CAFETERIA SERVICE

This service normally exists in industrial canteens, colleges, hospitals or hotel staff cafeterias. To facilitate quick service, the menu is fixed and display on large menu boards with each item priced separately. Food is attractively arranged in proper sequence o counter. The guests start at one end of the counter holding plates on their hands. They move along the counter picking their choice of dishes. The cashier makes a bill for the items that are collected by the guests.

Features-

1. Guests stand in a line.
2. They pick up the tray.
3. They move along the counter picking their choice of dishes.
4. The guests pay the bill.

Advantages-

1. Less skilled staff is required.
2. Labor cost is low.
3. Seat turnover is very high.

Disadvantages-

1. 1. If counters are not properly organized, it may lead to congestion.
2. Dishes may lose eye appeal after repeated serving.
3. Food may be cold after some times.