Kim Charlon Dela Cruz Mrs.

Pagne

BSHM II – B January 15, 2021

CHAPTER TEST

Answer the following questions.

1. How is table service and self-service different from each other?

Table service. In this type of service, the guests enter the dining area and take seats.
The waiter offers them water and menu card. The guests then place their order to the
waiter. The table is covered in this service.

Self-service. In this type of service, the guests enter the dining area and select food
items. They pay for coupons of respective food items. They go to food counter and give
the coupons to avail the chosen food. The guests are required to take their own plates
to the table and eat.

2. Enumerate the Nine different types of Food and Beverage table service and describe
each.

1. AMERICAN or PLATE SERVICE

It is characterized by portioning all the food on the dinner plate in the kitchen and
the plate is garnished by the kitchen staff. In some operation the server may carry the
plates without the trays (arm service). It is the fastest of all types, and requires the
least amount of skill to wait on guest.

2. FRENCH or GUERIDON SERVICE

It is a very personalized service. It is characterized by a service person’s
finishing-off (cooking, carving, flaming) the food in from of the customers. The food is
partially prepared in the kitchen and brought to the table on the cart called a
GUERIDON. On the gueridon there is a small heating utensil called a RECHAUD.

3. RUSSIAN or PLATTER SERVICE

It is characterized by food being cooked and pre-portioned in the kitchen. All foo
for a table is presented to the guest on a silver trays. It also display and presentation
are a major part of this service. The service person themselves serves the food to the
guest plate from the tray. Because the Russian did not have many skilled chefs, the
food served to a wealthy aristocrats was prepared in the kitchen, rather than in front of
the guest. To make the food look as appealing as possible, it was serve on a royalty’s
best pieces, silver tray.

4. FAMILY SERVICE
Unlike in Russian Service, this service does not require personnel or waiter to
transfer the food from the platter to plate because the guest is the one who transfer
the food to their plate. The increase of limited-menu especially restaurants has
encouraged the use of family style for several courses. Courses typically served family
service include soup, salads, vegetables, entrees, and desserts, which is just about
white meat. Some restaurants serve the main course on a plate (American Style), or
form of a platter with side dishes family style. This is best used for a group dinners.

5. ENGLISH or BUTLER SERVICE

Often referred to as the “Host Service” because the host plays an active role in
the service. Food is brought on platter by the waiter and is shown to the host for
approval. The waiter then places the platters on the tables. The host either portions the
food into the guest or allows the waiter to serve. For replenishment the guest food the
waiter may then take the dishes around fir guest to help themselves or be served by
the waiter.
6. BUFFET SERVICE
The most popular style in which guest may get their own plates, select their food
and serve themselves from the buffet table. This style of service is called “a
presentation of an entire meal.” Where the dishes from the buffet table are
arranged accordingly from first course to salad, last course and dessert. This type of
service is very ideal for serving big groups, and requires limited dining staff.

7. FAST-FOOD or TRAY SERVICE

This is usually refers to self-service establishments, cafeterias, or places where
there is a limited menu and customer are “served” in a matter of minutes. This is the
fast service without the rectangular trays. It can be a diner or family restaurant where
high turnover is desired. Efficient service – that is efficiency of motion – is of the
essence in fast-food dining, whether it is traditional fast-food franchise or a diner.
There can be no lost time. The server must make every trip to the table and the
kitchen significant. Setting the table, order taking, serving the food, presenting the
check, and clearing the table must proceed automatically and with precision.

8. ARM SERVICE
Arm service refers to the practice of carrying dishes and even glassware to the
table on the arms, without using trays. Arm service can be used in conjunction with
tray service (bring the food to the approximate service area on a large oval tray and
the serve the tray to the table using arm service) or in lieu of tray service, utilizing
American or French style of service at the table.

9. FILIPINO SERVICE
This type of service which the meals serves even without waiters on the table.
The Filipino way of eating meals without waiters is a simple, easy way to eat a simple
meal. The diners usually remain together throughout the meal, and the table is laden
with all the courses from soup to dessert. Everyone is expected to serve himself and
the order or sequence of eating courses depends on individual preferences.

3. What are some of the advantages and disadvantages of the different types of table
service?

1. AMERICAN or PLATE SERVICE

Advantages:
1. It is a simple service to teach and learn,
2. Less service skilled needed.
3. Portion control
4. Service is extremely fast
Disadvantages:
1. Less personnel,
2. Guest cannot choose portion.

