WJEC Food Service Systems

This is where the customer goes up to a counter of some kind and collects the food themselves. There are several different types of counter services that will be used in different contexts.

However they do have some similarities such as, customers are able to se what is avalible and the price. Customers queue for food or to pay for food and this can take longer at busier times. Additionally food can be eaten at the establishment but also taken away.

On the next slide is all the different types of counter service systems available.

Buffet Service
Customers pick up a plate and serve themselves from open containers or a central table.

Cafeteria Service
Customers pick from all the food and drink displayed on a long counter. Customers make their way down the counter and pick what they want before paying at the end.

Fast Food
Customers pick food from a menu displayed on a wall behind the counter (or more commonly now on the display boards) and pay there before food is given.

Free Flow
Customers pick from different food counters, picking what they want from each space and then pay at a central till.

Seated Counter Service
Customers sit at the food counter and are serviced food and drinks here. Much like Sushi Bars.

Multi-point
Customers pick food from different counters and pay at that counter.

Carvery Service
Customers pick meat from displayed at counter and the chef will carve for them at request. Customers help themselves to vegetables.

Table Service
Waiting staff take orders and deliver food to customers sitting at tables. This is expected in restaurants and the food is generally more expensive that counter serve food.

The meals are served on trays from a trolley and customers sometimes order items in advance.

Tray/Trolly

The customer’s order is made over the phone or online, and is then delivered by the business to their address.

Home delivery

Food that’s cooked by the business onsite and then eaten elsewhere.

​​Take Away