FOOD SERVICE SYSTEM
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this presentation about the service system of food it contains their definition, advantages, factors , types and conclusion.
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Types of Food Service System
This document describes five types of food service systems:
1. Conventional (traditional) system - production, distribution and preparation all occur in the same area.
2. Make-to-stock, assemble-to-order, and make-to-order systems - involve a central production area that prepares foods in different ways.
3. Cook and chill or freeze system - involves large batch cooking, chilling or freezing of foods until service time using a 7 step process.
The food service system
This document discusses different food service systems and their characteristics. It describes four systems: conventional, commissary, ready prepared, and assembly/serve.
The conventional system involves preparing and serving food on-site with a short holding time. Commissary uses a central production kitchen separate from service units. Ready prepared involves cooking/chilling or cooking/freezing foods off-site for later use. Assembly/serve purchases fully prepared foods to store, assemble, heat and serve with minimal on-site preparation.
Each system has advantages like reduced workload variations, lower costs, and portion control as well as disadvantages such as high equipment and storage costs, limited menu options, and insufficient portion sizes. The document compares key aspects of
Types of Food service systems (Quantity food production)
A detailed description about the types of food service systems, their structure, functioning, flow of food, processing continuum, advantages and disadvantages.
Foodservice systems2
The document discusses different types of food service systems including conventional cook-to-serve, commissary or satellite, ready-prepared cook-chill or cook-freeze, and convenience assembly-serve systems. It examines the advantages and disadvantages of each system and factors to consider when choosing a distribution system such as the type of foodservice organization, facility size and layout, service style, and food safety requirements. A variety of equipment options are also outlined for delivering food to patients or customers.
Types and categories of food service system..
This document discusses different types of food service systems and categories. There are four main categories: 1) Conventional/Traditional, where food is prepared and served on-site; 2) Ready-Prepared, where food is prepared in advance and held for later service; 3) Commissary, where a central kitchen prepares food that is delivered to separate service sites; and 4) Assembly/Serve, where pre-prepared foods are purchased and reheated on-site. Within each category are different processes like cook-chill, cook-freeze, and sous-vide that allow for food preservation and longer shelf life. The document also covers different types of food service like English, French, and Guéridon service.
Factors to consider in menu planning
The document discusses several important factors to consider when planning menus for food establishments, including availability of foods, food habits of customers, budget, time constraints, customer type, and facilities. Effective menu planning requires analyzing these factors and customers to create nutritious, affordable, and visually appealing menus that meet operational needs and customer desires. Menu types include a la carte, table d'hote, and daily menus, with considerations for preparation methods, portion sizes, and pricing structures.
Types of food and beverage services
The document discusses 5 different customer processes for food service:
1. Service at a laid cover where customers are served at their table.
2. Assisted service where customers receive some food at their table and some through self-service.
3. Self-service where customers serve themselves from buffets or counters.
4. Service at a single point where customers order, pay, and receive their food at a counter.
5. Specialized service where food is delivered to customers in different locations like hospitals, hotels, or aircraft. Various types of specialized services are described like room service, trolley service, and home delivery.
Catering Management.pptx
catering service provider in Pune
Catering is the business of providing food service at a remote site or a site such as a hotel, public house (pub), or other location. Catering has evolved to become an artisanal affair. Caterers now create an experience that involves the senses.
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Types of Food Service System
This document describes five types of food service systems:
1. Conventional (traditional) system - production, distribution and preparation all occur in the same area.
2. Make-to-stock, assemble-to-order, and make-to-order systems - involve a central production area that prepares foods in different ways.
3. Cook and chill or freeze system - involves large batch cooking, chilling or freezing of foods until service time using a 7 step process.
The food service system
This document discusses different food service systems and their characteristics. It describes four systems: conventional, commissary, ready prepared, and assembly/serve.
The conventional system involves preparing and serving food on-site with a short holding time. Commissary uses a central production kitchen separate from service units. Ready prepared involves cooking/chilling or cooking/freezing foods off-site for later use. Assembly/serve purchases fully prepared foods to store, assemble, heat and serve with minimal on-site preparation.
