this is to help students and teachers specially with those in the food industry.

1. THE
DEVELOPMENT OF
FOOD SERVICE
INDUSTRY
Arrah Mina DG. Claveria, LPT

2. AGENDA
Topic 1 - The Development of Food Service Industry
9/1/2023
CCM
2

3. Introduction
Foodservice is becoming a way of family
entertainment and a source of family
income for those who are engaged in
food service operation.
The growing number of people
patronizing restaurant, cafeterias and
fast-food center depends largely on
these for their food intake. In schools, for
example, many students depend on the
school food service for their breakfast,
lunch and snacks.
As such, better and more nutritious foods
should be offered in these food services.
FOOD SERVICE INDUSTRY
3

4. Have you ever wondered what's served in a prehistoric cave for dinner? Or
how did the early presidents have dinner at the white house? Food history is
interesting, ever-evolving and a reflection of the world's social and economic
times we live in.
In the early days, when the world was plagued by war, food had to be
carried along the warriors. As one country conquered, the victors brought
with them their favorite foods. When people first traveled away from their
homes, whether for warfare, barter, worship and adventure, they had the
place to rest and eat. Down through the ages.
Foodservice has been an accompaniment of travel whether by land, by
water, or by air. The growth of railways brought about railroad dining
stations. The travel by water required provision of food for both crew and
passengers.

5. As town cities grew in population, eating places were
established.
Today the Food Service Industry defines in its broadest sense to
mean all establishments where food regularly served outside
the home. Such establishment includes restaurant, hotel or
motel, and department store dining rooms, coffee shops, family
restaurants, and fast-food outlets. Foodservice that are
operated in schools, colleges, and universities, hospitals.
Nursing home and other health care setting are also included.

6. Did you notice
anything?
MCDO
6

7. EARLY DAY HISTORY OF FOODSERVICE ORGANIZATIONS
7
 Dated back in the Middle Ages, foodservice organization in operation has
been believed that originated in food habits, customs and traditions of the
people that characterize the civilization. Foodservice organization has
established a well-organized form as early as feudal times. It revealed in the
most countries contribute with the development of the food habits and
customs: Great Britain, France, Germany, and, Sweden. From those
countries showed with their custom of social events characterizes there was
no traditions preventing the other people in participating in social meals.
 The economic status of people as well as the type of food eaten also
influenced the serving of foods to various groups. These people consume
meat or a number of other protein foods originating from different sources.
Because meat and other protein foods could not be transported without the
risk of spoilage, they require immediate food production in well- established
kitchens and with good supervision. These countries have contributed to the
foodservice industry growth.

8. EVOLUTION OF THE PRESENT-DAY
FOOD SERVICE
The food service industry has two
categories:
1. Commercial Establishment which
are committed to earn profit. The
restaurant is the king in this category.
2. Institutional Catering that provides
to institutions such as factories,
business houses, schools, military,
prisons, railways, airlines, etc. Many
institutional programs are subsidized
by the government. Let as look the
origin of each:
PRESENTATION
TITLE
8
This Photo by Unknown Author is licensed under CC BY

9. RESTAURANTS
Restaurants make huge part of the foodservice business and
create extensive employment. Restaurant may be
independent or part of hotel operations. The coffeehouse
was an early form of restaurant, which appeared in England
in the m-1600s. Back in the 18th century. Approximately
3000 coffee houses in London. The restaurant, as we know
today, began in 1765 in Paris, France. There is an interesting
story about proprietor of, perhaps, the first public restaurant.
Before 1765, inns and catering operations offered public food
services. The caters formed a guild union to protect them
from unscrupulous competition.

10. This when a soup vendor created a soup made of sheep’s foot and white
sauce. He was brought to court ruled that this specialty dish did not
compete with any dish prepared by the Guild and the vendor was allowed
to continue. Because of the publicity, the vendor’s soup kitchen became
famous and even the king of France wanted to taste the specialty which
created public commotion. The soup vendor merchandised the soup as
“le restaurant divine” The divine restaurant, from the French verb
"restaurer," meaning "restore oneself." This brought us the word
restaurant, which is a place for health to recover.
The credit of the first restaurant in the US goes to Delmonico’s
established in New York City in 1827. The Delmonico’s family operated
nine restaurants until 1923. The restaurants were known for lavish
banquet and extensive menus of 371 dishes.

