W3 Food Product Flow & Kitchen Design

Question 1

What is food product flow?

Answer 1

alternative paths within foodservice operations that food and menu items may follow, beginning with receiving and ending with service to customer

Question 2

What makes up functional subsystems and what role does it play in the systems approach?

Answer 2

procurement>production>distribution>service>safety & sanitation>maintenance
- part of transformation

Question 3

What are the different types of food service operations?

Answer 3

Commissary
ready prepared
conventional
assembly/serve

Question 4

What is a conventional operation? What are some examples?

Answer 4

foods are purchased in various stages of prep (eg. precut, peeled, canned, etc.)
- steps b/w procurement and service can vary
examples: restaurants, long term care

Question 5

What are characteristics of conventional operation?

Answer 5

• full compliment of staff
• raw and convenience food purchased
• high labor cost
  -moderate food cost
• food is made & served on same day

Question 6

What is ready prepared operation? Examples?

Answer 6

Menu items are produced and held chilled or
frozen until heated for service later

eg. hospitals, fast food restaurants (taco bell, Wendy’s)

Question 7

What are the different ways to hold food for ready prepared operations?

Answer 7

cook chill
cook freeze
sous vide

Question 8

what are the characteristics of ready prepared operations?

Answer 8

• decentralized
• low labor cost
  -controls: time and temperature

Question 9

What is a commissary food service operation?

Answer 9

centralized procurement and production facilities with distribution of prepared menu items to several remote areas for final production and service.

Question 10

What are some examples of commissaries?

Answer 10

1. Hospitals: Toronto General – ship meals to satellite hospitals and use food on site);
2. University

Question 11

What is an assembly serve operation?

Answer 11

convenience-food foodservices or the minimal cooking concept—
occurred primarily because of the market availability of foods that are ready to serve or require minimum cooking.

Question 12

what are the different types of market forms of food?

Answer 12

pre-plated
pre-portioned
bulk

Question 13

What are the different types of distribution and define each one?

Answer 13

Centralized: assembled in or close to production area

Decentralized: distributed in bulk to serving area (pantries/gallies) for tray assembly

Question 14

What are the different types of transportation?

Answer 14

hot
chilled

Question 15

What are the different types of service?

Answer 15

hot holding
cold holding
retherm

Question 16

What is kitchen flow? Describe the flow of each type.

Answer 16

The movement of product or people; needs to be continuous/uninterrupted
- product flow (movement of food)
Receiving —–> Storage <—–> Production<—–> Service
- traffic flow (movement of employees)
Receiving <—–> Storage <—–> Production<—–> Service

Question 17

What are the components of food service design? Why is it important?

Answer 17

lighting, materials, heating and AC
- ensure food safety, employee safety, efficiency

Question 18

What are examples of assembly serve organizations?

Answer 18

airline, hospitals