4 TYPES OF FOOD SERVICE SYSTEM
ASSEMBLY/SERVE
-pre prepared foods are purchased from food processing industry and reconstituted in premises.
-it can be frozen or boil in the bag type
-used in fast food industry usually health care institutions,hospitals and restaurants.
CONVENTIONAL / COOK TO SERVE
-many restaurants and cafeteria.
-menu items prepared as close to service time as possible.
COMMISSARY
-is charecterized by a large,central production kitchen separate from service unit.
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READY TO PREPARE
-food are prepared in premises after which they chilled or frozen and stored for used at some later time.
-is used primarilly in hospital and restaurant chain,school and colleges.
ADVANTAGES
-can transport food easier than hot
-can hold food for longer than hot
-lower labors cost
-can prepared food during down time
-less labor and less skilled labor needed
-minimal investment in equipment
ADVANTANGES
portion control easier
DISADVANTAGES
-menu item limited
a lot of freezer / refrigerators space needed
DISADVANTAGES
-need for large cold storage units
-rethermalization equipment costs
ADVANTANGES
-food quality can be high
-any food can produced of it can be held as serving temperature for short time
DISADVANTAGES
-less time flexibility
-more labor cost
-limit to how long we can hold the food
ADVANTAGES
-cost savings from lower food cost
-do not have to cook at meal time
-uniform product
DISADVANTAGES
-food safety is a concern (holding and transporting)
-requires a large kitchern