HTT/240: WK2: Individual: nourishment Service Systems Comparing and Contrasting fodder Service Systems Conventional This would be the sm alone diner, or local restaurant. Foods ar bought, prepared, cooked and served on the spot and as presently as it passel be done. In modern times, this is not unceasingly the chance anymore, mostly be pillowcase of inventions like the freezer and the microwave oven. For this sustenanceservice body, food is purchased all along the food processing continuum. For example, some items may be purchased from the one end and require full preparation. another(prenominal) items may be purchased with some processing, while others may be purchased richly prepared, notwithstanding requiring portioning and service (Nfsmi.org, n.d.). The biggest avail of this system is the tractability it affords the motorbus and staff. Menus tail be changed, other local businesses much(prenominal) as get out markets can effect the choices mak e as well. This can keep damage low. The biggest disadvantage is the rizing cost of keeping people on staff. Minimum wage keeps button up, along with the prices of produce and other things. Smaller diners can only usually absorb a small number of people. Their responsibilities and hours willing urinate a lot of overlapping and can cause confusion. The rationale for this system is that with the right equipment and staff things can be done expeditiously with low costs.

Food Service Systems 3 Rea! dy-prepared (Cook/Chill and Cook/Freeze) This symbol of system is one in which all the ingredients are enthrone together, you cook it, then you either put it in the icebox or you freeze it. For example, case up strawberries ahead of time, for the strawberry mark Shortcake, that is on the identity card for tomorrow. This furthers time for the cook or prep-cook the adjacent day. All they have to do is put the separate ingredients together. The advantage is clear, the ability to save time and labor....If you want to get a full essay, lay out it on our website:
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