11. FAST FOOD RESTAURANT
Fast- food operations had great impact on the food
service industry. Fast food restaurants standardized
ready-to eats food and service. Fast food operations
date back to at last the 1920’s and 1930’s when A &W
Root Beer (the first Fast food restaurant). Howard
Johnson franchised some of their units. They
concentrated mostly on Hamburgers.

12. Some leading fast-food chains in the world are given below.
Established that they are the pioneer and leaders in this form of
service.
FAST FOODS PRODUCTS
Jollibee
Greenwich
Max’s Restaurant
Kenny Rogers
Burger King Corp.
Domino’s Pizza
Dunkin
Hardees Inc.
Kentucky Fried Chicken
McDonald’s Corp.
Pizza Hut
Chowking
Taco bell
Wendy’s International Inc.
Ham Burger
Pizza
Chicken
Chicken
Hamburger
Pizza
Doughnuts
Hamburger
Chicken
Hamburgers
Pizzas and Pastas
Chinese Cuisine
Mexican Fast Foods
Hamburgers

13. INDUSTRIAL CATERING
A young mill-operator from Scotland by the name Robert Owen
may be called by the father of Industrial Catering. In 1885,
appalled by the exploitation of workers in the British textile
industry, he made it his mission to improve working conditions.
One of his efforts was to provide an “eating room” for his worker
and their families. This created a great motivation to his workforce
who increased their productivity. Owen’s methods were so
successful that they spread throughout the world.
13

14.  In the US, the textile industry, established in 1820, flourished along the Merrimack
River in Massachusetts. The cotton mills provided boarding houses to feed the workers
as an essential way of life. By 1890s other business sector adopted this practice of
providing lunchrooms. In the US cafeteria service was introduced in 1902 by
Plymouth Cordage company, Plymouth, Massachusetts, by building special house with
kitchen, cafeteria and recreational facilities. A cafeteria has a counter offering pre-
cooked meals, which consumers chose according to their budget, and eat by sitting in
the free-sitting areas in the cafeteria. Cafeteria service was found convenient
especially when workforces had to consume their meals within limited lunch breaks.
 Establishments found that self-help was quicker and the prices were economical and
flexible for their personal budgets. Today almost 75% establishments provide cafeteria
services. During and after World War 2 new types of industrial catering developed.
Today we have gourmet lunchrooms to vending machines, on-site kitchen to outside
catering contracts, food basket sale persons to franchised fast food operations with
premises.
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15. HOSPITALS
Hospitals were already founded in India and Egypt, as far back as 600
BC. In early Greece and Rome, the sick took shelter in temples that
provided food for the patients and the poor. The Hotel Dieu in Paris
was the first hospital in Europe and was built in 600 AD. The first
hospital was founded in England in the year 1004 AD.
Spanish Explosion built the first hospital on the American continent.
However, there is evidence that Hispaniola's Spanish Government
established the first hospital in Santo Domingo, Dominican Republic, in
1503. The first US hospital to be incorporated was the Pennsylvania
Hospital, which received its charter in 1571 from Benjamin Franklin.
15

16. Only in the 1800s diet became essential for therapeutic
purposes. The first dietitian and founder of the modern hospital
can be attributed to Florence Nightingale. Food preparation in
the US was the responsibility of the cook. Only when the
nutrition was recognized for the purpose of health recovery, did
the hospitals look at specialist to prepare diet foods.
The Dietetic Association was established in 1917, and was led
by dieticians as a major programmer of institutional catering,
especially in the Armed Forces, prisons, schools, and hospital.
16

