What factors influencing the style of sevices????

 FACTORS INFLUENCING THE STYLE OF SERVICE

The style of food service implemented by an establishment will depend on a number of interrelated factors. Some of them are as follows: 

1. Type of establishment

2. Location of establishment

3. Time available for service

4. Type of customers

5. Service skills available

6. Service area available

7. Type of dishes to be served

8. Turnover expected 

9. Service equipment available

TYPES OF ESTABLISHMENT

Standard of establishment and type of food and beverage served influences the style of service followed. The service style of a fine dining restaurant which offers expensive dishes and drinks to business class customers will be different from the style of service extended to school children to clients at a fast food restaurant.

Location of establishment

The location of an establishment plays an important role in the selection of the style of service . For example, in a food and beverage facility located in a busy area where rate of customer flow high, quick service is expected. Here, the ideal style of service will be plated, cafeteria, own butt style and definitely not silver style or guéridon which would take more time for service, and thus deprive the operator from serving more customers.

Time available for service

Time available to customers to have their meal should be carefully considered while deciding on the style of service. For example, in industrial canteens, workers get a hunch break of on hour & within that time the operator may have to serve around 700 people or may have only 30 minutes to serve tea and snacks for a large gathering during a seminar tea break. In such situations, buffet service should be organized, which can handle large groups in short time.

Type of customers

Age, sex, income level, status, family, friends, and occupation of the customers influence style of service. Restaurants frequented by customers from low-income group cannot afford to implement full silver service which costs more. It can only implement a service style that will be inexpensive and which the guests can afford. The standard of service offered is directly related to the price of dishes.

Service skills available

Before deciding on a style of service for an operation, one must consider the level of service skill of the service staff and whether those skills are easily available in the job market. American service does not require much service skill when compared to guéridon service.

Service area available

The size of food service area also dictates service style. Gueridon service needs more area compared to any other form of table service. Carousel service needs less area compared to echelon service.

Type of dishes to be served

The menu items on offer should be taken into account while deciding on style of service Certain dishes cannot be silver served, for example ice cream, sandwiches, burgers hot dogs and so on.

These dishes can be plated conveniently and served.

Turnover expected

Any catering operator would like to have high turnover which is possible when service is quick A seat occupied for a long time due to slow service will result in poor seat turnover. However this depends on pricing policy of the establishment. Higher the price levied better the service expected from the customers. At the same time, the service should not be too slow

Service equipment available

Each style requires appropriate service equipment. One cannot implemented gueridon  service without a trolley or a buffet without chafing dishes.

Also read 

Style of service or types of services