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Introduction to Foodservice Systems

Introduction to Foodservice Systems. National Food Service Management Institute Walla Walla Community College. What is a Foodservice System?. Any entity which delivers food and beverages as its primary mission.

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Introduction to Foodservice Systems

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  1. Introduction to Foodservice Systems National Food Service Management Institute Walla Walla Community College

  2. What is a Foodservice System? Any entity which delivers food and beverages as its primary mission. There are a wide variety of foodservice systems ranging from hot dog stands at a ball park to convention centers. Are they all the same?

  3. The Variables in Foodservice Systems

  4. Cost Control • Food Cost • Labor Cost • Equipment and Building Costs

  5. Other Factors • Labor Availability • Food Safety • Food Quality

  6. Unique Characteristics of Foodservice • Demand varies by: • Time of day (around meal times) • Time of year • Special events • Day of the week • Food production and service are labor intensive

  7. Unique Characteristics, cont. • Skilled and unskilled labor are needed • Food is perishable • Menus and production can change daily

  8. Concept: Flow of Food

  9. Concept: Form of Food Purchased

  10. Types of Foodservice Systems • Conventional • Centralized (Commissary) • Ready-Prepared • Assembly-Serve • Combination

  11. Diagram of Food Flow for Conventional Foodservice Systems FOOD PROCESSING CONTINUUM None Complete CONVENTIONAL FOODSERVICE SYSTEM FOOD PRODUCTION FOOD PRODUCTION HOLD HOLD HEATED CHILLED SERVE TO CUSTOMERS

  12. Advantages of Conventional Foodservice Systems • High degree of food quality • Flexibility in menu • Food is served soon after production • Traditional standardized recipes can be used

  13. Disadvantages of Conventional Foodservice Systems • Labor intensive • Higher labor costs than other systems • Consistency may not occur • Food costs difficult to control

  14. Centralized Foodservice Systems FOOD PROCESSING CONTINUUM None Complete CENTRALIZED FOODSERVICE SYSTEM FOOD PRODUCTION FOOD PRODUCTION STORE STORE HOLD FROZEN CHILLED HEATED RECEIVING KITCHEN RECEIVING RECEIVING RECEIVING RECEIVING KITCHEN KITCHEN KITCHEN KITCHEN KITCHEN SERVE TO SERVE TO SERVE TO SERVE TO SERVE TO CUSTOMERS CUSTOMERS CUSTOMERS CUSTOMERS CUSTOMERS

  15. Advantages of Centralized Foodservice Systems • Lower food and supply costs • Purchasing power • Effective utilization of USDA commodities • Ingredient control • Inventory control

  16. Advantages, cont. • Lower labor costs • Flexibility in scheduling food preparation • Mechanization of preparation • Quality control • Microbiological • Aesthetic • Nutritional

  17. Advantages, cont. • Consistency • Better utilization of production facility • Flexibility in location • Savings on equipment at other service sites

  18. Disadvantages of Centralized Foodservice Systems • High initial investment--building and equipment • More technically-skilled employees needed • Some jobs are monotonous • Major impact of equipment malfunctions • Transportation costs

  19. Disadvantages, cont. • Perceived loss of quality • Recipe modifications/restandardization required • Food safety can impact large numbers of customers • Same employees don’t prepare and serve food, limiting feedback from customers

  20. Ready-Prepared Foodservice Systems FOOD PROCESSING CONTI NUUM None Complete READY - PREPARED FOODSERVICE SYSTEM FOOD PRODUCTION FOOD PRODUCTION STORE HOLD FROZEN CHILLED HEAT SERVE TO CUSTOMERS

  21. Advantages of Ready-Prepared Foodservice Systems • Flexibility in scheduling food preparation • Labor savings

  22. Disadvantages of Ready-Prepared Foodservice Systems • Limited menu variety • High initial capital investment for equipment • Perceived loss of food quality • Recipe modifications may be needed • Food safety problems affect many customers

  23. Assembly-Serve Foodservice Systems FOOD PROCESSING CONTINUUM None Complete ASSEMBLY - SERVE FOODSERVICE SYSTEM FOOD PRODUCTION STORE STORE FROZEN CHILLE D PORTION HEAT SERVE TO CUSTOMERS

  24. Advantages of Assembly-Serve Foodservice Systems • Lower labor costs • Limited equipment needs

  25. Disadvantages of Assembly-Serve Foodservice Systems • High food cost • Limited menu variety • Availability of menu items • Perceived loss of quality

  26. Combination Systems • Centralized bakery, all other production in conventional foodservice systems • Centralized warehousing • Centralized food preparation for service on-site and at satellites

  27. What are the special skills that a Chef might need based upon: Conventional Foodservice System Centralized Foodservice System Ready-Prepared or Assembly Serve

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