Introduction to Foodservice

Systems

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
TIPE SERVICE
5 DIFFERENT TYPES OF
SERVICE
1. Waiter service
 More commonly known as sit-down service, a waiter takes care of

everything from taking orders to serving food and payment.

 Benefits
 Service is more personalised as diners are served directly.

 Special requests can be more easily accommodated compared to

other services.
 Challenges
 Requires skilled service staff because the waiter has to remember

orders, service protocols and serve promptly.

 More prone to mistakes as miscommunication with the kitchen can

lead to wrong orders being served to guests.

2. CHINESE BANQUET
SERVICE
 Another form of waiter service where each waiter takes care of a table or
group of tables with 10-12 guests. Dishes are usually communal and
shared.

 Benefits
 Guests feel more relaxed because of the communal sharing dishes.

 Food served is usually pre-ordered so the waiters don’t have to worry

about taking orders.

 Challenges
 Requires a big number of skilled staff because different tables have to

be served at the same time.

 Coordination with the kitchen is key as all the food has to be served

fresh at the same time.

 3. BUFFET SERVICE
 In a buffet service, guests can choose their food from a wider selection made available on the buffet line. There
are 4 common types of buffet service:
 Simple Buffet – Guests get food from a buffet line and waiters move around to clear tables and help guests with
minor requests.
 Station-type buffet – Waiters serve the beverages while guests get the other dishes from the buffet line.
 Modified deluxe buffet – Tables are set with cutlery; waiters serve the beverages, coffee and dessert while guests
get the other dishes from the buffet line.
 Deluxe buffet – Waiters serve appetisers, soup and/or salads and beverages. Guests take the other dishes from the
buffet line.

 Benefits
 Buffet tables are easy to prepare.
 Waiters focus only on serving a few dishes and clearing tables.
 Challenges
 Last minute special requests can be challenging because of time and resource constraints.
 This service can make diners feel alienated as waiters only clear plates and have little interactions with them
4. SELF SERVICE
 Diners place, pay and pick up their orders at a counter similar to fast casual
and fast food establishments.

 Benefits
 Waiters only need to stay behind the station counter to take orders.

 Waiters do not have to go around the restaurant as food is self-

serviced.

 Challenges
 Diners expect quick service so food must either be prepared promptly

or pre-prepared.

 Rush hours can be tiring and stressful because there may be queues.
5. SEMI SELF SERVICE
 Similar to self-service, diners order and pay for their orders at the
counter but their food is served to them when ready.

 Benefits
 Waiters only need to stay at the counter to take orders and receive

payment.
 Services have an easier time delivering orders because diners are

identified via a number system.

 Challenges
 Food has to be prepared promptly as quick service is expected.

 Rush hours can be tiring and even more challenging when a long line

forms and guests expect quick service.