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 
?