Service areasService systems Food Service The food service

Service areas-Service systems Food Service The food service may occupy n A part of the kitchen n Designed a separate area In each case, the appropriate method of serving meals will be determined by two considerations

n The customer – – Types of meals to be required Number of person to be involved Periods over which meals will be taken Speed of service desired (when time is limited &catering is provided for large numbers, food service must be designed to avoid confusion) – Standard of personal attention expected (may range from full waiter-waitress service to individual self-service)

n The Facility – The location of the facility – Limitations imposed by space & physical features of the building – Relative costs of various alternatives

The arrangement, Which is appropriate for any establishment will depend on n 1. 2. 3. 4. 5. The nature & prices of the meals which reflect the extent of service involved. The type of the customer & the standard of service The image of hospitality of service which the restaurant projects, The limitations on space or physical features which may restrict –self-service, The need to cater for large numbers, fast service & outside normal times (because of staff & practical difficulties) are best operated with self-service)

Clearence of Tables In schools or employee catering : It is possible to supply the participation of the users to clear the tables. In most situations: In self-service delivery staff and facilities must be provided for table clearance.

FOOD SEVICE SYSTEMS Waiter and waitress sevice to tables n Self service n Counter service n Assembled meal service n

Waiter and waitress sevice to tables The 12 steps of waiter service are rules that waiters and waitresses should follow when servicing customers in the food service industry. These steps ensure that the waiter or waitress makes a good impression on the customers they serve, for both better tips and improved return business from satisfied customers. 1. A waiter should show up for work on time and dress appropriately according their job requirements. 2. It is important that the waiter or waitress look clean and well presented with well kept hair, clean teeth and a wrinkle free uniform. 3. Waiters should guide what is ordered without pushing sales. 4. Any suggestions made should be general, not specific. For example "Can I get you a drink" is a better option than "Can I get you a tea". 5. They should encourage the persons they serve to ask questions and answer all questions politely, promptly and thoroughly, but should not encourage up sales once the order is placed or try to change their mind when their order is placed. 6. Insure that the table may begin eating as soon as their food arrives. 7. All dipping sauces and silverware should come to the table before, or at the same time as the food, never after. 8. It is important that hungry customers not be made to wait longer than necessary. Waiting when the food has been served will upset customers more than almost any other fault in a waiting staff. 9. Check back in with tables often, asking if they need anything two to three times during a meal when returning to the table to refill glasses and remove plates. 10. Servers should always ask permission before reaching to the table for anything. 11. They should not bring the check or offer dessert until everyone at the table appears to be done eating. Doing this too soon, may cause the table to feel rushed and like the wait staff is trying to get rid of them. 12. Talk to children more than adults. Adults do not want their server to insinuate themselves into the conversation at the table, even if it is just about sports. Children, however, love to talk to the wait staff, and it makes the adults at the table connect with the wait staff in a way that is beneficial.

Self-Service Self-service n Since the needs for organized flow routes & fast service are the same in both cases n

Counter service n Differs in that the customer is seated at the service counter & is able to select items from food on display or in course of presentation.

Assembled meal service n In this case, amphasis is given to the presentation of the food on plate.

WAITER & WAITRESS SERVICE n In conventional waiter / waitress service, the counter is divided from the restaurant seperate swing doors are usually necessary for the circulation

SELF-SERVICE SYSTEM n Cafeteria system: consisting of a number of units arranged in series (on near the other) to form a continious counter. The customer travels with a tray to select various items. The meal is paid at the end of the counter.

SELF-SERVICE SYSTEM n Free flow system: Based on several seperate counters. The customer uses anyone of these counters which is free.

SELF-SERVICE SYSTEM n Mechanical systems: May be part of the counter service or independant unit – rotary turn tables to convey a selection of meal.

SELF-SERVICE SYSTEM n Automatic systems: Comprise vending machines providing hot & cold meals, beverages.

CAFETERIA SYSTEM The simplist cafeteria system is a single straight counter with various sections for cold service, hot dishes, sweet & beverages, n The counter lines may be double or more. n Counter may be straight, curved, round internal corners or around the outside of an island service area. n A variety of alternative arrangements are used for beverages & payment. n

LAYOUT of CAFETERIA n n n The cafeteria layout must be carefully planned because, it will be used by customers of diffrent ages, sizes or aptitudes. (some of them could be unfamilier with self-service) For easy food transfer, the service counter should be close & adjacent to the production area The counter must be conveniently placed in relation to the traffic routes. The layout must be arranged in such a way to m, n, m, ze the risk of collision A screen may improve the privacy of the dining area.

SPEED and SERVICE of CAFETERIA n The rate at which customers can pass along the counter is affected by – The meals served – The design & the layout of the counter – Indecision of customer Menu selection: The menu & price list must be clearly visiable to minimize the hesitancy n Serving: delays occur where customers are unable to serve themselves. . n n For most cafeteria counters offering a choice of meals.

SPEED and SERVICE of CAFETERIA The customer flow rate is between 6 -9 person / minute (single line & one cash) n 10 -14 persone / minute (by-pass facilities & double cash deck n

COUNTER DESIGN n A lineer counter is adopted for: – Simlicity in layout – Simplicity in operatiom – Allow ecenomy with the use of standard & inetrchangeable units The length of a counter depends on the type of meals & may vary from 6. 10 m to 15. 25 m. A typical counter length is 9. 15 m to 11. 00 m for schools. The main disadvantage of the cafeteria counter is to pass in line along the whole length of the counter.

FREE-FLOW SYSTEMS Customers entering the food hall and may select their food from varios service counters offering particular meals n Free-flow systems allow faster service. n

COUNTER SERVICE n The customer takes the meal at the counter without carrying it to the table. To anable maximum use, the counter needs to be the greatest length.

ASSEMBLED MEALS & CENTRALIZED PRODUZTION n Use of assembly lines: – Centralized systems of hospital – Large scale production of packaged meals – Production kitchens employing cook-freeze systems of distribution

I. T. U. FACULTY OF ARCHİTECTURE DEPARTMENT OF ARCHİTECTURE MIM 340 E CATERING DESIGN – TERM PAPER 1 2012 -2013 Fall Term Prof. Dr. Işıl Hacıhasanoğlu – Prof. Dr. Orhan Hacıhasanoğlu THE SUBJECT OF THE TERM PAPER 1 Designing a restaurant unit (focused on kitchen).

THE TERM PAPER WILL INCLUDE A cover page title of term paper name of student name of school / department academic year & semester name of course A table of contents Introduction Brief description & aim of study Part 1. Characteristics concerning meal preparation, personnel, activity charts, serving, space arrangements, user type, capacity criteria, etc.

Part 2. Decisions your decisions on capacity, type of meal, type of material, etc. The gastronomic program may help you. You can use it partly or as a whole. (optional) Part 3. Design final arrangement of catering unit Conclusion A list of references Note: 1. Deadline of submission: 29 November 2010 2. The term paper should be arranged in A 4 format.