Food Service Systems

The foodservice system is vastly complex system that involves ready prepared, cook chill or cook freeze commissary central production kitchen, and assembly serve. In the food industry, being prepared and getting it right helps us to understand how this could help us in the long run with our careers in the industry. But as we study the advantages and disadvantages of the food systems, this would help us to understand how the food service system works. First system is the conventional system; this system involves raw food product as it states in the food services article;

Menu items are prepared in a kitchen in the same facility where the meals are served and held a short time, either hot or cold, until serving time. 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, a bakery, and vegetable preparation units. Over the years a modified conventional system has 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.

The advantages to this system are the quality control and the import ants of fresh foods with the difference between frozen entrées and fresh food. This system is also good and more adaptable to to the regional, ethnic, and individual preferences of its customers than is possible with other systems. The disadvantages to the system s the fact that it is very demanding on the workers because of the food demand each day. Because the menu offer different things each day this could put more stress on the workers causing a difficultly in trying to keep up with the high demand. The rationale of the conventional system is the fact that the current trend in conventional foodservice systems is to procure more extensively processed foods.

The second one is ready prepared or cook/chill or freeze method. As it...