FOODS & FOODSERVICE SYSTEMS | NOTES

FOODSERVICE MANAGEMENT

TYPES OF FOODSERVICES
A. Conventional Foodservice
o Traditionally used in most foodservice operations
o Still the most dominant type in the present
o Foods are purchased by the individual food service in various stages of
preparation but all preparation is completed and food made ready for
service in a kitchen on the premises where the food is to be served. After food
production, foods are held or served as soon as possible.
o Modification semi-conventional system (preparation minimized through the
purchase of some convenience foods)
o Foodservice system in which foods are prepared and served under one roof.
o Delivery: centralized and decentralized

Types of Conventional Foodservice in Hospitals

I. Centralized Service
Individual patient trays are assembled in or close to the production area
II. Decentralized Service
Food is distributed in bulk quantities for tray assembly in an area to
patient rooms.

B. Ready prepared Foodservice

o Also known as cook-freeze and stored labor concept
o Foods prepared on the premises, then frozen immediately and held for use
at some later time
o Has evolved because of increased labor costs and a critical shortage of
skilled food production personnel
o Prepared menu items are readily available at any time for final assembly and
heating for service.
o Disadvantage:
• Required equipment are expensive
o Needs special equipment:
• Blast freezer
• Blast refrigerator
o Delivery: cabinets may be transported to any area for use and service

Types of Ready prepared Foodservice

I. Cook-chill
Menu items are partially cooked, rapidly chilled, held in chilled storage,
and reheated just prior to service
II. Cook-freeze
Menu items are partially cooked, rapidly frozen, held in frozen storage,
and reheated just prior to service
III. Sous vide
A process of sealing raw, fresh food items in plastic pouches (reduced
oxygen packaging or semi-vacuumed processing) to allow chilled
storage and then cooking in boiling water prior to service

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C. Commissary Foodservice
o Also known as central or satellite foodservice
o Centralized food procurement and production
o Distribution of prepared menu items to several remote areas to final
preparation and service
o Has evolved due to technological innovations and the design of
sophisticated foodservice equipment
o Advantage
• Better opportunities for quality control and flexibility
• Saving on food cost
o Disadvantage
• Possibility of food contamination during transport of food to satellite
units
o Delivery: frozen, chilled or hot-held foods may be in bulk or portioned before
storage

Two Components of Commissary Foodservice:

I. Central commissaries/commissariats/food factories
Production facilities
II. Satellite service centers
Where prepared foods are served

D. Assembly/serve Foodservice
o Also known as total convenience or minimal cooking
o Completely prepared foods are “finished” (thawing, heating, portioning, and
merchandising) within the premises
o Ready-to-eat foods are purchased which may or may not need reheating
before service
o Convenience-food foodservice/minimal cooking concept
o Disadvantage:
• Limited menu offerings
o Needs special equipment:
• Microwave oven
o Delivery: may be any one of those previously described

Three market forms of food purchased:

I. Bulk
Portioning before or after heating within the foodservice operation
II. Preportioned
Requires only assembly (plating) and heating
III. Pre-plated
Requires only heating

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MENU PLANNING
o Menu/meal planning is the process of thinking or deciding the series of activities in
meal management
o Menu determines all aspects of production and service. Planning menus well is a
key to successful foodservice operation
o A menu serves as the focal point around which all components of a foodservice
system are centered. It affects the facilities’ equipment, personnel, and the
operational phases of a foodservice system

MEAL MANAGEMENT
• The effective and efficient use of available resources to provide meals that are
nutritionally adequate, sanitary, and aesthetically pleasing, economical in terms
of cost and of time and energy preparation.
• It includes the following activities
▪ menu planning
▪ purchasing and storage of food supplies
▪ preparation and cooking of food
▪ table setting and food service
▪ clearing up of the table and dining areas

MENU
• A detailed list of foods to be served at a meal or, in a boarder sense, a total list
of items offered by a foodservice

MENU PATTERN
• An outline of food to be included in each meal, and the extent of choice at each
meal

CYCLE MENU
• A carefully planned set of menus that is rotated at definite time intervals
• Type of menu commonly used in institutions where the menu is repeated within a
specified time span

SELECTIVE MENU
• A menu that includes two or more food choices in each menu category such as
appetizers, entrees, vegetables, salads, and desserts.

SEMISELECTIVE MENU
• A menu that includes two or more food choices in each menu category such as
appetizers, entrees, vegetables, salads, and desserts

NONSELECTIVE MENU
• A menu that offers no choice of food items

STATIC MENU
• A menu that is used each day such as a restaurant-style menu

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SINGLE-USE MENU
• A menu specially planned and used only once, usually for a holiday or catered
event

SPOKEN MENU
• A means of communicating menu choices by reading the menu to the customer

RESTAURANT MENU
A. A LA CARTE MENU
• items or groups of items priced separately and chosen by customer

B. TABLE D’ HOTE
• a complete meal offered at fixed price
• a -fixed menu for a fixed price, although customer may be allowed a choice
of certain menu items like dessert or beverage is called

C. CORTE DU JOUR
• a complete meal offered at fixed price

D. COMBINATION MENUS
• offer a limited number of table d’ hote menus plus an assortment of a la carte
items

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