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The food service industry (catering industry in British English) refers to those places, institutions and
companies that provide meals eaten away from home. This industry includes restaurants, schools and
hospital cafeterias, catering operations, and many other formats, including on-premises and offpremises caterings.
Types of Catering
On-Premise Catering
Off-Premise Catering
R__s ___aur___n___
Tra___spor___ Catering
___irli___e Catering
R___il___ay Catering
S ___ ___p Catering
O___td___or Catering
TYPES OF CATERING
There are two main types of catering on-premises and off-premises catering.
On-Premise Catering
All of the required functions and services that the caterers execute are done exclusively at their own
facility. For instance, a caterer within a hotel or banquet hall will prepare and cater all of the
requirements without taking any service or food outside the facility. Most restaurants are examples of
on-premise catering, but also hospital catering, school, university/ college catering.
Off-Premise Catering
Off-premise catering is serving food at a location away from the caterers food production facility. One
example of a food production facility is a freestanding commissary, which is a kitchen
facility used exclusively for the preparation of foods to be served at other locations.
In most cases, there is no existing kitchen facility at the location where the food is served.
Party Food Caterers:
They supply only the food for an event. They drop off cold foods and leave any last-minute preparation,
plus service and cleanup, to others.
Hot Buffet Caterers:
They provide hot foods that are delivered in insulated containers. They sometimes provide serving
personnel at an additional charge.
Full-Service Caterers:
These not only provide food, but frequently cook it to order on-site. They also provide service personnel
at the event, plus all the necessary food-related equipment: china, glassware, flatware, cutleries, tables
and chairs, tents, etc.They can arrange for other services, like dcor
and music. In short, a full-service caterer can plan and execute an entire event, not just the food for it.
2- Types of Restaurants:
Cafeterias
Fast-food Restaurants
Casual Restaurants
Other Restaurants
Restaurants can be classified by whether they provide places to sit, whether they are served by waitstaff and the quality of the service, the formal atmosphere, and the price range. Restaurants are
generally classified into three groups:
1. Quick Service - Also known as fast-food restaurants. They offer limited menus that are prepared
quickly. They usually have drive-thru windows and take-out. They may also be selfservice outfits.
2. Mid scale - They offer full meals at a medium price that customers perceive as "good value." They
can be of full service, buffets or limited service with customers ordering at the counter and having their
food brought to them or self service.
3. Upscale - Offer high quality cuisine at a high end price. They offer full service and have a high quality
of ambience.
TYPES OF RESTAURANTS
Restaurants often specialize in certain types of food. For example, there are seafood restaurants,
vegetarian restaurants or ethnic restaurants.
Look at the images and complete the words.
____a___ua___ Restaurants
It is a restaurant that serves moderately-priced food in a casual atmosphere. Except for buffet style
restaurants, casual dining restaurants typically provide table service.
OTHER RESTAURANTS
Read and label the pictures with the words given.
Pub / Ethnic Restaurants/ Cafs and coffee shops / Family Style / Bistro or Brasserie /
Coffeehouses
______________________
They range from quick-service to upscale. Their menus usually include
ethnic dishes and / or authentic ethnic foods. Specialize in a particular
multicultural cuisine not specifically
accommodated by any other listed categories. Example: Asian Cuisine,
Chinese cuisine, Indian Cuisine, American Cuisine etc.
KEY WORDS
Unpretentious: not elaborate or showy, as in appearance or style.
Busboys: a restaurant employee who clears away dirty dishes, sets tables, and serves as an assistant
to a waiter or waitress.
Sommeliers: a restaurant employee who orders and maintains the wines sold in the restaurant and
usually has extensive knowledge about wine and food pairings.
Buffet: a counter or table from which meals or refreshments are served. A meal at which guests serve
themselves from various dishes displayed on a table or sideboard.
Ethnic: relating to, or characteristic of a sizable group of people sharing a common and distinctive
racial, national, religious, linguistic, or cultural heritage. Being a member of a particular ethnic group,
especially belonging to a national group by heritage or culture but residing outside its national
boundaries.
Bistros A small bar, tavern, or nightclub. A small, informal restaurant serving wine.
Banquet A ceremonial dinner honoring a particular guest or occasion.
