Final answer:
A facility with a central kitchen where cooking is done on-site and meals are served immediately fits the definition of a conventional foodservice operation.
Step-by-step explanation:
An extended-care facility with one central kitchen where foods are purchased in different preparation stages and where production, distribution, and service are completed on the premises is described as a conventional foodservice operation. This model is based on the premise that all meal preparation and cooking are done on-site, and meals are served shortly after preparation. This is in contrast to ready prepared, commissary or assembly/serve models, each of which involves different degrees of food preparation and storage before service.