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TYPES OF FOODSERVICE SYSTEM - Coggle Diagram
TYPES OF FOODSERVICE SYSTEM
Conventional
Details:
Prepared from scratch and served soon to customer after prepared :
Advantages
Maintain food quality and freshness
Less freezer storage required, cooked food are not stored
Can have a flexible menu
Can promote and use seasonal food in menu
Disadvantages
Stressed workday
Demand for skilled worker/chef
Difficulty in schedulling worker
Example
Thai seafood restaurant
Ready Prepared Food
Details:
Cook/chill or cook/freeze
Foods are prepared on site, then chilled or frozen and stored for reheating at later time
Advantages
Quick and easy
Fast service
Limitation of rquipment
Can control cost
Can control quality
Reduction in labour cost
Disadvantages
Need large storage
High initial cost (equipment and space)
Extensive modification of recipes
Example
In flight catering
Commisary
Satellite kitchen
a central production kitchen or food factory with centralized food purchasing and delivery to off-site facilities for final preparations.
Advantages
Cut cost - buy item in bulk
Large volume production
Can control labour management
Consistency of food quality
Disadvantages
Food contamination
Need large truck and maintaining
Need heavy equpment
Example
Secret recipe
Assembly
also known as the “kitchenless kitchen” fully prepared foods are purchased, stored, assembled, heated, and served.
Advantages
Labor savings, skilled personnel not required.
Lower procurement costs.
Minimal equipment and space requirements.
Disadvantages
Limited menu
High cost in packaging
High cost of prepared foods.
Additional freezer space requirements
Example
Soldier foods
Brahim's packaging food