Certified Dietary Manager (CDM) 2026 – 400 Free Practice Questions to Pass the Exam

Trayline service operates by having meal trays move through an assembly line where various meal components are systematically placed on each tray. This method allows for an organized and efficient process of meal preparation and distribution, ensuring that each tray is assembled following specific dietary guidelines and customer preferences. It streamlines the workflow, minimizes the time taken to prepare individual meals, and enables staff to focus on the placement of food items in a consistent manner.

The assembly line format also helps maintain portion control and ensures that meals are presented in a standard format, which can contribute to improved service efficiency and enhanced customer satisfaction. Moreover, this service model is particularly effective in environments such as hospitals or large dining venues where a significant number of meals need to be prepared and served simultaneously.