NUTR 442 Notes
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This 1 page Class Notes was uploaded by Elissa Emily on Tuesday February 9, 2016. The Class Notes belongs to NUTR at Purdue University taught by Donna Zoss in Winter 2016. Since its upload, it has received 23 views.
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Date Created: 02/09/16
February 8, 2016 Delivery and Service- another sub system of our foodservice • Quality service is a key element for a foodservice operation’s success. The delivery and service subsystem • Delivery- how you transport your prepared foods to where you are going to serve them • Service- where you assemble your food items and give them to your customer • On-premise delivery systems o Centralized- bulk of prep is in centralized kitchen, good control on portion size, quality control, temperature should be appropriate in kitchen, but sometimes if food is not quickly served to patient it may not be accurate temp. o Decentralized- really large hospitals, send food to unit where it is portioned out and then delivered. Causing multiple sites controlling temperature and portions. Might not be as uniform. Distribution in Foodservice Types: • Depends on the following factors: o Type of production system in use o Degree of meal preassembly prior to service o Physical distance between production and service o Amount of time between completion of production until the time of service- different things to consider for a cook-chill ect. Centralized tray assembly- depends on size of facility how many people are involved. – Marlborough hospital set up. Methods of Meal Distribution • Hot thermal retention o Heated base o Insulated components o Heat support cart • Hot and Cold Thermal Retention o Split tray o Match-a- Tray o Insulated trays o Insulated components