Food service systems: analysis, design, and implementation by G. E. Livingston

By G. E. Livingston

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Extra info for Food service systems: analysis, design, and implementation

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Indirect Projected Distribution Costs M Bulk Packs ( Hot Transport Chilled Transport Central Food Preparation Facility System "B" ΤΊ Cost Comparison of Alternative Systems Satellites 1. Construction 2. Equipment 3. Labor 4. Supplies Base Schools 1. Construction 2. Equipment 3 . Labor 4. Supplies Preliminary Layout Frozen Transport Estimation of Cost Factors Projected Indirect Costs - L_L_J System "A" Individual Meals Cost Analysis Satellites 1. Construction 2. Equipment 3 . Labor 1. U Final Design Commercial Procurement FIGURE 8.

VII. REFERENCES 1. , Holdsworth, K. and Glew, G. "The Utilization of the Cook-Freeze Catering System for School Meals", Univ. of Leeds, Leeds, United Kingdom (1973) 2. Bustead, R. , Chang, C. , Cramer, R. , Frey, A. , Leitch, D. , Livingston, E. , Prifti and Smith, R. S. "A Proposed Modern Food Service System for Fort Lewis, Washington" Tech. Rep. S. , Natick, Massachusetts (1972) 3. Res. & Dev. Staff, Project ANSER "Five Country Management Improvement Project. Program Element 3. , Deland, Florida (1974) 4.

Another system that received a good deal of publicity in the mid 1960s, was the American Machine and Foundry Company's "AMFare" system, which was a fully automated system to handle food ordering, preparation, and billing in a drive-in operation. The heart of this system was the Orbis Unit (ordering Systems Approach to the Design of Food Service Operations 15 (6) HAMBURGER MACHINE (7) ENTREE FRYER T H E "AMFAKE SYSTEM"— How it worhs (see flow chart, left): The orders from curb service or dining room (1) are placed with the OBBIS* (Ordering and Billing System) operator (2) who confirms them and relays the data through the MIMS* (Menu Item Memory System-—3} to the aittomattc check printer (i).

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