food product flow

8/3/2019 Food Product Flow

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Food Product Flow

Setting Up The Tangible Product


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Food Product Flow

Overview

Foodservice operators have a plethora of

choices when considering how they

organize the product flow. There are foursystems presented. Foodservice operators

use a combination of these systems to

manage labor, food cost, and food quality.

Goal

To identify the foodservice systems and

understand their usage.


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Objectives

Define food service types

Understand the difference betweenthese food service types

Understand the reason for preferringone over the others


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Rational For Decisions

Food service operations choose touse one type over another for thefollowing reasons.

Cost of laborAvailability of labor

Level of culinary skills of the labor force

Cost of spaceConsistent food quality

Lack of equipment


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Types of Foodservices

Conventional/Traditional

Ready Prepared

Commissary

Assembly/Serve


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Conventional/ Traditional

Raw food products are purchased fromsupplier or manufactures

Raw foods are held at appropriatetemperatures until prepared and cooked forconsumption

Space is provided to hold raw foods

Labor must have a culinary skill set

Specialized cooking equipment is required

Advanced training required in foodsafety

Moderate food cost


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Ready Prepared

Used when cost of labor is high or lacking culinaryskills

Food items are purchase cooked and held frozen orchilled until heated

Cold storage capacity is high Small requirements for diversity of cooking/heating

equipment

Consistent product quality

Moderate/high food cost


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Commissary

Central production of food items

Appropriate for large network of distribution

Advance talent of culinary labor housed in acentral location

Centralized control of quality

Centralized location of physical culinary plant

Expenditures are required for distribution of

products to the field Lowest food cost


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Assembly/ Service

Most basic of labor skill set

Minimum of storage capacity required

Minimum of cooking equipment required

Staff training is minimum High level of consistency

Higher food cost


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Summary

Foodservice operators have a plethora ofchoices when considering how they

organize the product flow. Although foursystems have been presented and are anoption with little variability of idea, one is

more likely to find that foodserviceoperators use a combination of these

systems to manage labor, food cost, and

food quality.

food product flow

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