Transcription of Distribution and Service - Pearson
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Distribution and Service - Pearson
200 Enduring Understanding .Quality Service is a key element for a foodservice operation s ObjectivesAfter reading and studying this chapter , you should be able to:1. Explain the Distribution and Service Differentiate between centralized and decentralized Describe benefits and constraints of various methods of Compare and contrast counter, table, tray, quick, and Compare and contrast Service and experience food has been prepared in the production subsystem, it must be distributed to Service areas and served to the customer. Attention to details in this process, or lack of it, can mean the difference between success and failure in a foodservice operation.
After reading and studying this chapter, you should be able to: 1. Explain the distribution and service subsystem. 2. Differentiate between centralized and decentralized service. 3. Describe benefits and constraints of various methods of distribution. 4. Compare and contrast counter, table, tray, quick, and self-service. 5.
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