CHAPTER 9 : SERVICE

SERVICE

METHOD OF ASSEMBLY, DELIVERY AND SERVICE

METHOD : delivery & service as subsystems.
DISTRIBUTION/ DELIVERY :  the transportation of prepared foods from production to place of service
SERVICE: involves assembling prepared menu items &distributing them to the consumer
CENTRALIZED DELIVERY SERVICE SYSTEM :  prepare food are portioned and assemble for individual meals at a central area in or adjacent to main kitchen.
=>For example: over the counter service in quick service restaurant, table or counter service in restaurant and banquet service where food is plated in a central location and transported to the dining area service.
DECENTRALIZED DELIVERY SERVICE SYSTEM : prepare foods are sent hot and cold to serving kitchen located throughout the facility, where reheating, portioning and meal assembly occur
=>for example : large hospital and medical centers

ASSEMBLY
=>piecing together of prepare menu item to complete an entire meal.
=>tray assembly
      :) 2 major system use assemble tray
            -central location
            - decentralized units


FACTOR AFFECTING CHOICE OF DISTRIBUTION SYSTEM
=>type of foodservice system
     -conventional
     - ready prepare
     -commissary
     -assembly serve
=>kind of foodservice organization
     -school, colleges, industrial plants
     -fast food
    - hospital and nursing homes
    -table service restaurants
    -hotels
=>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
=>skill level of available personnel
=>economic factor
=>quality  standards for food and microbial safety
=>timing required for meal service
=>space requirement or space available
=>energy usage

EQUIPMENT NEEDS
=> general classification of delivery service equipment
    -fixed or built in equipment
    - mobile equipment
   -portable equipment
   - pellet disc
   - insulated tray with insulated cover
=> equipment for specific uses
     -reheating frozen or chilled foods
     - meal assembly
     -temperature maintenance and holding
    -transportation and delivery
     -serving
STYLE OF SERVICE    

-self service
-cafeteria
   *traditional
    *scramble system
-machine vended
-buffet
-drive thru pick up
-tray service
-counter wait service
-table wait service
      *american service
      *french service
           :) rechaud
           :) chef de rang
           :) commis de rang
      *russian service
           :)banquet
      * family style