What type of food service model requires all preparation to be done where meals are served?

The conventional food service model is characterized by the preparation, cooking, and serving of meals occurring within the same facility. This model emphasizes the use of a single kitchen to handle the entire food preparation process, from raw ingredients to finished meals served directly to customers.

This system allows for greater flexibility and quality control, as meals are typically prepared using fresh ingredients, catering to immediate meal service without extensive holding times. The conventional model is widely used in restaurants and hospitals, where freshness, taste, and nutritional quality are essential.

In contrast, other food service models operate differently. For instance, in a commissary system, food is prepared in a central kitchen and then distributed to various locations. The ready-prepared model involves cooking foods in advance, then chilling or freezing them for later service. The delivery model focuses on meals being made off-site and delivered, which does not align with the preparation occurring at the point of service.

Overall, the essence of the conventional food service model lies in its capacity for preparation and service to occur in one location, highlighting its advantages in quality and freshness.