fsm1_delivery & service in food service systems_amalia

5/28/2018 FSM1_Delivery & Service in Food Service Systems_Amalia

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DELIVERY & SERVICE

IN FOODSERVICE SYSTEMS

Amalia Ruhana


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TYPESOF FOODSERVICE SYSTEMS

1. Conventional

2. Commissary

3. Ready Prepared

4. Assembly


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CONVENTIONAL

Raw foods are purchased, prepared on-site, andserved soon after preparation


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ADVANTAGE - DISADVANTAGE


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COMMISSARY

Central production kitchen with centralized foodpurchasing and delivery of prepared foods toservice (satellite) units located in separate, remoteareas for final preparation and service


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READY PREPARED(COOK-CHILL OR COOK-FREEZE)

Foods are prepared on site, then chilled or frozen,and stored for reheating at a later time


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ASSEMBLY

Also known as the kitchenless kitchen, fully

prepared foods are purchased, stored, assembled,heated, and served

No food production required


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FLOW OF PRODUCTS IN FOOD SERVICE PRODUCTION SYSTEM


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DELIVERY

TRANSPORTATION of prepared menu items and

DISTRIBUTING them to consumer

Its also known as DISTRIBUTION


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FOOD DELIVERY SYSTEMS

Centralized Delivery-Service System

Decentralized Delivery-Service System


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CENTRALIZED DELIVERY-SERVICE SYSTEM

Prepared foods portioned and assembled forindividual meals at a central location in or adjacent tothe main kitchen.

Completed orders then transported and distributed to

the customers


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(+) Close supervision; control of food portion size;less labor required; suitable for restaurants,banquet services, hospitals

(-) Total time span required for service can beexcessively long


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DECENTRALIZED DELIVERY-SERVICE SYSTEM

Bulk quantities of prepared foods sent hot or coldto serving galleys or ward kitchens locatedthroughout the facility

Reheating, portioning and meal assembly takeplace in remote locations


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(+) Foods willl be a better quality, suitable for largehospitals, medical centers, school districts, hotels

(-) Time and energy consuming, needs more

equipment and facilities


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FACTORS AFFECTING CHOICE OF DELIVERYSYSTEM

Type of Foodservice System

Kind of Foodservice Organization

Size and Physical Layout of Facility

Style of Service Skill Level of Available Personnel


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Economic Factors

Quality Standards for Food and Microbial Safety

Timing Required for Meal Service

Space Requirements or Space Available

Energy Usage


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SERVICE

Assembling prepared menu items and distribution themto customers.

It is the act to makes people feel good about spending

their money to eat out.


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STYLES OF SERVICE

Self Service

Tray Service

Wait Service

Portable Meals


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SELF SERVICE

Customers carrying their own food selection from placeof display or assembly to a dining area.

Eg. Cafetaria, Machine Vended, Buffet


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TRAY SERVICE

Meals that are assembled and carried on a tray toindividual consumers by an employee.

Eg. Hospitals, Nursing Homes


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WAIT SERVICE

American Service?

French Service?

Russian Service?

English Service? Chinese Service?


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FRENCH STYLE


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PORTABLE MEALS

Off-Premise Delivery

On-Premise Delivery


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OFF-PREMISE DELIVERY

Example:

Delivering meals to the homes of elderly,chronically ill, or infirm individuals not requiring

hospitalization.The menus are planned by a dietitian workingcooperatively with the organization providing themeals.

Food may be prepared by restaurants, hospitals, orother foodservices and delivered by volunteerworkers


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Example:

Distribution of foods to workers at their workplace bymobile carts that move throughout the plant. Carts are

equipped with heated and refrigerated sections forsimple menu items.

ON-PREMISE DELIVERY


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ROOM SERVICE

Response to a customer no longer willing to eat atthe convenience of the organization.

Patients want to eat what they want, when theywant


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fsm1_delivery & service in food service systems_amalia

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