Food Service Systems
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 *
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 *