Brasserie A brasserie is a caf doubling as a restaurant and serving single dishes and other meals in
a relaxed setting.
Bistro A bistro is a familiar name for a caf serving moderately priced simple meals in an unpretentious
setting.
3- PREPARATION FOR SERVICE
Whats being defined? Think of the word that is missing and write it in the space provided.
__________________: It is a French term which means to prepare the environment of the outlet before
service in order to make it pleasant, comfortable, safe and hygienic. Before each service session, the
restaurant should be made presentable enough to receive the guests.
__________________: It is the French term that means to putting in place and is attributed to the
preparation of a work place for ultimate smooth service. It is widely used in the food and beverage
service department in everyday hotel operations. Before service begins, the staff should ensure that
the station is in total readiness to receive guests. A station comprises of a given number of tables
which are attended by a given team of waiters.
Write the words given above and write them in the correct place.
_____________________ differs from others in that all food is served from the gueridon. This is a
rolling cart the same height as the guest's table. The gueridon is covered with a cloth and is placed
side-by-side with the table. It is equipped with a small alcohol stove, or rechaud, that is used to keep
the food warm for the preparation of sauces, crepes suzette, jubilee and other special dishes. This
service is very elaborate and elegant. The food is partially prepared in the kitchen and completed by
the Chef or Headwaiter in full view of the customer.
Advantages:
1. The guest is given personalized attention making him feel important.
3. The service is elegant and entertaining.
4. It commands higher price than other forms of service (pay for the service).
Disadvantages:
1. It is a slow service.
2. It is expensive because it requires large professional staff.
3. It requires a bigger dining room space to make service and food preparation convenient.
_________________________: This is usually called "plate service because the food is already
placed in the plate in the kitchen ready to be served to the guests. This type of service is used in coffee
shops where there is a demand for quick and simple service. It requires minimal training for young
waiters and waitresses.
Advantages:
1. It is a fast and simple service.
2. It is not expensive. One waiter or waitress can serve many guests and no special service equipment
is necessary.
Disadvantages:
1. Reduced personalized attention
_________________________: This type of service is also known as "family style" service. In this
service, the soup tureen is placed before the host alongside with preheated soup plates and hands
them to the waiter, indicating the person to be served. The same procedure is followed with the main
entree. If so desired, the partly filled dinner plate is presented to the hostess who serves the vegetables
from large serving dishes placed before her. Then the waiter places the plate before the guests. This
type of service is usually found in coffee shops, family restaurants, counter service, etc.
Advantages:
1. It is fast. Plates of food are served immediately at the proper temperature.
2. It is inexpensive.
3. It requires no special equipment.
Disadvantages:
1. Less showmanship.
2. Reduced personalized attention to the customer.
__________________________: This type of service is the same as that of French service. However,
in Russian service, the food is fully prepared and pre-cut in the kitchen and then neatly arranged on
silver platters by the Chef.
The waiter then shows the platter to the guest as a polite gesture and serves the food to the individual
plates of the guests using serving cutleries.
Advantages:
1. Only one waiter is needed to each station.
2. Elegant and entertaining.
3. No extra space is needed for the equipment (except for the side stand).
4. Gives the guests personal attention.
Disadvantages:
1. If many guests are served from one platter, the last one to be
served may see a rather less attractive display.
2. If every guest in a party orders a different dish like steak or
fish, the waiter must carry very heavily loaded tray / trays to
the dining room.
_____________________________: This is also called self service and is normally used in banquet
functions and in some restaurants. Food is attractively arranged on a long table, classified and
arranged according to proper sequence, from appetizers to desserts. Soup is placed on a soup tureen
and the hot entrees in chaffing dishes to keep them warm. Some equipment like dinner plates and
saucers are laid down right on the buffet table. Instead of the waiter serving the guests, the guests go
to the buffet table pick up plates, china, cuttkery and knapkin and all other items and serve themselves
of their own choice.
Advantages:
1. It is a fast service.
2. It requires less staff to render the service needed.
3. The presentation of the different dishes can be appetizing.
Disadvantages:
1. It may result in shortage of food especially when the early ones may serve themselves more; thus
very little food is left for the latecomers.