Single Point Service:Take away: It

Single Point Service:
Take away: It is the most common concept that is visible or followed in the world, now days, customer's orders for a dish or meal, which is prepared and packaged. There is no place for seating.
Vending: Here comes the automatic retailing of food and beverage service.
Kiosks: Most demanded food or snacks are sold by a small counter, may be on wheels. Here the food items are displayed to the guests and he/she orders according to their wish.
Bar: It's a only selling point of beverage, which is licensed and it should be legal.

• The accountable service provider and his service suppliers (e.g. the people)
• Equipment used to provide the service (e.g. vehicles, cash registers, technical systems, computer systems)
• The physical facilities (e.g. buildings, parking, waiting rooms)
• The requesting service consumer
• Other customers at the service delivery location
• Customer contact
The service encounter is defined as all activities involved in the service delivery process. Some service managers use the term "moment of truth" to indicate that defining point in a specific service encounter where interactions are most intense.

It is basically a banquet, which is pre determined or may have a special menu. The food stuffs are brought to the customers and the clearance is done either by the staff or guest.
Tray: Whole or a part of the meal is brought on the tray, to the guest. Basically, common in Outdoor Caterings and banquet parties.
Trolley: If the guest is busy in some other work and he/she is not available at the dining hall, then the food is collected on a trolley is carried to the guest.
Home Delivery: Various restaurants or fast foods and take away provides this useful facility to their customers. This home delivery can be free or sometimes charges are also levied.