What are the four types of food service system?

There are many ways to categorize food service systems, but here are four common types:

1. Conventional: This is the most traditional system, where food is prepared and cooked on-site, then held hot or cold until service. It is popular for its flexibility and control over quality.

2. Ready Prepared: This system emphasizes pre-prepared foods, often purchased in bulk, then reheated on-site. It offers greater efficiency and consistency, but sacrifices some flexibility and potential for customization.

3. Commissary: This system involves central production in a commissary kitchen, where food is prepared and then transported to satellite locations for final cooking and service. It excels in large-scale operations with multiple locations.

4. Assembly/Serve: This system relies on pre-portioned, pre-plated foods that are ready to serve with minimal preparation. It prioritizes speed and ease of service, often utilized in settings like hospitals or nursing homes.

Important Note: These categories are not mutually exclusive. Many food service systems incorporate elements of multiple types. For example, a restaurant might use a conventional system for entrees, but utilize pre-prepared salads from a commissary.