Types of Foodservice &
Layout Characteristics
Unit 1
Learning Objectives
At the end of this unit students will be able to:
• Know and discuss the characteristics of different
foodservice facilities/operations
• Differentiate between institutional, schools and
restaurants type foodservice facilities/operations
• Know and discuss the characteristics of different
foodservice systems
Types of Foodservice
• Institutional type facilities
- Health care – hospitals
- Correctional
• Schools
- Primary and Secondary -Cafeterias
- University/Campus
- Coffee shops & snack bars
- Faculty Clubs
Types of Foodservice
- Residence Halls
• Hotels & Motels
- Room service
• Catering: on- premise & off-premise
• Restaurant types
- Coffee shops
- Full-Service
- Drive-Ins & fast-foods
- Bars and Lounges
Types of Foodservice
• Industrial Foodservice
• Ethnic Restaurants
• Transit food services:
- Airlines, Ships & Ferries
• Miscellaneous Food services
- Community Kitchens
- Vending services
- Take –out foods
Purpose?
• Provide wholesome and nutritious meals
Difference?
• Menu
• Layout
• Design
• Equipment
• Clientele/patrons
• Size
• Location
Planning Consideration
Cost?
• Food and beverage
• Labour
• Operating and maintenance:
-energy for heating, lighting, ventilation,
cooking, air conditioning, sanitation and
cleaning
Institutional type facilities
• Health care facilities– hospitals, retirement/convalescent centers,
nursing homes
. Patrons – health problems, medical and
dietary needs
- provide food service to employee, doctors,
visitors, catering
- provide nutrition education
- conduct research
Institutional type facilities
• Space
• Offices- management, dietitian, floor supervisors etc
• Production areas and system:
- therapeutic diet
- special diet kitchens
- storage and supplies, equipment including
shelving etc
Institutional type facilities
• Full food service or partial food service facility
• Cook-chill method:
-large batch preparation
- hot items placed into sealed containers
- rapidly cooled
- stored under refrigeration
Institutional type facilities
• Distribution system: centralized or decentralised
• Type of tray service
- a dumbwaiter ￫food cart to patient room
- Trolley/truck wheeled ￫ elevator ￫ floor ￫
point of delivery
- small cart/trolley ￫ a dumbwaiter/elevator ￫
patients
- moved mechanically on a conveyor to the floor or
wards ￫ placed on carts ￫patients
Institutional type facilities
• Dishwashing:
- mechanical
- automated
Institutional type facilities
• Long-term care facilities:
- mobile patients – dining rooms
- apartments/units – residents prepare some
food items
School/University
• Age group
• Elementary, Secondary, University
• Menus have to meet specific dietary requirements
• Type of distribution system
- satellite system
• Cafeteria
Introduction to Foodservice Systems
• Why is it important to know the characteristics of different
foodservice systems?
• https://www.youtube.com/watch?v=xnAMHsG9YSo
• Kitchen Design and Technology: 5 Ways to Improve Foodservice
Operations
Introduction to Foodservice Systems
• Cost Control
- Food Cost
- Labor Cost
-Equipment and Building Costs
• Other factors
- Labor Availability
- Food Safety
- Food Quality
Unique Characteristics of Foodservice
• Demand varies by:
•
•
•
•
Time of day (around meal times)
Time of year
Special events
Day of the week
• Food production and service are labor intensive
• Skilled and unskilled labor are needed
• Food is perishable
• Menus and production change daily
Flow of Food
Menu
Planning
Purchasing
Receiving
Storing
Preparing
Cooking
Holding
Serving
Cooling
Reheating
Form of Food Purchased
FOOD PROCESSING CONTINUUM
None
Ingredients
purchased
Complete
Food purchased
ready to heat or
serve
Types of Foodservice Systems
• Conventional
• Centralized (Commissary)
• Ready-Prepared
• Assembly-Serve
• Combination
1-21
Conventional Foodservice Operations
Conventional: foods are purchased at different stages of
preparation for an individual operation:
• Production, distribution and service are completed on the
same day
•
Procurement
Production
Hot Holding
Service to Patient
/Consumers
Meal Assembly
Transportation
Diagram of Food Flow for Conventional
Foodservice Systems
FOOD PROCESSING CONTINUUM
None
Complete
CONVENTIONAL
FOODSERVICE SYSTEM
FOOD PRODUCTION
FOOD PRODUCTION
HOLD
HEATED
HOLD
CHILLED
SERVE TO
CUSTOMERS
Advantages of Conventional Foodservice
Systems
• High degree of food quality
• Flexibility in menu
• Food is served soon after production
• Traditional standardized recipes can be used
1-24
Disadvantages of Conventional Foodservice Systems
• Labor intensive
• Higher labor costs than other systems
• Consistency may not occur
• Food costs difficult to control
1-25
Centralized/Commissary Foodservice
Operations
Commissary/Centralized: Centralized procurement and production
facilities with distribution of prepared menu items to several remote
areas for final preparation and service.
Procurement--- Production --- Hot Holding
Transportation --- Hot Holding ---- Service to Patient/Customer
Centralized Foodservice Operations
FOOD PROCESSING CONTINUUM
None
Complete
CENTRALIZED
FOODSERVICE SYSTEM
FOOD PRODUCTION
FOOD PRODUCTION
STORE
FROZEN
STORE
CHILLED
HOLD
HEATED
RECEIVING
KITCHEN
KITCHEN
RECEIVING
KITCHEN
RECEIVING
KITCHEN
RECEIVING
KITCHEN
SERVE TO
CUSTOMERS
SERVE TO
CUSTOMERS
SERVE TO
SERVE TO
CUSTOMERS
CUSTOMERS
RECEIVING
KITCHEN
SERVE TO
CUSTOMERS
1-27
Advantages of Centralized Foodservice
Systems
• Lower food and supply costs
• Purchasing power
• Effective utilization of USDA commodities
• Ingredient control
• Inventory control
1-28
Advantages, cont.
