Chapter 9 : Service

S E R V I C E 

haii, today we proceed to next chapter yeahh.. What is service?

Key Concepts:

> centralized

> decentralized

> off-site

> portable meal

Introduction:

- the goals of a delivery and service system is maintain quality food characteristics, ensure microbial safety of food and serve food that is attractive and satisfying to the consumer.

Methods of Assembly, Delivery, and Service.

(delivery and service as subsystems)

• distribution/delivery - preapred food from production ---> place of service
• service - assembling prepared menu items ---> to consumer

Centralized delivery-service system

• prepared food - assemble - delivered - serve to customer

Decentralized delivery- service system

• bulk quantities of food - sent to kitchen located throughout the facility - serve to customer

Assembly

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

- tray assembly

• central location
• decentralized units

Cook/Chill tray line






Parallel cook/serve tray line

Cook/ Serve Circular Tray line

* Final Exam

Factors Affecting Choice of Distribution Systems

type of foodservice system :

1. conventional
2. ready-prepared
3. comissary
4. assembly-serve

kind of foodservice organization :

1. schools, colleges, industrial plants
2. fast food
3. hospitals and nursing homes
4. table service restaurants
5. hotels

style of service

tray service

Portable Service

self service

Economic Factors

- labor and equipment needed must be calculated and evaluated in relation to budget allocations.

Timing Required for Meal Service

- the time of day desired or established for meals is another factor influencing the choice of a delivery-service system.

Size and Physical Layout of Facility

- the size and building arrangement of the facility are additional factors to consider when selecting a delivery system.

Equipment Needs

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

equipment for specific uses

1. reheating frozen or chilled foods

- with any rethermalization system, the objective is to heat the food product to service temperature and to retain nutrient content, microbial safety and sensory quality.

2. meal assembly

- meal assembly requires that the various menu items that make up meal be collected and put in one place.

3. temperature maintenance and holding

- equipment for this short-time holding includes refrigerated and heated storage units.

4. transportation and delivery

- when choosing transportation equipment, the manager must consider holding time, distance to be traveled, and the layout of the building.

5. serving

Style of Service

buffet

machine vended

Drive thru Pick-up

Room Service

Family Style



Summary

- customer satisfaction depends in large part on the pleasing presentation of carefully prepared, assembled, and transported food.

- the style of service used whether self-serve, tray, or waiter, waitress service, must be appropriate for the type of organization and for attaining its goals.

Alhamdulilah..