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. In this chapter, we will review the Distribution and Service subsystem. Suggestions for Service success are SubSyStem: Distribution anD ServiceDistribution and Service is the third subsystem in the transformation element of the foodservice system (Figure 7-1).
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.
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