Each system has advantages like reduced workload variations, lower costs, and portion control as well as disadvantages such as high equipment and storage costs, limited menu options, and insufficient portion sizes. The document compares key aspects of
Types of Food service systems (Quantity food production)
A detailed description about the types of food service systems, their structure, functioning, flow of food, processing continuum, advantages and disadvantages.
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The document discusses different types of food service systems including conventional cook-to-serve, commissary or satellite, ready-prepared cook-chill or cook-freeze, and convenience assembly-serve systems. It examines the advantages and disadvantages of each system and factors to consider when choosing a distribution system such as the type of foodservice organization, facility size and layout, service style, and food safety requirements. A variety of equipment options are also outlined for delivering food to patients or customers.
Types and categories of food service system..
This document discusses different types of food service systems and categories. There are four main categories: 1) Conventional/Traditional, where food is prepared and served on-site; 2) Ready-Prepared, where food is prepared in advance and held for later service; 3) Commissary, where a central kitchen prepares food that is delivered to separate service sites; and 4) Assembly/Serve, where pre-prepared foods are purchased and reheated on-site. Within each category are different processes like cook-chill, cook-freeze, and sous-vide that allow for food preservation and longer shelf life. The document also covers different types of food service like English, French, and Guéridon service.
Factors to consider in menu planning
The document discusses several important factors to consider when planning menus for food establishments, including availability of foods, food habits of customers, budget, time constraints, customer type, and facilities. Effective menu planning requires analyzing these factors and customers to create nutritious, affordable, and visually appealing menus that meet operational needs and customer desires. Menu types include a la carte, table d'hote, and daily menus, with considerations for preparation methods, portion sizes, and pricing structures.
Types of food and beverage services
The document discusses 5 different customer processes for food service:
1. Service at a laid cover where customers are served at their table.
2. Assisted service where customers receive some food at their table and some through self-service.
3. Self-service where customers serve themselves from buffets or counters.
4. Service at a single point where customers order, pay, and receive their food at a counter.
5. Specialized service where food is delivered to customers in different locations like hospitals, hotels, or aircraft. Various types of specialized services are described like room service, trolley service, and home delivery.
Catering Management.pptx
catering service provider in Pune
Catering is the business of providing food service at a remote site or a site such as a hotel, public house (pub), or other location. Catering has evolved to become an artisanal affair. Caterers now create an experience that involves the senses.
Styles of service
This document discusses different methods of food and beverage service. It begins by defining the catering industry and describing the five main service methods: table service, self-service, assisted service, single point service, and specialized service. It then provides details on each method, including examples. Table service styles like French, Russian, English, American, and gueridon are explained. The document also covers banquet types and buffet styles like display, breakfast, full, fork, and finger buffets. Customer processes are summarized in a table outlining ordering, selection, consumption, and clearing areas.
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Institutional food management involves the oversight of food selection, preparation, presentation, and preservation for large groups in a cost-effective manner. It differs from individual cooking in its volume, organization, and mode of operation. Proper standards, principles, and techniques must be applied to ensure expected output is achieved. Trends in food management include a focus on nutrition, technology, packaging/storage innovations, sustainability, and convenience foods which can be ready-to-cook, half-prepared, ready-to-serve, or ready-to-eat.
Types of Foodservice.ppt
There are three main types of foodservice: commercial, institutional, and foodservice within a consumer business. Commercial foodservice includes restaurants that compete for customers like Olive Garden and McDonald's. It can be further broken down into quick service, full service, catering, and hotel/club foodservice. Institutional foodservice provides meals in schools, hospitals, and other facilities. Foodservice within a business is offered for convenience in places like malls, stores, airports and on transportation.
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The document provides an overview of the history and development of restaurants in Europe and the United States from 12,000 years ago to the modern era. It discusses the emergence of separate eating places in Europe in the 1700s and the rise in popularity of taverns, inns, and hotels offering food in the 1800s in the US. It also outlines the growth of the restaurant industry in the US in the late 1800s and 1900s with the rise of chains like Fred Harvey and McDonald's. The document then covers various aspects of food and beverage service operations including organizational structures, job roles and responsibilities, guest expectations, and server skills.
