NHM 372 Chapter 7 || Possible Questions Accurately Answered.
distribution and service correct answers Distribution and service is the third subsystem in the
transformation element of the foodservice system (Figure 7-1). Distribution involves getting food
from production to the point of service. Service is the pre-sentation of food to the customer.
Depending on the type of foodservice operation, distribution may or may not be a major
function. Service, however, is a major component of all types of foodservice operations. Vending
machines serve customers who want a snack or a quick meal, as does a waitperson in a fine
dining restaurant under leisurely conditions.
distribution correct answers Distribution is a major concern in hospital foodservices in which
patients are served in individual rooms located on many floors and often in separate buildings.
Ensuring that the appropriate food is sent to the appropriate place for service to a particular
patient is a complex process, which is further complicated by the need to ensure that the food is
at the right temperature and is aesthetically appealing. In contrast, in quick-service restaurant
operations, where customers pick up the menu items directly after production and either go off
premises for consumption or to a table in the facility, distribution is relatively simple. Takeout
and home-delivered foods have become an important source of everyday meals.
service correct answers Service takes many forms in a foodservice establishment, from that in
the upscale fine dining restau-rant involving several highly trained employees to that in the many
self-service operations—cafeteria, vending, or buffet. The method, speed, and quality of the
services provided impact the success of a foodservice establishment.
distribution of food correct answers The distribution of food from production to the customer
depends primarily on four factors:
• Type of production system in use • Degree of meal preassembly prior to service • Physical
distance between production and service • Amount of time between completion of production
until the time of service
conventional production correct answers Foodservice managers must consider each when
evaluating distribution options for their
operation. Figure 4-1 (p. 65) illustrates the various process steps that can occur between produc-
tion and service, creating the need for the distribution function. Food that is prepared using
conventional production and delivered immediately to the cus-tomer, as occurs in many
restaurant operations, does not require special distribution equipment (Figure 4-3). The
,temperature and quality of the food are maintained because of the limited time between the
completion of production of the food and its service to the customer.
hot and cold holding correct answers As the time between the completion of production and the
time of service increases and/or the distance between the two increases, the options for
distribution practices and equip-ment also increase. Hot-and cold-holding equipment will be
needed to maintain the proper temperature for various menu items as the time between
production and service increases. Ad-herence to critical control points for proper serving
temperatures is critical during the distri-bution process. If standards are not met, utensils and
equipment must be washed, rinsed, and sanitized and the food product reheated to 165°F.
Depending on the service areas, this holding equipment may be stationary or mobile. Some
equipment is versatile and can be used for dis-tribution, holding, and service. In some operations,
most commonly those using a commissary or base kitchen conventional production system as
described in Chapter 4, heated and chilled prepared foods must be transported some distance
from production to service. Adding the trans-portation process necessitates having equipment
designed for maintaining temperatures during transportation. In some operations, electrically
heated or cooled carts or trucks are used for this transport. Other operations use insulated carts
for this transportation. Proper Hazard Analysis Critical Control Point (HACCP) monitoring
becomes increasingly important during this pro-cess. Temperatures should be recorded before
items leave the production area, after they arrive at the satellite unit, prior to the start of service,
and periodically throughout service to ensure the safety of foods served.
meal assembly correct answers As shown in Figure 4-1, the process of meal assembly adds
another step between produc-tion and service and greatly increases the distribution equipment
options. Meal assembly may be centralized or decentralized. In a facility using centralized meal
assembly, food trays are assembled for service at a cen-tral location close to the main production
area. This centralized tray assembly can be done using a trayline or pod assembly process.
centralized trayline correct answers An example of a centralized trayline assembly unit is shown
in Figure 7-2. The layout uses mobile equipment, which has been widely accepted because of its
flexibility and the ease of fa-cility maintenance that it provides. This setup can be readily
rearranged or moved for cleaning. A tray slide is an integral component of a centralized trayline
assembly operation. Meal trays are moved along the tray slide, allowing the placement of food
products on the tray at stations positioned along the tray slide. The tray slide could involve
manually pushing trays along a tray slide; having skate wheels or rollers on the tray slide to
facilitate the movement of trays; or, more commonly, the use of a motorized belt made of fabric,
, metal slats, or rubber bandvayors. Motor-ized belts have been designed as straight line or
circular.
