FSN 202 Lecture Notes - Lecture 31: Cold Food Festival, Foodservice
1 Nov 2016
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Document Summary
Distribution and service: distribution- getting the food from production to the point of service, service- presentation of food to the customer. Type of production system (i. e. conventional versus cook-chill) Degree of meal assembly prior to service (centralized vs. decentralized tray service) Amount of time between end of production and time of service. Distribution and service: different issues in different types of foodservice systems, conventional foodservice. Centralized: advantages: eliminates double handling of food, control over meal assembly, standardization of portions, decreased waste, less staff time needed, less space needed in facility. Decentralized: advantages: less time between meal assembly and service to patients, potentially higher quality food, greater exibility. Decentralized: equipment is needed to maintain proper temperatures, food warmers, refrigerated equipment provided at location, some cooking equipment may also be needed- toaster. Meal distribution methods: provide no thermal support. Disadvantages: immediate transportation, high labor, no heating: hot thermal retention. Bene ts: uncomplicated system, no special plate needed, no special delivery cart.
