Conventional food systems
This essay focuses on Conventional food systems. Conventional food systems generally utilize vertical integration, economic specialization, and global trade.
Conventional food systems
The report is for the upper level division Foodservice Systems Lab class in the online dietetics program. I am in charge of writing. 1 page report describing foodservice type and rationale (I am choosing a combination of commissary and conventional foodservice). I hope you have access to any foodservice organizations books. some foods we will be serving will be pancakes, avocado toasts with bacon and cheese, some vegetarian choices, coffee, orange juice and tea. I just need a good description of rationale. As why we choose commissary/combination foodservice for the fundraiser held at high school premises.
DEFINITION
Conventional food service system: Food is prepare in a kitchen on the premises where the food is to be serve. Following food preparation/ production, food is hold hot or cold and serve as soon as possible. This system is more adaptable to individual preferences
Advantages reduces the uneven and stressful workloads that may be find in conventional systems. produces lower costs and requires only a few skilled workers. Workers are able to work more efficiently and productively. management can also closely monitor the selection of menus, the quantity and portion size.
Conventional food systems generally utilize vertical integration, economic specialization, and global trade. They are base on the low cost of fossil fuels, the manufacturing of chemical fertilizers (also dependent on low-cost petroleum), the processing of food, and the packaging of food.
details;
firstly, food
further, cakes
finally, sodas
Attachments
