Food Service Systems

1155 Words5 Pages
Food Service Systems Heather Barnhart HTT/ 240 October Friday 26, 2012 Sylvester Rolack II Food Service Systems There are four types of food service systems. Conventional, Ready – prepared (cook/ chill or cook/ freeze), Commissary (central production kitchen), and Assembly/ Serve. A conventional system is were rare foods are purchased, prepared on site, and served soon after preparation. In earlier years all preparation, as well as cooking, took place on the premises, and foods were prepared from basic ingredients. Kitchens included a butcher shop, bakery, and vegetable preparation units. Over a modified conventional system evolved because of labor shortages, high labor costs, and the availability of new forms of food. To reduce time and labor costs, foodservice managers began to purchase some foods with “built- in” labor. Foods from butcher shops, in which meats were cut from prime cuts, and bakeshops are gone from most “conventional” kitchens today. Meats are now purchased ready to cook or portion controlled; bread and many bakery items are purchased from a commercial bakery of prepared from mixes, and produce is available in prewashed, pre trimmed, pre peeled, cut, frozen, or canned forms, all of which reduce the amount of production and labor required on the premises. Foods with varying degrees of processing are now used in conventional food service systems. The advantages of conventional system are quality control is considered of primary importance. Through the menus, recipes, and quality of ingredients selected by the manager, the food service achieves its individuality and standard of quality desired. It is not dependent on the availability and variety of frozen entrees and other menu items commercially prepared. This system is more adaptable to the regional, ethnic, and individual preferences of its customers than is possible with other systems.
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