Types of Foodservice Systems

1. Conventional

2. Ready-Prepared

3. Commissary

4. Assembly Serve

What is a Conventional Foodservice System?

It is when raw foods are purchased, prepared on site, and served soon after preparation.

What are the three steps in conventional?

1. Cook

2. Hot hold

3. Serve

What are the advantages of conventional? (4)

- Quality control

- Menu flexibility

- Maybe lower food cost

- Less freezer storage required

What are the disadvantages of conventional

- Stressful workday

- Uneven 12-15 hour daily production time (peaks and valleys)

- Maybe higher labor costs

- Difficulty in scheduling workers

Conventional Rationale

- Foods may be procured with limited amounts of processing

- Conventional system demands skilled labor

What is a Ready-Prepared foodservice system?
It is when foods are prepared on-site, ten chilled or frozen and stored for reheating at a later time.

What happens with Cook/Chill method?

1. Food cooked conventional method (chilled in blaster then rethermalized)

2. Prepared in kettles, pumped into air / water tight bags, and given an ice bath in a tumbler.

What is The Blast Chiller?

Its a machine used to bring bulk food from cooking temperature to 37F in 90 minutes or less.

Rethermalize

Chilled or frozen foods are returned to eating temperature

Using the kettle method, food can be held up to ____ days.

45 days.

Meats can be refrigerated for up to _____ days.

60 days.

Cook/freeze method

Food production method in which food is prepared and cooked by conventional or other methods, then
frozen for use at a later time.

Advantages of Ready Prepared method.

- Decreased peaks and valleys of workload

- Reduced labor costs / labor production costs (40 hour week/8 hour day)

- Improved quality and quantity control

- Menu Variety

- Nutrient retention

Disadvantages of Ready Prepared Method

- Need large cold/frozen storage space

- Special equipment for chilling/freezing

- Special equipment for rethermalization

- Food safety

- Recipe modification required offset cell damage

Ready Prepared Method Rationale

- Reduced labor costs

- Decreased need for skilled labor

- Volume food procurement may decrease food costs

What is the Commissary foodservice system?

It is a central production kitchen or food factory with centralized food purchasing and delivery to off-site
facilities for final preparation

Types of Commissary

Central Kitchen

Central food production

Food factory

Satellite Service Centers

Advantages of Commissary

- Large volume food purchasing reduces costs

- Decreased labor / equipment costs

- Effective and consistent quality control between units

Disadvantages of Commissary

- Many critical points where contamination of food can occur

- Specialized equipment and trucks are needed for food safety/food holding
- High cost of equipment and equipment maintenance (transportation costs/problems)

Commissary Rationale

Accommodates remote service areas

What is Assembly Serve

Fully prepared foods are purchased, stored, assembled, heated, and served. There is no onsite food
production.

Assembly Serve is also known as

the "kitchenless kitchen"

How to Sous Vide

1. Season & Seal

2. Simmer (in pouches)

3. Serve

What type of permit is needed if the food isn't sealed when bought?

DOH permit

Advantages of Assembly Serve

- Labor savings

- Fewer skilled personelle

- Lower procurement costs

- Portion control and less waste

- Minimal equipment and space requirements

Disadvantages of Assembly Serve

- Limited availability of desired menu

- High cost of prepared foods

- Additional freezer space requirements

- Concern over recycling or disposing of packing materials

Assembly Service Rationale

Assuming a lack of skilled labor an available supply of highly processed foods, this system can be
successful

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