assembly are like kithcenless kitchen that are high cost,cause they need to prepared a lot of worker and the things are quit expensive too.other,they also need high space.
Conventional, Cook/Chill, Commissary, and Assembly Serve
Unklesbay et al. (1977) identified 4 types of food service operations: * Conventional or traditional * Ready prepared * Commissary * Assembly/serve
Conventional, Cook/Chill, Commissary, and Assembly Serve
Food service systems can be categorized into several types, including conventional, assembly-line, ready-to-eat, and delivery systems. Conventional systems prepare and serve food on-site, while assembly-line systems focus on mass production in a streamlined process. Ready-to-eat services involve pre-prepared meals that require minimal assembly, and delivery systems provide food directly to consumers, often through online platforms. Each system has its unique advantages and is suited for different operational needs and customer demands.
Conventional system Ready Prepared Commissary Assembly
The four types of foodservice systems are conventional, commissary, ready-prepared, and assembly/serving. Conventional systems prepare and serve food on-site, while commissary systems centralize food production in a single location for distribution to multiple service sites. Ready-prepared systems involve cooking food in advance and then chilling or freezing it for later reheating, while assembly/serving systems require minimal preparation, with pre-portioned and pre-cooked items assembled for service. Each system has its own advantages and is suited for different operational needs and settings.
It's called a service because the primary focus of the industry is to serve people with food in the best way possible.
Silver service is a service in which people serve customer food onto their table and a buffet its a service in which customer help them self to the food.
what's commissary system
Yes, international flights typically serve food onboard as part of the in-flight service provided to passengers.
Food service functions to make an efficient system from the kitchen to the customer. The more protocol implemented, the better the system works.
storage, purchase, prepare, cook, serve, and wash-up