A primary difference between ready prepared and conventional foodservice operation is:
A)in ready prepared foodservice operations production and service are physically close together;in conventional foodservice operations production and service typically are separated by a great distance.
B)in conventional foodservice operations menu items are prepared for immediate service;in ready prepared they are prepared for inventory.
C)in ready prepared foodservice operations tray assembly is centralized;in conventional foodservice operations tray assembly is decentralized.
D)in conventional foodservice food items are purchased in their raw form and a production process is required before service;in ready prepared the food items are purchased pre-prepared and only require reheating.

Question

Quizplus · Accepted Answer

In conventional foodservice operations, menu items are prepared for immediate service, whereas in ready prepared foodservice operations, items are prepared in advance, stored, and then reheated or finished before service. This allows for better control over production and can help manage labor and food costs more effectively.

A Primary Difference Between Ready Prepared and Conventional Foodservice Operation