Foodservice Industry
Introduction of foodservice
The foodservice industry is complex, fast growing, and ever changing. Many factors affects its growth and status, including socioeconomic conditions, demograpic shits, and the changing food habits and desire of the America people. Being alert to these changes will help foodservice managers adapt their operations to meet the demands of the times.
Foodservices with similar characteristics are grouped as prticular types of production are grouped as particular types of production or operating system. Each of the four types of foodservice operating systems found united states today is described with its identifying features, advantages and disadvantages. The typical foodservic organizations that use each types are also identified. This description should provide a basis for managers to decide on the type of operation suitable for a particular situation.
The system differ in where the food is preparedin relation to where it is served, the time span between preoparation and service, the forms of foods purchased, methods of holding prepared foods and the amount and kind of labor and equipment required. The types of foodservice system is conventional, ready- prepared, commisary and assembly system.
Introduction of Conventional system
As the name implies, the conventional system has been used traditionally throughout the years. Menu items are prepared in a kitchen in the same facility where the meals are served and held a short time, either hot and cold, until serving time. In earlier years all preparation, as well as cooking, took place on the premise, and foods were prepared from basic ingredients. Kitchen included a butcher shop, bakery,and vegetable preparation units.
Over the year a modified conventional system has evolved because of labor shortages, high-labor costs, and the avaibility of new form of food. To reduce time and labor costs, foodservice managers began to purchase some foods with ‘’built-in’’ labor. Butcher shops,
The foodservice industry is complex, fast growing, and ever changing. Many factors affects its growth and status, including socioeconomic conditions, demograpic shits, and the changing food habits and desire of the America people. Being alert to these changes will help foodservice managers adapt their operations to meet the demands of the times.
Foodservices with similar characteristics are grouped as prticular types of production are grouped as particular types of production or operating system. Each of the four types of foodservice operating systems found united states today is described with its identifying features, advantages and disadvantages. The typical foodservic organizations that use each types are also identified. This description should provide a basis for managers to decide on the type of operation suitable for a particular situation.
The system differ in where the food is preparedin relation to where it is served, the time span between preoparation and service, the forms of foods purchased, methods of holding prepared foods and the amount and kind of labor and equipment required. The types of foodservice system is conventional, ready- prepared, commisary and assembly system.
Introduction of Conventional system
As the name implies, the conventional system has been used traditionally throughout the years. Menu items are prepared in a kitchen in the same facility where the meals are served and held a short time, either hot and cold, until serving time. In earlier years all preparation, as well as cooking, took place on the premise, and foods were prepared from basic ingredients. Kitchen included a butcher shop, bakery,and vegetable preparation units.
Over the year a modified conventional system has evolved because of labor shortages, high-labor costs, and the avaibility of new form of food. To reduce time and labor costs, foodservice managers began to purchase some foods with ‘’built-in’’ labor. Butcher shops,