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This document provides an introduction to quantity food production and purchasing. It discusses key concepts such as:
- Quantity food production involves preparing food in large quantities within a designated time period to serve groups of people. Common examples are meals in hospitals, schools, and restaurants.
- Large kitchens are organized into sections for tasks like preparation, cooking, and finishing. Sections may include a vegetable area, meat cutting, cooking stations, pantry, and bakery.
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This document discusses menu planning for various food service operations. It defines menu planning as the process of scheduling meals based on general or individual requirements. Important factors in menu planning include guest demographics, nutritional needs, and operational considerations. Menus should be planned according to basic criteria like variety, balance, and appeal. The objectives and functions of menu planning differ depending on whether the operation is a school, hospital, industrial cafeteria, or residential home. Guidelines are provided for creating well-planned menus in various food service contexts.
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The document discusses the origins and evolution of modern food service. It begins by explaining how quantity cookery has existed for thousands of years to feed large groups, and that modern food service is said to have begun in the mid-18th century in France when caterers and other food producers were organized into guilds. It then outlines several key developments in France like the rise of restaurants and how the French Revolution stimulated new changes. The document also profiles influential chefs who helped codify and modernize haute cuisine. Finally, it provides descriptions of various types of common food service styles.
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In-situ service involves bringing food and beverages to customers where they are located, rather than having customers come to a dining area. Common forms of in-situ service include tray service, where meals are served on trays to customers in places like hospitals or airplanes, and trolley service, where food and drinks are served from carts to customers at their seats or desks. Other examples are home delivery, lounge service, and room service in hotels. Room service can be centralized, with all orders processed from the main kitchen, decentralized with separate pantries on each floor, or mobile with pantries installed in service elevators.
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Thank you for the summary. I appreciate you taking the time to provide an overview of the key points. Let me know if you need anything else.
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The document provides an overview of the foodservice industry. It discusses that the foodservice industry includes restaurants, hotels, schools, and other establishments that prepare and serve food. It is the second largest industry in the US, employing chefs, cooks, and others. The document also summarizes trends in the foodservice industry like global cuisine, technology, sustainable practices, and home meal replacements. It outlines challenges facing the industry like meeting labor demands and addressing nutrition concerns. Finally, it provides context on the culinary profession and terms like culinarian.
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The document describes various food and beverage production methods. It discusses the goals of food production from the customer's perspective and obstacles to meeting those goals. It then outlines several solutions to those obstacles, including separating production into steps, final cooking close to service, reusing unused items, and maintaining quality. The document also explains different food production systems like centralized production and cook-chill/cook-freeze methods. It provides details on classic kitchen organization and sous vide production. Finally, it categorizes beverage production into raw, semi-prepared, and fully prepared methods.
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Institutional food management involves the oversight of food selection, preparation, presentation, and preservation for large groups in a cost-effective manner. It differs from individual cooking in its volume, organization, and mode of operation. Proper standards, principles, and techniques must be applied to ensure expected output is achieved. Trends in food management include a focus on nutrition, technology, packaging/storage innovations, sustainability, and convenience foods which can be ready-to-cook, half-prepared, ready-to-serve, or ready-to-eat.
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There are three main types of foodservice: commercial, institutional, and foodservice within a consumer business. Commercial foodservice includes restaurants that compete for customers like Olive Garden and McDonald's. It can be further broken down into quick service, full service, catering, and hotel/club foodservice. Institutional foodservice provides meals in schools, hospitals, and other facilities. Foodservice within a business is offered for convenience in places like malls, stores, airports and on transportation.
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The document provides an overview of the history and development of restaurants in Europe and the United States from 12,000 years ago to the modern era. It discusses the emergence of separate eating places in Europe in the 1700s and the rise in popularity of taverns, inns, and hotels offering food in the 1800s in the US. It also outlines the growth of the restaurant industry in the US in the late 1800s and 1900s with the rise of chains like Fred Harvey and McDonald's. The document then covers various aspects of food and beverage service operations including organizational structures, job roles and responsibilities, guest expectations, and server skills.
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This document provides an introduction to quantity food production and purchasing. It discusses key concepts such as:
- Quantity food production involves preparing food in large quantities within a designated time period to serve groups of people. Common examples are meals in hospitals, schools, and restaurants.
