With the move away from the self-service buffet for breakfast, this topic looks at various service models such as table service, manned buffet stations, room service and breakfast to go. There are tips on mise-en-place and table sanitisation, and support materials include a series of flowcharts to illustrate the different service models – table service from the buffet, table service from the kitchen, assisted service from the buffet, room service and grab and go. The support materials also include a sample ordering docket to help streamline ordering and improve service standards and efficiency.
