BBI2424/SEM 1 2014_15/Writing Portfolio/FORM T2

BBI2424 ACADEMIC WRITING

WRITING PORTFOLIO TASK 2
FORM T2
PARAGRAPH OUTLINE

Topic:
Types of Foodservice Systems
Thesis Statement:
There are three types of foodservices system which are conventional foodservice system,
commisary foodservice system and ready-prepared foodservice system.
Paragraph
Topic Sentence:
One of the type of foodservice system is conventional foodservice system.
Supporting Sentence 1:
First, the items are purchased from raw materials.
Specific details:

The traditional foodservice system originated in large hotels in the late nineteenth century.
This operation was based on inputs that comprise predominantly fresh raw materials
processed by a large number of specialist personnel working in a production area or kitchen
located as nearto the service point as possible.

EFFECTIVE: 8 SEPTEMBER 2014

BBI2424/SEM 1 2014_15/Writing Portfolio/FORM T2

Method: Paraphrase / Summary
Arora (2009) stated that conventional foodservice usually contain fresh raw materials that
cooked by staff who worked in the kitchen.

Reference: Arora, R. (2009). Foodservice operation. In Foodservice and catering

management, New Delhi: A P H Publishing Corporation.

Supporting Sentence 2:
From that, the food item will be prepared until it is complete or fully cooked._
Specific details:

According to Spears and Vaden, the conventional foodservice

system is the type most establishments have traditionally used. In this
system, foods are purchased for an individual operation in various stages
of preparation, but all production is completed and foods are served on
the premises.

Method: Paraphrase / Summary

Spears and Vaden said that food were prepared based on the customer order and
completely deliver on that time. ( as cite in Rieley, 1986).

EFFECTIVE: 8 SEPTEMBER 2014

BBI2424/SEM 1 2014_15/Writing Portfolio/FORM T2

Reference:
1) Rieley, D. (1986, January 1). Evaluation of three school foodservice systems : Student
and expert sensory panel ratings, plate waste and time-temperature data.
Retrieved
November
9,
2014,
from
https://archive.org/stream/evaluationofthre00riel#page/n0/mode/2up
2) Spears, M.C., and Vaden, A. G.: Types of foodservice systems. In
Foodservice Organizations: A managerial and systems approach, New
York: John Wiley & Sons, 1985, ch 5.

Supporting Sentence 3:
After it is complete, the food only needed to be heated or chilled by served to the
customer.
Specific details:

Foods were reheated on site by convection oven (15), ovens (10), ranges
or steamers (8), and heated boxes or carts (5) (more than one answer was
permitted). Twenty of the 31 respondents (64.5%) indicated onsite food
preparation in addition to reheating was conducted.

Method: Paraphrase / Summary

Brown (2004) stated that among 31 respondents, 20 respondents, 64.5%, shows that food
are reheated onsite and used many equipment to heat food.
Reference:

Brown, D. (2004). Prevalence of food production systems in school

foodservice. Journal of the American Dietetic Association, 105,
1261-1265.

EFFECTIVE: 8 SEPTEMBER 2014