17. SCHOOL CANTEEN
• School lunch has evolved quite a bit over the last century. Serving a standard lunch to
school children started, in both Europe and the United States, with private
organizations who were interested in child welfare. It was not a nationwide event, but
rather something that took place in individual states and cities over an extended
period of time. At the turn of the 20th century, concern over malnutrition in children
inspired philanthropic groups to provide balanced meals to students during their lunch
hour. At that time, the midday meal was considered the main meal of the day. Most
families worked and went to school near the home, so they were afforded the luxury
of breaking for a meal at their own dining table. Children either ate at home with their
families, or packed a lunch if they attended a school that was too far away. Boarding
school students ate formal meals in the dining hall with their fellow classmates.
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18. SCHOOL CANTEEN
• Philadelphia and Boston were the first major cities to actively attempt to implement a school
lunch program in the United States. Philadelphia began by serving penny lunches at one
school in 1894. Eventually a lunch committee was added to the Home and School League
and the penny lunch program was extended to eight additional schools throughout the city.
In Boston, the Women Educational and Industrial Union began serving hot lunches to high
schools and a centrally located kitchen was used to prepare the meals, which were later
transported to the participating schools. In January 1910, Home Economics classes in
Boston began an experimental program serving an early lunch to elementary school
students three days a week. On the off days, a simple meal of milk and sandwiches was
served. Since there wasn’t a lunchroom in the building, students would eat at their desks.
Other major cities followed suit in a similar fashion throughout the early part of the 20th
century.
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19. SCHOOL CANTEEN
• Russell, a senator from Georgia, proposed a school lunch program in
March 1944 to combat the problem of malnutrition.
• The first Food for Education (FFE) program launched by the DepED
in 1997 was a breakfast feeding program intended to address short-
term hunger among public school children. Short-term hunger is a
period of hunger experienced by children who have inadequate
breakfast and/or walk long distances to school.
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20. FOODSERVICE ESTABLISHMENT
 COMMERCIAL ESTABLISHMENT
A. Restaurant Central
1. A restaurant is a commercial establishment that is dedicated to selling
food and drink. Restaurants can be classified additionally by ownership.
2. A restaurant can be a licensed part of hotel service, through which sales
contribute to the hotel's sales efficiency. An independent business entity
under individual ownership and management.
3. A chain restaurant that is a part of a multi-unit ownership organization
offers standardized menus, décor, type of service, and marketing
strategy. A restaurant provides tables and chairs for customers to eat
meals prepared by an attached kitchen. The restaurants are equipped
with crockery, cutlery, linen, and décor, which may vary in quality and
concept in keeping with the establishment’s objectives. 20

21. Types of Restaurants
1. Coffee shop
A term borrowed from the US, distinguished by its rapid service. The food is cooked
from the kitchen. The chef makes complete and nutritious meals and arranges them
on a tray. The menus at the coffee shop are relatively light and plain. There are set
portion sizes. In a coffee shop, the atmosphere is relaxed, which means visitors
may come in casual wear. It serves as a possibility for multipurpose dining.
2. Specialty Restaurant
In such a restaurant, the entire atmosphere and décor are geared to a particular
theme commonly related to regional cuisine, Chinese, Indian, Polynesian,
Japanese, and French restaurants are all geared to the specialty food they offer. An
Indian restaurant, for example, would, therefore, have an Indian motif On the walls,
Indian artifacts, and costumes of the serving staff, piped Indian Music, crockery,
cutlery, and glassware that give a total Indian experience.
21

22. Starbucks Coffee Shop
Starbucks was founded by Jerry
Baldwin, Gordon Bowker, and Zev
Siegl, opening its first store in
1971 near the historic Pike Place
Market in Seattle. The three
Starbucks founders had two things in
common: they were all coming from
academia, and they all loved coffee
and tea.
Starbucks opened its first store in
6750 Ayala Building Makati City,
Philippines through a licensing
agreement with Rustan Coffee
Corporation in December 4 1997.
Today, there are more than 160
stores throughout the Philippines,
and Starbucks growth has played a
key role in building a strong local
coffee culture in the country.
22

23. Botejyu Authentic Japanese
Traditional Cuisine
Japan's pioneer okonomiyaki and okosoba
specialty restaurant chain. BOTEJYU
was established in 1946 in the gourmet city
of Tamade, Osaka by Eikichi Nishino. Our
restaurant name, BOTEJYU, was coined from
the rhythmic cooking sound of okonomiyaki.
Botejyu in the Philippines is one of viva
international food & restaurants, inc.
franchises
As it opens its store here in the PH
botejyu is staying true to its promise: to
offer authentic Japanese cuisine (with
popular dishes from each prefecture) to
wherever country it finds home plus a new
premium selection.
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This Photo by Unknown Author is licensed under CC BY-ND

