Final answer:
A hospital with cook-chill and centralized tray production has less steps between procurement and service than a table service restaurant due to streamlined food preparation and delivery. Specialization of tasks, such as having a dedicated baker and chef, leads to greater kitchen efficiency and meal production.
Step-by-step explanation:
A hospital that uses cook-chill production and centralized tray production likely would have less steps between procurement and service as compared to a table service restaurant. This is because cook-chill systems involve cooking food ahead of time, rapidly chilling it, and storing it to be reheated later, which streamlines the food preparation and delivery process. Table service restaurants, on the other hand, typically prepare food to order, which requires more steps in terms of preparation, cooking, and serving.
In terms of workflow efficiency, specializing in tasks, like having a baker and a chef each focus on their specific skills, allows a kitchen to produce more meals in a given period of time. This specialization utilizes the division of labor principle, where each worker's expertise and efficiency in their respective roles lead to overall greater productivity and less time consumption compared to a scenario where each worker attempts to handle multiple tasks beyond their specialization.