CHAPTER 9 : SERVICE

annyeong peeps ! its so hot today isnt it ?

i duduk bilik kat kolej ni rasa macam tengah mandi peluh dahh..

tu belum berjemur kat luar tu lagii.. haaaa rentung i nanti.. haha

anyway, panas2 pon, kena la buat kerja jugakkan ? lagipun, ni baru panas dunia.. belum lagi neraka..

astaghfirullahalazim.. minta dijauhkann la kan ? 

today, i wanna teach uolls about what SERVICE is.. haritu, Sir Azwan ajar kami, so i dah faham la sikit2 pasal service especially in foodservice estalishment..

Ready ? lets start  !! vroommmmm ~ haha

Goals of delivery and service

• Maintain high quality of food
• Ensure microbial safety of food
• Serve food that is attractive and satisfying to the customer

Methods of assembly, delivery and service

Methods

• delivery / distribution = transportation of prepared food from production to place of service.
• service = assembling prepared food and distributing them to the consumer.

Food is not really use transportation tau, if waiter take the food from kitchen to dining room, it is also consider as delivery too.

Types of delivery system 

• Centralized
• Prepared food are portioned, assembled and delivered to the customer
• Completed orders then transported and distributed to the customer
• Usually occur at restaurant, fast food, and banquet services
• Decentralized
• Prepared food in bulk, sent hot and cold to serving kitchen located throughout the facility, and assembled occur.
• Reheating, portioning, and meal assembly take place in remote location
• Usually occur at the hotels, large hospital and medical center

did u see the different between centralized and decentralized ??

Assembly

1. Fit all of the menu items together to complete an entire menu.
2. Tray assembly

• Central location
• Decentralized units

nampak tak kegigihannya assemble food ? haha

Factors affecting choice in delivery system

• Type of foodservice system
• Conventional
• Ready-prepared
• Commissary
• Assembly-serve

• Kind of foodservice organization
• Schools, colleges, industrial plants
• Fast food
• Hospital and nursing homes
• Table service restaurant
• Hotels

• Size and physical layout of facility
• Size and building arrangement of the facility is important factor

• Style of service
• Self-service
• Tray service
• Portable service

• Skill level of labor
• Labor needs and requirement skills vary for different types of delivery systems and for the equipment used.

• Economic factors
• Labor and equipment must be calculated and evaluated for budget allocations.

• Quality standards for food and microbial safety
• Determine the quality standards for microbial safety, nutrient retention, and sensory qualities

• Timing required for meal service
• The time of day desired or established for meals

• Space requirement or space available
• The delivery-service system preferred should be stated early in the facility planning process.

• Energy use
• A concern for energy use and its conversation plays a role in deciding on a delivery-service system

Equipment needs

General classification of equipment

• Fixed or built-n equipment

ohsem righttt ?

• Mobile equipment

• Portable equipment

• Pellet disc

• Insulated trays with insulated covers

Equipment for specific use

• Reheating frozen or chilled foods
• with any rethermalization system, the objectives is to heat the food, to retain nutrient content, microbial safety and sensory quality.
• Meal assembly
• requires that the various menu items that make up a meal be collected and put in one place.

Temperature maintenance and holding

• Equipment for this short-time holding includes refrigerated and heated storage units.

Transportation and delivery

• The manager must consider holding time, distance to be traveled, and the layout of the building.

Serving

Style of service

• Self-service

• Cafeteria

• Machine vended

• Buffet

• Drive-thru pick-up

• Tray service

• Counter wait service

• Table wait service