1. Commercial vs. Non-commercial
Why have these categories of foodservice operations become more similar in recent years?

2. Foodservice Systems Inputs Control Transformation Memory Outputs
Feedback

3. Expanded Systems Model of an Organization
Inputs
Transformation
________________
Outputs
Also: control, memory, feedback

4. Food Product Flow Purchasing Receiving Storage/inventory Production
Distribution
Service

5. Foodservice Types Differ by:
where food is prepared vs. where food is served
time between prep and service
forms of food purchased
methods of storage
labor and equipment required

6. Types of Foodservice Operations
____________ (Cook/serve)
____________ (Central prep)
Ready prepared
(__________)
Assembly/serve

7. Questions to Ponder
Compare and contrast commercial and non-commercial foodservice operations in terms of clientele.
Imagine that you are designing a foodservice operation in 1950 and in What pressures would you face today that you would not have faced in 1950?