Professional Documents
Culture Documents
Subsystems
Menu planning Purchasing Storage Pre-preparation Production Holding Transportation Regeneration Service Dining Clearing Dishwashing Storage of leftovers
Most foodservice operations use more than one type of these systems
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
Commissary (Satellite)
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
Commissary (Satellite)
Disadvantages
Food safety is a concern (holding and transporting) Quality can deteriorate during holding; some items dont hold well Reliable transportation method needed Requires a large kitchen; does not pay for itself unless preparing large quantities
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
Convenience (Assembly-Serve)
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
Convenience (Assembly-Serve)
Disadvantages
Menu items limited by market availability Food cost substantially higher Quality may not be equivalent to fresh A lot of freezer/refrigerator space needed
Style of Service
Self-service
Guest carry own food from place of display to a dining area
Cafeteria style
Traditional: employees are stationed behind counter to serve guests and encourage them with the selections; may be straight line, parallel, zigzag or U shaped; customers follow each other Hollow square, free flow or scramble system: separate sections of counter provided for various menu groups; provides speed and flexibility
Style of Service
Machine Vended
Often contracted to outside company to keep machines filled Drinks, snacks, sandwiches, microwave items, frozen foods Supplement to other styles of service
Buffet
Numerous options, eye appeal important Foods should hold up well with long sitting time
Style of Service
Drive Thru Pick-Up Tray Service
Airlines, hospitals, nursing homes Delivered to floor pantry by foodservice or directly to patient Need cooperation between foodservice and nursing; quality and food safety issues Many hospitals turning to style more like restaurant service
Wait Service
American service
Host or hostess greets and seats Servers take orders and serve to customers Each plate prepared individually for each customer Busers may help with dish removal and checker makes sure food taken to customer corresponds with order Plates transported by cart, by hand or on trays All guests at one table served before proceeding to next table
Wait Service
French service
Portions of food brought to dining room on serving platter and chief server completes at table (carving, boning, making a sauce) while another server delivers plates to customers
Russian
Food completely prepared and portioned in the kitchen Adequate number of servings for each person at table placed on serving platter, served to individuals at table Banquets
Economic Factors
Different amounts of labor and equipment needed for various types of service Cost of inputs and outputs Transporting foods can be expensive Duplicating equipment can be expensive
Food Safety
Managing time/temperature relationship Can you meet standards to temperatures with current equipment or should new be purchased?
Portable
Pans with lids Hand carriers