- Large kitchens are organized into sections for tasks like preparation, cooking, and finishing. Sections may include a vegetable area, meat cutting, cooking stations, pantry, and bakery.
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This document discusses menu planning for various food service operations. It defines menu planning as the process of scheduling meals based on general or individual requirements. Important factors in menu planning include guest demographics, nutritional needs, and operational considerations. Menus should be planned according to basic criteria like variety, balance, and appeal. The objectives and functions of menu planning differ depending on whether the operation is a school, hospital, industrial cafeteria, or residential home. Guidelines are provided for creating well-planned menus in various food service contexts.
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This document discusses food service operations. It defines food service operations as involving purchasing raw materials, inventory, food preparation, and analyzing the business as a whole. It categorizes food service operations into commercial and non-commercial. Commercial operations are for-profit businesses like hotels, restaurants, cafeterias, and bars. Non-commercial operations supplement another business like hospital or school cafeterias. The document also describes the various segments of commercial food service like quick service, casual dining, themed restaurants, and fine dining. It outlines the key functions of food service operations such as purchasing, menu planning, daily operations, hygiene, beverage control, cost control, and budgeting.
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The document provides an overview of the food service industry. It discusses that food service involves planning, preparing, cooking and serving quality meals in large quantities. The goals are to serve quality meals to customers at a reasonable cost. There are two main classes of food service - service and self-service. The history and development of the food service industry from ancient times to modern times is also outlined. Key individuals and establishments that helped shape the industry are mentioned.
Food Service
The document discusses the origins and evolution of modern food service. It begins by explaining how quantity cookery has existed for thousands of years to feed large groups, and that modern food service is said to have begun in the mid-18th century in France when caterers and other food producers were organized into guilds. It then outlines several key developments in France like the rise of restaurants and how the French Revolution stimulated new changes. The document also profiles influential chefs who helped codify and modernize haute cuisine. Finally, it provides descriptions of various types of common food service styles.
Organizational structure in kitchen
The document outlines the classical kitchen brigade system and roles. It describes the typical positions in a professional hotel kitchen brigade, including the executive chef, executive sous chef, chef de partie, and commis/team members. It details the responsibilities of each role in overseeing food production and quality control. It also discusses the importance of coordination between the kitchen and other hotel departments both internally, such as housekeeping, and externally with suppliers, guests, and regulatory authorities.
FBS - LESSON 2.pptx
The document provides definitions and information about preparing a dining room or restaurant area for service. It defines key terms like ambiance, cover, reservation, and mise-en-place. It also describes types of restaurants like cafeterias, fast food, casual dining, family style, and specialty restaurants. Finally, it discusses staffing and management roles in a medium sized casual dining restaurant such as the restaurant manager, captain, and trainee/apprentice.
In-Situ Sevice in Hotel
In-situ service involves bringing food and beverages to customers where they are located, rather than having customers come to a dining area. Common forms of in-situ service include tray service, where meals are served on trays to customers in places like hospitals or airplanes, and trolley service, where food and drinks are served from carts to customers at their seats or desks. Other examples are home delivery, lounge service, and room service in hotels. Room service can be centralized, with all orders processed from the main kitchen, decentralized with separate pantries on each floor, or mobile with pantries installed in service elevators.
Topic 1 .1 introduction of food service
Thank you for the summary. I appreciate you taking the time to provide an overview of the key points. Let me know if you need anything else.
Food and beverage service ppt.
this presentation is all about basics of service ,type of restaurant, and different organisational chart.
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Room service allows hotel guests to order and receive food and drinks in their rooms. It operates 24 hours a day. Staff are responsible for checking minibars, collecting breakfast menus, delivering orders to rooms, and billing guests. Guests can place orders by phone, TV, or door knob menu. Orders are prepared in the kitchen or bar then delivered to rooms using service lifts or stairs. When delivering, staff follow a sequence of greeting the guest, setting up the order, offering assistance, and thanking the guest before leaving. The room service pantry needs to be located near the kitchen, service lifts, and storage areas. A variety of equipment is used like mobile serving tables, plate warmers, coffee machines, point
portion-control
The document discusses portion control in food service establishments. It explains that portion size depends on the type of customer, food quality, and food price. Higher quality food with a fair price will yield more portions. Proper portion control is important to ensure fair portions for customers, control waste, and accurately track food costs. Portion control equipment and methods of monitoring portions are also outlined. The goals of portion control are to satisfy customers, utilize food purchases fully, and maintain standard costs and profits. Poor portion control can lead to unhappy customers, inaccurate food costs, and loss of standards.
