This type of service, the guest orders, pays for his order and gets served all at a single point. There may be may not be any dining area or seats.

The waiter brings food on platters, shows to the host for approval, and then places the platters on the tables. The host either makes food portions and serves the guests or allows the waiter to serve.

Also known FAMILY SERVICE

The food is served on guest's plate in the kitchen itself in predetermined portion

Also known PLATE SERVICE

It is very personalized and private service. The food is taken in platters and casseroles and kept on the table of guests near their plates

The food is prepared and assembled at tableside. The guests select food from the cart while sitting at their tables and are later served from the right

In this service, partially cooked food from the kitchen is taken to the Gueridon / Trolley for cooking it completely.

In this service, the food is presented on silver platters and casseroles. The table is set with sterling silverware.

Manner of dining that involves courses being brought to the table sequentially, and the food being portioned on the plate by waiters before being given to the guest

The guests get plates from the stack and goes to buffet counter where food is kept in large casseroles and platters with burners. The guests can serve themselves or can request the server behind the buffet table to serve

Service exists in industrial canteens, hostels, and in the school cafeterias. The menu and the space is limited; the cutlery is handed over to the guests. The tables are not covered

•The food is prepared in the kitchen. The servers serve food on each individual’s plate from guest’s left side.

This is an array of autonomous counters at which the customers can order, eat, or buy from a number of different counters and eat in adjacent eating area.

The customer enters the choice and pay then wait for the order in the counter or being called upon

Customer orders and avails food and beverage from a single counter and consumes it off the premises.

The customer can get food or beverage service by means of automatic machines

Type of service, various vegetables and meats are displayed for better view and choice. The counter is decorated with great aesthetics, and the guest can select meat or vegetable of choice. The guest then takes a seat and is served cooked food with accompaniments.

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

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

Food is served to guests in their allotted rooms in hotels. Small orders are served in trays. Major meals are taken to the room on trolleys. The guest places his order with the room service order taker.

The prices for each item separately.. Customers can choose individual items and combine them any way they want.

Menus change daily, depending on what’s available or what the chef prepared.

Also known as “ Menu of the Day”

Menus are offered all-year long. This type of menu is most prevalent in fast-food restaurants

A complete meal in a restaurant or café for a stated price with a limited number of options to choose from for each course

Also known as “ Combo Meal”

Menu is a specific type of beverage menu or section of a beverage menu

Menu is a menu or section of a menu that lists only the desserts

Touchless menus, though they require download for use.

Menu leverages the ease and convenience of the now-ubiquitous QR code.