Describe the assisted, self-service and single-point styles of food service.

1. 1 · Open in two lines. Not all service is at a laid table. In assisted, self-service and single-point styles the guest moves to the food, wholly or partly.
2. 2 · Draw a chart of service groups. [Chart: food service → table; assisted (carvery, buffet); self (cafeteria counter, free-flow, echelon, supermarket); single-point (takeaway, drive-thru, fast food); specialised (tray, trolley, room, home delivery)]
3. 3 · Assisted service. Carvery: chef carves the main dish, guests help themselves to the rest. Buffet: sit-down, fork or finger; for functions.
4. 4 · Self-service.
   • Cafeteria counter: queue, tray, pay at end.
   • Free-flow: separate counters, pay once.
   • Echelon: angled counters; supermarket: island counters.
5. 5 · Single-point and specialised service. Takeaway, drive-thru, fast food, kiosks and vending; tray, trolley, room service and home delivery.
6. 6 · Merits and limits. Fast, fewer staff, cheaper; less personal, queues, portion control and hygiene need care (sneeze guards, separate spoons).
7. 7 · In food service. Hospitals use centralised tray service for diet control; industrial canteens use cafeteria or free-flow counters for speed.
8. 8 · Close in one line. The service style must match the number of diners, the time available and the type of institution.

Scoring tip: Name every style the syllabus lists, each with one Indian example; a single chart at the start covers them all.