Professional Documents
Culture Documents
The Foodservice System
The Foodservice System
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:
DISADVANTAGE
DESCRIPTION
DISADVANTAGE
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
DISADVANTAGE
a. Limited menu
b. Food quality may be affected
c. Acceptability of customer may be a problem
d. Higher cost of prepared foods