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Types of Foodservice Systems : - Coggle Diagram
Types of Foodservice Systems
:
The conventional
Food is prepared in a kitchen on the premises where the food is to be served.
Advantage :
menu flexibility, easily adapted to regional and individuals preferences
Food is freshly cooked
Less freezer storage required, cooked food are not stored
An economist perspectives - greater flexibilty is possible in making menu changes to take advantage of good market buys and seasonal fluctuations.
Disadvantage :
Stressed workday
Difficulty in scheduling workers
Rationale :
Foods are procured with limited amounts of processing
Conventional system demands skilled labor.
Example :
Restaurants
Cafeteria
-Dining hall of hostels
The assembly - served
Known as the "kitchenless kitchen" , fully prepared foods are purchased, stored, assembled, heated, and served.
Advantage :
lower procurement costs
Minimal equipment and space requirements
labor savings, skilled personnel not required
Disadvantage :
Limited availability of desired menu items
High cost of prepared foods
Concern over recycling or disposing of packaging materials
Additional freezer space requirements
Rationale :
Assuming a lack of skilled labor and an available supply of highly processed foods, this system can be successful
Suitable for isolated or remote areas where skilled labor and resources (ingredients) are scarce
Example :
Ready to served food (microwave food)
Military food
Ready to be heated kind of food that you can get in 7eleven store, e.g. CP product, Ibrahim and many more
Ready-prepared (cook/chill or cook/freeze)
Foods are prepared on-site, then chilled or frozen and stored for reheating at a later time
Advantage :
Reductions of "peaks and valleys" of workloads
More effective production scheduling
Reduction in labor cost
Employee turnover decreased
Balance use of equipment
Improved quality and quantity control
Management has close control over menu selection, quality of ingredients and portion size
Disadvantage :
Need for large cold storage and freezer units
Blast chiller/blast freezer required
High initial cost (equipment and space)
Extensive modification of recipes
Rationale :
Reduce labor expenses
Decreased need for skilled labor
Volume food procurement may decrease food costs
Example :
Fast foods restaurants e.g. patties for burger, French fries.
Frozen samosa, paratha and cutlets
The Commissary
A central production kitchen or food factory with centralized food purchasing and delivery to off-site facilities for final preparations.
Advantage :
Large volume food purchasing reduces costs
Effective and consistent quality control
Reduced duplication of equipment and labor
More quality control and consistent quality as only one unit to be supervised
Disadvantage :
Many critical points where contamination of food can occur
Specialized equipment and trucks are needed for food safety
High costs of equipment equipment maintenance
Rationale :
Accommodates remote service areas
Foodservice organizations with many serving units may use this system
Centralized production and procurement lead to economies of purchasing
Space for production kitchen is limited
Example :
Coffee franchise
Airline caterers
Chain restaurants