1-1 Introduction to Foodservice Systems National Food Service Management Institute National Food Service Management Institute Walla Walla Community College.

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Introduction to Foodservice Systems

National Food Service Management National Food Service Management InstituteInstitute

Walla Walla Community CollegeWalla Walla Community College

What is a Foodservice System?

Any entity which delivers food and Any entity which delivers food and beverages as its primary mission.beverages as its primary mission.

There are a wide variety of foodservice There are a wide variety of foodservice systems ranging from hot dog stands at a systems ranging from hot dog stands at a ball park to convention centers.ball park to convention centers.

Are they all the same?Are they all the same?

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The Variables in Foodservice Systems

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Cost Control

Food CostFood Cost Labor CostLabor Cost Equipment and Building CostsEquipment and Building Costs

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Other Factors

Labor AvailabilityLabor Availability Food SafetyFood Safety Food QualityFood Quality

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Unique Characteristics of Foodservice Demand varies by: Demand varies by:

Time of day (around meal times)Time of day (around meal times) Time of year Time of year Special eventsSpecial events Day of the weekDay of the week

Food production and service are labor Food production and service are labor intensiveintensive

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Unique Characteristics, cont.

Skilled and unskilled labor are neededSkilled and unskilled labor are needed Food is perishableFood is perishable Menus and production can change dailyMenus and production can change daily

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Concept: Flow of Food

Storing

Receiving

Purchasing

Cooking

Menu

Planning

Holding

Serving

Preparing

Cooling

Reheating

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Concept: Form of Food Purchased

FOOD PROCESSING CONTINUUM None Complete Ingredients Food purchased purchased ready to heat or serve

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Types of Foodservice Systems

ConventionalConventional Centralized (Commissary)Centralized (Commissary) Ready-PreparedReady-Prepared Assembly-ServeAssembly-Serve CombinationCombination

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Diagram of Food Flow for Conventional Foodservice Systems

FOOD PROCESSING CONTINUUM

Complete

FOOD PRODUCTION

CONVENTIONAL

FOODSERVICE SYSTEM

FOOD PRODUCTION

HOLD HEATED

HOLD CHILLED

SERVE TO CUSTOMERS

None

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Advantages of Conventional Foodservice Systems High degree of food qualityHigh degree of food quality Flexibility in menuFlexibility in menu Food is served soon after productionFood is served soon after production Traditional standardized recipes can be usedTraditional standardized recipes can be used

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Disadvantages of Conventional Foodservice Systems Labor intensiveLabor intensive Higher labor costs than other systemsHigher labor costs than other systems Consistency may not occurConsistency may not occur Food costs difficult to controlFood costs difficult to control

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Centralized Foodservice SystemsFOOD PROCESSING CONTINUUM

None Complete

FOOD PRODUCTION

CENTRALIZED

FOODSERVICE SYSTEM

FOOD PRODUCTION

STORE CHILLED

HOLD HEATED

STORE FROZEN

RECEIVING KITCHENKITCHEN

RECEIVING KITCHEN

RECEIVING KITCHEN

RECEIVING KITCHEN

RECEIVING KITCHEN

SERVE TO CUSTOMERS

SERVE TO CUSTOMERS

SERVE TO CUSTOMERS

SERVE TO CUSTOMERS

SERVE TO CUSTOMERS

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Advantages of Centralized Foodservice Systems Lower food and supply costsLower food and supply costs Purchasing powerPurchasing power Effective utilization of USDA commoditiesEffective utilization of USDA commodities Ingredient controlIngredient control Inventory controlInventory control

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Advantages, cont.

Lower labor costsLower labor costs Flexibility in scheduling food preparationFlexibility in scheduling food preparation Mechanization of preparationMechanization of preparation Quality controlQuality control

MicrobiologicalMicrobiological AestheticAesthetic NutritionalNutritional

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Advantages, cont.

ConsistencyConsistency Better utilization of production facilityBetter utilization of production facility Flexibility in locationFlexibility in location Savings on equipment at other service sitesSavings on equipment at other service sites

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Disadvantages of Centralized Foodservice Systems High initial investment--building and High initial investment--building and

equipmentequipment More technically-skilled employees neededMore technically-skilled employees needed Some jobs are monotonousSome jobs are monotonous Major impact of equipment malfunctionsMajor impact of equipment malfunctions Transportation costsTransportation costs

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Disadvantages, cont.

Perceived loss of qualityPerceived loss of quality Recipe modifications/restandardization Recipe modifications/restandardization

requiredrequired Food safety can impact large numbers of Food safety can impact large numbers of

customerscustomers Same employees don’t prepare and serve Same employees don’t prepare and serve

food, limiting feedback from customersfood, limiting feedback from customers

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Ready-Prepared Foodservice SystemsFOOD PROCESSING CONTINUUM

None

Complete

FOOD PRODUCTION

READY-PREPARED

FOODSERVICE SYSTEM

FOOD PRODUCTION

STORE FROZEN

HOLD CHILLED

SERVE TO CUSTOMERS

HEAT

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Advantages of Ready-Prepared Foodservice Systems Flexibility in scheduling food preparationFlexibility in scheduling food preparation Labor savingsLabor savings

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Disadvantages of Ready-Prepared Foodservice Systems Limited menu varietyLimited menu variety High initial capital investment for High initial capital investment for

equipmentequipment Perceived loss of food qualityPerceived loss of food quality Recipe modifications may be neededRecipe modifications may be needed Food safety problems affect many Food safety problems affect many

customerscustomers

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Assembly-Serve Foodservice SystemsFOOD PROCESSING CONTINUUM

None

Complete

FOOD PRODUCTION

ASSEMBLY- SERVE

FOODSERVICE SYSTEM

STORE FROZEN

STORE CHILLED

SERVE TO CUSTOMERS

PORTION

HEAT

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Advantages of Assembly-Serve Foodservice Systems Lower labor costsLower labor costs Limited equipment needsLimited equipment needs

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Disadvantages of Assembly-Serve Foodservice Systems High food costHigh food cost Limited menu varietyLimited menu variety Availability of menu itemsAvailability of menu items Perceived loss of qualityPerceived loss of quality

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Combination Systems

Centralized bakery, all other production in Centralized bakery, all other production in conventional foodservice systemsconventional foodservice systems

Centralized warehousingCentralized warehousing Centralized food preparation for service on-Centralized food preparation for service on-

site and at satellitessite and at satellites

What are the special skills that a Chef might need based upon:

Conventional Foodservice SystemConventional Foodservice System Centralized Foodservice SystemCentralized Foodservice System Ready-Prepared or Assembly ServeReady-Prepared or Assembly Serve

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