NHM 372 final || 100% Correct Answers.
What are the 4 types of Foodservice systems? correct answers conventional - most common
Commissary - conventional
ready prepared - accurate forecasting # of trays
Assembly - serve
What are the characteristics of Commissary food system? correct answers centralized
procurement and production facilities with distribution of prepared menu items to several remote
areas for final preparation and service.
o Foods purchased typically have little or no processing.
o Foods generally purchased in large quantities and held after delivery in either dry, refrigerated,
or frozen storage.
o Most menu items processed completely in the central facility.
o Distribution of prepared food to multiple, remote sites for service
What are the characteristics of Ready/Prepared food system? correct answers accurate
forecasting what will happen (number of trays and items for future)
o Food cost: Moderate
o Skill level: Skilled cooks only
o Labor cost: low
o Special equipment: Yes- blast chiller, cook-freeze
o Large-quantity equipment: Yes
What are the characteristics of Assembly food system? correct answers Assembly-serve
o Food cost: high
o Skill level: low
o Labor cost: low
o Special equipment: No
, o Large quantity equipment: no
o Fresh, froze, canned, dried items purchased
o Easiest to manage
o Buy in bulk, prepackaged, pre plated
labor cost, peaks and valleys- Food cost, less control on portion sizes, more deliveries, more
waste generated- Food safety, more changing because more handling in the flow of food are
disadvantages for what type of food system? correct answers Conventional
Quality perception, fresh, homemade- Flexibility, items can be added any time-Served soon,
Quality is mainlined, Recipes, no need to modify recipe for chilling, reheating, ect. are
advantages for what type of food system? correct answers Conventional
high capital investment, need> skilled employees, transportation cost, food safety failure=>
impact on customers are disadvantages of what Food system? correct answers Commissary
What are the advantages/disadvantages for Ready/Prepared? correct answers o Advantages: you
can plan (prepare even 2 days before, no peaks and valleys), low labor cost, food quality may be
improved and more uniform
o Disadvantages: Menu variety may be limited, high capital investment, loss of quality(frozen
and reheated won't be as good as fresh), recipe modifications may be required, Food safety
issues, energy cost
What are the advantages/disadvantages for Assembly/Serve? correct answers o Advantages:
limited equipment needs, quality generally uniform
oDisadvantages: high in food cost, menu may be limited, more difficult to meet diet needs,
perceived loss of quality
List the types of menus correct answers
Cycle vs Static vs Single use is a type of what menu? correct answers Frequency
What are the 4 types of Foodservice systems? correct answers conventional - most common
Commissary - conventional
ready prepared - accurate forecasting # of trays
Assembly - serve
What are the characteristics of Commissary food system? correct answers centralized
procurement and production facilities with distribution of prepared menu items to several remote
areas for final preparation and service.
o Foods purchased typically have little or no processing.
o Foods generally purchased in large quantities and held after delivery in either dry, refrigerated,
or frozen storage.
o Most menu items processed completely in the central facility.
o Distribution of prepared food to multiple, remote sites for service
What are the characteristics of Ready/Prepared food system? correct answers accurate
forecasting what will happen (number of trays and items for future)
o Food cost: Moderate
o Skill level: Skilled cooks only
o Labor cost: low
o Special equipment: Yes- blast chiller, cook-freeze
o Large-quantity equipment: Yes
What are the characteristics of Assembly food system? correct answers Assembly-serve
o Food cost: high
o Skill level: low
o Labor cost: low
o Special equipment: No
, o Large quantity equipment: no
o Fresh, froze, canned, dried items purchased
o Easiest to manage
o Buy in bulk, prepackaged, pre plated
labor cost, peaks and valleys- Food cost, less control on portion sizes, more deliveries, more
waste generated- Food safety, more changing because more handling in the flow of food are
disadvantages for what type of food system? correct answers Conventional
Quality perception, fresh, homemade- Flexibility, items can be added any time-Served soon,
Quality is mainlined, Recipes, no need to modify recipe for chilling, reheating, ect. are
advantages for what type of food system? correct answers Conventional
high capital investment, need> skilled employees, transportation cost, food safety failure=>
impact on customers are disadvantages of what Food system? correct answers Commissary
What are the advantages/disadvantages for Ready/Prepared? correct answers o Advantages: you
can plan (prepare even 2 days before, no peaks and valleys), low labor cost, food quality may be
improved and more uniform
o Disadvantages: Menu variety may be limited, high capital investment, loss of quality(frozen
and reheated won't be as good as fresh), recipe modifications may be required, Food safety
issues, energy cost
What are the advantages/disadvantages for Assembly/Serve? correct answers o Advantages:
limited equipment needs, quality generally uniform
oDisadvantages: high in food cost, menu may be limited, more difficult to meet diet needs,
perceived loss of quality
List the types of menus correct answers
Cycle vs Static vs Single use is a type of what menu? correct answers Frequency
