Abstract

Different system can be adopted for service and production of food. Most food production outlets/organization inherit a (traditional) food production system, but may make modifications to that system or select and build a new system. For example, in today’s environment it is very difficult to find adequate labor, which is forcing many food production organization to consider alternatives in food production. Also, there is a great concern about food safety, including Hazard Analysis Critical Control Point (HACCP) program implementation, and quality control that might be improved in centralized food production.