Chapter 9 - Service -

Service  

The service function can be designed using a centralized or decentralized structure. Style or service refers to the method by which a customer accesses and receives prepared food. Specialized equipment may be required for some service systems.

INTRODUCTION

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

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

METHODS OF ASSEMBLY, DELIVERY AND SERVICE

 Centralized delivery- service system:

•  prepared foods
•  assembled at a center area
•  delivered to the customer

Decentralized delivery- service system:

•  bulk quantities
•  send hot and cold serving kitchen
•  assembly occur

ASSEMBLY: means the fitting together of prepared menu items to complete an entire menu.

FACTORS AFFECTING CHOICE OF DISTRIBUTION SYSTEM

1)Type of food service system :

• conventional
• ready- prepared
• commissary
• assembly-serve

2) Kind of food service organization:

• school
• college
• industrial plants
• fast food
• hospital and nursing homes

3) Size and physical layout of facility

4) Style of service

• self-service
• tray service
• portable service

5) Skill level of available personnel

labor needed and required skills vary for different types of delivery system

 6) Economic factors

• labor and equipment needed must be calculated and evaluated in relation to budget

7) Quality standard for food and microbial safety

• considerable research hes been conducted to determine quantity standard for microbial safety, nutrient retention and sensory qualities.

8) Timing required for meal service

• factor that influence choice of delivery service system is time of day desired or established for meal.

9) Space requirement or space available

10) Energy usage

EQUIPMENT NEEDS

General classification of delivery- service equipment:

• fixed or build-in equipment (wire / pipe)
• mobile equipment(wheel)
• portable equipment
• pellet disc
• insulated trays with insulated covers

EQUIPMENT NEEDS

a) equipment for specific uses

b) meal assembly

c) temperature maintenance and holding

d) transportation and delivery

e) serving

STYLES OF SERVICE

• Self service
• Cafeteria(traditional and scramble system)
• Machine vended
• Buffet
• Drive-thru pick-up
• Tray service
• Counter wait service
• Table wait service (American service, French service, Russian service and family style)