Here are the explanations given in two reputed text books
FOLLOW UP SERVICE
Name of book "DINING ROOM AND BANQUET NMANAGEMENT" by ANTHONY J STRIANESE (a us book)
This is the most efficient method and quickest service if the staff can master the system. It takes planning, cooperation, and leadership by the banquet manager, the head service people, and the remaining service staff.
For example, in a banquet of 150 pax, the staff would be broken up into two teams of five. The responsibility of serving the food and removing the dirty dishes in the banquet room would be divided in half, for the function. Each group would have a head service person to supervise its side of the room. Three members of the team would carry the food into the banquet room. The other two (including the head service person) would serve the food to the guests. The head service person would instruct the other service person in the correct order of service. Each team would obtain its food from an assigned plating area in the kitchen.
When it is time to clear the dirty dishes, all five members of the team work together in removing the dishes. They work from the head table backwards toward the kitchen doors. The banquet manager should be in the banquet room making sure that all the guests get served and that the service is done correctly.
The advantages of this of service are that it is fast and that all the guests are served in proper order. This is considered the best serving system from the kitchen’s point of view, because the food is picked up quickly from the kitchen.
The main disadvantage is that it is difficult to teach temporary workers to use this system. They generally lack the organization and team work it requires.
WAVE SERVICE ORGANISATION
Name of book: F&B Service authored by Denns Lillicrap and John Cousins (British Book)
Wave service can be used mainly when meals are plated, although some establishments also use this style of service organization for silver service and other forms of service. It is a way of saving on staffing for conventional service and /or speeding up service for plated systems. The term wave comes from the approach where tables are not served or cleared altogether but are served over a period of time, with guests on some tables being served quickly at one time before the service on other tables is started.
The alternative is for a large group of staff to work as a team, serving one table completely at a time before going on to the next. This is especially useful when plated service is being used for the food.
The resulting effect of adopting these approaches is that tables are served throughout the room, over a period, but with each individual table’s service being completed quickly.
Wave service may also be used for functions where guests are seated on a top table and sprigs. In this case, sections of the banquet tables are served before moving to another section of the table layout.
PLEASE READ AND LET ME KNOW WHETHER THEY ARE THE SAME FORMS OF SERVICE ORGANISATION EXPRESSED IN DIFFERENT WAYS AND ANY OTHER COMMENTS OR NAMES THAT YOU KNOW IT BY (SUCH AS ROLL UP SEVICE MENTIONED IN THE FIRST REPLY)