Foodservice Exam 1
Systems Model in foodservice - Answers-various diagrams used to illustrate an organization as a system
with its inputs, the subsystems that perform the operations, and the outputs, together with their
interactions with the environment. A system is a set of interdependent parts that work together to
achieve a common goal. A foodservice organization is a system.
Open Foodservice System Model - Answers-influenced by and interacts regularly with external forces in
its surrounding environment. Forces include regulatory agencies, customers and other constituents,
competitors, suppliers, social and economic conditions, and climate, these forces affect practices within
the organization, and the organization has an effect on the forces
Commercial Foodservice - Answers-(restaurants, supermarkets, convenience stores, delis, snack bars,
and other retail food establishments)
Onsite Foodservice - Answers-(non-commercial, business, educational, governmental, correctional,
other organizations that operate their own food service)
Food product flow - Answers-alternate paths that food and menu items may follow, starts with receiving
and ends with service to the customer
Conventional or traditional foodservice - Answers-food product flow in a conventional restaurant
foodservice/ foods purchased in various stages of preparation/ production, distribution, & service are
completed on the same premises/ following production, foods are held hot or refrigerated to be served
as soon as possible
,Conventional or traditional foodservice advantages: - Answers-most cost effective in most situations,
especially in smaller operations/ best food quality if food is served immediately/ ability to individualize
food prep for customers/ familiartiy, that's the way it's always been done
Conventional or traditional foodservice disadvantages: - Answers-labor intensive, must have large staff
at every meal, 3x a day, 7 days/week, holidays, nights & weekends/ holding time is limited, service must
be close to preparations, high temp & humidity decrease palatability
When is conventional or traditional foodservice usually used? - Answers-Hospital or healthcare facilities
where food is served on trays
Commissary foodservice - Answers-centralized procurement and production/ can be conventional
preparation/ can utilize cook-chill & cook-freeze/ distribution of prepared menu items to several remote
areas for final preparation & service/ foods purchased have little or no processing, generally purchased
in large quantities
Commissary foodservice advantages: - Answers-large-scale purchasing/ increased supplier competition
& cooperation/ volume discounts/ inventory control
Commissary foodservice disadvantages: - Answers-equipment is larger & different than conventional
foodservice/ requires major modifications of recipes and food preparation techniques/ menu items may
be stored in bulk or individual portions
When is commissary foodservice usually used? - Answers-used for very large institutions, school
systems, prisons, airlines etc. / characterized by high tech cook/chill & cook/freeze production
Ready Prepared foodservice - Answers-food product flow uses bulk reheating/ cook to create an
inventory bank for future retrieval/ food is prepared for inventory and subsequent withdrawal from
inventory rather than for immediate usage
, Cook-chill production - Answers-partially cooked, rapidly chilled, held in storage, & reheated just prior to
service/ food is usually chilled in bulk for usage in 1-2 days to several weeks
What specialized equipment is used in cook/chill systems? - Answers-A hyper chilled food bank (32-38
degrees)/ sophisticated professional management/ fewer but more highly skilled production staff/
advanced systems of forecasting, inventory control, purchasing, scheduling/ modified standardized
recipes/ advanced quality control/ HACCP system
Cook-freeze production - Answers-partially cooked, rapidly frozen, held in freezer storage & reheated
just prior to service/ food is cooked, then portioned or frozen in bulk for use in 2-3 weeks to several
months
Assemble/Serve foodservice - Answers-the 'kitchenless kitchen' / minimal cooking concept based on the
usage of convenience pre-cooked or pre-prepared items/ kitchen is essentially a staging area where
food is unwrapped, panned, heated, chilled, plated etc. prior to immediate service/ food is purchased
partially prepared and required minimal cooking before service/ food products brought to operation
with maximum degree of processing/ only storage, assembly, heating, and service functions commonly
preformed
Assemble/Serve foodservice advantages: - Answers-labor- reduces need for highly skilled staff and
reduces number of staff / menu variety- dramatic increase in menu variety with purchased of prepared
food w/o increasing labor/ limited kitchen size & equipment - smaller kitchen, less equipment needed
Assemble/Serve foodservice disadvantages: - Answers-high food cost concept of 'value added' / menu
repetition/ decreased ability to prepare items that meet needs of individuals/ nutritional inadequacy of
convenience items/ limited menu variety for special dietary needs/ no individual signature
Three market forms predominantly used in assemble/serve foodservice - Answers-bulk = portioning
before or after heating within foodservice operation/ pre-portioned = requires assembly & heating/ pre-
plated = requires only heating for distribution and service
Why is it important to understand that foodservices are open systems? - Answers-All organizations are
open systems, some make the mistake of ignoring their environment or behaving as though it were not
Systems Model in foodservice - Answers-various diagrams used to illustrate an organization as a system
with its inputs, the subsystems that perform the operations, and the outputs, together with their
interactions with the environment. A system is a set of interdependent parts that work together to
achieve a common goal. A foodservice organization is a system.
