National Food Service Management Institute The University of Mississippi.
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Introduction to Foodservice Systems
National Food Service Management National Food Service Management InstituteInstitute
The University of MississippiThe University of Mississippi
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Why is it important to know the characteristics of different foodservice systems?
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Cost Control
Food CostFood Cost Labor CostLabor Cost Equipment and Building CostsEquipment and Building Costs
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Other Factors
Labor AvailabilityLabor Availability Food SafetyFood Safety Food QualityFood Quality
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Unique Characteristics of Foodservice Demand varies by: Demand varies by:
Time of day (around meal times)Time of day (around meal times) Time of year Time of year Special eventsSpecial events Day of the weekDay of the week
Food production and service are labor Food production and service are labor intensiveintensive
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Unique Characteristics, cont.
Skilled and unskilled labor are neededSkilled and unskilled labor are needed Food is perishableFood is perishable Menus and production change dailyMenus and production change daily
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Flow of Food
Storing
Receiving
Purchasing
Cooking
Menu
Planning
Holding
Serving
Preparing
Cooling
Reheating
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Form of Food Purchased
FOOD PROCESSING CONTINUUM None Complete Ingredients Food purchased purchased ready to heat or serve
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Types of Foodservice Systems
ConventionalConventional Centralized (Commissary)Centralized (Commissary) Ready-PreparedReady-Prepared Assembly-ServeAssembly-Serve CombinationCombination
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Diagram of Food Flow for Conventional Foodservice Systems
FOOD PROCESSING CONTINUUM
Complete
FOOD PRODUCTION
CONVENTIONAL
FOODSERVICE SYSTEM
FOOD PRODUCTION
HOLD HEATED
HOLD CHILLED
SERVE TO CUSTOMERS
None
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Advantages of Conventional Foodservice Systems High degree of food qualityHigh degree of food quality Flexibility in menuFlexibility in menu Food is served soon after productionFood is served soon after production Traditional standardized recipes can be usedTraditional standardized recipes can be used
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Disadvantages of Conventional Foodservice Systems Labor intensiveLabor intensive Higher labor costs than other systemsHigher labor costs than other systems Consistency may not occurConsistency may not occur Food costs difficult to controlFood costs difficult to control
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Centralized Foodservice SystemsFOOD PROCESSING CONTINUUM
None Complete
FOOD PRODUCTION
CENTRALIZED
FOODSERVICE SYSTEM
FOOD PRODUCTION
STORE CHILLED
HOLD HEATED
STORE FROZEN
RECEIVING KITCHENKITCHEN
RECEIVING KITCHEN
RECEIVING KITCHEN
RECEIVING KITCHEN
RECEIVING KITCHEN
SERVE TO CUSTOMERS
SERVE TO CUSTOMERS
SERVE TO CUSTOMERS
SERVE TO CUSTOMERS
SERVE TO CUSTOMERS
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Advantages of Centralized Foodservice Systems Lower food and supply costsLower food and supply costs Purchasing powerPurchasing power Effective utilization of USDA commoditiesEffective utilization of USDA commodities Ingredient controlIngredient control Inventory controlInventory control
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Advantages, cont.
Lower labor costsLower labor costs Flexibility in scheduling food preparationFlexibility in scheduling food preparation Mechanization of preparationMechanization of preparation Quality controlQuality control
MicrobiologicalMicrobiological AestheticAesthetic NutritionalNutritional
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Advantages, cont.
ConsistencyConsistency Better utilization of production facilityBetter utilization of production facility Flexibility in locationFlexibility in location Savings on equipment at other service sitesSavings on equipment at other service sites
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Disadvantages of Centralized Foodservice Systems High initial investment--building and High initial investment--building and
equipmentequipment More technically-skilled employees neededMore technically-skilled employees needed Some jobs are monotonousSome jobs are monotonous Major impact of equipment malfunctionsMajor impact of equipment malfunctions Transportation costsTransportation costs
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Disadvantages, cont.
Perceived loss of qualityPerceived loss of quality Recipe modifications/restandardization Recipe modifications/restandardization
requiredrequired Food safety can impact large numbers of Food safety can impact large numbers of
customerscustomers Same employees don’t prepare and serve Same employees don’t prepare and serve
food, limiting feedback from customersfood, limiting feedback from customers
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Ready-Prepared Foodservice SystemsFOOD PROCESSING CONTINUUM
None
Complete
FOOD PRODUCTION
READY-PREPARED
FOODSERVICE SYSTEM
FOOD PRODUCTION
STORE FROZEN
HOLD CHILLED
SERVE TO CUSTOMERS
HEAT
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Advantages of Ready-Prepared Foodservice Systems Flexibility in scheduling food preparationFlexibility in scheduling food preparation Labor savingsLabor savings
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Disadvantages of Ready-Prepared Foodservice Systems Limited menu varietyLimited menu variety High initial capital investment for High initial capital investment for
equipmentequipment Perceived loss of food qualityPerceived loss of food quality Recipe modifications may be neededRecipe modifications may be needed Food safety problems affect many Food safety problems affect many
customerscustomers
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Assembly-Serve Foodservice SystemsFOOD PROCESSING CONTINUUM
None
Complete
FOOD PRODUCTION
ASSEMBLY- SERVE
FOODSERVICE SYSTEM
STORE FROZEN
STORE CHILLED
SERVE TO CUSTOMERS
PORTION
HEAT
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Advantages of Assembly-Serve Foodservice Systems Lower labor costsLower labor costs Limited equipment needsLimited equipment needs
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Disadvantages of Assembly-Serve Foodservice Systems High food costHigh food cost Limited menu varietyLimited menu variety Availability of menu itemsAvailability of menu items Perceived loss of qualityPerceived loss of quality
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Combination Systems
Centralized bakery, all other production in Centralized bakery, all other production in conventional foodservice systemsconventional foodservice systems
Centralized warehousingCentralized warehousing Centralized food preparation for service on-Centralized food preparation for service on-
site and at satellitessite and at satellites