Commercial Food Processing: Exploring Different Production Methods - Essay Sample

Introduction

A food service system is composed of various systems that are designed to function together and accomplish specific objectives. Commercial food processing involves performing chemical and mechanical operations on food on a large scale to preserve of change it. The paper addresses the restaurant type that each production method relates to and the significant differences in the processes, resources, and capabilities required for each process.

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There are various methods of commercial food production, i.e., conventional, cook-chill, ready prepared, cook-freeze, assemble-serve, and commissary. The conventional method applies in foodservice operations that include bakery services, kitchen butcher shop, or vegetable preparation units. It is typical in restaurants that are upscaling and provide smaller foodservice operations. The cook-chill method is applied by restaurants that provide catering services such as fine dining, and fast food services. Cook freeze method applies to restaurants that provide retail frozen food chain services. The ready-prepared method is used in airlines, chain restaurants, large school districts, hospitals, and restaurants in cafeteria-style. Assembly serve applies in restaurants that provide fast-foods, hospitals, and healthcare institutions. It applies in foodservice operations that involve a single-use of disposable tableware. The Commissary method involves the use of large sophisticated equipment and is applied in large city schools, and chain restaurants.

The conventional method involves purchasing of raw foods, preparing them on-site and serving them shortly after preparation. The process requires skilled labor to be effective, and has adequate capabilities for proper quality control, the flexibility of the menu and requires less freezer storage resources. Moreover, it allows for foods to be procured with minimum processing involved.

The ready-prepared foodservice system incorporates cook/chill or cook/freeze methods. The process is different from conventional methods, as it involves chilling or freezing of the foods and storing them for reheating at a later time after being prepared on-site. The resources required in this method, in addition to the skilled labor force in the conventional method is a large cold, storage and freezer units, and prethermalization equipment in some cases. However, the process is capable of reducing the labor expenses, the need for skilled labor, and the costs of food ("National Food Service Management Institute," 2002).

The commissary foodservice system provides a central production food factory with a centralized food purchasing and delivery to off-site facilities for the final preparations. The resources required in this process include specialized trucks and equipment for food safety ("National Food Service Management Institute," 2002). The method is capable of accommodating remote services areas, reducing the costs of purchasing food and ensuring effectiveness and consistency in food quality control procedures.

The assemble serve foodservice system is different from the conventional, ready-prepared, and commissary systems as this case does not involve the preparation of food. The process involves purchasing already prepared foods, storing, assembling, heating, and serving. The method does not require skilled labor but requires additional freezer spaces and a proper supply of highly processed foods. Assembly serves foodservice system is capable of increasing labor savings and minimizing the equipment and space requirements.

Conclusion

To conclude, foodservice systems have a vital role in maintaining the standards and value propositions when it comes to preparing, cooking, and serving food. The major food service systems for commercial food production include conventional, cook-chill, cook-freeze, ready prepared, assemble-serve, and commissary processes. It is important to understand the foodservice operation or restaurant type and their variations in processes, resources, and capabilities to apply the most appropriate food service method.

References

Elansari, A., and Bekhit, A. (2014). Processing, storage, and quality of cook-chill or cook-freeze foods. Researchgate.net.

"National Food Service Management Institute" (2002). A guide to centralized foodservice systems. Thelunchbox.org.