Unit 9 - Food service organisation

• Horeca
• MBO
• Studiejaar 1

Unit 9 - AB1: Staff organisation and service methods

Purpose of assignment

- To learn more about the types of staff organisation

- To gain more knowledge about the different types of food service operations

- To research different service methods and their impact on hospitality businesses

" As an employee in hospitality, it is important to have knowledge and understanding of the different types of food service operations. They can vary in type, staff structure, and service methods. These business choices will have an impact on the overall operation"

Give an example of a food service operation

Where do you think of with staff organisation?

Service methods

Silver service

Plate service

Buffet

Self-service

Assisted service

Room service

Counter service

Table service

Single point service

Group activity

3 groups - 10 minutes

You are going to find out what the different service methods entail. Give a short explanation in your own words. 

(Put the information in a Word document)

Group 1	Group 2	Group 3
Silver service Self-service Table service	Plate service Assisted service Single point service	Buffet Room service Counter service
Jurgen Isa Luca	Elze-Mieke Peter Ilse Tialda	Fleur Simone Mariska

AB1 - Staff organisation and service methods

TASK 1

Visit at least three distinct food service operations. At least two of the businesses should be roughly similar in terms of numbers of staff and guests.

Describe the following...

1. Type of food service operation

2. Layout, design, choice of equipment and furnishings

3. Staff organisation

4. Service methods

Group activity - 30 min.

Three groups

You are going to make make the right combinations between type of food service operation, service method and staffing. Explain why the chosen combinations are appropriate. 

You can choose the same service method more often.

--> See Teams for the document. 

Put the information in a Word document <--