24. 3.Grill Room
This is a restaurant that
specializes in grilling
various meats, fish, and
poultry. The distinctive
feature of this
restaurant style is a
glass partition that
divides the kitchen from
the seating area so that
the guest can see their
choice of grill
preparation. Grill rooms
are relaxed and can have
long tables and chairs,
with a distinctly
American decor. 24

25. 25

26. DINING ROOM
Dining rooms are operated by
smaller hotels, motels, resorts,
inns, clubs, or heritage hotels.
Smaller hotels may find that
having more than one place to
eat is cost-effective. The dining
room is typically built for residents
of hotels or club members who
can bring their guests along. The
dining room specializes in
spreading a decent buffet or
selecting two menus of hotel
tables. 26

27. DISCOTHEQUE
27
It is a restaurant designed for you. To dance mainly to
recorded music. The music is guided by a skilled and
experienced disk jockey (DJ), which creates or responds to
the guests' moods. It is a restaurant designed for you. To
dance mainly to recorded music. The music is guided by a
skilled and experienced disk jockey (DJ), which creates or
responds to the guests' moods. Special lighting and dance
floor are essential to the discotheque. A feature of the
discotheques is a bar, which also offers light meals and
fingerpicking snacks. Discotheques in hotels permit only
formal, casual clothing, while independent ones allow
casuals.

28. 28

29. NIGHT CLUBS
It is available primarily for
dinner, dance, and live
entertainment during the
night. The decor is luxurious,
while fine linen and silver
crockery makeup the
service. Night clubs only
allow for formal wear, and
some go as far as insisting
on black tie. Live
performances or cabarets
are an essential feature that
promotes popular
performers. 29

30. FOOD BARS
This collective name includes
casual snack bars, milk bars,
kiosks, frozen yogurt, theater
counters, etc. A counter for
people to consume food at these
food bars essentially display their
wares in refrigerated or heated
glass counters (based on the
food they serve). The customer
chooses their items and goes to
a cashier who will supply them
with the items in a paper plate or
container. The limited seating
places in the shop itself.
30

31. Fast Food
Restaurants
Fast food restaurants have virtually taken over the
concept of western dining. Food restaurants are
equipped to serve food at affordable prices. The
guest pays cash and delivers the food immediately.
The restaurant is informal, with wooden or plastic
tables and chairs. Such a restaurant can operate in
limited space and have small kitchens to finish the
semi-prepared food elsewhere in central kitchens.
The essential features are standards preparations,
Standard portion sizes, standard décor, friendly
waiters
and cashiers, and brightly colored interiors. The
American has made this into fine art and franchised
their expertise all over the world. Who hasn’t heard
of McDonald's, Hardees, Burger King, Kentucky
Fried Chicken, Jollibee, etc.?
31

32. 32
The fast-food operations were arising from the
advent of megamalls. Foodservice investors
found that malls attracted significant numbers of
the local population and that the number of
"footfalls" was enticing enough to justify the
establishment of eating places. Mall
management was intended to give shoppers a
complete experience by setting up eating
Cineplexes and play centers for children and a
shop. They noticed that food courts fit well to
give under one roof to the public under
complete experience. The food court quickly
became a meeting place and dining area for
people. The food court is a dedicated eating
place where many fast-food franchises will
employ food stands to set up their operations.
FOOD COURTS

33. CAFES
33
are casual restaurants found and
entertainment districts. Café means coffee in
French, and cafes were opened in response
to the famous Food court. It is the country's
largest Food-court covering almost the entire
Building basement with the widest and most
food options, from local to foreign cuisine—
coffeehouses of London.
They are initially meant to serve either coffee
or tea. It also included house wines as well
as a limited range of snacks. Some cafés
made menus for lunch and dinner. Cafes
have limited seating for anyone who would
like to take a quick bite to rest. Cafes have
big windows for eaters looking out into the
street.

34. CAFETERIAS
34
In institutional catering, cafes are
located. For ease and least
hassle, industrial canteens, army
messes, residential colleges, etc.
follow this service form. Food
seen on counters. Prices are
shown on large menu panels.
Diners pick the items by budget.
Trays and simple utensils are put
at the start of the counter. The
eaters ask the attendants behind
the counter.

