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Lecture 26

11:709:255 Lecture Notes - Lecture 26: Foodservice, Nsf International, Water Efficiency


Department
Nutritional Sciences
Course Code
11:709:255
Professor
Abbot
Lecture
26

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Food Flow, Kitchen Design and Layout, Equipment
Types of Food Service Operations
- Conventional (or Traditional) System
o Menu items are prepared on-site, held for a short time until
service, and served
o Requirements:
Highly skilled, large labor force
Adequate space and equipment
o Advantages
Provides quality control
Adaptability and flexibility
o Disadvantages
Labor and space requirements
Increased time between production and service
- Commissary System
o Large, central production kitchen with food sent to
separate, remote kitchen units (satellite units) for final
preparation and service
o Requirements
Larger scale equipment
Transportation system
o Advantages
Cost savings with volume purchasing and production
Quality and quantity control
o Disadvantages

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Requires means of transporting food in food-safe
manner
Additional food safety considerations
- Ready-Prepared
o Menu items are prepared on-site, chilled/frozen, and
stored for later use, reheated and served
Also known as cook/chill or cook/freeze
(rethermalization)
o Requirements
Accurate forecasting and production scheduling
Adequate storage space
Specialized equipment
Record keeping of distribution inventory
o Advantages
Reduced labor
Rapid response to variable food requests (i.e. 24 hour
room service)
Quality and quantity control
o Disadvantages
Food undergoes 2 heating processes affects
nutrition and quality
Significant storage space required
Significant investment in specialized equipment
Additional food safety considerations
Contingency plan when reheating system fails

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- Assembly/Serve System
o Fully prepared foods purchased that require minimal final
heating, assembly and service
No on-site food production “kitchenless kitchen”
3 market forms: bulk, pre-portioned, pre-plated
o Advantages
1. Reduced equipment and labor costs
2. Less skilled labor force required
o Disadvantages
Increased food costs
Limitations in food quality, freshness, variety and
nutrition
Food Product Flow
1. Procurement
2. Receiving
3. Storage
4. Preparation
5. Production
6. Holding
7. Assembly
8. Distribution
9. Service
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