SERVICE

the goals of a delivery and service system should include the following:

• maintain the characteristics of quality food
• ensure microbial safety of food
• serve food that is attractive and satisfying to the consumer

METHODS OF ASSEMBLY, DELIVERY AND SERVICE

Method: delivery and service as subsystem

• v  The term of distribution or delivery refers to the transportation of prepared foods from production to place of service
• v  Service involves assembling prepared menu items and distributing them to the consumer
• v  The service function can be designed using a centralized or decentralized structure:

Centralized delivery service system: prepared foods are portioned and assembled for individuals meals at a central area in or adjacent to the main

Decentralized delivery service system: bulk quantities of hot or cold prepared foods are sent to serving galleys or ward kitchens located throughout the facility, where reheating, portioning and meal assembly take place.

Method: assembly

§ Assembly is the fitting together of prepared menu items to complete an entire menu

§Methods of meal assembly depending on the service objectives of the foodservice.

Central location: using a trayline and then various distribution methods are used to deliver the tray to units.

Decentralized units: transports food in bulk to units where it is assembled or plated as individual meals.

            

Exp: Cook/chill trayline                            

Exp: cook/serve circular trayline

exp: cook/serve circular trayline

FACTORS AFFECTING CHOICE OF DISTRIBUTION SYSTEM:

1.   Types of foodservice system: conventional,ready-prepared, commissary, assembled-serve

2.   Kind of foodservice organization: schools,colleges,industrial plants, fast food,hospitals and nursing homes, table service restaurant and hotels

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

Style of service: self- service, tray service, portable service

4.   skill level of available personnel: labor needs and required skill

5.   Economic factors: labor and equipment needed must be calculated and evaluated

6.   Quality standards for food and microbial safety

7.   Timing required for meal service

8.   Space requirement or space available

9.   Energy usage: concern for energy use and its conservation plays a role in deciding on a delivery service system 

equipment need: general classification of delivery-service equipment

• fixed or built-in equipment
• mobile equipment
• portable equipment
• pellet disc
• insulated trays with insulated covers

equipment for specific uses :

• reheating frozen or chilled foods
• meal assembly
• temperature maintenance and holding 
• transportation and delivery
• serving

temperature maintenance

STYLES OF SERVICES:

Ø  Self-service

Ø  Cafeteria ( traditional and scramble system)

Ø  Machine vended

Ø  Buffet

Ø  Drive-thru pick-up

Ø  Tray service

Ø  Counter wait service

Ø  Table wait service( American, French, Russian and family style service)

Ø  Table setting and serving procedures

Ø  Portable meals (off-premise delivery, on-premise delivery

Ø  Room service

Ø  Customer service

cafeteria

drive thru