35. BARS
35
Bars are where liquor is sold
and consumed. In Europe, they
are called inns, while they were
called "pubs and taverns in the
UK."
Bars have to license to serve
liquor as they have to follow
strict laws and rules like
closing time, serving underage
persons, observing dry days,
etc. Bars may be private one's
store found in hotels, clubs,
and officers' messes for the
restricted public; or public ones
found in the city.

36. INSTITUTIONAL CATERING
36
Institutional catering is
an enormous business
that is huge with volume.
Applies to food services
in factories and company
homes.

37. HOSPITALS AND NURSING HOMES
37
are essential recipients
of institutional catering
services. These services
concentrate mainly on
supplying balanced foods
monitored by certified
dietitians to patients who
cannot actively pursue
healthy food sources.

38. SCHOOL FOOD SERVICES
38
are popular during the day at
school. School food programs are
popular in full-day school
schedules. Food is nutritious and
planned by dietitians who know the
kind of food for growing children.
In the overall fee structure,
residential hostels that build in
meal costs and those that allow
licensed operators to open
facilities to serve teachers,
administrative staff, and students.
Universities today have their food
courts to provide a variety of
cuisine for the students.

39. AIRLINE CATERING
39
may be cluster into Flight
catering and Airport
Catering. Flight catering is
a specialized food program
for airline passengers, flight
stewards, pilots and airport
staff or workers.

40. SHIP CATERING
40
is just like hotel catering. The
problem in cruise liners is the
need to store and store the right
amount of supplies and raw
materials between ports to
ensure passengers have food
available during their journey.
Cruise liners have full silver
service with waiters and gourmet
meals.

41. MILITARY CATERING
41
Covers the entire armed forces and
paramilitary forces. The Armed
Forces cover the army, air force,
and the navy with their respective
Administrative wings. Paramilitary
forces would include the border
security forces, home guards, etc.
Food is provided separately for
soldiers, non-commissioned
officers, and officers.

42. THEME PARKS AND RESORTS
42
Offer an excellent opportunity for
food catering programs. Such
options may come in various
facilities from restaurants,
mobile vans, vending machines,
kiosks, and dining rooms.
Camps in remote areas need
specialized planning and
execution as much as the food is
from the local flora and fauna.

43. RAILWAY CATERING
43
Is a broad and challenging food
program. They may be classified
into railway terminal and in-transit
service. Catering at terminals
consists of a range of facilities,
including takeaway foods, fast
food restaurants,
Waiter service restaurants,
vending machines, self-service
cafeterias, kiosks, and mobile food
trolleys the train window. In-transit
service can vary from passengers’
fresh foods at their seats by
carefully planning supply points
end-route.

44. PRISON DINING 44
Is another problem as prisoners
need to is serve safe and
balanced food to prevent the
disease from spreading in a small
prison campus. Prisons have their
catering systems, supervised for
sanitation and hygiene.

45. YOUTH HOSTELS
45
Provide food for the students
on the move. They provide
wholesome and nutritious food
to a growing age group who are
always hungry. These hostels
need food programs to feed
many students at a time.

46. CLUBS
46
Are those establishments that
offer food and beverage in
addition to the primary purpose
of the club, to members who
have to pay a subscription fee
to maintain their membership.
Non-members may be
permitted provided they
accompany a member.

47. 47
THE HISTORY OF SCHOOL FOOD SERVICE
The first school lunches in Munich were served in 1790. Germany
by Benjamin Thompson, an American-born physicist, also known
as Count Rumford; Thompson had spent his early days in New
England, but during the Revolutionary American Battle, he had
grown distrustful in the American Battle royalist 1784 and left for
England.
Thompson established the Poor People's Institute in Munich,
which employed both adults and children to make uniforms for the
German army. They were fed and dressed for their work, and the
children taught reading, writing, and arithmetic. Years later,
Thompson would feed sixty thousand people a day from his
London soup kitchen.

48. 48
Thompson has pioneered the systematic feeding of the poor. He is
credited with bringing the potato into the European poor 's diet.
Inventing the double boiler, kitchen range, baking oven, pressure
cooker, drip the coffee machine, which are the precursors to the
steam jacketed kettle, compartment steamer, and commercial
ovens used today for school food programs. In the UK, the
significant improvement from the introduction of school meals in
the 19th Century. In 1941 the first National School Meals Program
was launched in the UK. The Policy determines but it can be
nutritious, as most cuisines do. You cannot see food, except for
berries and yogurt. Occasionally fried food is used but in strict
moderation. Popular dishes range from Asian men, tom yam, and
ma PO tofu, to Western foods like spaghetti, stew, and chowder
clam.

