2. Classification of Foodservice Operations.pptx

Classificationsss

1. CLASSIFICATION OF FOOD SERVICE OPERATIONS

2. iNTRODUCTION There are three types of food service operations. Commercial Food Service O peration , Non Commercial Food Service Operation , and Nontraditional Foodservice.

3. Commercial Food Service Operation- are organizations that sells food solely to make profits. Example are food services of the hospitality and tourism industries, such as hotel, restaurants, coffee shops, snack shops, deli and cocktail bars, convenience stores, catering business, and fast food chains.

4. Non Commercial Food Service Operation- s ometimes called institutional or on-site , these include educational, governmental, or business establishments whose food operations are mainly for service to the employees. Sale of food is a secondary goal and typically is not for profit.

5. Nontraditional Foodservices- These include informal food service operations that are different from any categories above, but are operated for profit. Examples are street foods, boat vendors, etc.

6. Description of selected commercial food services Commercial food service operations are organizations that sells food solely to make profits. Restaurants and pastries are obvious member of this category.

7. Limited service-limited menu restaurants Limited Service restaurants serve lunch and dinner menus, some offer breakfast, afternoon, and late night meals. Usually you pay upfront before you eat the food.

8. They may or may not offer a seating area. It usually has a drive-through ordering facility where customers can place their orders and obtain food to go in a few minutes .

9. Full Dining restaurant A Full dining restaurant is generally any establishment with a relatively broad menu along with table, counter and/or both service and a wait staff.

10. A waiter then takes orders, usually with a wine or beverage list first, then the menu card for appetizers, entrees, salads, and desserts.

11. Casual dining restaurants A Casual Dining Restaurant is a new concept in the restaurant industry. It combines fast-food and full service casual dining restaurants.

12. Customers receive their orders quickly, and food usually cost more. Some famous fast-casual restaurants include Chili’s and Maggiano’s Little Italy under the umbrella of Brinker International, Texas Roadhouse, and etc.

13. Chili’s and Maggiano’s Little Italy under the umbrella of Brinker International Lazy Dog Restaurant

14. Fine dining restaurants Fine Dining Restaurants also referred to as White Tablecloth Restaurants , are typically fancier restaurants. It has a formal atmosphere and has a fancier menus than most restaurants. They offer wine lists to help you with your food and wine pairing.

15. The first thing you will notice about a fine dining restaurant is usually the décor and atmosphere. Fine dining restaurants are not places to be loud and are not places to go in ripped jeans or tee shirts. Collared shirts are preferred for men and sport jacket or tie in order to be fully dressed. For ladies, skirts or dresses or other nice clothing are recommended.

16. Hotel and motel restaurants Hotels generally have restaurants and room service. In motels, room service may or may not be available. However, many motels offer “free” continental breakfast that is a light morning meal of cereal breakfast breads, fruits, juices, coffees, and teas.

17. Hotel Restaurant Motel Restaurant

18. Bed and Breakfast (B&B) Lodging Is a small lodging establishment that offers overnight accommodation and breakfast. Are often private family homes and typically between four and eleven rooms with six being the average.

19. Guest like the “home” setting, although now, it has expanded to a small motel and more meals are served.

20. B & B Restaurants

21. club restaurant Club restaurant - these include country clubs, golf clubs and business executive clubs with different sports facilities and food service from casual to fine dining. The profit is not a primary concern directly by the food operation, because it is built in with membership dues.

22. club restaurant The Surf Club Restaurant by Chef Thomas Keller is located within the recently revamped iconic Miami club.

23. Commercial cafeteria’s A Cafeteria sometimes called a Canteen in US is a type of food service location in which there is no staff table service. Instead of table service, there are food serving counters and stalls. Customers take the food that they desire as they walk along, placing their food on a tray.

24. Cafeteria’s

25. Convenience store Is a small retail business that stocks are range of everyday items such as coffee, groceries, snack foods, soft drinks, toiletries, over-the-counter drugs, magazines, and newspapers. The store is open until late at night or all the time.

