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1. Food Production System

2. Centralized food production system:
•Centralization kitchen production means using skilled
staff to prepare and cook in bulk and then
to distribute to finishing kitchen, which are smaller in
size, employing semi-skilled and unskilled labour.
•Centralized kitchen are normally practiced for
establishments that operate in more than 1
location like chain restaurants or establishments that
serves a large volume in a short period of time such as
banquets or hospitals.

3. Centralized food production system:
•When practicing centralized production, common issues below can be
better managed:.
Labour –
- Skilled labors are required only at the central kitchen. Outlets can be
maintained by semi skilled labors that can lower operational costs,
Food costs
– on top of competitive purchasing through bulk buying, the wastage
can be reduced as only 1 location would be involved in preparation,
Equipment costs
– investing in one location for heavier equipment instead of numerous
locations
Product quality
– the taste and quality of food is standard throughout.

4. Cook chill system:
•Cook chill is a system based on normal
preparation and cooking of food followed by
rapid chilling then stored in controlled
low-temperature conditions above
freezing point, 0°C to 3°C.
•Food is then subsequently reheated immediately
before consumption.
•The chilled food is regenerated in finishing
kitchens that require low capital investment and
minimum staff.

5. Cook Freeze system:
•Blast freezers have increasingly been introduced
with success into catering operations.
•The ability to freeze cooked dishes and prepared
foods, as distinct from the storage of chilled
foods in a refrigerator or already
frozen commodities in a deep freeze, allows a
caterer to make more productive use of kitchen
staff.
•It also enables economies to be introduced into
the staffing of dining rooms and restaurants.

6. Sous vide:
•This is a form of cook-chill: a combination of
vacuum sealing in plastic pouches, cooking by steam
and then rapidly cooling and chilling. The objective is
to rationalise kitchen procedures without having a
detrimental effect on the quality of individual dishes.
•Cook chill requires less time to regenerate
when compared to cook freeze and the need to thaw
foods are eliminated.
•But cook freeze allows better purchasing power as
purchase is done to cover more calendar days and
frequency of delivery can be reduced.
•Meanwhile sous vide cooking has an even longer
shelf life but would incur additional costs for vacuum
pouches and packing machines.

7. Sous vide:
•In sous vide, the food item are cooked in water bath for a longer time at
precise temperature of 55 – 60 degrees Celsius.
•The main focus is to cook food evenly from inside without over cooking
outside.
•It prevents overcooking of the food and retains full flavor, aroma and
moisture of the food.
•It also prevents food from shrinkage.
•It should be performed with fresh and highest quality of ingredients.
•This system may increase the cost as it involves vacuum pouch and
machine but it reduces the labour cost.
• It has storage life of 21 days which is more than cook chill method.
•In sous vide, there is always fear of bacteria which can survive in the
absence of oxygen, so care must be taken to prevent it from
contamination.

8. Sous vide:

9. Call order process:
•It is the method where food is cooked to
order, either from customer or from
waiter.
•The production area is often open to
customer area.

10. Assembly process:
•Its primary objective is to provide food ready for service
while minimizing amount of human resources within food
service operations.
•It is also referred to as convenience food production
system uses minimum cooking concept.
•Food products are brought into system with maximum
degree of processing and are prepared in bulk, pre
portioned and pre frozen foods.
•The products are heated for distribution and service as
food items are held in refrigerator or are on frozen stage.

11. Conventional food production system:
•It was traditionally used where menu items were prepared in kitchen and held for
short time until serving time.
•It is mostly used by establishments traditionally where food items are purchased for
individual operations in various stages but production is completed and food items are
served on same premises.
•The food items were prepared in the premise hence kitchen included butcher shop,
bakery and vegetable preparation units.
•It is typically used by smaller food service operation and advantage of this system is it
was not dependent upon frozen meat main course.
•Similarly, quality control was achieved and less freezer storage space and cost was
required.
•However, the worker may face stressful day as work load varies depending upon
change of menu and two shift of employees were required.
•Menu items are prepared as near to service time as possible and it requires
considerable labour.
•The food items are distributed for service directly to service area.