Food service industry
The document provides an overview of the foodservice industry. It discusses that the foodservice industry includes restaurants, hotels, schools, and other establishments that prepare and serve food. It is the second largest industry in the US, employing chefs, cooks, and others. The document also summarizes trends in the foodservice industry like global cuisine, technology, sustainable practices, and home meal replacements. It outlines challenges facing the industry like meeting labor demands and addressing nutrition concerns. Finally, it provides context on the culinary profession and terms like culinarian.
Week 10 Food And Beverage Production Methods 3 2552
This document provides an overview of food and beverage production methods. It describes the goal of food production from the customer's perspective and discusses obstacles like limited eating time. Centralized production methods that separate production and service are presented, including cook-chill and cook-freeze which preserve quality through temperature control. Sous vide packaging and traditional partie systems are also covered. Finally, beverage production categories like raw, semi-prepared, and fully prepared drinks are defined.
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Chapter 1 Introduction to Food & Beverages Service
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This document outlines different work schedules and roles for food preparation and service. It divides tasks into groups of marketers, cooks, dishwashers, tool keepers, and house keepers. It then describes the responsibilities of personnel in food service organizations including the manager, assistant manager, head chef and cooks, and dietician. It also discusses different systems for storing and transporting ready-to-serve food, such as on-site preparation, bulk satellite, hinged tray, and cold-pack systems.
Process and delivery of prepared meals
The document discusses the process and delivery of prepared meals, including assembly, delivery, and service. It defines assembly as combining prepared menu items into a complete meal, delivery as transporting prepared foods from production to the point of service, and service as assembling, preparing, and distributing food to customers. An effective delivery and service system should ensure food safety, maintain food quality, and serve satisfying, appetizing, and attractive food to customers. There are two basic delivery systems: centralized delivery assembles individual meals near the main kitchen, while decentralized delivery sends bulk prepared food to satellite kitchens in a facility.
The systems approach.pptx
The document discusses innovations and trends in the restaurant industry to address challenges including more energy efficient equipment, self-service options, electronic inventory management, faster cooking equipment, sous vide cooking, on-the-spot training, management software, environmentally friendly disposable ware, safer spill-proof take out containers, safer shoes and mats, whole grains, trans fat-free oils, and international flavors. It also defines foodservice terms and classifications and describes four types of foodservice systems: conventional, ready-prepared, commissary, and assembly/serve. Students are assigned to discuss the advantages and disadvantages of implementing these foodservice types.
Foods and beverages operations
Food and beverage service involves providing an enjoyable experience for guests. There are various types of service styles that can be used, including table service, buffet service, cafeteria service, and others. Table service is when servers bring food to guests seated at tables, and there are variations like American, English, French and Russian styles. Buffet service allows guests to serve themselves from food arranged on platters. Cafeteria service has guests select food as they move through a serving line. The type of service used depends on the operation and satisfying guest needs and wants.
meal managemet
This document discusses various aspects of meal management including definitions, importance, and preliminary essential elements. It covers topics like menu planning, types of menus, factors to consider when planning a menu, food purchasing, receiving, storage, and issuing. Menu planning facilitates evaluation, customer satisfaction and guides production. Types of menus include a la carte, table d'hote, party menus, and more. Factors to consider when planning a menu include nutrition, health, availability, and occasion. Purchasing involves getting the right products at the right time and price. Receiving ensures correct quantity and quality. Storage protects food from contamination according to guidelines. Issuing controls distribution of food into production.
