distribution and service Flashcards
what are the functional subsystems of foodservice org?
procurement, production, sanitation/mngmt, distribution/service
goals of delivery/service system:
maintain quality food characteristics, safe, attractive/satisfy customer
functions of meal service systems:
assembly (portion/plate), distribution and delivery, service (actual presentation)
diff type of customers:
external, internal, captive
external:
inpatients/outpatients
internal:
employees/staff
captive:
residents (must use product/services)
factors affecting choice of distr system:
skill lvl, economic factors (bottom line), style of service, quality standards, food safety, time of day, size/layout of facility, energy use,
bulk food is distributed to patient areas where it is then plated
decentralized tray assembly
advantages decentralized?
less space needed, potentially higher quality, ^ flexibility for last minute changes, less time between assembly and service
disadvantages decentralized?
utilizes valuable patient floor space, high cost equipment for service areas, duplication of efforts
food assembled at central location uses various delivery methods to transport to patients
centralized tray assembly
goal of centralized?
maximize tray line efficiency
advantages centralized?
eliminate double handling of food (less labour), supervision of meal assembly, standardization/uniformity, decrease waste, better control diet mods, less equipment/space need in patient wards
disadvantages of centralized?
time span for service long, food temp affected (long time to serve lots of ppl)
is room service centralized or decentralized?
decentralized
approaches to controlling temp:
insulated trays, temp maintenance sys, unitized pellet sys, hot/cold cars, split-tray, tray heater cart
split tray cart (burlodge) helps avoid:
duplication of efforts
tray service is joint responsibility of :
nursing and foodservice
challenges in tray service
patients too sick to select, can’t read menu, unavailable to select, newly admitted, diet order change
monitoring for performance:
trays per minute, turnaround time, tray accuracy
why buffet?
fewer employees, residents can move, attractive display, temp control
types of cafeteria/buffet?
straight line, hollow
what is family table service?
some foods from kitchen, some foods served on table
american table service?
less expensive and speedy, foods prepared and arranged on trays and carried by waiter to dining room
russian service?
formal, luxury restaurants; foods prepped and arranged in kitchen by chef, brought by waiter to dining room. food service done by guest starting at head and going counterclockwise
what is french service?
two waiters per station–chief of rank is principal waiter, takes orders, serves all drinks, finshes prep of food at table. assisted by commis de rang who takes orders to kitchen (luxury dining)
common service approaches to nonpatients
cafeteria, over the counter (consider meal plans and payroll deductions)
why cater?
expand service and enhance image
why vending ops?
less labour intensive, less space
options for vending ops?
contract, foodservice op provides food for machines, rent vending space
why off-site meal service?
help community groups, service expansion, improve org image, funding may be available from fed/state/local
