4.8 Production Systems

What factors influence the choice of a foodservice production system?

Labor costs employee skills storage and inventory and available equipment

What spectrum of processing can food be purchased from for foodservice production systems?

From whole or raw to completely processed or ready to serve

What is another name for conventional foodservice?

Traditional foodservice

What is a conventional foodservice system?

A method where food is purchased in various stages of preparation and production distribution and service are completed on the same premises

Where are production distribution and service completed in a conventional foodservice system?

All completed on the same premises

What is the typical flow of food in a restaurant using a conventional system?

Procurement then production then service to the customer

What is the flow of food in a hospital using a conventional system?

Food is purchased prepared held hot or cold until patient meal trays are assembled transported on a cart to patient units and served

When are foods served following production in a conventional system?

Foods are held hot or refrigerated and served as soon as possible

What is the goal of conventional foodservice?

To serve food as soon as possible after production to assure quality

What can happen to food quality during prolonged hot holding in conventional foodservice?

Food is subject to temperature humidity and long holding times which may have negative effects on sensory and nutritional quality

What are the two types of service delivery in conventional foodservice?

Centralized service and decentralized service

What is centralized service in a conventional foodservice system?

A service system where food is plated close to the production area and distributed by carts or conveyors to patient rooms or served directly

Give examples of operations that use centralized conventional service?

Restaurants as well as some hospitals and nursing homes

What is decentralized service in a conventional foodservice system?

A service system where food is prepared in the production area and distributed in bulk quantities to an area close to patient rooms or a dining hall for plating

What is a primary benefit of decentralized service in conventional foodservice?

It helps keep food temperatures appropriate because bulk food items can be held in hot or cold holding equipment and shortens delivery time to patient rooms

How does decentralized service shorten delivery time to patients?

The tray assembly area is located closer to patient rooms

In the circle spatial analogy what represents centralized service?

The production and plating area is located in the center of the people being served

In the circle spatial analogy what represents decentralized service?

The people being served are spread out well beyond the outer perimeter so production is no longer the center

What is a ready prepared foodservice system?

A system where food items are produced held chilled or frozen and added to an inventory then heated when ready to be served

When are foods heated in a ready prepared foodservice system?

When ready to be served

What is a primary labor benefit of a ready prepared foodservice system?

It is ideal for reducing labor costs and can be used with lesser skilled employees

What processing stages can food be purchased at in a ready prepared system?

At any stage of the processing spectrum from no processing to fully processed

What is the required corrective action if time and temperature standards are not followed in a ready prepared system?

The corrective action is to discard the product

What holding condition is avoided in a ready prepared foodservice system?

Prolonged hot and cold holding is avoided

How is food portioned and stored after production in a ready prepared system?

Food is portioned in bulk or individual containers wrapped and chilled or frozen

What equipment is used for chilling in a ready prepared system?

Blast chillers blast freezers or tumble chillers

What are the three common operational methods in ready prepared foodservice?

Cook chill cook freeze and sous vide

What is the cook chill method in ready prepared foodservice?

Food is partially cooked then rapidly chilled held in a chilled state in storage and reheated just prior to service

How may plates be assembled in a cook chill system?

Plates may be assembled cold and then reheated or the bulk batch of food may be reheated and then plated hot

What equipment is used for reheating in a cook chill system?

Special carts microwave ovens or convection ovens

What is the cook freeze method in ready prepared foodservice?

Food is partially cooked rapidly frozen held in a storage freezer and reheated just prior to service

How long can food items be held in a frozen state in a cook freeze system?

From 2 weeks to 3 months

What is sous vide?

A process of sealing raw food items in impermeable plastic pouches removing air to create a vacuum cooking slowly in low temperature circulating water rapidly cooling and storing in a refrigerator

What does the French term sous vide mean literally?

Under vacuum

How is food in sous vide pouches reheated for service?

Pouches are immersed in simmering water while still inside the vacuum sealed bags

How long does vacuum sealing extend the refrigerated shelf life of sous vide pouches?

Up to about 21 days

What is a commissary foodservice system?

A system where food is procured and produced in one central facility and transported in bulk to remote locations for final preparation and service

What are centralized production facilities in a commissary system called?

Central commissaries or food factories

What are the remote service units in a commissary system called?

Satellite service centers

How is food purchased in a commissary foodservice system?

Purchased in bulk requiring little to no processing

What financial advantage does bulk purchasing give to commissary facilities?

Facilities receive better pricing through increased supplier competition and volume discounts

What operational advantages exist on the operation side of a commissary system?

Centralized receiving storage and inventory control

How are food items typically delivered to satellite locations in a commissary system?

Delivered hot or cold in special units and then served

How does commissary foodservice differ from decentralized conventional foodservice?

Commissary distributes food to remote locations while decentralized conventional service occurs on the same premises

What is an assembly serve foodservice system?

A system where food items are purchased fully prepared and require minimal cooking or processing before service

Why is assembly serve ideal for facilities trying to reduce labor costs?

Because this service method does not require much skill of employees and preparation equipment costs are low

How do food costs in an assembly serve system compare to other foodservice systems?

Food costs are higher because of the convenience and highly processed state of the food

What level of processing characterizes foods purchased for assembly serve systems?

Foods are more likely to be highly processed

What functions are required in an assembly serve system?

Only storage assembly and heating are required functions needed

What are the three purchasing forms of food in assembly serve systems?

Bulk pre portioned or pre plated

What preparation is required for bulk foods in an assembly serve system?

Portioning before or after heating the food

What preparation is required for pre portioned foods in an assembly serve system?

Only assembly and heating

What preparation is required for pre plated foods in an assembly serve system?

Only heating for distribution

What is a common complaint about facilities using assembly serve?

Lack of individuality of food items

How must assembly serve facilities handle patients requiring modified diets?

They must be prepared to process the food accordingly such as ground chopped or pureed

What is display cooking?

A method of food production where the chef is on display preparing food for customers

How can display cooking be implemented in a restaurant?

Through an opening to the kitchen displaying food production to customers or table service or a buffet area

What are examples of table service display cooking?

Hibachi table side salsa or table side guacamole

What are examples of buffet area display cooking stations?

A station with a chef preparing made to order pasta dishes or a cut to order selection of meats

Why do customers like display cooking?

It shows the freshness of the food they are about to eat and gives them an opportunity to interact with the chef