Amalia Ruhana
Delivery = Distribution
Refers to the transportationof prepared
foods from production to the place of
service
Service involves assembling prepared
menu items and distributing them to the
consumer
the
equipment required for both delivery
and service is an essentials part of these
subsystem
Maintain the aesthetic quality of the food
Ensure microbial safety of food
Serve food that is attractive and satisfying
to the customer
1. Centralized Delivery – Service System
2. Decentralized Delivery – Service
System
3. Combination
Prepared foods are portioned and
assembled for individual meals at a central
location in or adjacent to the main kitchen.
The completed orders then transported
and distributed to the customers
(+) Close supervision; control of food
quality, portion size, assurance of
correct menu items on each tray or
order; less labor required; suitable for
restaurants, banquet services, hospitals
(-)Total time span required for service
can be excessively long
Bulk quantities of prepared foods are
sent hot or cold to serving galleys or
ward kitchens located throughout the
facility
Reheating, portioning and meal assembly
take place in remote locations
(+) Foods will be a better quality,
suitable for large hospitals/medical
centers, hotels
(-) Time and energy consuming, needs
more equipment and facilities
1. Type of Foodservice System
2. Kind of Foodservice Organization
3. Size and Physical Layout of Facility
4. Style of Service
5. Skill Level of Available Personnel
6. Economic Factors
7. Quality Standards for Food and Microbial
Safety
8. Timing Required for Meal Service
9. Space Requirements or Space Available
10. Energy
Assembling prepared menu items and
distribution them to customers.
It is the act to makes people feel good
about spending their money to eat out.
Self Service
Tray Service
Wait Service
Portable Meals
Room Service
Customers carrying their own food
selection from place of display or
assembly to a dining area.
Eg. Cafetaria, Machine Vended, Buffet
Meals that are assembled and carried on
a tray to individual consumers by an
employee.
Eg. Hospitals, Nursing Homes
1. Counter
2. Table Service
American Service?
French Service?
Russian Service?
Chinese Service?
American Service : cara menyajikan
makanan dari sisi kiri konsumen
French Service : melakukan final
preparation pemorsian makanan di atas
troli di sebelah meja konsumen
Russian Service : pemorsian di atas meja
konsumen
Chinnese : menggunakan meja putar,
konsumen memilih sendiri makanan
yang diinginkan
Metode Penyelenggaraan makanan
dimana petugas penyaji mengantarkan
makanan ke klien dengan alat bantu
mobile carts
Response to a customer no longer willing
to eat at the convenience of the
organization.
Patients want to eat what they want, when
they want
Holding Time ?
Ketepatan Diet = 100% (tidak ada
kesalahan pemberian diet)
Ketepatan Waktu pemberian makan pada
pasien ≥ 90%
Sisa makan pasien ≤20%
