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A foodservice director has many options for food production and service.One unique characteristic of the centralized foodservice system is that food is transported to external locations (satellites or receiving kitchens) for service.Food costs and labor costs usually are "inversely related" as one goes up the other one goes down Types of Foodservice Systems Conventional Commissary "Centralized" Ready-Prepared Assembly-Serve Conventional foodservice systems are used extensively in schools, restaurants, colleges and universities and cafeterias.Purchasing Recelving Storing Menu Planning Cooking Holding Serving Preparing Cooling Reheating Purchasing decisions differ depending on the type of foodservice system that is in place.Types of foodservice systems:- => Conventional => Centralized (Commissary) => Ready-Prepared => Assembly-Serve Demand for food occurs at peak times, around breakfast, lunch, and dinner meals.t is important to understand the flow of foodthrough a foodservice system in order to determine thesystem that will best meet your needs and to developan effective HACCP program.Most foodservice directors inherit a foodservice system but may make modifications to that system or select and build a new system.Also, there is a great concern about Food Safety, including Hazard Analysis Critical Control Point (HACCP) program implementation, and Quality Control that might be improved in food production.?Demand for food may vary depending on time of year and competitive events and production must be modified accordingly.In ready-prepared foodservice systems, food is produced onsite, held chilled or frozen, reheated, and served to customers on site.In assembly-serve foodservice systems, food is purchased at the middle to complete end of the food processing continuum.?Food is perishable, requiring it to be handled properly before, during, and after preparation.Two factors will need to be considered about the food that is transported: temperature and packaging.Food production can be scheduled at any time, since food is prepared and stored frozen or chilled for later rethermalization and service.The purchased food is stored either frozen or chilled for later use.Combination Systems This system often is done to ensure the highest quality for a food item There are many ways that these systems can be combined to increase the efficiency of an operation and meet the unique needs of a school district.Unique characteristics of foodservice ?Between these peak demand times, there are valleys or slow times.?Both skilled and unskilled labor is needed.?Menus change on a daily basis, thus, production changes daily.This system also allows multiple day production to be done at one time.It is then portioned, reheated, and served to customers.Form of food purchased ??Food production and service are labor intensive.Flow of food ?

A foodservice director has many options for food
production and service.
Most foodservice directors inherit a foodservice system
but may make modifications to that system or select and
build a new system.
Also, there is a great concern about
Food Safety, including Hazard Analysis Critical
Control Point (HACCP) program implementation, and
Quality Control that might be improved in food
production.
Unique characteristics of foodservice
▪ Flow of food
▪ Form of food purchased
▪ Types of foodservice systems:-
⇒ Conventional
⇒ Centralized (Commissary)
⇒ Ready-Prepared
⇒ Assembly-Serve
Demand for food occurs at peak times, around
breakfast, lunch, and dinner meals. Between
these peak demand times, there are valleys or
slow times.
▪Demand for food may vary depending on time of
year and competitive events and production must
be modified accordingly.
▪Food production and service are labor intensive.
▪Both skilled and unskilled labor is needed.
▪Food is perishable, requiring it to be handled
properly before, during, and after preparation.
▪Menus change on a daily basis, thus, production
changes daily.
t is important to understand the flow of foodthrough a foodservice system in order to determine thesystem that will best meet your needs and to developan effective HACCP program.
Purchasing
Recelving
Storing
Menu
Planning
Cooking
Holding
Serving
Preparing
Cooling
Reheating
Purchasing decisions differ depending on the type of
foodservice system that is in place.
Food costs and labor costs usually are
“inversely related”
as one goes up the
other one goes down
Types of
Foodservice
Systems
Conventional
Commissary “Centralized”
Ready-Prepared
Assembly-Serve
Conventional
foodservice systems
are used extensively
in
schools,
restaurants,
colleges and
universities
and cafeterias.
One unique characteristic of
the centralized foodservice
system is that food is
transported to external
locations (satellites or
receiving kitchens) for
service.
Two factors will need to
be considered about the
food that is transported:
temperature and
packaging.
In ready-prepared
foodservice systems, food is
produced onsite, held chilled
or frozen, reheated, and
served to customers on site.
Food production can be
scheduled at any time, since
food is prepared and stored
frozen or chilled for later
rethermalization and
service.
This system also allows
multiple day production to
be done at one time.
In assembly-serve
foodservice systems, food
is purchased
at the middle to complete
end of the food processing
continuum.
The purchased food is
stored either frozen or
chilled for later use.
It is then portioned,
reheated, and served to
customers.
Combination
Systems This system often is done
to ensure the highest quality for a food item There are many ways that these systems can be
combined
to increase the efficiency of an operation and meet the
unique needs of a school district.