Chapter 7: Food Delivery and Service Systems
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1
the point at which all of the work previously done to create a menu comes to fruition
Service
2
means putting together parts of the meal
Food assembly
3
refers to the movement of food from production to service
Food Delivery/Distribution
4
What are the goals of food assembly, delivery, and service systems? 3
1. Serve food of best quality
2. Maintain food temperatures
3. Ensure food safety
2. Maintain food temperatures
3. Ensure food safety
5
Ensure food safety with minimum? (3)
minimum labor, time, and cost
6
In this method of food delivery and service systems, food is planned, prepared, cooked, and portioned in the main kitchen or an area adjacent to it
Centralized
7
prepared food is delivered in bulk to serving galleys or ward kitchens located outside the main kitchen
Decentralized
8
Centralized or Decentralized?
Conventional
Commissary
Assembly/serve
Ready-prepared
Conventional
Commissary
Assembly/serve
Ready-prepared
Conventional - centralized
Commissary - decentralized
Assembly/serve - decentralized
Ready-prepared - centralized
Commissary - decentralized
Assembly/serve - decentralized
Ready-prepared - centralized
9
What are the factors affecting choice of service systems? (11)
1. Type of Foodservice system
2. Kind of fooddservice organization
3. Size and physical layout
4. Style of service used
5. Skill level of personnel
6. Economic factors
7. Quality standards for food and microbial safety
8. Timing of meal service
9. Space available/space requirement
10. Energy involved
11. Equipment needs
2. Kind of fooddservice organization
3. Size and physical layout
4. Style of service used
5. Skill level of personnel
6. Economic factors
7. Quality standards for food and microbial safety
8. Timing of meal service
9. Space available/space requirement
10. Energy involved
11. Equipment needs
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