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TYPES OF FOOD SERVICE SYSTEM, Raw foods are purchased, prepared on site,…

- - - - Quality control
      - Menu flexibility.
      - Less freezer storage required, cooked food are not stored.
      - Great economic prespective
- - - - Management has close control over menu selection.
      - Improved quality and quantity control.
      - Balance use of equipment
      - Employee turnover decreased.
      - Reduction in labor cost.
      - More effective production scheduling.
      - Reductions of “peaks and valleys” of workloads.
  - - - Need for large cold storage and freezer units
      - Blast chiller/blast freezer required.
      - High initial cost (equipment and space).
      - Extensive modification of recipes.
  - - - Reduce labor expenses.
      - Decreased need for skilled labor.
      - Volume food procurement may decrease food costs.