Open Foodservice System Model - Answers-influenced by and interacts regularly with external forces in
its surrounding environment. Forces include regulatory agencies, customers and other constituents,
competitors, suppliers, social and economic conditions, and climate, these forces affect practices within
the organization, and the organization has an effect on the forces
Commercial Foodservice - Answers-(restaurants, supermarkets, convenience stores, delis, snack bars,
and other retail food establishments)
Onsite Foodservice - Answers-(non-commercial, business, educational, governmental, correctional,
other organizations that operate their own food service)
Food product flow - Answers-alternate paths that food and menu items may follow, starts with receiving
and ends with service to the customer
Conventional or traditional foodservice - Answers-food product flow in a conventional restaurant
foodservice/ foods purchased in various stages of preparation/ production, distribution, & service are
completed on the same premises/ following production, foods are held hot or refrigerated to be served
as soon as possible
,Conventional or traditional foodservice advantages: - Answers-most cost effective in most situations,
especially in smaller operations/ best food quality if food is served immediately/ ability to individualize
food prep for customers/ familiartiy, that's the way it's always been done
Conventional or traditional foodservice disadvantages: - Answers-labor intensive, must have large staff
at every meal, 3x a day, 7 days/week, holidays, nights & weekends/ holding time is limited, service must
be close to preparations, high temp & humidity decrease palatability
When is conventional or traditional foodservice usually used? - Answers-Hospital or healthcare facilities
where food is served on trays
Commissary foodservice - Answers-centralized procurement and production/ can be conventional
preparation/ can utilize cook-chill & cook-freeze/ distribution of prepared menu items to several remote
areas for final preparation & service/ foods purchased have little or no processing, generally purchased
in large quantities
Commissary foodservice advantages: - Answers-large-scale purchasing/ increased supplier competition
& cooperation/ volume discounts/ inventory control
Commissary foodservice disadvantages: - Answers-equipment is larger & different than conventional
foodservice/ requires major modifications of recipes and food preparation techniques/ menu items may
be stored in bulk or individual portions
When is commissary foodservice usually used? - Answers-used for very large institutions, school
systems, prisons, airlines etc. / characterized by high tech cook/chill & cook/freeze production
Ready Prepared foodservice - Answers-food product flow uses bulk reheating/ cook to create an
inventory bank for future retrieval/ food is prepared for inventory and subsequent withdrawal from
inventory rather than for immediate usage
, Cook-chill production - Answers-partially cooked, rapidly chilled, held in storage, & reheated just prior to
service/ food is usually chilled in bulk for usage in 1-2 days to several weeks
What specialized equipment is used in cook/chill systems? - Answers-A hyper chilled food bank (32-38
degrees)/ sophisticated professional management/ fewer but more highly skilled production staff/
advanced systems of forecasting, inventory control, purchasing, scheduling/ modified standardized
recipes/ advanced quality control/ HACCP system
Cook-freeze production - Answers-partially cooked, rapidly frozen, held in freezer storage & reheated
just prior to service/ food is cooked, then portioned or frozen in bulk for use in 2-3 weeks to several
months
Assemble/Serve foodservice - Answers-the 'kitchenless kitchen' / minimal cooking concept based on the
usage of convenience pre-cooked or pre-prepared items/ kitchen is essentially a staging area where
food is unwrapped, panned, heated, chilled, plated etc. prior to immediate service/ food is purchased
partially prepared and required minimal cooking before service/ food products brought to operation
with maximum degree of processing/ only storage, assembly, heating, and service functions commonly
preformed
Assemble/Serve foodservice advantages: - Answers-labor- reduces need for highly skilled staff and
reduces number of staff / menu variety- dramatic increase in menu variety with purchased of prepared
food w/o increasing labor/ limited kitchen size & equipment - smaller kitchen, less equipment needed
Assemble/Serve foodservice disadvantages: - Answers-high food cost concept of 'value added' / menu
repetition/ decreased ability to prepare items that meet needs of individuals/ nutritional inadequacy of
convenience items/ limited menu variety for special dietary needs/ no individual signature
Three market forms predominantly used in assemble/serve foodservice - Answers-bulk = portioning
before or after heating within foodservice operation/ pre-portioned = requires assembly & heating/ pre-
plated = requires only heating for distribution and service
Why is it important to understand that foodservices are open systems? - Answers-All organizations are
open systems, some make the mistake of ignoring their environment or behaving as though it were not
