It is often international in orientation, example Icelandic hot rack with food prepared in the table "beni-hana".

In this type of service, the customer is required to help him/herself from a buffet or counter.

They are the ones responsible to create the exact experience the guests wish for.

It is the largest Hotel in New York.

It is the year when City Hotel was established.

He/ She must be able to carry out the same work as the station head waiter.

It is a type of service that is pre-plated service.

He has an overall responsibility for the F&B service areas. This include lounge, grill rooms and restaurant.

This refers to the "learner" or "new comer" in the restaurant.

He/she has the responsibility of overall supervision over a team of staff serving a set number of table.

It is more commonly known as sit-down service.

Pay and pick up their orders at a counter similar to fast casual and fast food establishments.

A waiter takes care of everything from taking orders to serving food and payment.

Method of service of whole or part of meal on tray to customer in situ, such as hospitals, aircraft, or railway catering

It is often referred to as the "Host Service" because the host plays an active role in the service.

This is a service where a dish comes partially prepared from the kitchen to be completed in the restaurant by the waiter

In this type of service, the guest enters in the dinning area, selects his own tray or from the food counter.

This service exists normally in industrial canteens, colleges, hospitals or hotel cafeterias.

In this category, the guest orders, pays for his order and gets served all at the same point.

Provision of food service and beverage service by means of automatic retailing.

Outstation to provide service for peak demand or in specific location.

In this form of service various meats are grilled in front of the guest.

Food delivered to customer’s home or place of work.

Service of variety of foods and beverages in lounge area

It implies serving of food and beverage in guest rooms of hotels. Small orders are served in trays.

In this kind of service, the food and beverages are served in silver cutlery and cookery.

This type of service is recommended for large gathering or party.

_____ ______ is considered as a border category of service style which consists of English Service, American Service etc.

Also known as Family Style F&B Service.

Food is brought on platters by waiter and is shown to the host for approval.

All food is presented by sliver dish with elaborate dressings.

Pre- plated service.

The waiter plays a prominent part, as he is required to filet, carve, flambé and prepare the food with the showmanship.

Tall stools are placed along a counter so that the guest may eat the food at the counter itself.

Food is brought from the kitchen in dishes and salvers, which are placed directly on the table.

Counter with payment point at end

Customer move at will to random service points.

This is usually a formal dining restaurant with classical preparation.

This instrument is primarily used to prevent the flatware from moving while guest are eating.

This is a wooden chair of Ligurian design or also known as "Chiavari".

This is consider as a storage and service unit located close to serving areas that eliminates the need for servers to make frequent trips to the kitchen supplies.

Fish fork is a 2 prong fork made of stainless which are used with seafood dishes.

Dinner Knife is the longest knife in a set of flatware which is used to cut and push food.

Steak Knife is a special knife that has sharp and serrated edge to cut thick portion of meat.

Trainee in F&B Personnel is also known as "debarrasseur" in French.

Knife in table setting is placed at the right side of the plate.

The spoon in table setting is placed next to the knife with the bowl facing up.

French Service is often referred to as "Host Service" because host plays an active Role in the service.

Food Court is an outstation that provides service for peak demand or in specific location.