2. FRENCH or GUERIDON SERVICE

Advantages:
1. Elegant service
2. Showcases food
3. High check average
Disadvantages:
1. Need highly trained staff,
2. High labor cost
3. Capital investment in cart
4. Fewer turns of table
5. Fewer tables in dining room
3. RUSSIAN or PLATTER SERVICE
Advantages:
1. Elegant
2. Faster than the French Service

Disadvantages:
1. Need trained staff
2. Capital investment in silver platters

4. FAMILY SERVICE
Advantages:
1. Doesn’t require personnel
2. Service is fast

Disadvantages:
1. Potentially be very messy
2. Less Personnel

5. ENGLISH or BUTLER SERVICE

Advantages:
1. Personalized service
2. Guest chose portion size
Disadvantages:
1. Space
2. Capital investment in silver platters
3. Poor portion control
4. Time consuming.
6. BUFFET SERVICE
Advantages:
1. Display food
2. Speed
3. Economics
4. Less service skill needed
Disadvantages:
1. Food Safety
2. Capital investment
3.
7. FAST-FOOD or TRAY SERVICE
Advantages:
1. Fastest Food Service
2. Efficient Service
3. No lost time
Disadvantages:
1. Limited menu

8. ARM SERVICE
Advantages:
1. Fastest Food Service
2. Efficient Service
3. No lost time

Disadvantages:
1. Limited menu
2. Breakages
9. FILIPINO SERVICE
Advantages:
1. It enhances a guest’s dining experience
2. It increases the average guest check, which in turn has the potential to increase
gratuities and the establishment’s overall revenues.
3. It increases your product knowledge and allows the guest to make an informed
decision.
4. It increases your professional image and self-confidence.
Disadvantages:
1. Time Consuming

4. What is Upselling?

Upselling is a sales technique aimed at persuading customers to purchase a more

expensive, upgraded or premium version of the chosen item or other add-ons for the
purpose of making a larger sale. eCommerce businesses often combine upselling and
cross-selling techniques in an attempt to increase order value and maximize profit.

5. What are some of the upselling techniques for different situations?

1. Pitch a relevant upsell

You need to understand exactly what sort of upselling your customer would need
instead of just pushing any old upgrade at them. This is a mistake that many people
make.

If a customer is looking to by apples, try selling them sweeter and better quality apples
instead of convincing them to buy oranges.

2. Provide consistent value

Most businesses assume that their job is over when the sale has happened. They think
they only need to worry about that particular customer again when it’s time for a
renewal or a possible upgrade.

It’s fallacy to assume that the customer will be ready to upgrade as soon as you ask
them. You need to consistently nurture them, even post-sale. Send them nice
newsletters giving them news about your company. This could be product updates,
events you are hosting or even discounts that you have going. At the very least, a
simple phone call once in a while can go a long way.

3. Identify the customers who have a need

From the very start, use a good tool that lets you know what your lead is interested in.
This will help you understand what he wants to buy from you and if there is any way
you can sell him a bigger and better version in the future.

Segment such leads into a list and consistently nurture them. This way, you can plan
your targets better and set a timeline to pitch the update to them.

4. Help… don’t sell

Always look to add value to the customer. Don’t say “buy a pro plan because it is
better”. They are not interested. Instead, tell them how it is better for them or their
business by upgrading.

For example, say a person is struggling to meet their health goals. And, he is using your
app already to only track their meals and their daily steps. But, you have a higher plan
that will give them a customized meal plan and monitor their progress. Tell them, how
this plan can help them meet their goals and make their lifestyle healthier.

5. Offer a price discount

Want your customer to buy the better product? try giving them coupon codes or a one
time discount. Monetary incentives always work best. This is mostly because the reason
they didn’t purchase the higher plan is that they thought it was too expensive.

That doesn’t mean give it away for free but at a reasonable discount. Or club it
together with another related service to make it more appealing.

6. Create a feeling of urgency

Give them a time-bound offer. Tell them of how availing the offer in this particular time
period could be beneficial to them. Remember to price them wisely and know which
products are more likely to get them to purchase.

For example, if you sell an online music subscription, with a free and paid version. You
can offer a quick ‘Christmas offer’, where the prices are slashed only for a limited time.
This may entice them to subscribe.

7. Check if your customers are happy before upselling

A happy customer= a happy business! But, no matter how hard we try, there will be
times when the customer is not so happy with you. Look out for such signs and try to
resolve them quickly.

Imagine being really unhappy with a product or service, and instead of fixing it, they
ask you to pay more for a higher version. In all likelihood, they would either stop
buying from you or worse, contribute to negative word of mouth.

8. Convince them with real-life examples 

Show them how people who have used the upgraded version and the problems they
have solved. Most of your leads would not take your words seriously. It’s your business,
of course, you have only good things to say.
Instead, display the opinions of their peers who are also buying and using the same
product/service like them. This will convince them better than anything you have to
say.

9. Follow-up constantly

Remember that upselling is still selling. So, don’t let your customer go with just one
small pitch. Keep nurturing and following up with them to push them into that upgrade.