Characteristics of Food Production and Service Systems

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Added on 2023/04/22

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This presentation discusses the characteristics of traditional, conventional, and centralized food production systems and table, buffet, a la carte, and specialist food service systems. It also explains the factors affecting recipes and menus for specific systems and compares the cost and staffing implications for different systems. The presentation concludes with the suitability of systems for particular food and beverage service operations.

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Characteristics of Food Production and Service Systems

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