FOOD & BEVERAGE SERVICE SYSTEMS

Food and Beverage Production and Service Systems

1.1 The Characteristics of Food& Beverage Service System1

Conventional Foodservice System1

Centralized (Commissary) Foodservice System2

Ready-Prepared Foodservice system2

Assembly-Serve Foodservice System2

1.2 Factors Affecting Recipes and Menus for Specific Systems3

Conventional Food service system:3

Centralized Foodservice systems3

Ready-Prepared Foodservice System3

Assembly-Serve Foodservice System3

1.3 Cost and Staffing Implications of Different Systems4

Conventional Foodservice System4

Centralized Foodservice systems4

Ready-Prepared Foodservice system5

1.4 Justification of Suitability of Systems for Particular Outlets5

Conventional Foodservice System5

Centralized (Commissary) Foodservice System6

Ready-Prepared Foodservice system6

Assembly-Serve Foodservice System6

References8

1.1 The Characteristics of Food& Beverage Service System

There are mainly four types of food and beverage service systems (Unklesbay et al., 1977):

Conventional Foodservice System

Conventional foodservice systems purchase ingredients, and then prepare food on sight, it is held frozen or chilled, and then finally served to customers. These systems purchase a mixture of items; some are completely raw, while other might be fully prepared. In this system, customers have a choice of getting some extra ingredients added or removed from their food, because food is only prepared after they have ordered

Beverage-service

Beverages may include non-alcoholic drinks or alcoholic drinks. Beverages are generally purchased in their finished form, and thus, usually come under the heading of Conventional systems. For example, at bars, alcohol bottles are purchased, but then bartenders have their own recipes and make other drinks out of it. In this way, they use readymade beverages and make their own drinks out of those by adding other ingredients.

Conventional foodservice systems are used at

Restaurants

Schools,

College

Universities

Cafeterias.

Bars

Centralized (Commissary) Foodservice System

Centralized Foodservice Systems have a central kitchen in which food is prepared, and then this food is sent to small receiving kitchens, and then given to the customers. In this process, because the prepared food is transported from one kitchen to another, special attention if given two factor, that of properly packaging the food (keeping food airtight) , and keeping its temperature right (usually chilled) before it is heated again. Centralized Foodservice systems are used by

Airplanes

Schools

Few restaurants

Ready-Prepared Foodservice system

Ready-Prepared Foodservice systems have been the oldest methods of food production. In this system, food is prepared in a bulk, and kept chilled or frozen for a number of days. Finally, the food is reheated when required, and served to people. This system is usually used in

Prisons

Hospitals

Assembly-Serve Foodservice System

In this system, food items are purchased in fully-prepared form. The foods and beverages are stored or chilled. There is usually junk food in this type of system like, sweets, ice creams and soft drinks. The beverages are often purchased Finally, it is reheated and served to the customers. This system is used in

Convenience stores

Stores at petrol stations

Liquor stores

Candy shops

1.2 Factors Affecting Recipes and Menus for Specific Systems

Conventional Food service system

Recipes and menus have a large variety of food available, this is because food is only prepared completely after orders have been place. The varieties of food items have standard recipes, and the recipes do not have to modify because food is not being chilled or re-heated. Moreover, not only is there a variety of food available, but customers ...