SERVICE

METHOD OF ASSEMBLY, DELIVERY, AND SERVICE

• Methods- delivery and service as subsystems
• Distribution or delivery refers to the transportation of prepared foods from production to place of service.
• Service involved assembling prepared menu items and distributing them to the customer.
• Centralized delivery service system.
• Decentralized delivery service system.
• Assembly is the fitting together of prepared menu items to complete an entire menu.

FACTORS AFFECTING CHOICE OF DISTRIBUTION SYSTEM

• Type of food service system:

* conventional
* ready-prepared 
* commissary
* assembly-serve

• Kind of food service organization:

* schools, colleges, industrial plants
* fast food
* hospital and nursing homes
* table service restaurants
* hotels

• Size and physical layout of facilities 
• Style of service:

* self-service
* tray service
* portable service

• Skill level of available personnel
• Economic factors
• Quality standard for food and microbial safety
• Timing required for meal service
• Space requirement 
• Energy usage

EQUIPMENT NEEDS

• General classification of delivery- service equipment:

* fixed or build-in equipment

* mobile equipment

* portable equipment

* pellet disc

* insulated trays with insulated covers

• Equipment for specific uses
• Temperature maintenance and holding
• Transportation and delivery
• Serving

STYLES OF SERVICE

• Self service
• Cafeteria
• Machine vended
• Buffet
• Drive-through pick-up
• Tray service
• Counter wait service
• Table wait service