FNS 200 Lecture Notes - Foodservice, Food Safety, Shrink Wrap
20 Feb 2014
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Document Summary
Food product flow are alternative paths w/in foodservice ops that food & menu items may flow, beginning w/ receiving & ending w/ service to the customer. Alt paths aim at inc productivity, dec cost or strengthening control of ops. Physical, chemical & microbiological changes occurring in food throughout all stages of procurement, production, service must be controlled to ensure quality & safety of products. Foods are served on trays using centralized service (plates & trays are assembled close to production) or decentralized service (good transported in bulk to a location separate from production & plates & trays are assembled in that location). Food produced is served on the same day. Conventional foodservice requires full complement of staff during time of service. Lunch dinner w/ patients having the options to request snacks. Most of the food bought is used for the day which means, this type doesn"t rely much on inventory.
