2. Food Product Flow - Chapter 4

Types of foodservice production systems (4)

1. Conventional/ traditional

2. Ready-prepared/ cook-chill/ cook-freeze or sous vide

3. Commissary

4. Assembly/ serve/ “kitchen-less kitchen”

Conventional/ traditional foodservice production system examples.

• Restaurant

• Smaller hospital

• Cafe

Conventional/ traditional foodservice production system advantages.

• Quality control —> knowing what’s fresh, knowing what’s going out.

• Menu flexibility —> specials.

• Less freezer storage required.

Conventional/ traditional foodservice production system description.

Foods are purchased in different stages of preparation for an individual operation, and production, distribution, and service are completed on the same premises.

Conventional/ traditional foodservice production system disadvantages.

• Stressful workday.

• Difficulty in scheduling workers.

What is centralized conventional/ traditional foodservice?

Trays are assembled close to the production areas.

What is decentralized conventional/ traditional foodservice?

Food is distributed in bulk and tray assembly occurs close to patient rooms.

Ready-prepared foodservice production system examples.

• Pre-prepped stations.

Ready-prepared foodservice production system advantages.

• Reduction of “peaks and valleys” of workloads.

• Reduction of labor costs.

• Improved quality and quantity control.

Ready-prepared foodservice production system description.

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

Ready-prepared foodservice production system disadvantages.

• Need for large cold storage and freezer units

• Need for costly re-thermalization equipment.

Commissary foodservice production system examples.

• Central kitchen

  • Sub-kitchen

  • Sub-kitchen

Commissary foodservice production system advantages.

• Large-volume food purchasing reduces costs

• Effective and consistent quality control

Commissary foodservice production system description.

Central production kitchen with centralized food purchasing and delivery to off-site facilities.

Commissary foodservice production system disadvantages.

• Many critical points where contamination of food can occur.

• Specialized equipment and trucks are needed for food safety.

• High costs of equipment and equipment maintenance.

Assembly/ serve foodservice production system examples.

• Fast food.

Assembly/ serve foodservice production system advantages.

• Labor savings.

• Lower procurement costs.

• Minimal equipment and space requirements.

Assembly/ serve foodservice production system description.

Fully prepared foods are purchased, assembled, heated, and served. Menu items are purchased, prepared, and require minimal cooking before service.

Assembly/ serve foodservice production system disadvantages.

• Limited menu options.

• High cost of prepared foods.

• Additional freezer space requirements.

• Concern over disposing of packaging materials.

Examples of combination food service systems.

• Ready prepared & commissary.

• Conventional & assembly-serve.

• Modified conventional —> includes the use of value-added products.

Scenario 1: A 30-bed assisted living community has a small kitchen, limited staff, and little sotage space.

Assembly serve.

Scenario 2: A large hospital served 600+ patient meals daily and struggles with production workload during breakfast, lunch, and dinner peaks.

Ready prepared.

Scenario 3: One school district kitchen prepares meals for six elementary schools

Commissary.

Scenario 4: A campus restaurant makes soups, sandwiches, and entree specials daily using raw and partially prepared ingredients.

Conventional.

Cook-chill definition.

Method in which menu items are partially cooked, rapidly chilled, held in chillded storage and reheated prior to service.

Cook-freeze definition.

Method in which menu items are partially cooked, rapidly frozen, held in freezer storage, and reheated just prior to service.

Sous vide definition.

A process of sealing raw, fresh food items in plastic pouches to allow chilled storgae and then cooking in boiling water prior to service.