DISTRIBUTION & SERVICE (Week 12)
*food ratings are based most importantly to taste & temp
Functional subsystem: Distribution & Service
-Distribution is getting food from production to service. Service is the presentation of
food to the customer.
-Distribution is a complex process of getting the right food to the right patient at the right
time. Distribution of food from production to the customer depends primarily upon 4
factors: type of production system in use, degree of meal preassembly prior to service,
physical dist b/w production & service & amt of time b/w completion of production until
time of service.
*There are tray systems that allow you to serve food at the right temp: half is on the oven
compartment & half is on the cold compartment & ensure tray is placed in the right
orientation. (split tray cats; match a tray types req hot food items in heated compartment
of the cart separate from refrigerated portion & tray delivery personnel then need to
match hot food items w/ correct cold food tray prior to serving meal tray.
*Aladdin system: tray system that’s insulated. There’s a hole in the middle where you put
your plate and cover it w/ a dome. w/ the dome, it’ll remain hot, w/o the dome, it’ll
become cold. You need to try out equipment to see if there’s any human error that might
occur, ensure no airborne viruses contaminate food & food safely delivered to patients.
Methods of meal distribution
-Hot thermal retention: has a heated base consisting of a pellet, unitized base & induction
heat base. Benefits include: support equipment & system operation are uncomplicated, no
req for a special plate—any std size china, no special delivery cart is req. Constraints incl:
provisions for maintenance of cold items, eg. milk & ice cream are not made, hot food
can’t be held for no more than 45 min, additional service ware pcs need to be inventoried,
stored, transported & washed & induction heat bases make it hard to determine if it is
-insulated components: benefits incl: only the dinner plate & food are insulated,
no special bases to heat, simple, no burn hazard to attendant & customer & no special
delivery cart req. Constraints incl: additional service ware pcs & attractive insulated
components are often taken home by patients as useful mementos for hosp experience.
-heat support cart: benefits incl: foods remain heated until tray is removed for
service to patient. Constraints incl: pot for maintenance/repair problems is high, carts can
be heavy & difficult to maneuver, no provisions are made for maintenance of cold food
items at proper temp.
-Hot & cold thermal retention
-match a tray: problem of retherm carts are that food is brought on open wire vs.
angle food racks & then go up to the unit, heated up & put back in the same posn, latter is
easier to maneuver & not as clunky but you need plastic covers to a