FOOD SERVICE SYSTEMS

FOOD SERVICE SYSTEMS Name Institution Affiliation Course Date of Submission Table of Contents TOC \o "1-3" \h \z \u Introduction PAGEREF _Toc370297531 \h 3Observations PAGEREF _Toc370297532 \h 3Discussion PAGEREF _Toc370297533 \h 5Conclusion PAGEREF _Toc370297534 \h 5 Food services systems Introduction Different institutions have different food service systems. This actually depends on the policies of the institutions and the management of that particular place. The main objective of this assignment was to find out about food service systems in two distinct institutions. To find out how the food service system works, I was able to visit two institutions, one being a long term care facility and a school cafeteria. I visited the Bayshore Home Health Carewhich is on1843 Broadway W, Vancouver. The administrator of the care facility is James Carter. The institution adapts a food service system that is organized and the care is of high standards. I went ahead to visit the cafeteria at David Thompson Secondary School. The place was well structure with fine arrangements of tables and chairs. The cafeteria was large and amazingly clean.Mr. Christopher Chambers walked me through the whole department of food service in the school, in and out of the cafeteria. Observations In the cafeteria, there is demand for food at peak times. This is majorly during the breakfast and lunch time hours. Many students are usually on their lunch break and therefore flock the cafeteria for a bite. However, some activity is also seen during the other hours though slow. The school has a centralized food service system where food is produced in a central kitchen before being taken to the serving area. The students then line up to receive a share of what they prefer. The clientele are mostly the students but the teachers also use the cafeteria once in a while. Their food service needs are met by the fact that the cafeteria produces a wide variety of food and dishes that the clients can choose from. The cafeteria is unique as it is well structure. It has two main doors which are large in size. Its design makes it able to accommodate many students at ago as it has a couple of spacious rooms. Each table can take up to 10 students at once. However, the cafeteria still is slow in food delivery especially during peak hours. Students have to queue for a lengthy period of time before being served. The cafeteria can alternatively erect two other serving points to ease the traffic during peak periods. The cafeteria has a standardized hygiene system that helps to ensure food safety all the time. To begin with, food remains are usually preserved by use of freezers or disposed sometimes. In addition, the equipment used for cooking are usually sterilized in hot water before being used. Cleaning of the restaurant is done thrice a day but the dishes and cooking equipment are washed regularly. To keep away rodents and i...