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4 TYPES OF FOODSERVICE SYSTEM - Coggle Diagram
4 TYPES OF FOODSERVICE SYSTEM
CONVENTIONAL
Disadvantages :green_cross:
stressful workday
Difficulty in scheduling workers
Rationale :!!:
Limited amount of processing
Demands skilled labor
Advantages :check:
Quality control
Menu flexibility
Less freezer storage
Purchased raw food,
prepared on site and
served after prepared
Eg :unlock:
Blast chiller
Blast freezer
READY-PREPARED
(cook/chilled or cook/freeze)
Advantages :check:
Reduction of workloads
Reduction in labor cost
Improved quality & quantity control
Disadvantages :green_cross:
Need large cold storage, freezer
Need costly re-thermalization equipment
Rationale :!!:
Reduced labor expenses
Decrease need for skilled labor
Volume food procurement may decrese costs
Prepared on site, chilled/frozen and stored for reheat
Eg :unlock:
In flight catering
COMMISSARY
Advantages :check:
Large vol. food purchasing reduces costs
Effective & consistent quality control
Disadvantages :green_cross:
Many critical points of contamination
Specialized equipment & truck needed
High cost maintainance
Rationale :!!:
Accomodates remote service areas
Central production kitchen / food factory
Eg :unlock:
Chain restaurants
Airline caterers
ASSEMBLY / SERVE
Advantages :check:
Labor saving
Lower procurement costs
Minimals equipments & space
Disadvantages :green_cross:
Limited of menu items
High costs of prepared foods
More freezer space
Concern over recycling / disposing packaging materials
Rationale :!!:
Assuming a lack of skilled labor
Available supply of highly processed foods
Can be successful
Eg :unlock:
Frozen foods
Kitchenless kitchen, fully prepared foods and purchased/stored/assembled/heated/served