Food Product Flow

SETTING UP THE TANGIBLE PRODUCT

Drs. Agustinus Agus Purwanto, MM

 Food Product Flow

Overview
Foodservice operators have a plethora of choices
when considering how they organize the product
flow. There are four systems presented.
Foodservice operators use a combination of these
systems to manage labor, food cost, and food
quality.
Goal
To identify the foodservice systems and
understand their usage.

Drs. Agustinus Agus Purwanto, MM

 Objectives

Define food service types

Understand the difference between these food
service types
Understand the reason for preferring one over the
others

Drs. Agustinus Agus Purwanto, MM

 Rational For Decisions

Food service operations choose to use one type

over another for the following reasons.
 Cost of labor
 Availability of labor
 Level of culinary skills of the labor force
 Cost of space
 Consistent food quality
 Lack of equipment

Drs. Agustinus Agus Purwanto, MM

 Types of Foodservices
Conventional/Traditional
Ready Prepared
Commissary
Assembly/Serve

Drs. Agustinus Agus Purwanto, MM

 Conventional/ Traditional

 Raw food products are purchased from supplier or

manufactures
 Raw foods are held at appropriate temperatures
until prepared and cooked for consumption
 Space is provided to hold raw foods
 Labor must have a culinary skill set
 Specialized cooking equipment is required
 Advanced training required in foodsafety
 Moderate food cost

Drs. Agustinus Agus Purwanto, MM

 Ready Prepared

 Used when cost of labor is high or lacking culinary skills

 Food items are purchase cooked and held frozen or chilled
until heated
 Cold storage capacity is high
 Small requirements for diversity of cooking/heating
equipment
 Consistent product quality
 Moderate/high food cost

Drs. Agustinus Agus Purwanto, MM

 Commissary

 Central production of food items

 Appropriate for large network of distribution
 Advance talent of culinary labor housed in a central
location
 Centralized control of quality
 Centralized location of physical culinary plant
 Expenditures are required for distribution of products
to the field
 Lowest food cost

Drs. Agustinus Agus Purwanto, MM

 Assembly/ Service

 Most basic of labor skill set

 Minimum of storage capacity required
 Minimum of cooking equipment required
 Staff training is minimum
 High level of consistency
 Higher food cost

Drs. Agustinus Agus Purwanto, MM

 Summary

Foodservice operators have a plethora of

choices when considering how they organize
the product flow. Although four systems have
been presented and are an option with little
variability of idea, one is more likely to find
that foodservice operators use a combination
of these systems to manage labor, food cost,
and food quality.

Drs. Agustinus Agus Purwanto, MM