NHM3727.pdf NHM 372
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This 3 page Class Notes was uploaded by Regan Dougherty on Wednesday September 23, 2015. The Class Notes belongs to NHM 372 at University of Alabama - Tuscaloosa taught by Denise DeSalvo in Fall 2015. Since its upload, it has received 38 views. For similar materials see Intro to Food Service Management in Nutrition and Food Sciences at University of Alabama - Tuscaloosa.
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Date Created: 09/23/15
Wednesday September 23 2015 NHM 372 Chapter 7 Distribution and Service Distribution involves getting food from production to the point of service depends on type of production system conventional cookchill etc degree of meal preassembly prior to service physical distance between production and service How are we going to transport time between completion of production until the time of service need to keep food safe maintain quality simplest flow procurement gt production gt service As time between completion of production and time of service increases andor distance between the two increases options for distribution practices and equipment also increase Assembly Centralized food is assembled in close proximity to where it is produced a centralized tray assembly can be done using a trayline or pod assembly process different meal components are all put together in an organized fashion Decentralized food is delivered to a location farther from where it was produced and then assembled in that location Service is the presentation of food to the customer Categories table service mainly restaurants Wednesday September 23 2015 American style meal is cooked food is plated plated meal is delivered to customer s table French style some of meal is prepared table side family style multipleportioned bowlsplatters are brought to table and food is plated at the table counter service selfservice cafeteria service counter pickup service takeout drivethrough window service buffets vending machines tray service Many hospitals are shifting their service from a centrally assembled tray service process to an ondemand room service program takeout service allows consumers to purchase food at one location and then enjoy that food in a location of their choice delivery transporting prepared food items from the foodservice operation to the customer Service Management a philosophy a thought process and a set of values attitudes and methods TQS total quality service Wednesday September 23 2015 Delivering consistent quality service requires having a welltrained staff crosstraining satisfaction of employees The secret of getting customers to return is to make them feel special
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