food product flow1 and 2 Flashcards
The Food Service System
An entity composed of several subsystems designed and functioning to accomplished specific objectives
Provision of food and beverages away from home
Types of Foodservice Systems
Differ in where food is prepared in relations to where it is served the time span between preparation and service, forms of food purchase amount and kind of labour and equipment required.
Types of Foodservices-
Faced with both increasing labor costs and a shortage of highly skilled employees, foodservice managers have been receptive to using new forms of food with built-in convenience or laborsaving features.
New food products, available in various forms and stages of preparation, have appeared on the market in increasing numbers each year.
Many require specialized equipment for final production, delivery, and service.
There are four types of foodservice operations:
Conventional or traditional [See Slide 4-6]
Ready prepared [See Slide 4-7]
Commissary [See Slide 4-8]
Assembly/serve [See Slide 4-9]
food product flow
Food product flow refers to the alternative paths within foodservice operations that food and menu items may follow, initiating with receiving and ending with service to the customer. (Figure 4-1)
Form of Food Purchased
food processing continuum : none (ingredients purchased) to complete (food purchased ready to heat or serve)
Another concept that is important to the understanding of foodservice systems is the form in which food is purchased. This diagram depicts the continuum of food processing that might be done prior to purchasing.
Refer to p. 3.
Conventional Foodservice
Traditionally used
Foods are purchased in various stages of preparation for individual operation
Production, distribution, & service are completed on same premises
Following production, foods are held hot or refrigerated to be served as soon as possible
Time span between production, assembly distribution minimal
marwuis hall- food items are assembled and served at the site- made to order(made in front of you ) served at the site (cook serve)
what are examples of conventional food service systems?
marquis hall
Conventional or Traditional Foodservice
Conventional foodservice traditionally has been used in most foodservice operations.
centralised; all in one area- made in the kitchen served there or sent to units
decentralized service: get to choose there meal on a cart that is brought to the room example airplane- get to choose!
Foods are purchased in various stages of preparation for an individual operation, and production, distribution, and service are completed on the same premises.
Following production, foods are held hot or refrigerated, as appropriate for the menu item, and served as soon as possible.
Foods prepared in the conventional foodservice may be distributed for service directly to an adjacent or nearby serving area, such as a cafeteria or dining room.
In hospitals and other healthcare facilities, food may be served on trays, using centralized or decentralized service.
Centralized Service. In centralized service, individual patient trays are assembled in or close to the production area.
Trays then are distributed by carts or conveyors to patient units for delivery to patients’ rooms.
Decentralized Service. In decentralized service, food is distributed in bulk quantities for tray assembly in an area close to patient rooms, such as a galley located in a hospital wing.
Advantages of Centralized Foodservice Systems
Lower food and supply costs
Purchasing power
Ingredient control
Inventory control
Good management decisions key to ensuring success/advantage realize
how would purchasing change
How could inventory control be an advantage for centralized systems?
There are several advantages to centralized foodservice systems. You may want to ask students questions such as? How could ingredients be more controlled?
Disadvantages of Centralized Foodservice Systems
High initial investment–building and equipment
More technically-skilled employees needed
Some jobs are monotonous (dishes, cold food)
Major impact of equipment malfunctions
Transportation costs
As for all foodservice systems, there are disadvantages for centralized foodservice systems.
Decentralization gives residents’ choice
Menu choices
Steam tables-
Ready Prepared Foodservice
Ready prepared foodservices have evolved because of increased labor costs and a critical shortage of skilled food production personnel.
In ready prepared foodservices, menu items are produced and held chilled or frozen until heated for service later.
A significant difference between ready prepared and conventional foodservices is that menu items are not produced for immediate service but for inventory and subsequent withdrawal.
Cook-chill. Method in which menu items are partially cooked, rapidly chilled, held in chilled storage, and reheated just prior to service.
Many hospitals using the cook-chill technology will plate the food for patients in a chilled state.
These plates of food are then reheated just prior to service using either special carts or convection or microwave ovens.
Cook-freeze. Method in which menu items are partially cooked, rapidly frozen, held in freezer storage, and reheated just prior to service.
Sous vide, from the French term for “under vacuum,” is classified as ready serve because it involves chilling and sometimes freezing menu items.
Sous vide, which originated in Europe, entails sealing raw, fresh food in impermeable plastic pouches with special equipment.
The process, often termed reduced oxygen packaging, involves placing uncooked food in special pouches, forcing the air (oxygen) out of the pouches, sealing the pouches, and creating a vacuum.
The foods then are partially or completely cooked slowly in low-temperature circulating water, rapidly cooled, and stored in temperature-controlled refrigerators (32° to 38°F), extending shelf life to about 21 days.
Menu items then are heated for service typically by placing the bag of food in simmering water.
Cook-chill
– partially cooked (when reheated dont want to overcook- example brocoli), rapidly chilled (has to be very cold water or it continues to cook- goes mushy), held in chilled storage (need blast chiller- 18degreese to chill very quickly), & reheated just prior to service
Use remains limited throughout industry
last a couple days!!!!
Cook-freeze
partially cooked, rapidly frozen, held in freezer storage, & reheated just prior to service
Frozen from 2 weeks to 3 months
major issues with cook chill/freeze
worried about cross contamination
and maintaining quality|: right temperature- temp control (bacteria) - cook chill/freeze
