Introduction to Foodservice

Systems

National Food Service Management

Institute
The University of Mississippi

1-1
Why is it important to know the
characteristics of different
foodservice systems?

1-2
Cost Control
 Food Cost
 Labor Cost
 Equipment and Building Costs

1-3
Other Factors
 Labor Availability
 Food Safety
 Food Quality

1-4
Unique Characteristics of
Foodservice
 Demand varies by:
 Time of day (around meal times)

 Time of year

 Special events

 Day of the week

 Food production and service are labor

intensive
1-5
Unique Characteristics, cont.
 Skilled and unskilled labor are needed
 Food is perishable
 Menus and production change daily

1-6
Flow of Food
Menu Purchasing Receiving Storing
Planning

Preparing Cooking Holding Serving

Cooling Reheating

1-7
Form of Food Purchased

FOOD PROCESSING CONTINUUM

None Complete

Ingredients Food purchased

purchased ready to heat or
serve

1-8
Types of Foodservice Systems
 Conventional
 Centralized (Commissary)
 Ready-Prepared
 Assembly-Serve
 Combination

1-9
Diagram of Food Flow for Conventional
Foodservice Systems
FOOD PROCESSING CONTINUUM

None Complete

CONVENTIONAL
FOODSERVICE SYSTEM

FOOD PRODUCTION
FOOD PRODUCTION

HOLD HOLD
HEATED CHILLED

SERVE TO
CUSTOMERS
1-10
Advantages of Conventional
Foodservice Systems
 High degree of food quality
 Flexibility in menu
 Food is served soon after production
 Traditional standardized recipes can be used

1-11
Disadvantages of Conventional
Foodservice Systems
 Labor intensive
 Higher labor costs than other systems
 Consistency may not occur
 Food costs difficult to control

1-12
Centralized Foodservice Systems
FOOD PROCESSING CONTINUUM

None Complete

CENTRALIZED
FOODSERVICE SYSTEM
FOOD PRODUCTION

FOOD PRODUCTION

STORE STORE HOLD

FROZEN CHILLED HEATED

RECEIVING RECEIVING RECEIVING RECEIVING RECEIVING

KITCHEN
KITCHEN KITCHEN KITCHEN KITCHEN KITCHEN

SERVE TO SERVE TO SERVE TO SERVE TO SERVE TO

CUSTOMERS CUSTOMERS CUSTOMERS CUSTOMERS CUSTOMERS
1-13
Advantages of Centralized
Foodservice Systems
 Lower food and supply costs
 Purchasing power
 Effective utilization of USDA commodities
 Ingredient control
 Inventory control

1-14
Advantages, cont.
 Lower labor costs
 Flexibility in scheduling food preparation
 Mechanization of preparation
 Quality control
 Microbiological

 Aesthetic

 Nutritional

1-15
Advantages, cont.
 Consistency
 Better utilization of production facility
 Flexibility in location
 Savings on equipment at other service sites

1-16
Disadvantages of Centralized
Foodservice Systems
 High initial investment--building and
equipment
 More technically-skilled employees needed
 Some jobs are monotonous
 Major impact of equipment malfunctions
 Transportation costs

1-17
Disadvantages, cont.
 Perceived loss of quality
 Recipe modifications/restandardization
required
 Food safety can impact large numbers of
customers
 Same employees don’t prepare and serve
food, limiting feedback from customers

1-18
Ready-Prepared Foodservice Systems
FOOD PROCESSING CONTINUUM
None Complete

READY-PREPARED
FOODSERVICE SYSTEM

FOOD PRODUCTION
FOOD PRODUCTION

STORE HOLD
FROZEN CHILLED

HEAT

SERVE TO
CUSTOMERS 1-19
Advantages of Ready-Prepared
Foodservice Systems
 Flexibility in scheduling food preparation
 Labor savings

1-20
Disadvantages of Ready-
Prepared Foodservice Systems
 Limited menu variety
 High initial capital investment for
equipment
 Perceived loss of food quality
 Recipe modifications may be needed
 Food safety problems affect many
customers

1-21
Assembly-Serve Foodservice Systems
FOOD PROCESSING CONTINUUM
None Complete

ASSEMBLY- SERVE
FOODSERVICE SYSTEM

FOOD PRODUCTION
STORE STORE
FROZEN CHILLED

PORTION

HEAT

SERVE TO
CUSTOMERS

1-22
Advantages of Assembly-Serve
Foodservice Systems
 Lower labor costs
 Limited equipment needs

1-23
Disadvantages of Assembly-
Serve Foodservice Systems
 High food cost
 Limited menu variety
 Availability of menu items
 Perceived loss of quality

1-24
Combination Systems
 Centralized bakery, all other production in
conventional foodservice systems
 Centralized warehousing
 Centralized food preparation for service on-
site and at satellites

1-25
IMPORTANT
ANNOUNCEMENTS
 PARISIAN CAFÉ WAS CANCELLED
DUE TO THE FOLLOWING REASONS:
 Unsettled accounts with Property Custodian
 Unorganized/Violations during the Board and Chill
 Non-submission of Pre-Heart Day FS, Poster with
frames, Unsold Tickets,
 Violations during Green and Grill Day
 Posters not submitted; Tickets, no control numbers

 Unreturned Equipment/Tools (percolator, toaster)

 Unplugged Electric Grilling Machine

 NO teamwork, NO PRE-SOLD TICKETS, not

organized, low sales/did not meet the target #cover

#1-26
March 8: EXAM DATE
 8:45 AM @ F701, alphabetically arranged
 CASE STUDIES ABOUT THE
FUNCTIONS (both B and D), COST
CONTROL INCLUDED
 PEN, PENCIL AND CALCULATOR
 EVALUATION TO:
 PRE-HEART

 BOARD AND CHILL

 GRILL AND GREEN

 UC PAVILLION
1-27