THE

FOODSERVICE
SYSTEM

Presented by:
CHARLES TAN, RND
Universidad de Manila
• Food service (US
English) or catering industry
(British English) defines
those businesses,
institutions, and companies
responsible for any meal
prepared outside the home.
• This industry includes
restaurants, school and
hospital cafeterias, catering
operations, and many other
formats.
What is
Foodservice?
 A food and beverage
business prepares,
packages, serves, and sells
or provides food for people
to eat.
 These are also referred to as
foodservice.
 Foodservice can be large
or small.
 They can be found in
hotels, cruise ships, schools,
hospitals, airlines, trains, and
even employee cafeterias.
Ways to Categorize
Foodservice
 Customers often categorize foodservice
by:
 Price
 Self Service versus Sit Down
 The industry categorizes foodservice by:
 Commercial
 Institutional
 Foodservice within a consumer business
CLASSIFICATION OF FOODSERVICES

A. Military
 CLASSIFICATION OF FOODSERVICES
B. Non-Commercial
(Institutional foodservice)
- consists of foodservice
provided to customers in an
institution, such as a school,
hospital or prison.
 Commercial
Foodservice
• Consists of food and
beverage businesses that
compete for customers
– Olive Garden,
McDonalds, Dunkin’
Donuts, Chilis, On the
Border, etc.
• Can be categorized by:
– Quick Service
– Full Service
– Catering
– Hotel and Club
Quick Service
 Quick service
restaurants provide
customers with
convenience, speed,
and basic services at
lower prices.
 Customers usually help
themselves and carry
their own food to their
tables.
 They have fewer
employees than other
restaurants.
Quick Service
• Fast food restaurants generally
have a counter where you
place your order, pay for it,
wait for it, pick it up, and either
take it with you or carry it back
to your table. Many have
drive through service as well.
Menu items can be prepared
in 3-5 minutes and most have
smaller dining rooms.
• Cafeterias are food services
where food is displayed along
a counter or serving line.
Customers walk along the line
and ask the server to serve
them and then they carry their
tray to the table.
Quick Service
 Buffets consist of food
displayed on tables.
Servers keep displays
stocked with food and
customers walk around
and serve themselves,
then take their food to the
table.
 Carryout restaurants
specialize in preparing
food for customers to take
with them to eat home or
elsewhere. They may
provide very little seating.
These include
delicatessens, grocery
stores, and pizza places.
Full Service
A full service restaurant is a restaurant in which
customers are seated at a table, give their order to
a server, and are served food at a table.
Full Service
 Fine dining restaurants
emphasize the highest
quality of service,
ingredients, and
atmosphere. There are
many more employees
per customer. These
restaurants are usually
smaller and have
seatings at certain
times. Most have
professional chefs on
staff.
Full Service
 Casual dining restaurants include all full
service restaurants that are not in
included in fine dining.
 Single Item Restaurants
 Family Restaurants
 Ethnic Restaurants
Full Service
• Single Item restaurants choose to specialize in a
single item of food such as pizza, steak, pancakes, or
seafood. They may serve other foods as well, but
their focus is on a single food.
• Family restaurants cater to families and emphasize
variety and comfort. They have extensive menus
and usually offer comfort foods and traditional
American dishes. Some have developed into chains.
Full Service
 Ethnic
restaurants specialize in an ethnic cuisine.
Examples include Italian, Chinese, Ethiopian, Indian,
Japanese, Mexican, Spanish, and Thai.
Catering
 Catering is a provision of
food and service for a
special event that usually
involves feeding a large
number of people at one
time.
 Catering is often done for
business events and social
events.
 Catering can be divided
into 2 types:
 On premise
 Off premise
Catering
 On premise catering
takes place at the
caterer’s place of
business, such as a
banquet hall with a
kitchen, hotel, or
restaurant.
 Off premise catering
occurs when the event is
help away from the
caterer’s place of
business, such as at
churches, country clubs,
picnics, businesses, and
private homes.
Hotel and Club
Foodservice
 Hotelsprovide a
variety of food and
beverage services
such as:
 Bar in the lobby
 Family style restaurant
 Elegant fine dining
restaurant
 Sandwich service by
the pool
 Room service
 Catering
Hotel and Club
Foodservice
 Private clubs were
developed to meet the
social and leisure needs of
their members.
 Examples of clubs:
 Country, City, Yacht,
Military, Health, Beach,
etc.
 Membership is often
invitation only and one
must pay annual fees.
 Most clubs operate at
least one dining room and
have extensive catering
facilities.
Business
Foodservice
 Foodservice provided in a business for the
convenience of people who work at the
business, such as an employee cafeteria
in an office building or factory.
Foodservice Within a Business
A food and beverage business located in a
consumer business.
 It is often offered as a convenience to the
customer.
 Categorized by:
 Recreation
 Retail
 Transportation
Recreation
Foodservice
 Includes all foodservice
offered as a part of a
recreation business,
such as sports arenas,
zoos, movie theaters,
and museums.
 Can range from fast
food, to quick service,
full service, and even
fine dining.
Retail Foodservice
 Includes all foodservice
offered as a part of a retail
store or shopping center.
 Can be found in malls,
individual retail stores,
bookstores, grocery stores,
gas stations, and
convenience stores.
 Are mainly fast food
restaurants, but some full
service restaurants can be
found in malls and
shopping centers.
 Example: Food Courts
Transportation
 Transportation
foodservice can be
divided in 2
categories:
 Foodservice During
Travel
 Airplane food, dining
on long distance trains
and foodservice on
cruise ships
 Foodservice in the
Station
 Restaurants in airports
and railroad stations.
Usually are quick
serve, but some are
not.
CONVENTIONAL SYSTEM

