Food Service Systems I PDF

Managements of Food Service Systems I (3) INTRODUCTION TO FOOD SERVICE SYSTEMS Dr.Mohamed Naeem  Afoodservice director has many options for food production and service. Most foodservice directors inherit a foodservice system but may make mo...

Managements of Food Service Systems I (3) INTRODUCTION TO FOOD SERVICE SYSTEMS Dr.Mohamed Naeem  Afoodservice director has many options for food production and service. Most foodservice directors inherit a foodservice system but may make modifications to that system or select and build a new system. Also, there is a great concern about Food Safety, including Hazard Analysis Critical Control Point (HACCP) program implementation, and Quality Control that might be improved in food production. Dr.Mohamed Naeem  ▪ Unique characteristics of foodservice ▪ Flow of food Inthis ▪ Form of food purchased ▪ Types of foodservice systems:- chapter, ⇒ Conventional information ⇒ Centralized (Commissary) will be ⇒ Ready-Prepared presented ⇒ Assembly-Serve about:- Dr.Mohamed Naeem  ▪Demand for food occurs at peak times, around breakfast, lunch, and dinner meals. Between these peak demand times, there are valleys or slow times. ▪Demand for food may vary depending on time of Unique year and competitive events and production must Characteristics be modified accordingly. of ▪Food production and service are labor intensive. Foodservice. ▪Both skilled and unskilled labor is needed. ▪Food is perishable, requiring it to be handled properly before, during, and after preparation. ▪Menus change on a daily basis, thus, production changes daily. Dr.Mohamed Naeem  It is important to understand the flow of food through a foodservice system in order to determine Flow of Food the system that will best meet your needs and to develop an effective HACCP program. Dr. Mohamed Naeem  Another concept that is important to the understanding of foodservice systems is the form in which the food is Purchased. Form of Food Purchased Diagram of the food processing continuum Dr.Mohamed Naeem  Purchasing decisions differ depending on the type of foodservice system that is in place. Food costs and labor costs usually are Purchasing Decisions “inversely related” as one goes up the other one goes down Dr.Mohamed Naeem  Conventional Types of 4 Commissary “Centralized” Foodservice Types Systems Ready-Prepared Assembly-Serve Dr.Mohamed Naeem  (1) Conventional Foodservice System Conventional foodservice systems are used extensively in schools, restaurants, colleges and universities and cafeterias. Dr.Mohamed Naeem  (2) Centralized (Commissary) Foodservice System One unique characteristic of the centralized foodservice system is that food is transported to external locations (satellites or receiving kitchens) for service. Two factors will need to be considered about the food that is transported: temperature and packaging. Dr.Mohamed Naeem  (3) Ready-Prepared Foodservice System In ready-prepared foodservice systems, food is produced onsite, held chilled or frozen, reheated, and served to customers on site. Food production can be scheduled at any time, since food is prepared and stored frozen or chilled for later rethermalization and service. This system also allows multiple day production to be done at one time. Dr.Mohamed Naeem  (4) Assembly-Serve Foodservice System In assembly-serve foodservice systems, food is purchased at the middle to complete end of the food processing continuum. The purchased food is stored either frozen or chilled for later use. It is then portioned, reheated, and served to customers. Dr.Mohamed Naeem  This system often is done Combination Systems to ensure the highest quality for a food item There are many ways that these systems can be combined to increase the efficiency of an operation and meet the Dr. HanyEl- Masry unique needs of a school district. Dr.Mohamed Naeem