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1-1 Introduction to Foodservice Systems National Food Service Management Institute National Food Service Management Institute The University of Mississippi.

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Presentation on theme: "1-1 Introduction to Foodservice Systems National Food Service Management Institute National Food Service Management Institute The University of Mississippi."— Presentation transcript:

1 1-1 Introduction to Foodservice Systems National Food Service Management Institute National Food Service Management Institute The University of Mississippi

2 1-2 Why is it important to know the characteristics of different foodservice systems?

3 1-3 Cost Control Food Cost Food Cost Labor Cost Labor Cost Equipment and Building Costs Equipment and Building Costs

4 1-4 Other Factors Labor Availability Labor Availability Food Safety Food Safety Food Quality Food Quality

5 1-5 Unique Characteristics of Foodservice Demand varies by: Demand varies by: Time of day (around meal times) Time of day (around meal times) Time of year Time of year Special events Special events Day of the week Day of the week Food production and service are labor intensive Food production and service are labor intensive

6 1-6 Unique Characteristics, cont. Skilled and unskilled labor are needed Skilled and unskilled labor are needed Food is perishable Food is perishable Menus and production change daily Menus and production change daily

7 1-7 Flow of Food

8 1-8 Form of Food Purchased

9 1-9 Types of Foodservice Systems Conventional Conventional Centralized (Commissary) Centralized (Commissary) Ready-Prepared Ready-Prepared Assembly-Serve Assembly-Serve Combination Combination

10 1-10 Diagram of Food Flow for Conventional Foodservice Systems FOOD PROCESSING CONTINUUM Complete FOOD PRODUCTION CONVENTIONAL FOODSERVICE SYSTEM FOODPRODUCTION HOLD HEATED HOLD CHILLED SERVE TO CUSTOMERS None

11 1-11 Advantages of Conventional Foodservice Systems High degree of food quality High degree of food quality Flexibility in menu Flexibility in menu Food is served soon after production Food is served soon after production Traditional standardized recipes can be used Traditional standardized recipes can be used

12 1-12 Disadvantages of Conventional Foodservice Systems Labor intensive Labor intensive Higher labor costs than other systems Higher labor costs than other systems Consistency may not occur Consistency may not occur Food costs difficult to control Food costs difficult to control

13 1-13 Centralized Foodservice Systems FOOD PROCESSING CONTINUUM None Complete FOOD PRODUCTION CENTRALIZED FOODSERVICE SYSTEM FOOD PRODUCTION STORE CHILLED HOLD HEATED STORE FROZEN RECEIVING KITCHEN RECEIVING KITCHEN RECEIVING KITCHEN RECEIVING KITCHEN RECEIVING KITCHEN SERVE TO CUSTOMERS SERVE TO CUSTOMERS SERVE TO CUSTOMERS SERVE TO CUSTOMERS SERVE TO CUSTOMERS

14 1-14 Advantages of Centralized Foodservice Systems Lower food and supply costs Lower food and supply costs Purchasing power Purchasing power Effective utilization of USDA commodities Effective utilization of USDA commodities Ingredient control Ingredient control Inventory control Inventory control

15 1-15 Advantages, cont. Lower labor costs Lower labor costs Flexibility in scheduling food preparation Flexibility in scheduling food preparation Mechanization of preparation Mechanization of preparation Quality control Quality control Microbiological Microbiological Aesthetic Aesthetic Nutritional Nutritional

16 1-16 Advantages, cont. Consistency Consistency Better utilization of production facility Better utilization of production facility Flexibility in location Flexibility in location Savings on equipment at other service sites Savings on equipment at other service sites

17 1-17 Disadvantages of Centralized Foodservice Systems High initial investment--building and equipment High initial investment--building and equipment More technically-skilled employees needed More technically-skilled employees needed Some jobs are monotonous Some jobs are monotonous Major impact of equipment malfunctions Major impact of equipment malfunctions Transportation costs Transportation costs

18 1-18 Disadvantages, cont. Perceived loss of quality Perceived loss of quality Recipe modifications/restandardization required Recipe modifications/restandardization required Food safety can impact large numbers of customers Food safety can impact large numbers of customers Same employees dont prepare and serve food, limiting feedback from customers Same employees dont prepare and serve food, limiting feedback from customers

19 1-19 Ready-Prepared Foodservice Systems FOOD PROCESSING CONTINUUM None Complete FOOD PRODUCTION READY-PREPARED FOODSERVICE SYSTEM FOOD PRODUCTION STORE FROZEN HOLD CHILLED SERVE TO CUSTOMERS HEAT

20 1-20 Advantages of Ready-Prepared Foodservice Systems Flexibility in scheduling food preparation Flexibility in scheduling food preparation Labor savings Labor savings

21 1-21 Disadvantages of Ready- Prepared Foodservice Systems Limited menu variety Limited menu variety High initial capital investment for equipment High initial capital investment for equipment Perceived loss of food quality Perceived loss of food quality Recipe modifications may be needed Recipe modifications may be needed Food safety problems affect many customers Food safety problems affect many customers

22 1-22 Assembly-Serve Foodservice Systems FOOD PROCESSING CONTINUUM None Complete FOOD PRODUCTION ASSEMBLY-SERVE FOODSERVICE SYSTEM STORE FROZEN STORE CHILLED SERVE TO CUSTOMERS PORTION HEAT

23 1-23 Advantages of Assembly-Serve Foodservice Systems Lower labor costs Lower labor costs Limited equipment needs Limited equipment needs

24 1-24 Disadvantages of Assembly- Serve Foodservice Systems High food cost High food cost Limited menu variety Limited menu variety Availability of menu items Availability of menu items Perceived loss of quality Perceived loss of quality

25 1-25 Combination Systems Centralized bakery, all other production in conventional foodservice systems Centralized bakery, all other production in conventional foodservice systems Centralized warehousing Centralized warehousing Centralized food preparation for service on- site and at satellites Centralized food preparation for service on- site and at satellites


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