What type of food service system is characterized by centralized food production?

The commissary food service system is characterized by centralized food production. In this model, food is prepared in a central facility and then transported to various locations for serving. This system is advantageous because it allows for efficient use of resources, including labor and equipment, and can result in cost savings due to economies of scale.

Additionally, centralized production ensures that food is produced under consistent standards and quality control measures, which can enhance safety and uniformity in the final products. As food is often produced in larger batches, it also allows for more efficient inventory management and distribution.

In this context, the other options do not fit the definition of centralized food production as distinctly as the commissary system. Satellite systems rely on a more decentralized approach, while conventional systems focus on preparing food on-site. Ready-prepared systems, although they may feature elements of centralization, primarily involve preparing food in advance for later service, rather than primarily emphasizing centralized production.