Chapter 9 - Service -

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

ASSEMBLY, DELIVERY & SERVICE

DELIVERY & SERVICE

i) Distribution or delivery refers to the transportation of prepared foods from production to place of service.

ii) Service involves assembling prepared menu items and distributing them to the consumer.

Centralized delivery-service system

Prepared foods are portioned and assembled at a central area and then the completed orders are transported and delivered to the consumer.

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.

ASSEMBLY

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

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.

COOK & CHILL TRAYLINE

SERVE TRAYLINE

SERVE CIRCULAR TRAYLINE

TYPE OF FOODSERVICE SYSTEM

• Conventional
• Ready-Prepared
• Commissary
• Assembly-Serve

Foodservice organization:

• Schools, colleges, industrial plants
• Fast food
• Hospitals and nursing homes
• Table service restaurants
• Hotels

Skill level of available personnel

Labor needs and required skills vary for different types of delivery systems and for the equipment used.

Space requirement or space available

The delivery-service system preferred should be stated early in the facility planning process.

Energy usage

A 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

• Delivery-service equipment
• Fixed or built-in equipment
• Mobile equipment
• Portable equipment
• Pellet disc
• Insulated trays with insulated covers

COLD TRAY CART

RETHERMALIZATION CART

INSULATED TRAY SERVER

STYLE OF SERVICE

• Self-service
• Cafeteria
• Machine vended
• Buffet
• Drive-thru pick-up
• Tray service
• Counter wait service
• Table wait service (ex : american service, french service, russian service, family style)
• Portable meals
• Room service
• Customer service