Professional Documents
Culture Documents
Objectives
Define food service types Understand the difference between these food service types Understand the reason for preferring one over the others
Types of Foodservices
Conventional/Traditional Ready Prepared Commissary Assembly/Serve
Conventional/ Traditional
Raw food products are purchased from supplier or manufactures Raw foods are held at appropriate temperatures until prepared and cooked for consumption Space is provided to hold raw foods Labor must have a culinary skill set Specialized cooking equipment is required Advanced training required in foodsafety Moderate food cost
Ready Prepared
Used when cost of labor is high or lacking culinary skills Food items are purchase cooked and held frozen or chilled until heated Cold storage capacity is high Small requirements for diversity of cooking/heating equipment Consistent product quality Moderate/high food cost
Commissary
Central production of food items Appropriate for large network of distribution Advance talent of culinary labor housed in a central location Centralized control of quality Centralized location of physical culinary plant Expenditures are required for distribution of products to the field Lowest food cost
Assembly/ Service
Most basic of labor skill set Minimum of storage capacity required Minimum of cooking equipment required Staff training is minimum High level of consistency Higher food cost
Summary
Foodservice operators have a plethora of choices when considering how they organize the product flow. Although four systems have been presented and are an option with little variability of idea, one is more likely to find that foodservice operators use a combination of these systems to manage labor, food cost, and food quality.