Traditional

ingredients are assembled and food is produced onsite, held either heated or
chilled, and served to customers
food is purchased all along the food processing continuum. For example,
some items may be purchased from one end and require full preparation.
Other items may be purchased with some processing, while others may be
purchased fully prepared, only requiring portioning and service.
Centralized
The commissary food service system (also known as central kitchen, central
food production, or food factory) centralizes food production, and food is
transported to satellites (receiving kitchens) where it is served to customers.
Food usually is purchased near the none end of the food processing
continuum, and food preparation is done in the central kitchen, which results
in lower food costs.
Labor costs also are lower because of the centralization of food preparation.
This food service system takes advantage of economies of scale, so it is most
effective when mass food production is required.
Sous vide
Sous vide is a variation of a cook-chill operation.
Sous Vide is a cooking method in which food is vacuum sealed in a plastic
pouch and then cooked at a gentle temperature in a precisely controlled
water bath. Compared to other cooking methods, it provides more control
and allows for perfect, repeatable results every time. It is easy to learn and
takes the stress out of cooking, because food can be held at a perfect level of
doneness for a much longer time than usual methods allow.
Cook-Chill
Cook-chill is a process that uses both heat and cold for batch food production.
Temperature monitoring and recordkeeping are critical in production of cookchill products to avoid foodborne illness.
Not all food products can be cookchill processed.
Advantages are higher efficiency and lower food costs based on bulk buying
and centralized purchasing while disadvantages number temperature control
which may compromise food safety and nutritional content
Cook-freeze
This system is similar to cook-chill, except the food is frozen rather than
chilled. After cooking, dishes are blast-frozen to a temperature of 200C and
kept at this temperature until required. Storage at frozen temperatures can
be more prolonged, for up to two years. When required the food is defrosted
and regenerated to a core temperature of at least 70 - 750C (Department of
Health, 1989). The disadvantage of this system is a loss of texture owing to
the freeze/thaw process involved and subsequent regeneration and
distribution to the wards (Hwang et al, 1999).
Assembly

 The assembly-serve foodservice system traditionally has been the least

common, although that is changing due to the current operating
environment. In todays environment labor is scarce and expensive. Also,
there are many choices in foods that can be purchased that only require
heating and serving. In assembly-serve foodservice systems, food is
purchased at the middle to complete end of the food processing continuum.
The purchased food is stored either frozen or chilled for later use. It is then
portioned, reheated, and served to customers.