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4 TYPES OF FOOD SERVICE SYSTEM, CONVENTIONAL / COOK TO SERVE -many…

- - - - portion control easier
        
        DISADVANTAGES
        
        -menu item limited
        
        a lot of freezer / refrigerators space needed
- - - - -can hold food for longer than hot
        
        -lower labors cost
        
        -can prepared food during down time
        
        DISADVANTAGES
        
        -need for large cold storage units
        
        -rethermalization equipment costs
- - - - DISADVANTAGES
        
        -less time flexibility
        
        -more labor cost
        
        -limit to how long we can hold the food