service Flashcards
name and explain the 3 sub-systems in the service system
assembly/plating: refers to the piecing together of prepared foods to complete the entire meal
distribution/delivery: refers to the transportion of prepared foods from production to place of service (on or off site)
service: refers to the method by which a customer accesses and recieves the prepared foods
the goals of an assembly, distribution and service system include:
maintain quality food characteristics
ensure microbial safety of food
serve food that is attractive and satisfying to the consumer
what are the 2 moin categories of service systems?
centralized and decentralized
what is a centralized service system
the assembled meals are transported and delivered to the customer.
(ex. restaurants, banquets, hospitals, commissary)
- requires transport carts
- dirty dishes and trays return to central area for washing and sanitizing
what are the pros and cons to a centralized system
pros:
- supervision and control of food quality and portioning
- assurance of correct items
- correct food temperature at assembly (closer to production)
- potentially less equipment and labor required
cons:
- time from production to service may be long
(food quality deterioration)
what is a decentralized service system
“serving kitchens” - bulk quantities - reheat (if necessary), portion, assemble
(ex. large hospitals, LTC, schools. sites using commissary produced foods)
- food prep and equipment in serving kitchens varies
(may contain dishwashers, stove, fridge, oven, microwave, hot holding tables.)
- dirty dishes
pros and cons to decentralized systems
pros:
- shorter times and distance between assembly and service
- potential for better quality and temperature control at service
cons:
potentially:
- more expensive (more equipment and staff)
- more expensive (transporting clean and dirty dishes if centrally cleaned)
- less portion control
- challenging for communication
assembly
piecing together of prepared foods to complete an entire meal
tray assembly
central location
decentralized units:
- in large facilities, small assembly lines may be used in kitchens located throughout the facility
6 service styles
self service
tray service
wait service
banquet
family style
portable meals
explain self service
customer carries their food from place of assembly to the dining area
cafeteria, vending machines, salad bar, drive thru, buffet
explain tray service
food carried to diners / patients
centralized and decentralized*
explain wait service
meal or snack is carried by wait staff to customer
- counter service
- table service (commercial food service)
- room service
define banquet service
service and menu are present for a given number of people and specific time of day
explain family style service
quantities of the various menu items, appropriate for the number of guests at the table, are served in bowls or platters and placed on the dining table