49. 49
Philippines
In the Philippines, school meals seem rather bland, consisting mainly of rice,
meat, and gravy. Galvez (2018) said the education department (depEd) required
canteens in public schools to be safe both in their food and finances. One of the
aims of A 19-page order issued by the depEd is removing financial conflicts
between principals and teachers over canteen operations. In 1996 the
department turned over the running of canteens in public schools to teacher
cooperatives to provide teachers an additional Income source. Another goal of
the order is to "eliminate malnutrition that affects the students' academic
performance."
The declaration authorizes the principal to audit a canteen run by the teacher
cooperative's financial report and to ensure that 20 percent of their earnings are
returned to school to cover the school's costs. The order also requires schools
with more than 500 students to have more than one canteen to promote
competition and increase service standards. Addressed the need for an
enhancement mechanism along with the canteen management. The line to
boost not only the sales but also the efficacy of its operations.

50. 50
Experience indicates a canteen is a small enterprise, with strong
management and marketing activities. As in any company, to be
effective and competitive requires good management practices.
Accounting and financial processes workers are familiar with food
safety, occupational health, and safety practices and comply with
applicable legal requirements. The school canteen can operate
under various management structures, depending on the individual
features and school needs.
The 2013 DepEd stressed that only nutritious foods such as root
crops, rice and corn should be given.

51. 51
It is sold in seasonal native preparations, fruits and vegetables,
and fortified food products labeled rich in protein and energy
vitamins, and minerals in the school canteen. Beverages shall
include milk, shakes, and seasonally prepared juices from fruits
and vegetables.
Sales of carbonated drinks, herbal or chemically colored sugar
juices, processed foods, and other items that could affect the
children health and that the Sangkap Pinoy seal does not carry and
the BFAD approval has not been granted is forbidden.
Iodized salt shall be used to prepare cooked foods in a controlled
quantity to ensure that the clients iodine requirement is met and to
prevent iodine deficiency. It also must control the use of
monosodium glutamate.

52. 52
A fair mark-up price shall be permitted for all goods in the canteen,
provided that the retail price for sale does not exceed the
prevailing local rates. sanitation plays a significant role in every
foodservice system. Standard sanitation practices are necessary
to achieve better health for employees and particularly for
customers, because they are the reasons, we set up a food
institution.
Johannes (2013) addressed the need for school canteens to
provide inexpensive, sanitary, healthy foods. Such as fresh milk,
fresh fruits, fresh drinks, cooked root crops, high-calorie
indigenous recipes, and similar canteens with personal food
handling in the canteen to train food handlers, obtain a health
certificate from the Municipal/City Health Department and observe
hygiene. Operational activities must be directed towards the
wellbeing of the students, teachers, and the entire school.

53. THE FOODSERVICE SYSTEM
Today the foodservice industry is becoming more competitive and
rising rapidly.
In the Philippines, amid several calamities that may have slowed the
country's economic growth, the foodservice industry is a noticeable
industry that does not appear to be affected.
Overall, many factors influence the foodservice industry's growth and
status, such as socio-economic patterns, demographic shifts and
changing eating habits, and expectations of people's family meals. On
the other hand, this has also strengthened the spending capacities of
the family. More people can afford to dine out, and more women join
the lunchtime customers.
53

54. All of these and many more have influenced the foodservice
industry. Managers/operators must keep themselves attuned to
societal trends and must possess the ability to make necessary
changes in their operations to be more competitive.
The four major types of foodservice systems each system differs
in: Where is the food cooked, and where it is being served?
1. The period between preparation and service.
2. Purchased food sources.
3. Keep approaches cooked foods.
4. The level and type of labor and equipment needed.
The Four types of foodservice systems are the
conventional, ready prepared, commissary and assembly serve.

