Understanding Food Service Methods

The course describes how the hospitality and service industry is divided into four different food service methods: formal, casual dining/quick service/counter, carvery/buffet dining/ and room service. Overview The course describes how the hospitality and service industry is divided into four different food service methods: formal, casual dining/quick service/counter, carvery/buffet dining/ and room service. Each of these four methods is explored in more detail, with examples of their different menu styles and menus. This is followed by a series of short challenges to check your learning. The course concludes with a summary of the relevant food industry legislation. Learning Objectives On completion of this course, learners will: Understand different styles of service Be able to outline different types of menu Understand internal and external factors affecting service styles Be able to describe different customer groups and their expectations of service styles Understand the relevance of food legislation in food service methods Accreditation The content of this course has been independently certified as conforming to universally accepted Continuous Professional Development (CPD) guidelines. Certification On successful completion of this course, you will be awarded a Virtual College certificate which you will be able to download and print immediately on completion. Duration This course will take approximately thirty minutes to complete, depending on learning speed. Target Audience This module is aimed at staff preparing for and working with customers in the hospitality sector. Entry Requirements There are no specific entry requirements for this course.