The document discusses the various types of food service systems, including conventional, commissary, ready prepared, and assembly/serve methods, outlining their characteristics and applications. It emphasizes the importance of hygiene, employee health, and service speed in maintaining customer satisfaction in food service operations. The conclusion lists key practices for improving food service quality and maintaining cleanliness.

1. PRESENTED BY
KANIKA RASTOGI
MSC. 1ST SEM.

2. INTRODUCTION
A food service system is defined as an entity composed
of several systems designed and functioning Together
to accomplish specific objectives.
Simple definition- “Provision of food and drink ready
for consumption away from home"

4. •Social changes
•Industrial development.
• Travellers and tourism
• Traditionand culture
• Royalstatus
• Religiousfavour

5. A. Conventional
- menu items are prepared in a kitchen on
place where meals are served and are held a
short time, either hot or cold, until they are
served. It is used by small food service
operators
.

6. B. Comissary (Central Production Kitchen)
- is characterized by a large, central
production kitchen separate from service
units.
- is a result of technological innovations.
- employs people who are highly trained in
technological aspects of food production in
big quantities.
- is employ by airlines, chain restaurants
and large school districts.

7. C. Ready Prepared
 foods are prepared in premises after which they are chilled
or frozen and stored for used at some later time.
 is used primarily in hospitals and restaurant chains,
schools and colleges.
Two Ways of Handling Foods :-
cook/chilled method – prepared foods are chilled immediately
and packed individually or in bulk which will be portioned
later.They are prepare in refrigerated storage for a day or two
until they are ready for used.
cook/freezer method – a blast freezer or cryogenic freezing
system must be available to freeze foods quickly to prevent
food cell damage. Foods may be individually packed or stored in
bulk which require less freezer storage space.

8. D. Assembly/Serve
- Food production is not done on the
premises.
- Fully prepared foods are purchased,
stored, assembled, heated and served.
- It is used by hospitals and health care
institutions.

9. CONCLUSION
•For Food Serivce System Betterment :-
1. The employees should be needed to maintain the hygiene and
cleanliness for customer services in restaurant , canteens, cafes
etc.
2. It is necessary to wear hand gloves , apron and head cover by
the employees while serving food to the customer.
3. If the person is physically ill then he should avoid serving the
people.
4. The speed in food services is very important so as, it help to
retain the customers.
5. For an excellent service, the wait timings should be accurate.

10. THANK YOU…!!!!