A New Hospital Foodservice Classification System

Abstract

The literature discussing institutional foodservice systems and configurations is at times confusing to foodservice professionals and consultants because there is no standardization of terms. This paper presents a classification scheme to improve communications between foodservice managers, designers, educators, and students and to provide a framework that can be use for delineating all possible foodservice system configurations.

Hospitality operating systems

“…Several authors have developed this basic model further. Escueta et al [3], Cousins and Foskett[ 4] and Jones[5] have all proposed classifications of food‐service operations, differentiating between operations on the basis of technology, systems design, or operational processes. Jones′ classification[ 5] is fairly typical, dividing food‐service systems into the following three types before classifying them further: Integrated food‐service systems : Both food production and food service are carried out as part of a single operation, as in the “traditional” restaurant concept. Food manufacturing systems : Production of meals is separate from the service of those meals.…”

Developing a performance criteria model for school foodservice: an application of Analytic Hierarchy Process (AHP)

“…Others (Escueta, Fiedler, & Reisman, 1986;Grégoire & Bender, 1999;Matthews, 1982;McProud, 1977;Spears & Grégoire, 2003) based their classification scheme on product flow and had similar categories as the four types of systems identified by Unklesbay et al (1977). McProud (1977) categorized hospital food production systems into five types based on the product flow of entrees: 1) cook/serve, 2) cook/chill, 3) cook/freeze, 4) thaw/heat/serve, and 5) heat/serve.…”

“…Spears and Gregoire (2003) also distinguished different food production systems by types of foodservice operations such as restaurants or hospitals. Escueta et al (1986) used six points in the food product flow and developed a classification scheme based on combinations of these six points: 1) purchasing, 2) manipulation, 3)…”