An Overview of the
Foodservice
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• Foodservice, treated as one word, refers to the
art and science of planning, preparing, cooking,
and serving of quality meals in quantities far
greater than the usual family consumption.
• The goal of any foodservice institution in the
Philippines or in any part of the world, for that
matter, is the service of quality meals to a
satisfied clintelle at a reasonable cost.
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• The objective may be profit or non-profit
oriented.
• Those whose primary aim is to gain profit are
the commercial restaurants, hotel dining rooms,
fastfood centers, coffee shops, carinderias and
other foodservice establishments.
• Those operating with non-profit objectives are
the industrial, educational and healthcare
institutions
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• According to the type of service offered,
foodservice may be categorized into two
classes: (1) with service and (2) self
service by the customers themselves.
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Four Basic Types of
Foodservice Systems:
•
•
•
•
Conventional
Commissary
Ready-prepared
Assembly / Serve
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Conventional
• Food is prepared and served under one
roof. There is little time between food
preparation and service.
• This system is typical in small foodservice
operations such as schools, industrial
canteens, and single proprietor
restaurants.
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Commissary
• It is also known as Central Production
Kitchen, where there is a large central
production area with centralized
purchasing and delivering of foods to
satellite units located in separate, remote
areas for final preparation.
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Ready - Prepared
• The system is either cook/ chill or cook/ freeze.
• Foods are prepared on the premises, then chilled or
frozen and stored for use at a future or later time.
• Its distinct feature is the separation between time of
preparation and service, and that the use of the food is
not immediate, as opposed to the practice in the
conventional system.
• It is also unlike the commissary, where foods are
prepared on the premises.
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Assembly/ Serve
• It has no off-premises food production.
• Fully-prepared foods are purchased and
require only storage, final assembling,
heating and serving.
• Often, the system uses “single use”
disposable tableware, thus eliminating
dishwashing unit.
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• Based on the descriptions of the types of
foodservice system, it differ because of the
time span between preparation and
service; forms of food purchased; methods
of holding foods; the amount and kind of
labor and equipment required; and where
the food is prepared in relation to where it
is served.
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End of Presentation
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