Foodservice Systems- DTR Review

Commercial Food Service

Seen in places such as:

• Restaurants

• Supermarkets

• Convenience Stores

• Delis

• Snack Bars

• Other retail food establishments

Noncommercial or On-Site Food Service

Includes locations such as:

• Business

• Educational

• Governmental

• Correctional

• Other organizations that operate their own foodservice

Conventional System

Raw foods are purchased, prepared ON SITE and served SOON after prep

Location of food prep in relation to where food is served: Conventional

Same premises where food is served

Location of food prep in relation to where food is served: Cook/Chill

on premises where food is served

Location of food prep in relation to where food is served: Cook Chill

On premises where food is served

Location of food prep in relation to where food is served: Commissary

Central production kitchen is in building that is SEPERATE from service units

Location of food prep in relation to where food is served: Assembly/Serve

Off premises

(Commercially prepared foods are purchased)

Form of food purchased: Conventional

Raw or some from convenience foods

Form of food purchased: Cook/Chill

Raw or some convenience foods

Form of food purchased: Cook/Freeze

Raw or some convenience foods

Form of food purchased: Commissary

Primarily raw ingredients

Form of food purchased: Assembly/Serve

All convenience and prepared foods

• frozen

• Canned

• Dehydrated

• Prepeeled fresh

How food is obtained: Conventional

Food is purchased for its own unit

How food is obtained: Cook/Chill or Cook/Freeze

Purchase for its own unit

How food is obtained: Commissary

Centralized purchasing for all service units

How food is obtained: Assembly/Serve

Purchase for own use

Time span between prep and service/ Method of Holding: Conventional

Food prepared for IMMEDIATE service/ May be held hot or chill for a few hours

Time span between prep and service/ Method of Holding: Cook/Chill

Food is prepared and cooked. Then is chilled and held for 1-3 days or 45-60 days

Time span between prep and service/ Method of Holding: Cook/Freeze

Food is prepared and FAST FROZEN. It is held for later use up to 3-4 months

Time span between prep and service/ Method of Holding: Commissary

Food is prepared and ,ay be distributed to satellite units for immediate service

Time span between prep and service/ Method of Holding: Assembly/Serve

NO on-premises prep

• food is ready for re-heating and service

Amount and kind of Equipment Needed: Conventional

• pre-preparation

• Cooking

• For serving

Amount and kind of Equipment Needed: Cook/Chill

• Pre-preparation

• For cooking

• For serving

• Need lots of space for refrigeration, cool tank, water bath, and pumping equipment

Amount and kind of Equipment Needed: Cook/Freeze

A blast or cryogenic freezer that is large amounts of freezer holding space

Amount and kind of Equipment Needed: Commissary

• Large, sophisticated equipment for pre-prep and cooking

• Containers for packaging and delivery

• Trucks to deliver food

• Reheating equipment

Amount and kind of Equipment Needed: Assembly/Serve

• Equipment for reheating

• Equipment for setting up and serving food

Labor Needs: Conventional

• Skilled workers

• Preparation workers

• Less skilled workers for pre-prep and serving

Labor Needs: Cook/Chill and Cook/Freeze

• Less highly skilled cooks due to “reproduction line” type of work of one or two items prepared per day

• Workers needed to reheat foods, operate equipment, assemble, and serve meals

Labor Needs: Commissary

• HIGHLY trained in technological aspects of food production in MASS quantities

• Food microbiologists to ensure food safety

• Employees need to operate highly specialized equipment for food prep

Labor Needs: Assembly/Serve

• No skilled cooks or other pre-prep employees needed

• Workers needed of Assembly, Re-Heating, and Serving food