1. Assembly, Distribution, Service l Assembly = l Distribution = l Service =

2. On-site assembly, delivery l Centralized: l How? »prepped centrally and delivered nearby »return soiled dishes to central l Who? »commercial, small facilities

3. On-site assembly, delivery l Decentralized: l How? »bulk quantities prepped, then sent hot/cold to satellite operations for reheating… »return soiled dishes to central or handle at galley l Who?

4. Factors in choice of distribution system l Type of foodservice l ____ and ______ of facility l Budget for equipment l __________ concerns l Timing required for service l Energy use l Type of organization

5. Factors in choice of distribution system l Style of service »self-serve »tray »wait service »portable l Needs of customers

6. Equipment Considerations l Fixed (built in) »part of structure at time of construction l Mobile l Portable

7. Types of Equipment to Consider l Reheating l Meal assembly l Temperature maintenance l Transportation and delivery l Serving

8. Styles of Service l Self-service l Tray service l Wait service l Delivery

9. How much labor? (Estimates) l 1 server can handle 4-5 tables l 1 bartender can serve 40-50 patrons l 1 chef can cook for a 100- seat restaurant l Remember seasonal variation, school calendars, special events