Food and Beverage Service Method - restaurant dishes as a side bar sample

cover.
Take out the food apartment or dishes.
Courses for vegetable plating, placed in multiple
Self-service for customers.
Any sauce is usually provided. of pre-
And banquets.
Food for customers to help themselves.
A customer's plate at the top of the side table or trolley (Gueridon. dressings.
The counter on the stool (usually U-shaped ). self service.
Some meals are provided to seated customers;
Parts collected by customers.
They need menu items at different points. Items on the tray.
Select the process in the counter service.
A random service point that exits through the payment point.
Somewhere they spend or take away at the hotel. a.
Customers usually consume food outside the hotel. b.
Then the payment point reaches the collection point. c.
Usually at the counter, the service is fast. the premises.
The menu is usually available in a wide range. d.
During peak demand at a specific location, the services provided by the outside station. e. away.
Not designed primarily for service. a.
Provide customers with partial meal service in the tray. e. g.
Hospitals and planesb.
Catering is available from carts not far from the dining area.
Planes and trains. c.
Deliver food and drinks to the customer's home or place of work.