Read the passage carefully and answer the questions :
There are four types of food service systems -
Conventional food service system : Food is prepared in a kitchen on the premises where the food is to be served E.g. in cafeterias, restaurants, dining areas of hostels or it may be carried on trays and served to patients in hospitals. This system is more adaptable to individual preferences and there is a greater flexibility in meal planning, distribution costs are minimal.
Commissary food service system : Food is prepared carefully at one place but is distributed to several remote areas for final preparation and service. E.g - there are chains of outlets like Cafe Coffee Day, Barista etc. In this system, all ingredients can be purchased in bulk, no need for seperate equipment and personnel to cook the food in each unit, thus, ensuring product quality and cost - effectiveness.
Ready - prepared food service system : Foods are prepared well in advance before the serving time and are frozen until used. (E.g. frozen parathas, samosas, French fries etc). There is a need for special equipment for freezing and storing the frozen food.
Assembly service system : Fully prepared foods are purchased from manufactures and only finishing processes like seasoning, thawing, reheating is done at the place of service. These operations require minimal cooking at the point of service (e.g. panipuri or bhelpuri) but the number of items prepared may not be large. Management in food service includes management of human and non - human resources generally known as 6M's - money, material, man (human resource), machines, minutes (time) and markets.
Management in food service includes several functions - planning, organising, delegating, motivating, directing, reporting, budgeting and coordinating the entire process.
