The three major classification of food service system

 

1. Commercial (profit oriented)

2. Non-Commercial (institutional)

3. military

Four major system

1. conventional / traditional 

- raw food are purchased, prepared on site and served soon after preparation. 

for example like restaurant, which they purchased the raw material from the market or direct from a supplier and prepared in the restaurant itself and later served. This kind of system are suitable for a fully operation kitchen and the type of people that prefer quality and presentation of the food rather than just getting the food ready.

Advantage

-quality control

-menu flexibility

-less freezer storage required

Disadvantages

-stressful workday for the worker

-difficulty in scheduling worker due to large amount of attention needed from the worker toward producing a quality food.

Rationale

-food may be procured with limited amount of processing

-conventional system demand skilled labor to handle and making a complex food product. 

Ready prepared system (cook chill or cook freeze) related to using a blast chiller or a blast freezer.

- Food are prepared on site , then chilled or frozen and stored for reheating or served at a later time.

example: Mas airline is using this system for the on flight food. They have to prepared the food in a large quantity due to the large of amount customer boarding their aircraft. The food are prepared and store in a blast chiller or freezer. The function of the blast chiller/freezer is to freeze the food without spoiling the food itself. This kind of system are more suitable to a large and successful company, this is because the machine itself can cost up to hundreds of thousand of dollars.

Advantage

-reduction of workers workloads. 

-reduction in labor cost

-Improved quality and quantity control

Disadvantage

-need for large cold storage

-need for costly rethermalization equipment (a reheat machine that safely return the temperature of frozen cook food to it original condition)  in some cases

rationale

-reduce labor expenses

-decreased need for skilled labor

-volume food procurement may decreased

Commissary

-a central production kitchen or food factory with centralized food purchasing and delivery to off site facilities for final preparation

Example: the secret recipe company use this kind of system for their cakes to be delivered to each of their branch. With this the company can assured that their cake's quality and maintain and monitored throughout the process and development. 

Advantage

-large volume food purchasing reducing the cost

-effective and consistent quality control

Disadvantage

-many critical point where contamination of food may occur

-specialized equipment and trucks are needed for food safety

-high cost of equipment and equipment maintenance

Rationale

Accommodates remote service areas   

Assembly service  (kitchen-less kitchen)

-fully prepared food are purchased, stored, assembled, heated and served

example: 7eleven is categorized as one of assembly service in one of their services provided. customer come in , pick a food that they desired and using the microwaves provided they reheat the product themselves.

Advantage

-labor savings

-lower procurement cost

-minimal equipment and space requirements

Disadvantage

-limited availability ofdesired menu item

-high cost of prepared food

-additional freezer space requirement

-concren over recycling of disposing of packaging item

Rationale

assuming a lack of skilled labor and an available supply of highly processed foods this system can be successful.  

THE NATURE OF FOOD SERVICE MANAGEMENT

ALL ORGANIZATION HAVE A MISSION

-THE PURPOSE,GOALS AND OBJECTIVES OF AN ORGANIZATION

TO ACHIEVE THE MISSION STATEMENT, OBJECTIVES MUST BE DEVELOPED

-SPECIFIC, MEASURABLE GOALS OR TARGET OF AN ORGANIZATION.