
(e) Provisioning food at a counter or hatch where customers
receive a complete meal or dish in
exchange for cash or ticket; commonly
used nowadays to describe type of
establishment offering limited range
a) Control of costs of materials and other costs, such as labor and overheads,
associated with the operation of food production, beverage provision and menu, fast service with dining area, and
other services, and the control of revenue. takeaway facility
b) The monitoring of customer satisfaction to continually check on the extent to 6 Vendin Provision of food service and
which the operation is meeting customer needs and achieving customer g beverage service by means of
satisfaction. automatic retailing
7 Kiosks Outstation used to provide service for
peak demand or in specific location; may
be open for customers to order and be
separately Types of foodservice operations
c) Plate/ Service of pre-plated foods to Food and beverage (or foodservice) operations include, for example,
Ameri customers. Now also widely used for various types of restaurants (bistros, brasseries, coffee-shops, first class/fine
can banqueting dining, ethnic, themed), cafés, cafeterias, takeaways, canteens, function
rooms, tray service operations, lounge service operations, home delivery
d) Presentation of food service dishes
operations and room service operations for hotel guests.
Butler/ individually to customers by food service
French staff for customers to serve themselves
e) Russian Table laid with food for customers to
help themselves (this is a modern
interpretation and may also sometimes
be used to indicate Guéridon or Butler
service)
f) Guéridon Food served onto customer’s plate at a
side table or trolley; may also include
carving, jointing and fish filleting, the
preparation of foods such as salads and Examples of the types of operation.
dressings and flambage
2 Bar Service to customers seated at bar Type Description
coun counter (often U-shaped) on stools of
ter operat
Group B: Assisted service ion
Combination of table service and self-service Bistro Often a smaller establishment, with traditional tables
3 Assisted a) Carvery Some parts of the meal are served to and chairs, cluttered decor and friendly informal
seated customers; other parts are staff. Tends to offer honest, basic and robust cooking
collected by the customers from a Brasserie This is generally a fairly large, styled room with a long
buffet. Also used for breakfast service bar, normally serving one-plate items rather than
and for banqueting formal meals (though some offer both). Often it is
b) Buffets Customers select food and drink from possible just to have a drink, coffee or snack.
displays or passed trays; consumption is Service provided by waiters, often in traditional style
either at tables, standing or in lounge of long aprons and black waistcoats
area New Slick modern interior design, coupled with similar
Group C: Self-service wave approaches to contemporary cuisine and service.
brasserie Busy and bustling and often large and multileveled
Self-service of customers (gastrodo
4 Cafeter a) Counter Customers queue in line formation past me)
ia a service counter and choose their Type Description
menu requirements in stages before of
operat requirements
ion
Coffee shop Similar to brasserie-style operations, often themed.
Caféteria Primarily self-service with customer choosing
May be open all day and serve all meal types from
selection from a counter or counters in varying
breakfast through to supper
designs and layouts. Originally developed for the
First Usually formal fine dining restaurants with classical industrial feeding market but now seen in a
class preparation and presentation of food and offering a variety of sectors
restaur high level of table (silver, guéridon and/or plated)
Popular Developed from table service teashops and cafés
ant service. Often associated with classic/haute cuisine
catering through to steakhouses, and now incorporating
Restaurant Term used to cover a wide variety of operations. and fast- snack bars, kiosks, diners, takeaways and caféterias,
Price, level and type of service, décor, styles, cuisines food outlets with modern-day burger, chicken and fish
and degree of choice varies enormously across the concepts, and with ethnic foods also being
range of types of operation. Service ranges from full incorporated. Meeting the needs of all-
table service to assisted service such as carvery-style day meal taking (grazing) and also the need for
operations ‘grab and go’ service, especially for the leisure,
Internati Indian, Oriental, Asian, Spanish, Greek, Italian, industrial and travelling markets
onal Creole and Cajun are just some of the many types Public Licensed environment primarily for drinking alcoholic
restaura of cuisine available, with establishments tending to houses beverages. May be simply a serving bar with
nt reflect specific ethnic origins. Many of the standard standing room for customers or may have more
dishes are now appearing within a range of other plush surroundings incorporating the offer of a
menu types variety of foods. These can range from simple plated
Theme Often international in orientation, for example, dishes through to establishments offering full
d Icelandic hot rock with food prepared and restaurant service (sometimes called gastropubs)
restaur cooked at the table, ‘Beni-hana’ oriental theme, Wine bars Often a mixture of bar and brasserie-style operation,
ant again with food prepared and cooked at table. commonly wine themed, serving a variety of foods
Also includes themes such as jungle, rainforest or
music/opera, where waiting staff perform as well
as serve Food and beverage service methods
Internati Often Michelin-starred fine dining restaurants,
onal offering a distinctive personality, cuisine, Group A: Table service
destinati ambience, beverages and service. Usually table
on service at various levels but mostly personal and Service to customers at a laid cover
restaura highly attentive. 1 Waiter a) Presentation and service of food by
nt Generally considered as the home of gastronomy. Silver/English waiting staff, using a spoon and fork,
Expensive but also value laden onto a customer’s plate, from food flats
or dishes
Health Increasing specialisation of operations into
food and vegetarianism and/or health foods (though b) Family Main courses plated (but may be silver
vegetarian vegetarian food is not necessarily healthy), to served) with vegetables placed in multi-
restaurants meet lifestyle needs as well as dietary portion dishes on tables for customers to
help themselves; sauces offered
