Food Service Systems: Types, Distribution & Sensory Tools

Food Service Distribution Systems

Centralized Distribution

Preparations are served in a location attached to the place of manufacture. No transportation is needed.

Decentralized Distribution

Preparations are portioned in a distant area from production and can be transported in cars or thermal coolers.

Food Service Types

Centralized

À la carte: Customers choose their dish from a menu, which offers several options.

Self-service: The dishes are displayed on mobile thermal units (refrigerated or not) that can be table stands or counters, and the customer serves themselves.

Service Modalities

Self-Service: The customer goes to the table or buffet and serves themselves according to their preference, regarding variety and quantity. This service can be charged by weight or at a fixed price.

Plated: The food is already arranged on an individual plate and is placed in front of the customer from the right (also known as PF - *Prato Feito*).

Types of Service

English Direct: The waiter presents the serving dishes with the preparations from the right side and serves the plate from the left using a serving spoon (or pliers).

English Indirect: The preparations, after being presented to the customer, are placed on a *gueridon*. The waiter serves the customer and replaces the plate from the right.

French: The waiter carries the tray with food from the right side of the customer, who serves themselves from the tray, still in the waiter's hands.

American: The waiter only serves the beverages.

Sensory Tools in Menu Planning

Color: Use contrasting and vivid colors.

Form: Strip, cube, slice, stick, bundle, escalope, cookie, brochette, etc. (especially in self-service restaurants).

Texture: Liquid, soft, creamy, thick, damp, dry, hard, fibrous. Usually, the main dishes and trimmings should have different textures.

Taste/Smell: Highlight the characteristic flavors of the food.

Condiments: Characterize some cuisines and define flavors in certain dishes.

Temperature: Appropriate for certain preparations.

Harmony: Achieved through colors, odors, and textures. Ensure the presence of all nutrients.

Menu Planning Considerations

• Ingredients should be varied throughout the meal.
• Avoid adding multiple ingredients of the same type or excessive fried foods.
• Types of preparation enrich the meal both in appearance and taste. Consider available equipment, preparation time, and the chef's skill.
• Knowledge of nomenclature and classic preparations is essential.

Note: The menu should explore all the sensory stimuli.