1. Food & Beverage Management
Unit 7
Food & Beverage Service 1

2. 7 1 2 3 4 5 Food & Beverage Service 1 8 9 10
UNIT
DATE
TIME
TOPIC
Reference to textbook 1
14 Aug 07 (Tue)
14-17
Introduction to F&B Management
Unit 1 2
17 Aug 07 (Fri)
9-12
Sanitation and Hygiene
Unit 3, 4 3
21 Aug 07 (Tue)
Menu Planning
Unit 5 4
28 Aug 07 (Tue)
Menu Design 5
4 Sep 07 (Tue)
Logistics
Unit 6, 7
Tutorial
6 Sep 07 (Thu)
DISCUSSION 6
18 Sep 07 (Tue)
Managing Food Production
Unit 8 7
20 Sep 07 (Thu)
Food & Beverage Service 1
Unit 9 8
25 Sep 07 (Tue)
Food & Beverage Service 2 9
2 Oct 07 (Tue)
Revenue
Unit 17 10
9 Oct 07 (Tue)
Layout and Equipment
Unit 10, 11
16 Oct 07 (Tue)

3. Topics 1. METHODS OF ASSEMBLY, DELIVERY AND SERVICE 2. ASSEMBLY
3. FACTORS AFFECTING CHOICE OF DISTRIBUTION SYSTEMS

4. 1 – Methods of assembly, delivery and service
The goals of a delivery and service system include the following:
Maintain quality
Safety of food
Customer satisfaction
Decisions made by the F&B manager regarding service desired (level and type) are influenced by the selection of a system, equipment needs, and a review of various styles of service.

5. 1 – Methods of assembly, delivery and service
Methods – delivery and service as subsystems.
Delivery or distribution refers to the transportation of prepared foods from production to place of service.
Service involves assembling prepared menu items and distributing them to the consumer.

6. 1 – Methods of assembly, delivery and service
There are 2 main on-premise delivery systems:
Centralized delivery-service system
Prepared foods are portioned and assembled at a central area, then completed orders are transported and delivered to consumers.
Advantages: supervision, quality control, portion size, correct temperatures at point of service, less equipment and personnel.
Disadvantages: time required for service.
Decentralized delivery-service system
Bulk quantities of prepared foods are sent hot and cold to serving kitchens located throughout the facility, where reheating, portioning, and meal assembly occur.
Advantages: better quality of food, temperature control.
Disadvantages: more equipment and personnel.

7. 2 – Assembly
Assembly is the fitting together of prepared menu items to complete an entire menu.
Tray assembly. There are 2 major systems used to assemble trays:
Central location (see following 3 figures)
Decentralized units

8. Cook/Chill Trayline

9. Parallel Cook/Serve Trayline

10. Cook/Serve Circular Trayline

11. 3 – Factors affecting choice of distribution systems
(1) Type of foodservice system
Conventional
Ready-Prepared
Commissary
Assembly-Serve

12. 3 – Factors affecting choice of distribution systems
(1) Type of foodservice system
Conventional – raw foods are purchased, prepared on site, and served soon after preparation.
Advantages
Quality control.
Menu flexibility.
Less freezer storage required.
Disadvantages
Stressful workday.
Difficulty in scheduling workers.
Rationale
Foods may be procured with limited amounts of processing.
Conventional system demands skilled labor.

13. 3 – Factors affecting choice of distribution systems
(1) Type of foodservice system
Ready-prepared (or cook / chill or cook / freeze) – foods are prepared on-site, then chilled or frozen and stored for reheating at a later time.
Advantages
Reduction of “peaks and valleys” of workloads.
Reduction in labor cost.
Improved quality and quantity control.
Disadvantages
Need for large cold storage and freezer units.
Need for costly re-thermalisation equipment in some cases.
Rationale
Reduced labor expenses.
Decreased need for skilled labor.
Volume food procurement may decrease food costs.

14. 3 – Factors affecting choice of distribution systems
(1) Type of foodservice system
Commissary – a central production kitchen or food factory with centralized food purchasing and delivery to off-site facilities for final preparations.
Advantages
Large volume food purchasing reduces costs.
Effective and consistent quality control.
Disadvantages
Many critical points where contamination of food can occur.
Specialized equipment and trucks are needed for food safety.
High cost of equipment and equipment maintenance.
Rationale
Accommodates remote service areas.

15. 3 – Factors affecting choice of distribution systems
(1) Type of foodservice system
Assembly/serve (or kitchen-less kitchen) - fully prepared foods are purchased, assembled, heated, and served
Advantages
Labor savings.
Lower procurement costs.
Minimal equipment and space requirements.
Disadvantages
Limited availability of desired menu items.
High cost of prepared foods.
Additional freezer space requirements.
Concern over recycling or disposing of packaging materials.
Rationale
Assuming a lack of skilled labor and an available supply of highly processed foods, this system can be successful.

16. 3 – Factors affecting choice of distribution systems
(2) Kind of foodservice organization
Schools, colleges, industrial plants
Fast food
Hospitals and nursing homes
Table service restaurants
Hotels

17. 3 – Factors affecting choice of distribution systems
(3) Size and physical layout of facility
The size and building arrangement of the facility are additional factors to consider when selecting a delivery system.
(4) Style of service
Self-service
Tray service
Portable service

18. 3 – Factors affecting choice of distribution systems
(5) Skill level of available personnel
Labor needs and required skills vary for different types of delivery systems and for the equipment used.
(6) Economic factors
Labor and equipment needed must be calculated and evaluated in relation to budget allocations.

19. 3 – Factors affecting choice of distribution systems
(7) Quality standards for food and microbial safety
Considerable research has been conducted to determine quality standards for microbial safety, nutrient retention, and sensory qualities.
(8) Timing required for meal service
The time of day desired or established for meals is another factor influencing the choice of a delivery-service system.

20. 3 – Factors affecting choice of distribution systems
(9) Space requirement or space available
The delivery-service system preferred should be stated early in the facility planning process.
(10) Energy usage
A concern for energy use and its conservation plays a role in deciding on a delivery-service system.

21. Summary 1. METHODS OF ASSEMBLY, DELIVERY, AND SERVICE 2. ASSEMBLY
Methods—delivery and service as subsystems
2. ASSEMBLY
Tray assembly
3. FACTORS AFFECTING CHOICE OF DISTRIBUTION SYSTEMS
Type of foodservice system
Kind of foodservice organization
Size and physical layout of facility
Style of service
Skill level of available personnel
Economic factors
Quality standards for food and microbial safety
Timing required for meal service
Space requirements or space available
Energy usage