pod tray correct answers The pod tray assembly process deconstructs the traditional trayline
assembly process into
several small units that each are involved in assembling trays. A pod typically is T-or U-shaped
with a steam table at its tip, one or two work tables and portable refrigerated units running
perpendicular to the steam table. The pods are typically staffed by two or three people, one to
dish hot food items and one or two to assemble trays. Often those who pass trays are the ones to
assemble the trays. Schilling (2009) describes use of the pod tray assembly system at WakeMed
Health & Hospitals, Shands at the University of Florida, NYU Langone Medical Center, and
Saint Peter's University Hospital. Foodservice directors at these facilities indicate that the pod
system reduces time to assemble trays and increases staff accountability as fewer people are re-
sponsible for assembling a tray.
trays are assembled correct answers Once trays have been assembled, they are placed in some
form of cart for transportation to the service area. A variety of techniques are used to maintain
food temperatures during the transportation process. Transportation carts may be motorized,
pushed manually by employees, or moved with special moving equipment. Automated guided
vehicles (AGVs), or mobile ro-bots, are being used in some large medical centers such as Ohio
State University Medical Center to move meal carts from the kitchen to the patient units. Moving
carts using AGVs greatly re-duces the amount of labor needed in the delivery process.
heat correct answers Meal trays assembled with foods produced in a conventional food
production operation
will need to have equipment designed for maintenance of both hot and cold temperatures. Meth-
ods of heat retention are described in Table 7-1. Heat maintenance can be achieved by plac-ing
plates of hot food items on specially designed bases that continue to generate heat during the
transportation process or insulated bases designed to maintain current food temperatures. Chilled
bases can be used to help maintain cold food temperatures. Food trays using heated or insulated
bases typically are transported in closed carts, which do not have either heat or refrig-eration.
Insulated trays are used in many operations. Although these trays do not generate addi-tional heat
or refrigeration, they are designed with the insulation ability to maintain hot and cold
temperatures for a period of time.
distribution and service correct answers Distribution and service is the third subsystem in the
transformation element of the foodservice system (Figure 7-1). Distribution involves getting food
from production to the point of service. Service is the pre-sentation of food to the customer.
Depending on the type of foodservice operation, distribution may or may not be a major
function. Service, however, is a major component of all types of foodservice operations. Vending
machines serve customers who want a snack or a quick meal, as does a waitperson in a fine
dining restaurant under leisurely conditions.
distribution correct answers Distribution is a major concern in hospital foodservices in which
patients are served in individual rooms located on many floors and often in separate buildings.
Ensuring that the appropriate food is sent to the appropriate place for service to a particular
patient is a complex process, which is further complicated by the need to ensure that the food is
at the right temperature and is aesthetically appealing. In contrast, in quick-service restaurant
operations, where customers pick up the menu items directly after production and either go off
premises for consumption or to a table in the facility, distribution is relatively simple. Takeout
and home-delivered foods have become an important source of everyday meals.
service correct answers Service takes many forms in a foodservice establishment, from that in
the upscale fine dining restau-rant involving several highly trained employees to that in the many
self-service operations—cafeteria, vending, or buffet. The method, speed, and quality of the
services provided impact the success of a foodservice establishment.
distribution of food correct answers The distribution of food from production to the customer
depends primarily on four factors:
• Type of production system in use • Degree of meal preassembly prior to service • Physical
distance between production and service • Amount of time between completion of production
until the time of service
conventional production correct answers Foodservice managers must consider each when
evaluating distribution options for their
operation. Figure 4-1 (p. 65) illustrates the various process steps that can occur between produc-
tion and service, creating the need for the distribution function. Food that is prepared using
conventional production and delivered immediately to the cus-tomer, as occurs in many
restaurant operations, does not require special distribution equipment (Figure 4-3). The
,temperature and quality of the food are maintained because of the limited time between the
completion of production of the food and its service to the customer.
hot and cold holding correct answers As the time between the completion of production and the
time of service increases and/or the distance between the two increases, the options for
distribution practices and equip-ment also increase. Hot-and cold-holding equipment will be
needed to maintain the proper temperature for various menu items as the time between
production and service increases. Ad-herence to critical control points for proper serving
temperatures is critical during the distri-bution process. If standards are not met, utensils and
equipment must be washed, rinsed, and sanitized and the food product reheated to 165°F.