DESCRIPTION:

a. Used by smaller foodservice

b. Food is prepared and served

in one roof

c. Little time between

preparation
ADVANTAGE

a. Flexible to change menus

b. Easy to control quality
c. Storage space required is lesser

DISADVANTAGE

a. Difficult to schedule workers

b. Personnel workloads vary thus difficult to achieve
productivity.
COMMISSARY SYSTEM
(CENTRAL PRODUCTION SYSTEM)

DESCRIPTION

a. With large central production

area

b. With centralized purchasing

and delivery of food to
satellite units

c. Final preparation and service

is on satellite units
ADVANTAGE

a. Quality control may be more effective and efficient

b. Large volume of food purchase thus cost saving
c. Duplication of labor and equipment is less

DISADVANTAGE

a. Contamination may be a problem

b. Needs specialized equipment to transport food
c. Traffic and truck breakdown may cause delay
READY PREPARED SYSTEM
(COOK / CHIL) (COOK / FREEZE)

DESCRIPTION

a. On premise preparation of
food
b. Food is chilled / frozen for
future use
c. Use of food is not
immediate
d. Separate time for
preparation and service
ADVANTAGES
a. Peaks and valleys of food production may be reduced
b. Fewer skilled workers needed
c. Stock shortage or menu unavailability may be prevented
d. Management can closely monitor menu selections, portion
size and quality and quantity of ingredients

DISADVANTAGE
a. Expensive since large cold storage is required
b. Recipe modification is needed to prevent structure and
texture changes when frozen
c. Additional energy cost
ASSEMBLY / SERVE SYSTEM

DESCRIPTION

a. Off premise food

production
b. Fully prepared foods are
purchased
c. Requires only storage,
final assembly, heating and
serving
ADVANTAGE
a. Lower operating costs
b. Lesser wastage
c. Portion control ensured
d. Requires minimal investment in equipment

DISADVANTAGE
a. Limited menu
b. Food quality may be affected
c. Acceptability of customer may be a problem
d. Higher cost of prepared foods