food service production systems

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16 Terms

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conventional/traditional system

production, distribution, service all on same premesis

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centralized service

food is plated close to production

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decentralized service

food is prepared and bulk distributed for tray assembly closer to pt rooms

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Types of conventional production

centralized and decentralized

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ready-prepared production

produced, held chilled or frozen, and added to an inventory

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benefits of ready-prepared service

lower labor costs, less skilled employees needed

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common methods of ready-prepared service

cook-chill, cook-freeze, sous vide

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cook-chill service

food is par cooked then rapidly chilled and reheated close to service

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cook-freeze service

food is par cooked and rapidly frozen before reheating for service

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sous vide service

raw food sealed in vacuum sealed packages and frozen to be cooked in package in low-temp circulating water

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Commissary service

produced in one facility, then bulk transferred to another or several other locations for “satellite service”

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Assembly-serve

minimal cooking in which food is only heated and served

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benefit of assembly-serve

low labor cost

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cons of assembly-serve

high food costs, no room for indivudualization

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Display cooking service

open kitchen, the chef is on display

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Examples of display cooking

hell’s kitchen

hibachi

table-side service