1. Identify and discuss the various categories of service described in Gregoire
Service can be categorized in several ways. The main types of foodservice described by Gregoire are table service, counter service, self-service, tray service, takeout service, and delivery service.
Table Service: Table service is common in the commercial foodservice industry and can either be simple or complex, which is commonly characterized by the type of waitperson (a waitperson is someone to seats guests and takes orders). The most common table service, American-style, involves plating food in the kitchen before being served. A French-style, or family-style service, involves food being plated at the table. All and all, well trained staff are important for …show more content…
Other types include quick service, buffet and vending machines. Cafeteria service provides self-service of foods that are usually prepared in advance that are a great choice are employee-feeding options. Food display, merchandising and marketing of menu items are important to cafeteria foodservice. Quick service is where the customer comes to a central location to order/pickup food, a buffet foodservice is when guests obtain all or a big portion of their food from a buffet table, vending machines allow for a quick snack with little work, while it is important to make sure internal temperatures are stable and safe. V ending machines can be easily changed out to provide the desired food choices of the …show more content…
This is another fast growing food service operation. Although this is an extremely convenient way for the consumer, keeping food at the right temperatures during the delivery process is vital for safety and customer satisfaction.
2. List and discuss the benefits and constraints of hot thermal retention, hot and cold retention, cold thermal retention and no thermal support used in foodservice.
Hot thermal retention: Includes heated base, insulted components and a heat support cart. Heated base does not have a requirement for a special plate and does not nee a delivery cart. But, it can’t hold hot food past 45 minutes and provisions for the maintenance of cold items are not made. Insulted components are the where only food and dinner plate is insulted making it simple in operation. Disadvantages include additional service of ware pieces need to be inventoried, stored, transported and washed. The heat support cart allows food to remain heated until served to the patient although potential maintenance repair can be high and the carts are heavy and difficult to work
Service can be categorized in several ways. The main types of foodservice described by Gregoire are table service, counter service, self-service, tray service, takeout service, and delivery service.
Table Service: Table service is common in the commercial foodservice industry and can either be simple or complex, which is commonly characterized by the type of waitperson (a waitperson is someone to seats guests and takes orders). The most common table service, American-style, involves plating food in the kitchen before being served. A French-style, or family-style service, involves food being plated at the table. All and all, well trained staff are important for …show more content…
Other types include quick service, buffet and vending machines. Cafeteria service provides self-service of foods that are usually prepared in advance that are a great choice are employee-feeding options. Food display, merchandising and marketing of menu items are important to cafeteria foodservice. Quick service is where the customer comes to a central location to order/pickup food, a buffet foodservice is when guests obtain all or a big portion of their food from a buffet table, vending machines allow for a quick snack with little work, while it is important to make sure internal temperatures are stable and safe. V ending machines can be easily changed out to provide the desired food choices of the …show more content…
This is another fast growing food service operation. Although this is an extremely convenient way for the consumer, keeping food at the right temperatures during the delivery process is vital for safety and customer satisfaction.
2. List and discuss the benefits and constraints of hot thermal retention, hot and cold retention, cold thermal retention and no thermal support used in foodservice.
Hot thermal retention: Includes heated base, insulted components and a heat support cart. Heated base does not have a requirement for a special plate and does not nee a delivery cart. But, it can’t hold hot food past 45 minutes and provisions for the maintenance of cold items are not made. Insulted components are the where only food and dinner plate is insulted making it simple in operation. Disadvantages include additional service of ware pieces need to be inventoried, stored, transported and washed. The heat support cart allows food to remain heated until served to the patient although potential maintenance repair can be high and the carts are heavy and difficult to work