55. 55
1. CONVENTIONAL
The conventional method has generally been used over the years,
as the name suggests. Menu items are prepared in the same
kitchen facilities where the meals are served and held for a brief
period, either hot or cold, before serving time. In previous years, all
the planning, including cooking, took place at the premises, and
food was made from simple ingredients.
Over the years, a modified conventional system evolved because
of labor shortages, high labor costs, and new forms of food
availability. To reduce time and labor costs, food service managers
began to purchase some foods with "built-in" work. Foods from
butcher shops that cut meats from prime cuts and bakeshops are
all gone from most "conventional" kitchens.

56. 56
Meats are now purchased ready for cooking or portion- controlled;
bread and several bakery products are purchased from a
commercial bakery or prepared from mixtures; or cane shapes, all
of which are pre-washed, prêt rimmed, propelled, sliced, frozen, or
cane-shaped. In traditional foodservice schemes, foods with
varying degrees of processing are still used.
Typical consumers of the traditional method are smaller
foodservice operations such as independent restaurants, schools,
universities, hospital and health care services, specialized group
homes, and in-plant employee feeding.

57. 57
2. READY-PREPARED
(Cook/chill or Cook /Freeze).
Foods are prepared at the premises in the ready prepared method,
then chilled or frozen and processed at some later time for use.
So, food is "packed.

58. In the cooked/freeze method, a blast freezer or cryogenic freezing
system must be available to freeze food quickly and thus prevent
cell damage. Foods freezing may be pre-plated, but more often
they are stored in bulk, which requires less freezer storage space.
Please note that the ready-made entries and vegetables
experience two heating periods: first, when food is cooked, and
second, after storage, to reheat them for customer service.
Ready-prepared solutions have been built to compensate for the
essential shortage and high cost of qualified food service workers.
It was also perceived as a way out of the workload from day to day
during each day as only some menu items are planned for
potential use on any given day.
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3. COMMISSARY (Central Production Kitchen).
The commissary systems are identified as a large, central
production kitchen with centralized food procurement and
distribution to service (satellite) units of prepared food located in
separate, remote areas for final preparation and service. This
device was made possible by creating massive, sophisticated
equipment from the raw, unprocessed state for preparing and
cooking large quantities of food.
Foodservice companies with multiple operating divisions, often
widely divided as in the big city school system.
Frozen, frozen, or hot-held food can be stored in prepared food.
Menu items may be delivered in either of the following forms: bulk
hot, bulk cold or frozen for reheating and portioning in satellite
serving units: or pre-portioned and pre-plated for distribution
and chilled or frozen before delivery.

60. 60
4. Assembly serve
The assembly method demands the processing of food on-site.
This has contributed to the use of the word "kitchen less
kitchen." Fully prepared food is purchased, and only storage, final
assembly, heating, and serving are needed. Assembly/serve
framework has grown with the production of a number of high-quality frozen
entries and other food items that have recently appeared on the
market.
Foodservice managers who faced labor costs and few qualified workers
switched to this method are now using "single-use" disposable tableware,
thus removing the need for a dishwasher. With the availability of frozen
entrances with a starch low in fat and sodium, several hospitals have started
purchasing these commercially made frozen entrances for their patient food
service. They are then "vacuum packed" onto the service plate and
prethermalized with and eaten with IQF (individually fast-frozen) vegetables.

61. 61
These pop-out food products have resulted in the method being
described as "pick, pack, pop, and pitch." Besides the standard items
on the production line, certain companies are able to manufacture
goods according to the recipes and preferences of the individual
customer. In addition to frozen foods, assembly/server systems are
also beginning to be used under vide, a food processing process in
which Prethermalization is accomplished by boiling the food in the
vacuum packages in which they are stored.
The primary users of the assembly/server system are hospitals, yet
some health care institutions and restaurants also use it. Although
foodservice of all classification can use prepared entrée items, they
have adopted them exclusively. Hotels and restaurants that
employed unionized chefs can be prohibited from using frozen
entrees.

62. A. CONVENTIONAL
• Small independent
restaurants.
• Small schools & colleges.
• Private hospitals & home
care facilities.
• Small employees canteen.
• Conventional food service
systems are organizations
where the food are prepared
and served on the premises.
B. COMMISSARY
• A bakery that produces
desserts and then
transports them to other,
smaller bakeries.
• Supply food to satellite
kitchens where the
foods are served to
clients.
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63. C. Ready Prepared
• Fast foods
• Cooked chill foods
D. Assembly Serves
• Pre prepared meals
• Pre-cooked meal