distribution and service

Question 1

what are the functional subsystems of foodservice org?

Answer 1

procurement, production, sanitation/mngmt, distribution/service

Question 2

goals of delivery/service system:

Answer 2

maintain quality food characteristics, safe, attractive/satisfy customer

Question 3

functions of meal service systems:

Answer 3

assembly (portion/plate), distribution and delivery, service (actual presentation)

Question 4

diff type of customers:

Answer 4

external, internal, captive

Question 5

external:

Answer 5

inpatients/outpatients

Question 6

internal:

Answer 6

employees/staff

Question 7

captive:

Answer 7

residents (must use product/services)

Question 8

factors affecting choice of distr system:

Answer 8

skill lvl, economic factors (bottom line), style of service, quality standards, food safety, time of day, size/layout of facility, energy use,

Question 9

bulk food is distributed to patient areas where it is then plated

Answer 9

decentralized tray assembly

Question 10

advantages decentralized?

Answer 10

less space needed, potentially higher quality, ^ flexibility for last minute changes, less time between assembly and service

Question 11

disadvantages decentralized?

Answer 11

utilizes valuable patient floor space, high cost equipment for service areas, duplication of efforts

Question 12

food assembled at central location uses various delivery methods to transport to patients

Answer 12

centralized tray assembly

Question 13

goal of centralized?

Answer 13

maximize tray line efficiency

Question 14

advantages centralized?

Answer 14

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

Question 15

disadvantages of centralized?

Answer 15

time span for service long, food temp affected (long time to serve lots of ppl)

Question 16

is room service centralized or decentralized?

Answer 16

decentralized

Question 17

approaches to controlling temp:

Answer 17

insulated trays, temp maintenance sys, unitized pellet sys, hot/cold cars, split-tray, tray heater cart

Question 18

split tray cart (burlodge) helps avoid:

Answer 18

duplication of efforts

Question 19

tray service is joint responsibility of :

Answer 19

nursing and foodservice

Question 20

challenges in tray service

Answer 20

patients too sick to select, can’t read menu, unavailable to select, newly admitted, diet order change

Question 21

monitoring for performance:

Answer 21

trays per minute, turnaround time, tray accuracy

Question 22

why buffet?

Answer 22

fewer employees, residents can move, attractive display, temp control

Question 23

types of cafeteria/buffet?

Answer 23

straight line, hollow

Question 24

what is family table service?

Answer 24

some foods from kitchen, some foods served on table

Question 25

american table service?

Answer 25

less expensive and speedy, foods prepared and arranged on trays and carried by waiter to dining room

Question 26

russian service?

Answer 26

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

Question 27

what is french service?

Answer 27

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)

Question 28

common service approaches to nonpatients

Answer 28

cafeteria, over the counter (consider meal plans and payroll deductions)

Question 29

why cater?

Answer 29

expand service and enhance image

Question 30

why vending ops?

Answer 30

less labour intensive, less space

Question 31

options for vending ops?

Answer 31

contract, foodservice op provides food for machines, rent vending space

Question 32

why off-site meal service?

Answer 32

help community groups, service expansion, improve org image, funding may be available from fed/state/local