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在线办理(UCM毕业证书)加州大学美熹德分校毕业证文凭证书一模一样
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◇回国时间很长，忘记办理；
◇回国马上就要找工作，办给用人单位看；
◇企事业单位必须要求办理的
◇需要报考公务员、购买免税车、落转户口
◇申请留学生创业基金
留信网认证的作用:
1:该专业认证可证明留学生真实身份
2:同时对留学生所学专业登记给予评定
3:国家专业人才认证中心颁发入库证书
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Heritage Conservation.Strategies and Options for Preserving India Heritage
Presentation looks at the role , relevance and importance of built and natural heritage, issues faced by heritage in the Indian context and options which can be leveraged to preserve and conserve the heritage.It also lists the challenges faced by the heritage due to rapid urbanisation, land speculation and commercialisation in the urban areas. In addition, ppt lays down the roadmap for the preservation, conservation and making value addition to the available heritage by making it integral part of the planning , designing and management of the human settlements.
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本公司拥有海外各大学样板无数，能完美还原。
1:1完美还原海外各大学毕业材料上的工艺：水印，阴影底纹，钢印LOGO烫金烫银，LOGO烫金烫银复合重叠。文字图案浮雕、激光镭射、紫外荧光、温感、复印防伪等防伪工艺。材料咨询办理、认证咨询办理请加学历顾问Q/微6496090
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二.真实使馆公证(即留学回国人员证明,不成功不收费)
三.真实教育部学历学位认证（教育部存档！教育部留服网站永久可查）
四.办理各国各大学文凭(一对一专业服务,可全程监控跟踪进度)
如果您处于以下几种情况：
◇在校期间，因各种原因未能顺利毕业……拿不到官方毕业证【q/微6496090】
◇面对父母的压力，希望尽快拿到；
◇不清楚认证流程以及材料该如何准备；
◇回国时间很长，忘记办理；
◇回国马上就要找工作，办给用人单位看；
◇企事业单位必须要求办理的
◇需要报考公务员、购买免税车、落转户口
◇申请留学生创业基金
留信网认证的作用:
1:该专业认证可证明留学生真实身份
2:同时对留学生所学专业登记给予评定
3:国家专业人才认证中心颁发入库证书
4:这个认证书并且可以归档倒地方
5:凡事获得留信网入网的信息将会逐步更新到个人身份内，将在公安局网内查询个人身份证信息后，同步读取人才网入库信息
6:个人职称评审加20分
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8:在国家人才网主办的国家网络招聘大会中纳入资料，供国家高端企业选择人才
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本公司拥有海外各大学样板无数，能完美还原。
1:1完美还原海外各大学毕业材料上的工艺：水印，阴影底纹，钢印LOGO烫金烫银，LOGO烫金烫银复合重叠。文字图案浮雕、激光镭射、紫外荧光、温感、复印防伪等防伪工艺。材料咨询办理、认证咨询办理请加学历顾问Q/微741003700
【主营项目】
一.毕业证【q微741003700】成绩单、使馆认证、教育部认证、雅思托福成绩单、学生卡等！
二.真实使馆公证(即留学回国人员证明,不成功不收费)
三.真实教育部学历学位认证（教育部存档！教育部留服网站永久可查）
四.办理各国各大学文凭(一对一专业服务,可全程监控跟踪进度)
如果您处于以下几种情况：
◇在校期间，因各种原因未能顺利毕业……拿不到官方毕业证【q/微741003700】
◇面对父母的压力，希望尽快拿到；
◇不清楚认证流程以及材料该如何准备；
◇回国时间很长，忘记办理；
◇回国马上就要找工作，办给用人单位看；
◇企事业单位必须要求办理的
◇需要报考公务员、购买免税车、落转户口
◇申请留学生创业基金
留信网认证的作用:
1:该专业认证可证明留学生真实身份
2:同时对留学生所学专业登记给予评定
3:国家专业人才认证中心颁发入库证书
4:这个认证书并且可以归档倒地方
5:凡事获得留信网入网的信息将会逐步更新到个人身份内，将在公安局网内查询个人身份证信息后，同步读取人才网入库信息
6:个人职称评审加20分
7:个人信誉贷款加10分
8:在国家人才网主办的国家网络招聘大会中纳入资料，供国家高端企业选择人才
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FOOD SERVICE SYSTEM
- 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…!!!!