What are the 4 types of foodservice system?

The four types of foodservice systems are conventional, commissary, ready-prepared, and assembly/serving. Conventional systems prepare and serve food on-site, while commissary systems centralize food production in a single location for distribution to multiple service sites. Ready-prepared systems involve cooking food in advance and then chilling or freezing it for later reheating, while assembly/serving systems require minimal preparation, with pre-portioned and pre-cooked items assembled for service. Each system has its own advantages and is suited for different operational needs and settings.