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Flashcards in distribution and service Deck (32):
1

what are the functional subsystems of foodservice org?

procurement, production, sanitation/mngmt, distribution/service

2

goals of delivery/service system:

maintain quality food characteristics, safe, attractive/satisfy customer

3

functions of meal service systems:

assembly (portion/plate), distribution and delivery, service (actual presentation)

4

diff type of customers:

external, internal, captive

5

external:

inpatients/outpatients

6

internal:

employees/staff

7

captive:

residents (must use product/services)

8

factors affecting choice of distr system:

skill lvl, economic factors (bottom line), style of service, quality standards, food safety, time of day, size/layout of facility, energy use,

9

bulk food is distributed to patient areas where it is then plated

decentralized tray assembly

10

advantages decentralized?

less space needed, potentially higher quality, ^ flexibility for last minute changes, less time between assembly and service

11

disadvantages decentralized?

utilizes valuable patient floor space, high cost equipment for service areas, duplication of efforts

12

food assembled at central location uses various delivery methods to transport to patients

centralized tray assembly

13

goal of centralized?

maximize tray line efficiency

14

advantages centralized?

eliminate double handling of food (less labour), supervision of meal assembly, standardization/uniformity, decrease waste, better control diet mods, less equipment/space need in patient wards

15

disadvantages of centralized?

time span for service long, food temp affected (long time to serve lots of ppl)

16

is room service centralized or decentralized?

decentralized

17

approaches to controlling temp:

insulated trays, temp maintenance sys, unitized pellet sys, hot/cold cars, split-tray, tray heater cart

18

split tray cart (burlodge) helps avoid:

duplication of efforts

19

tray service is joint responsibility of :

nursing and foodservice

20

challenges in tray service

patients too sick to select, can't read menu, unavailable to select, newly admitted, diet order change

21

monitoring for performance:

trays per minute, turnaround time, tray accuracy

22

why buffet?

fewer employees, residents can move, attractive display, temp control

23

types of cafeteria/buffet?

straight line, hollow

24

what is family table service?

some foods from kitchen, some foods served on table

25

american table service?

less expensive and speedy, foods prepared and arranged on trays and carried by waiter to dining room

26

russian service?

formal, luxury restaurants; foods prepped and arranged in kitchen by chef, brought by waiter to dining room. food service done by guest starting at head and going counterclockwise

27

what is french service?

two waiters per station--chief of rank is principal waiter, takes orders, serves all drinks, finshes prep of food at table. assisted by commis de rang who takes orders to kitchen (luxury dining)

28

common service approaches to nonpatients

cafeteria, over the counter (consider meal plans and payroll deductions)

29

why cater?

expand service and enhance image

30

why vending ops?

less labour intensive, less space

31

options for vending ops?

contract, foodservice op provides food for machines, rent vending space

32

why off-site meal service?

help community groups, service expansion, improve org image, funding may be available from fed/state/local