Question

Which of the following food service system is characterized by centralized production, with distribution of prepared menu items to several remote areas for service?

• A. Conventional
• B. Commissary
• C. Ready Prepared
• D. Assembly/Serve

Hint:

Central Kitchen + Satellite Units = Commissary. Think of a "Central Hub" distributing to "Spokes."

Answer 1

The Correct Option is B

Step 1: Understanding the Question:
The question describes a specific model of large-scale food service management where food is cooked in one central kitchen and transported to various satellite locations.

Step 2: Detailed Explanation:

• Conventional system (A) involves production and service on the same premises (e.g., a typical restaurant).

• The Commissary food service system (B) features a large central production kitchen where food is prepared in bulk. These prepared items are then distributed to several remote "satellite" service centers.

• This system is efficient for schools, chain restaurants, and airlines because it allows for centralized quality control and economies of scale.

• Ready Prepared (C) involves cooking food and then chilling or freezing it for later use (Cook-Chill/Cook-Freeze).

• Assembly/Serve (D) involves purchasing completely prepared food that only needs minimal heating and assembly before service.

Step 3: Final Answer: The system described is the Commissary system.