chapter 2 foodservice system

Chapter 2
The Systems Approach   

Classification of Foodservices

•Commercial is an institute that sells food to get profits  

•Noncommercial is an institute that fulfill the needs  

•Military is an institute that only produce food to their consumer

 The four major type;

• conventional
• ready-prepared
• commissary 
• assembly/serve

1.  conventional mean tradisional; the process of purchase until serve food to customer

advantages 

 Quality control

 Menu flexibility 

 Less freezer storage required 

disadvantages

stressful workday

difficult to manage workerd

rationale

food may be procured with limited amounts of processing

conventional system demands skilled labor

2. Ready- prepared;food are prepared on site the process making food early and then chill or freeze by using blast chill or freeze, will be reheating before serve to customer

advantages 

Reduction of “peaks and valleys” of workload

Reduction in labor cost

Improved quality and quantity control

Disadvantages

Need for large cold storage and freezer units

Need for costly rethermalization equipment in some cases

Rationale

Reduced labor expenses

Decreased need for skilled labor

Volume food procurement may decrease food costs

3.  commissary; a central production kitchen or food factory with centralized food purchasing and delivery to off-site frenchaise for final preparations

Advantages

Large volume food purchasing reduces costs

Effective and consistent quality control

Disadvantages

Many critical points where contamination of food can occur

Specialized equipment and trucks are needed for food safety

High cost of equipment and equipment maintenance

Rationale

Accommodates remote service areas

4.  assembly/serve; fully prepared foods are purchased, stored, assembled, heated, and served 

Advantages

Labor savings

Lower procurement costs

Minimal equipment and space requirements

Disadvantages

Limited availability of desired menu items

High cost of prepared foods

Additional freezer space requirements

Concern over recycling or disposing of packaging materials

Rationale

Assuming a lack of skilled labor and an available supply of highly processed foods, this system can be successful.