Discuss the unique aspects of quality control in each of the four foodservice systems. What will ...

Conventional: quality control is of primary importance; standard of quality is achieved through selection of recipes, menus, and ingredients and close monitoring of production
Commissary: only one unit to supervise rather than many; food safety and distribution are of concern in mass production; many areas of possible contamination; transport of food must be carefully monitored
Ready prepared: one unit to supervise, no delivery off premise required, close control possible over production, bacteriological hazards possible, must carefully control time/temperature relationships
Assembly serve: little control possible over food quality except in the selection of prepared items