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Consumer Sciences, Texas Tech University
Dining and Service Skills
Practicum in Culinary Arts
Topic: Service style and cuisine pairings
(11) The student demonstrates proper culinary techniques and knowledge of the
professional kitchen. The student is expected to:
(H) compare and contrast the pairing of cuisine and service styles in food service
National Standards Addressed:
8.7.2 Demonstrate quality services that meet industry standards in the food service
8.7.3 Analyze the relationship between employees and customer satisfaction.
8.7.4 Apply strategies for addressing and resolving complaints.
8.7.5 Demonstrate sensitivity to diversity and individuals with special needs.
Key Word Instructional Strategies
Core Course Correlation
1) DISCUSSION/GROUP ACTIVITY
Objective: The student will discuss different types of food
service and make a presentation on one type of service.
Show the PowerPoint slides Types of Food Service. Lead
students to review and discuss the forms of service common in
the food service industry.
Questions for Discussion:
• Why do you think counter service is used in fast food
What are the advantages of trayline service?
Why do you think French service is used in more
• What are the disadvantages of banquet service?
• Which type of service would be the easiest? Why?
• Which type of service would be the most difficult? Why?
What are examples of food service establishments that
use each type of food service discussed in class?
Divide the class into nine groups. Assign each group to
research one type of food service discussed in class. Students
can use the Internet, textbooks, and other sources to locate
information regarding the history of the service and what the
responsibilities of a waitperson are for the specific type of
service. Have students present their findings to the class.
Types of Food