26. Description of selected non commercial or on site foodservices Non Commercial Food Service are organizations which serve food as a support role to other institutions such as hospitals and schools. Most on-site food services operations plan three meals, usually cyclic menus, which are changed every 3 to 5 weeks.

27. Non Commercial Food Service Operation

28. Hospitals Health-Care Facilities such as Hospitals and long term care facilities (including nursing homes and independent living centers for seniors known as assisted living) offer food service.

29. It is provided for in-patients and out-patients and their family and visitors. A cafeteria is also available for employees, some in-patients may eat in the cafeteria if allowed by the medical and nursing staff, to eat with their relatives and friends, but prior permission is required.

30. Schools and universities Provide on-campus food services to student and staffs. A student has diversified types of foodservice: cafeteria, casual restaurant, snack shoppes, kiosks, ice-cream parlor, dining courts, etc.

31. A wide variety of food items and menus are served to meet a culturally diversified population in universities with thousand of enrollment.

32. nursing homes and senior care Most of the residents are elderly persons with some health problems. Thus, daily menus are planned with three meals and three snacks. Meals for holidays and special occasions may be served buffet styles or as outdoor barbeques enjoyed with family members and friends.

33. Company cafeterias Offer food service as a convenience to employees and benefit to employees in manufacturing or service industries. Includes cafeterias, executive dining rooms, and wending machines.

34. Military Provide food services to military personnel. Food is also offered at clubs, such as an officer’s club.

35. COMMERCIAL & NON COMMERCIAL OPERATIONS Commercial Foodservice Operation referred to as a market-oriented food service. On the other hand, Non Commercial Food service Operation is a cost oriented enterprise that prepares and serve meals as a secondary support service to educational institution and other organizations.

36. In-transit foodservice operation Food services in air and water passenger carriers, like civilian airplanes, inter-island ships, and cruises are under category of commercial food services, but needed more attention because of their increased use and special needs for the kind of meals served.

37. Serious cases of foodborne disease outbreaks (FBDO) of passengers and crew have been reported. Hence, the need for vigilance in observing proper food handling to ensure safety.

38. Food product flow Food Product Flow refers to the path or step-by-step movement of food and ingredients that make up the menu items, from the time they are delivered and received until they are served to the end users or customers.

39. There are four food types: conventional, ready prepared foods, commissary, and assembly/serve systems. The features for each is briefly described below; A. Conventional – menu items are prepared in a kitchen on place where meals are served and are held a short time, either hot or cold, until they are served. It is used by small food service operators.

40. B. Commissary (Central Production Kitchen) – Food purchasing and production are centralized in one building (called the central commissary or food factory). Then, the prepared menu items are delivered to several areas, sometimes remote, for final preparation and service. The food items transported are delivered hot or cold in appropriate sanitary and safe insulated carts or conveyors.

41. C. Ready Prepared Foodservice- gives faster service because the menu items are prepared and chilled on frozen until ready for serving. D. Assembly/Serve – Foods bought had a maximum degree of processing and a minimum need for cooking in the foodservice system.

42. Purchasing/Acquiring/Storing Storing in the Freezer Storing in the Refrigerator Storing at Room Temperature Pre-preparation Proper Thawing Proper washing, Trimming, and Cutting Holding Under Refrigeration Preparing/Cooking Serving Food and Beverage Immediately Advanced Cooking Cooling Storing Reheating Serving

43. Quality in the foodservice system Two types of monitoring and evaluation commonly used are: total quality management (TQM) and continuous quality improvement (CQI). Total Quality Management (TQM) - is a philosophy, not a program, which starts with planning of goals and objectives, stating quality standards and defining policies and procedures for quality management. Continuous Quality Improvement (CQI) - is a philosophy focused on management to provide leadership, training and an environment that will continuously improve all organizational processes.