FSN 202 Lecture Notes - Lecture 2: Mystery Shopping, Customer Satisfaction, Cold Food Festival
16 Nov 2016
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Hot and cold thermal retention: insulated components, bene ts: hot and cold food placed in insulated containers, no burn hazard, cold food held longer than 30 minutes, disadvantages: additional service ware, hot food holding is limited to 30 minutes. Heated disc sits between plate and insulated tray. Induction heating- disc heats up in 9 seconds. Aladdin convect-rite iii cart: keeps one side cold and one side hot, very big cart, hot and cold chambers, removable divider bar. Distribution: other foodservice systems: commissary, central production area, satellite service centers. Table service, cafeteria, tray service: ready prepared, galley, nal heat processing equipment, assembly/serve, heat processing. Catering products: insulated top loading food pan carriers, heat keepers and cam carriers. 1000 to 2200 watts: tray carts. Service staff: how can the manager facilitate good customer service, empowerment. 4 patterns of customer service: freezer- poor procedures and poor personal attention. We do not really care about you : factory- skewed toward procedural ef ciency.
