01 | Foodservice Standards and Basics


and transported to another separate facility either in bulk or pre- portioned trays.


The following sections feature some of the most common styles of service in noncommercial settings.


Service Options: Trayline Systems


Trayline Service A trayline is one of the most common meal assembly processes in acute care, and is sometimes used in senior living communities or correctional facilities too. Refer to the QR code for a video of the foodservice trayline system at University of California San Diego.


A trayline system is set up as an assembly line where employees place items on trays. Trays may move along a straight line or a circular platform, often with the help of a conveyor belt. Some conveyor belt systems are powered by electric motors with speeds that can be regulated. Other facilities operate skate wheel systems where trays are manually slid along the wheels.


Serving meals through a trayline system involves several steps that are tightly integrated with the diet order system and a menu management process. The exact steps vary from one operation to another. Table 1.2 provides a sample flow for a traditional trayline service.


POD System


A POD (point of distribution) system is a modified version of the trayline system. Workstations are divided into several pods instead of one assembly line. Each workstation is a self-contained area with all the necessary components to complete the tray; every item is within easy reach of the server.


POD systems can eliminate bottlenecking, a common struggle on a traditional trayline. Employees don’t have to rely on other people to complete tasks first in a POD system: employees complete each


Table 1.2 Sample Flow for a Traditional Trayline Service


1. Prior to the meal service time, either an individual meal ticket or tray identification card is prepared for each client.


2. The meal tickets are grouped by unit or dining room location.


3. Staff sends the meal tickets or tray identification cards down the trayline for assembly.


4. Food items and supplies are organized by stations on the trayline. 5. Items selected or appropriate for the diet are added to the tray.


6. Staff place the tray on a cart or trayveyor (an elevator belt with plat- forms for transporting trays to higher floors).


7. Nursing or dining services staff deliver trays to the client. Foodservice Management—By Design VIEW RESOURCE:


UCSD Room Service Trayline


7


Glossary


Trayline An assembly line that uses different people with assigned jobs to assemble a meal tray


Point of Distribution (POD) System A modified version of a trayline where workstations are divided by nursing units into several assembly pods instead of one continuous running trayline


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