• Lower labor costs
• Flexibility in scheduling food preparation
• Mechanization of preparation
• Quality control
• Microbiological
• Aesthetic
• Nutritional
1-29
Advantages, cont.
• Consistency
• Better utilization of production facility
• Flexibility in location
• Savings on equipment at other service sites
1-30
Disadvantages of Centralized
Foodservice Systems
• High initial investment--building and equipment
• More technically-skilled employees needed
• Some jobs are monotonous
• Major impact of equipment malfunctions
• Transportation costs
1-31
Disadvantages, cont.
• Perceived loss of quality
• Recipe modifications/restandardization required
• Food safety can impact large numbers of customers
• Same employees don’t prepare and serve food, limiting feedback
from customers
1-32
Ready Prepared Foodservice Operations
Ready Prepared: Menu items are produced and held chilled or frozen
until heated.
Procurement ---- Production --- Chilled Storage
Meal Assembly --- Transportation --- Service to Patient/Customer
Ready-Prepared Foodservice Systems
FOOD PROCESSING CONTINUUM
None
Complete
READY-PREPARED
FOODSERVICE SYSTEM
FOOD PRODUCTION
FOOD PRODUCTION
STORE
FROZEN
HOLD
CHILLED
HEAT
SERVE TO
CUSTOMERS
1-34
Advantages of Ready-Prepared Foodservice
Systems
• Flexibility in scheduling food preparation
• Labor savings
1-35
Disadvantages of Ready-Prepared
Foodservice Systems
• Limited menu variety
• High initial capital investment for equipment
• Perceived loss of food quality
• Recipe modifications may be needed
• Food safety problems affect many customers
1-36
Assembly/Serve Foodservice Operations
• Assembly/Serve: Menu items are purchased prepared and require
minimal cooking before service.
• Procurement--- Meal assembly --- Meal Reheating --- Service to
patient/Customer
Assembly-Serve Foodservice Systems
FOOD PROCESSING CONTINUUM
None
Complete
ASSEMBLY -SERVE
FOODSERVICE SYSTEM
FOOD PRODUCTION
STORE
FROZEN
STORE
CHILLE D
PORTION
HEAT
SERVE TO
CUSTOMERS
1-38
Advantages of Assembly-Serve
Foodservice Systems
• Lower labor costs
• Limited equipment needs
1-39
Disadvantages of Assembly-Serve Foodservice
Systems
• High food cost
• Limited menu variety
• Availability of menu items
• Perceived loss of quality
1-40
Combination Systems
• Centralized bakery, all other production in conventional foodservice
systems
• Centralized warehousing
• Centralized food preparation for service on-site and at satellites
1-41
Functional Planning
• Involves the identification and visualization of the functions and associated
tasks to be performed in the proposed foodservice facilities.
• Each basic function consists of a number of tasks, example; preparation
function may include: weighing, cutting, mixing, blending, panning, moving
and judging quality
The method of performing the tasks depends on the type and form of materials,
kind of equipment for use, skill of persons involved & quality of the finished
product.
Flow of Materials and Personnel
• Efficient flow of materials and personnel- a design that arranges work
areas to facilitate the flow of products saves steps and therefore save
labor costs.
• Facilitate ease of sanitation- a design that makes sanitation a simple
process leads to greater food safety, thereby protecting the health of
guests as well as the business.
Service System
• Large operation – more than one service system to work
simultaneously:
- elegant tableside service
- room service
- casual bar
• Quick Service Restaurant: speed & convenience
- take out service
- fast food options
Service System
Two types of flow:
• Product flow: movements of all food items, from the
receiving area through the kitchen, to the guests
• Traffic Flow: movement of employees through the
building as they go about their duties, eg pick up food,
deliver it to the guest, and clear tables
• The purpose is to minimize backtracking and crossovers
Flow Patterns
Three basic Flow Patterns:
• The raw materials to create each dish have a “back to
front to back” flow pattern. They arrive at the “back” of
the facility, in the kitchen, where they are prepared
• Next, they travel to the “front” of the facility, to be served
in the dining area
• Finally, they return to the “back” again, as waste.
BACK DOCK
RECEIVING
DRY STORAGE
WASTE DISPOSAL
COLD STORAGE
WAREWASHING
PREPREPARATION
FINAL PREPARATION
SERVICE
DINING
Types of Flow Plan
• Straight-line or assembly-line:
Materials move steadily from one process to another in a straight line or progress
through various stages of assembly until processing is completed, then distribution
and service takes place
Advantages: minimizes backtracking, saves preparation time and confusion about
what’s going out of the kitchen and what’s coming back in. Designed for continuous
production of a large number of products.
• Functional flow plan:
Referred to as the process or one-shop plan where a number of specialty type
products are made; items are processed to a semi-finished point or partially
prepared. Small quantities and wide variety of products made in the facilities make
this flow plan more advisable.
Flow of Materials Handling Rules
• Store at point of first use
• Allow for economy of motion – store according to frequent of use
• Use space economically by providing for specific sizes – distance
between shelves and depth of shelves should be considered
• Minimize handling and storage
• Systemize- if storage is organize, search and handling will be reduced
• Use good handling procedures
• Coordinate
Example of a Bubble Diagram
OFFICES
DRY STORAGE
PREPARATION
DINING ROOM
BANQUET
ROOM
REFRIGERATED
STORAGE
WARE
WASHING
BAR
RECEIVING
BAR
STORAGE
TRASH
HOLDING
Solid arrows are flow of food, dashed arrows are flow of waste
ENTRY