Depending on the service areas, this holding equipment may be stationary or mobile. Some
equipment is versatile and can be used for dis-tribution, holding, and service. In some operations,
most commonly those using a commissary or base kitchen conventional production system as
described in Chapter 4, heated and chilled prepared foods must be transported some distance
from production to service. Adding the trans-portation process necessitates having equipment
designed for maintaining temperatures during transportation. In some operations, electrically
heated or cooled carts or trucks are used for this transport. Other operations use insulated carts
for this transportation. Proper Hazard Analysis Critical Control Point (HACCP) monitoring
becomes increasingly important during this pro-cess. Temperatures should be recorded before
items leave the production area, after they arrive at the satellite unit, prior to the start of service,
and periodically throughout service to ensure the safety of foods served.
meal assembly correct answers As shown in Figure 4-1, the process of meal assembly adds
another step between produc-tion and service and greatly increases the distribution equipment
options. Meal assembly may be centralized or decentralized. In a facility using centralized meal
assembly, food trays are assembled for service at a cen-tral location close to the main production
area. This centralized tray assembly can be done using a trayline or pod assembly process.
centralized trayline correct answers An example of a centralized trayline assembly unit is shown
in Figure 7-2. The layout uses mobile equipment, which has been widely accepted because of its
flexibility and the ease of fa-cility maintenance that it provides. This setup can be readily
rearranged or moved for cleaning. A tray slide is an integral component of a centralized trayline
assembly operation. Meal trays are moved along the tray slide, allowing the placement of food
products on the tray at stations positioned along the tray slide. The tray slide could involve
manually pushing trays along a tray slide; having skate wheels or rollers on the tray slide to
facilitate the movement of trays; or, more commonly, the use of a motorized belt made of fabric,
, metal slats, or rubber bandvayors. Motor-ized belts have been designed as straight line or
circular.
pod tray correct answers The pod tray assembly process deconstructs the traditional trayline
assembly process into
several small units that each are involved in assembling trays. A pod typically is T-or U-shaped
with a steam table at its tip, one or two work tables and portable refrigerated units running
perpendicular to the steam table. The pods are typically staffed by two or three people, one to
dish hot food items and one or two to assemble trays. Often those who pass trays are the ones to
assemble the trays. Schilling (2009) describes use of the pod tray assembly system at WakeMed
Health & Hospitals, Shands at the University of Florida, NYU Langone Medical Center, and
Saint Peter's University Hospital. Foodservice directors at these facilities indicate that the pod
system reduces time to assemble trays and increases staff accountability as fewer people are re-
sponsible for assembling a tray.
trays are assembled correct answers Once trays have been assembled, they are placed in some
form of cart for transportation to the service area. A variety of techniques are used to maintain
food temperatures during the transportation process. Transportation carts may be motorized,
pushed manually by employees, or moved with special moving equipment. Automated guided
vehicles (AGVs), or mobile ro-bots, are being used in some large medical centers such as Ohio
State University Medical Center to move meal carts from the kitchen to the patient units. Moving
carts using AGVs greatly re-duces the amount of labor needed in the delivery process.
heat correct answers Meal trays assembled with foods produced in a conventional food
production operation
will need to have equipment designed for maintenance of both hot and cold temperatures. Meth-
ods of heat retention are described in Table 7-1. Heat maintenance can be achieved by plac-ing
plates of hot food items on specially designed bases that continue to generate heat during the
transportation process or insulated bases designed to maintain current food temperatures. Chilled
bases can be used to help maintain cold food temperatures. Food trays using heated or insulated
bases typically are transported in closed carts, which do not have either heat or refrig-eration.
Insulated trays are used in many operations. Although these trays do not generate addi-tional heat
or refrigeration, they are designed with the insulation ability to maintain hot and cold
temperatures for a period of time.
