Hospitality and catering

• non-residential and residential

  Business operations to earn money but sleeps there
• non profit

  Non-profit organisations or government-run provisions
• Hospitality and catering provisions

  • Commercial (residential)
  • Commercial (non-residential)
  • Non-commercial (residential)
  • Non-commercial (non-residential)
• Types of hospitality and catering provisions

  • Commercial residential provisions (accommodation establishments that DO make a profit)
  • Non-commercial residential provisions (accommodation establishments that do NOT make a profit)
  • Commercial non-residential provisions (food and drink only provisions that DO make a profit)
  • Non-commercial non-residential provisions (food and drink only provisions that do NOT make a profit)
• Commercial residential provisions


  • Bed and breakfast (B&B)
  • Holiday parks, lodges, pods and cabins
  • Guest houses and Airbnb
  • Hotels, motels and hostels
  • Campsites and caravan parks
  • Cruise ships
• Commercial non-residential provisions


  • Restaurants and bistros
  • Airlines
  • Cafés, tea rooms and coffee shops
  • Mobile food vans, street food truck
  • Fast food outlet
• Non-commercial non-residential provisions


  • Concert halls and tourist attractions
  • Canteens in working establishments
  • Pop-up restaurants
  • Schools, colleges and universities
  • Charity run food providers
  • Vending machines
  • Takeaways
  • Public houses, bars
  • Meals on wheels
• Customers


  Important for a business to be successful. Without them, businesses cannot survive or thrive.
• Types of customers


  • Travellers
  • Business
  • Pleasure
  • Couples
  • Families
  • Tourists
  • Extended families
  • Prisoners
  • Patients
  • Students
  • Staff in armed forces
  • Elderly
  • People with disabilities
  • Homeless people
• Residential (accommodation) services


  • Single bedroom
  • King-size rooms
  • Double rooms
  • Family room
  • Suite
• Other types of residential services

  • Breakfast
  • Lunch
  • Evening meals
  • Room service
• Food services


  1. Counter service

  2. Table service

  3. Personal service
• Counter service: cafeteria


  Customers wait in a row at a counter and choose from a variety of foods
• Advantages of counter service: cafeteria

  • Large numbers of people can be served quickly
  • It is cost-effective as fewer servers are required
  • A variety of hot and cold foods are offered
  • All foods are on display
• Counter service: buffet


  Self-service counter with hot and cold foods. The customer will plate up their food and place it on a tray.
• Advantages of counter service: buffet


  • Customers can choose their own meals
  • Less members of staff are required
  • It is a cost-effective food service
  • There is more choice for customers
  • It caters for many people
  • A variety of dishes can be created
• Types of buffets


  • Sit-down buffet
  • Standing or fork buffet
  • Finger buffet
• Counter service: fast food


  Customer goes to the counter and orders from a menu displayed on the digital menu board
• Advantages of counter service: fast food

  • It is quick and cheap
  • Less staff are required
  • There is a limited menu
  • The customer understands the expectations of the menu
• Counter service: self-service


  Like a cafeteria and a buffet. An example is a carvery where all the food is on display; a chef will carve the meat, and the server will plate up the customer's choice of meat.
• Advantages of counter service: self-service


  • Not many staff are needed, which means that it is cheaper to manage this type of service
  • This service will usually be relatively fast
• Counter service


  Fast food outlets typically offer a counter service. A counter service is when the customer goes to the counter and orders from a menu displayed on the digital menu board.
• Counter service


  • It is quick and cheap
  • Less staff are required
  • There is a limited menu
  • The customer understands the expectations of the menu
• Self-service counter


  A self-service counter is like a cafeteria and a buffet. An example of this is a carvery where all the food is on display; a chef will carve the meat, and the server will plate up the customer's choice of meat.
• Self-service counter


  • Not many staff are needed, which means that it is cheaper to manage this type of service
  • This service will usually be relatively fast
• Partial self-service snack bar service


  This is a partial self-service snack bar service where the customer will eat on a stool at the counter. This type of service is popular in pubs, airports and some restaurants.
• Partial self-service snack bar service

  • A limited number of staff are required
  • The service is fast
• Table service: plate and waiting service

  This service is usually used in restaurants or at events, such as weddings. The meal is placed on a plate in the kitchen and given to the customer at the table. A service that places the meal on a plate gives the chef an opportunity to show off their culinary and presentation skills.
• Table service: plate and waiting service

  • It is a formal service ideal for a more exclusive setting
  • It is easier and less stressful for the customers as there is no need to queue
  • There is less food waste, and the meals are pre-portioned
• Table service: family-style service

  The serving staff will bring the food to the table in large dishes, and each person can help themselves, passing the dishes around the table.
• Table service: family-style service

  • It offers a personalised dining experience that can be enjoyed as a group
  • There is less food waste
  • Customers can try new dishes
• Table service: silver service

  The serving staff will serve food from a serving dish using a fork and spoon to each customer. Weddings and other significant formal events tend to use this type of service, as well as high-end restaurants.
• Table service: silver service

  • This is a good option for formal events
  • It offers an excellent customer experience
• Table service: Gueridon (tableside)


  As part of the Gueridon service, specialist trained staff will prepare and/or cook the food at the table for the customer.
• Table service: Gueridon (tableside)


  • The food is prepared in front of you in an entertaining manner
  • The food will be served at the perfect temperature
  • It is a good selling point for a restaurant
  • It creates a sophisticated atmosphere for diners and offers a refined dining experience
  • The service is very personal
• Banquet


  A banquet is an elegant, grand and formal meal that includes speeches. A banquet is held on a specific date, with the menu and number of places (people) arranged in advance.
• Banquet


  • It is an event for celebration
  • It represents a happy occasion and often, an individual is honoured as part of the occasion
• Tray or trolley service


  A tray or trolley service is popular for long-distance journeys and in hospitals. The meals are placed on top of each other inside the trolley on trays and served to the customers. Other trolley services include dessert and cheese trolleys, which are pushed out on display for customers to choose from.
• Tray or trolley service


  • The customers do not need to get up at all
  • All types of specialist diets are catered for
  • There is less waste
• Vending machine


  The simple vending machine has become a popular choice in many places. Customers will either pay with cash or card and type in their choice. Vending machines are popular in many places, from motels to some schools.