Which production system centralizes production and distribution to satellite outlets to ensure uniform quality and cost control?

• A. Conventional system
• B. Buffet menu
• C. Ready-Prepared system
• D. Commissary system

Answer: (D)

The main idea here is centralized production and distribution to multiple service locations. In a commissary system, one central kitchen prepares the bulk of the menu items and then ships them to satellite outlets where they are finished or served. This setup makes uniform quality and cost control possible because every unit uses the same recipes, portion sizes, and standardized processes, and purchasing can be done in large, consistent quantities. With everything standardized and meals distributed ready for final service, labor needs at individual outlets are reduced and costs are easier to manage across the entire operation. The other systems involve cooking at each unit or finishing foods after distribution, which tends to introduce more variation in quality and fluctuating costs across locations.