Commercial vs.
Non-commercial

Commercial

Non-commercial
Why have these categories of
foodservice operations become
more similar in recent years?
Foodservice Systems
Inputs
Transformation
Outputs
Feedback
Expanded Systems Model
of an Organization

Inputs

Transformation
» ________________

Outputs

Also: control, memory,
feedback
Food Product Flow

Purchasing

Receiving

Storage/inventory

Production

Distribution

Service
Foodservice Types
Differ by:

where food is prepared vs.
where food is served

time between prep and service

forms of food purchased

methods of storage

labor and equipment required
Types of Foodservice
Operations

____________ (Cook/serve)

____________ (Central prep)

Ready prepared
(__________)

Assembly/serve
(__________)
Questions to Ponder

Compare and contrast
commercial and noncommercial foodservice
operations in terms of
clientele.

Imagine that you are
designing a foodservice
operation in 1950 and in 2001.
What pressures would you
face today that you would not
have faced in 1950?