DELIVERY & SERVICE IN FOODSERVICE SYSTEMS

Amalia Ruhana

TYPES OF FOODSERVICE SYSTEMS

1.

2.
3. 4.

Conventional Commissary Ready Prepared Assembly

CONVENTIONAL
Raw foods are purchased, prepared on-site, and served soon after preparation

ADVANTAGE - DISADVANTAGE

COMMISSARY
Central production kitchen with centralized food purchasing and delivery of prepared foods to service (satellite) units located in separate, remote areas for final preparation and service

ADVANTAGE - DISADVANTAGE

READY PREPARED (COOK-CHILL OR COOK-FREEZE)

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

ADVANTAGE - DISADVANTAGE

ASSEMBLY
Also known as the kitchenless kitchen, fully prepared foods are purchased, stored, assembled, heated, and served No food production required

ADVANTAGE - DISADVANTAGE

FLOW OF PRODUCTS IN FOOD SERVICE PRODUCTION SYSTEM

DELIVERY
TRANSPORTATION of prepared menu items and DISTRIBUTING them to consumer Its also known as DISTRIBUTION

FOOD DELIVERY SYSTEMS

Centralized Delivery-Service System Decentralized Delivery-Service System

CENTRALIZED DELIVERY-SERVICE SYSTEM

Prepared foods portioned and assembled for individual meals at a central location in or adjacent to the main kitchen. Completed orders then transported and distributed to the customers

(+) Close supervision; control of food portion size; less labor required; suitable for restaurants, banquet services, hospitals (-) Total time span required for service can be excessively long

DECENTRALIZED DELIVERY-SERVICE SYSTEM

Bulk quantities of prepared foods sent hot or cold to serving galleys or ward kitchens located throughout the facility Reheating, portioning and meal assembly take place in remote locations

(+) Foods willl be a better quality, suitable for large hospitals, medical centers, school districts, hotels (-) Time and energy consuming, needs more equipment and facilities

FACTORS AFFECTING CHOICE OF DELIVERY SYSTEM

Type of Foodservice System Kind of Foodservice Organization Size and Physical Layout of Facility Style of Service Skill Level of Available Personnel

Economic Factors Quality Standards for Food and Microbial Safety Timing Required for Meal Service Space Requirements or Space Available Energy Usage

SERVICE
Assembling prepared menu items and distribution them to customers. It is the act to makes people feel good about spending their money to eat out.

STYLES OF SERVICE

Self Service Tray Service Wait Service

Portable Meals

SELF SERVICE
Customers carrying their own food selection from place of display or assembly to a dining area.
Eg. Cafetaria, Machine Vended, Buffet

TRAY SERVICE
Meals that are assembled and carried on a tray to individual consumers by an employee.
Eg. Hospitals, Nursing Homes

WAIT SERVICE

American Service? French Service? Russian Service? English Service? Chinese Service?

FRENCH STYLE

PORTABLE MEALS
Off-Premise Delivery On-Premise Delivery

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 working cooperatively with the organization providing the meals. Food may be prepared by restaurants, hospitals, or other foodservices and delivered by volunteer workers

ON-PREMISE DELIVERY
Example:
Distribution of foods to workers at their workplace by mobile carts that move throughout the plant. Carts are equipped with heated and refrigerated sections for simple menu items.

ROOM SERVICE
Response to a customer no longer willing to eat at the convenience of the organization. Patients want to eat what they want, when they want