The Catering Industry Flashcards Preview

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Flashcards in The Catering Industry Deck (19)
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1
Q

What are the two types of cafeteria service?

A

Multipoint and free flow

2
Q

What is the name of the type of services that finishes dishes or cooks at your table?

A

Gueridon

3
Q

What type of food service provides food and drink on airplanes, trains and boats?

A

Transported meal system

4
Q

What is the name of the type of service that uses a vending machine?

A

Vended

5
Q

What are the advantages to vended service? 5 points

A

Very accurate portion control, no need for staff at all times, can operate 24/7, good hygiene standards (food is always packaged), variety of payment methods (e.g. card or coin).

6
Q

What are the disadvantages to vended service? 4 points

A

A big investment/expensive, need careful maintenance and stocking, need high turnover, mostly unhealthy options.

7
Q

Explain how a free flow cafeteria system works.

A

Customers ‘flow’ past the full range of food items available and all pay at the same till at the end. Example: Ikea restaurant.

8
Q

Explain how a multipoint cafeteria system works.

A

Customers go to the section of the cafeteria they want to purchase from and pay at a till there. Example: John Lewis restaurant.

9
Q

Explain how a fast food system works.

A

There are a number of service points. Customers queue to go to the service points where they order, pay and wait to collect their food. The menu is typically above the service points with lots of photos of the foods. Example: McDonalds.

10
Q

Explain how seated counter service works.

A

Customers are seated at the counter and are served from staff behind the counter. Customers are usually on their own rather than in groups. Example: Yo Sushi!

11
Q

Explain how buffet service works.

A

Customers select their food items from an open counter of buffet table. Example: All you can eat Chinese restaurant.

12
Q

Explain how a carvery service works.

A

Starters, drinks and sweets are served by the serving staff. Customers collect their own main course items. Chefs normally serve the meat items.

13
Q

Explain how table service works.

A

Wait staff seat you at a table and you order food and drinks through them. The serving staff bring food to your table.

14
Q

What are the advantages to Gueridon service? Two points

A

Entertainment included in the meal. Special experience.

15
Q

What are the disadvantages to Gueridon service?

A

Expensive. Needs highly trained staff.

16
Q

What are the advantages to transported meal services? 4 points

A

Accurate portion control. Don’t need highly trained serving staff. Special diets can be catered for. On airlines the food is pre-ordered so there is little waste.

17
Q

What are the disadvantages to transported meal services? 4 points

A

No second helpings. Limited choice. Not always very appealing choices. Often poor quality food - reheated.

18
Q

What are the advantages to table service? 2 points

A

Customers can ask for advice and guidance, personal experience.

19
Q

What are the disadvantages of table service? 2 points

A

Outlets rely on the wait staff to provide a good experience for customers. More expensive than some other services because more staff are needed.