A food service system is defined as an entity composed of several system design and function to accomplish specific objective.
Advantages Quality control is considered Achievement of individuality and standard of quality is desired Not dependent on availability of frozen entrées More adaptable to regional, ethnic and individual preference Greater economic flexibility Less freezer storage space and distribution costs
Gradually the modified conventional system has evolved where foods with varying degrees of processing are used, hence customers food is prepared on same site Typically used by smaller food
Conventional/ Traditional Food Service Traditionally used Menu items are prepared in kitchen and held for short time until serving time Earlier, it was prepared in the premises hence kitchen included a butcher shop, bakery and vegetable preparation units
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Answer:
A food service system is defined as an entity composed of several system design and function to accomplish specific objective.
Advantages Quality control is considered Achievement of individuality and standard of quality is desired Not dependent on availability of frozen entrées More adaptable to regional, ethnic and individual preference Greater economic flexibility Less freezer storage space and distribution costs
Gradually the modified conventional system has evolved where foods with varying degrees of processing are used, hence customers food is prepared on same site Typically used by smaller food
Conventional/ Traditional Food Service Traditionally used Menu items are prepared in kitchen and held for short time until serving time Earlier, it was prepared in the premises hence kitchen included a butcher shop, bakery and vegetable preparation units