March 2021 Starter Task Test Exam conditions SILENCE

March 2021 Starter Task: Ø Test – ØExam conditions *SILENCE* Easy answers (state). . will be made of flour, butter, eggs and milk. Clever answers. . . could be made of flour, butter, eggs (apply) and milk because flour is a cheap commodity… and easy to work with. Genius answers (justify) . . . . could be made of flour, butter, eggs and milk because they are locally sourced ingredients minimising air miles…, therefore. . .

Lesson Objectives Types of service available ØList different types of service available ØExplain their function ØEvaluate their service Ø There a range of food services available: ØCounter service: cafeteria, multi point, free flow, fast-food, vended, seated, buffet and carvery ØTable service: waited ØTransported meal systems: meals on planes ØCooking and/or trolley service: Gueridon

Counter service ØCafeteria – most versatile, menu displayed on entrance ØCustomers flow past a food display and select, some hot items may be served by staff ØPayment made before food consumption ØCutlery and condiments after the tills for flow ØDining area regularly cleaned ØSome areas section for meals not snacks

Counter service ØFree-flow – same as above but customer goes straight to food or drink counter they want ØMulti-point – separate trays, tills, cutlery and condiment areas

Counter service ØFast food – Customer orders and collects from various service points ØAt each point there is a cash till where once payment is received the food is collected and assembled on tray for eat-in consumption ØFood is usually shown in photos, the tills record all orders with speedy audit available to head office ØExpensive to set up (fryers, grills etc. ) will not survive unless high turnover of profit

Counter service ØVended service – usually in large buildings (hospitals, hotels, factories) ØSell a wide range of products ØCoin operated and discs issued to staff ØIdeal portion control ØCareful maintenance ØHigh turnover important for survival ØOften placed next to microwaves for chilled products (buy, reheat, serve, eat) ØSeated counter – usually on stools and served by staff, e. g. railway and airports

Counter service ØCarvery – starters, drinks and sweets served by staff ØCustomers collect their own main course items from the carving table under a heat lamp ØCarved by chef or member of serving staff ØHelp yourselves to vegetables , gravies, sauces, YP ØPopular for Sundays ØTask: Research all food outlets in your area and categorise them

Table service ØTable served – used for personal service ØMore expensive due to staffing ØFor large functions waiter/waitresses can cover many tables ØFor banquets waiters/waitresses can serve either side of an aisle and maybe not a whole table

Transported service ØTransported meal systems, e. g. airline food ØAirline chooses from a selection of prepared foods ØFood prepared in advance away from airport ØMeals for special diets also prepared in correct quantities ØMeals are plated, covered and blast chilled ØTrolleys are delivered to the correct flight ØBefore service meals are pre-heated ØPassengers receive limited choice

Gueridon service ØUsed with a la carte or table d’hote menus ØFood carved or finished near table ØSpirit lamp used to finish portions ØFlambe technique also applied sometimes ØRequires highly skilled staff who can present food attractively with showmanship Ø Homework: Complete revision material/revise for test