Convectional system
Conventionally system refers to a system where menu products are prepared within the same area where the food items are supplied and detained for a short period when they are either cold or hot (Palacio & Theis, 2009, p. 34).
Through the system, quality control is achieved through the quality of components, menus, and recipes chosen by the director. The system is adjustable to the society, regional, personal, and cultural preferences of its clients. Thirdly, from an economic perspective, larger elasticity is achievable in creating menu modifications to obtain the advantage of purchasing cheaper products at the market and seasonal changes. Moreover, the system requires smaller freezer storage compared to the other systems.
Convectional system generates an uneven stressful workday which results from meal period demands. Since the menu varies everyday, the workloads differ, thus, it become hard for employees to obtain high productivity. In addition, scheduling employees might be hard with several shifts.
The rationale for the system is that it uses an experienced man power for food generation for a period of 13-14 hours daily. With sufficient food generation tools and presence of experienced man power, food products might be acquired with restricted amounts of processing.
Ready-prepared system
Food preparation is done within the premises; the products are then frozen and stored for later usage. This system was established in order to counteract the significant inadequate and high cost of manpower.
Ready-prepared system helps in minimizing the challenges regarding workloads present in convectional system. There is minimization in labor costs, advanced quantity, and quality control through reducing employment stress associated with generation deadlines. There is also developed nutrient preservation by reducing the period food is retained in the serving temperature variation. The administration has close regulation on the menu choice, the quantity, and quality of component.
Ready-prepared system has disadvantages where it requires a big cold freezer and storage area that occupy space and increases the energy expenses. Food equipment such as freezers is expensive to buy.
The rationale for ready-prepared system involves mass-generation and freezing of food items which might lower labor expense through more efficient utilization of man power in chosen circumstances. Peak need for man power might be eradicated since generation is created to achieve prospective instead of daily requirements (Unklesbay, 1997, p. 424).
Commissary System
This is a big, central generation cooking area with centralized provisions of buying and transportation of packed provisions to satellite area situated in remote places for ultimate preparation and service (Palacio & Theis, 2009, p. 38).
This system saves cost because of purchasing goods in large quantity and minimizing labor duplication which could be needed autonomous production. Quality control is more efficient and reliable having one area to manage.
Food allocation and safety of the prepared provisions might be of concern since there are several significant areas in mass food generation where food contamination might happen. The system is associated with great cost of buying, sustaining, and repairing complicated and specific machines.
This principle has been obtained from systems where service units are inaccessible though reachable to the generation center. This idea can be implemented to minimize the replication of generation man power and equipment which happens is generation centers situated in every food-service area.
Assembly/serve system
Fully prepared provisions are ordered and need only storage, ultimate gathering, heating, and serving. The system does not need an on-site food generation. The system was established with the evolvement of several high-quality machines of freezing and other food commodities which have been introduced into the market niche recently (Palacio & Theis, 2009, p. 40).
The system is advantageous since it has built-in labor savings. Fewer employees are required and do not have to be highly qualified. Procurement prices are lower due to excellent portion management, little waste, less pilferage and minimizations in purchasing period. Space and equipment needs are minimal.
The availability of this system for the desired menu products is limited, hence. In addition, the quality of the prepared food might not achieve the nutritional needs of the customers.
This system might meet its operational goals with the assumption of lack of experienced food generation workers and the availability of greatly processed, quality food commodities.
Reference List
Palacio, P., & Theis, M. (2009). Introduction to Foodservice, (11th Ed.). New York. Macmillan.
Unklesbay, N. (1997). Monitoring for quality control in alternate foodservice Systems. Journal of the American Dietetic Association, 71: 423-428.