Food Service Systems

Only available on StudyMode
  • Download(s) : 597
  • Published : March 12, 2013
Open Document
Text Preview
Food Service Systems
Subsystems
* Menu planning
* Purchasing
* Storage
* Pre-preparation
* Production
* Holding
* Transportation
* Regeneration
* Service
* Dining
* Clearing
* Dishwashing
* Storage of leftovers

Types of Foodservice Systems
* Vary with regard to:
* Where food is prepared
* What types of food are purchases
* How foods are held and for how long
* Labor and equipment required
* Whether food is transported
* Most foodservice operations use more than one type of these systems

Conventional (Cook to Serve)
* Many restaurants, cafeterias
* Foods are purchased, transformed into final products for service and held at serving temperature until served * Production and service occur on same premises
* Many foods purchased raw/unfinished state, although some convenience items used * Menu items prepared as close to service time as possible * Traditionally has been the most widely used system

* Advantages
* Food quality can be high (depends upon time held—usually only 1-2 hours) * Any food can be produced if it can be held as serving temp for short time * Disadvantages
* Less time flexibility
* More labor, unevenly distributed work load
* Limit to how long you can hold the food

Commissary (Satellite)
* School systems, airline catering
* Foods are purchased and produced in large central production kitchen * Delivered in bulk to satellite/remote serving areas for final production and service (frozen, chilled or hot) * Most items completely prepared from raw state in central facility * Best when large volumes are being prepared

* Advantages
* Cost savings from lower food cost and lack of equipment duplication * Decreased labor costs
* Limited peaks and valley is work load
* Uniform products
* Do not have to cook at meal time
* Disadvantages
* Food safety is a concern (holding and transporting)
* Quality can deteriorate during holding; some items don’t hold well * Reliable transportation method needed
* Requires a large kitchen; does not pay for itself unless preparing large quantities

Ready Prepared (Cook/Chill or Cook/Freeze)
Many foodservice operations use along with others
* Foods are prepared on the premises and then chilled or frozen for later use * May be chilled/frozen in bulk or in individual portions * Chilled foods must be used within 102 days; frozen foods can last up to several months * Hot foods undergo two heating periods; adjustments in cooking times

* Advantages
* Workload is evened out; can prepare foods during down time * Variety may be increased with large inventory of chilled or frozen items * Can transport food easier than hot
* Can hold foods for longer than hot
* Disadvantages
* Large refrigerators/freezers needed (high energy costs) * Food safety can be a problem
* Some foods do not freeze or chill well
* Quality may suffer during holding
* Freezer burn
* Textural changes
* Separation of emulsions
* Need reheating equipment
* If power goes out, a lot of food can be lost

Convenience (Assembly-Serve)
* Already prepared foods are purchased and then assembled, heated and served * No food production required
* Can be purchased in bulk or individual portions
* Convenience stores, fast foods, special diets in hospitals * Advantages
* Less labor and less skilled labor needed
* Minimal investment in equipment
* Can purchase preportioned items for a la carte menu
* Portion control easier, less waste
* Mostly an advantage for small foodservices
* Disadvantages
* Menu items limited by market availability
* Food cost substantially higher
* Quality may not be...
tracking img