Spanish term (edited): puntos de venta

Sheila, I think it would depend on exactly what kind of shop they're referring to. For example, "El Paraíso del Jamón" across the street from my flat would be an example of "hostelería"--they have a couple of ovens and sell hot baguettes (do a great business, too!). Here is some info. that may help.

'Hot bread' and 'bake-off' units make use of dough mixed in central factories then frozen either before or after proving or after partial baking. The new 'Milton Keynes' process enables dough, mixed, 'formed' (in a very cool baking chamber) and vacuum cooled, to be held at ambient temperature for 6 days before a final bake in a hot oven at the point of sale.
http://www.slowfood.com/img_sito/riviste/slow/EN/02/fresco.h...

(This one is rather poorly expressed/translated, but....) The tendancy towards Bake Off shops continues to grow in Europe. The Scandinavian countries are a typical example : petrol stations, supermarkets are all being equiped with a baking unit. Great Britain, Ireland, the Netherlands,… are also implied in the same process. http://www.pavailler-usa.com/news/main_news.htm

Bake-Off is one of the most innovative developments to encompass the bakery trade and one in which Wrights have played an important role. The principle is remarkably simple. Frozen un-baked products are delivered in frozen storage. They are then taken from the freezer as and when required, and ‘baked-off’ to fill the shop with that just-baked aroma. http://www.wrightspies.co.uk/bake-off.htm

Here's info. about the bake-off market...including the know-how and support the retailers receive:

A profit return margin of over 100% is just one advantage of the bake-off market for retailers - just one of the selling points identified in a new Bake-Off report launched by Cornwalls Crantock Bakery.

The company is already Cornwalls largest producer of short crust, hand-crimped traditional Cornish pasties and, following several months of research Crantock is aiming to encourage more bakers down the bake-off route by revealing its business benefits.

Bake-off has grown spectacularly in the last few years - fuelled primarily by demand from consumers for high-quality, fresh-baked products but also by retail outlets recognising the opportunity it represents.
....
He also points out that bake-off also means retailers do not have to guess exact demand each day and bake in large batches. Rather, products can be frozen in bulk and cooked regularly in small quantities - keeping the aroma and freshness to the forefront. Little & often is the key phrase!
Because of their high quality Crantock Cornish Pasties when baked-off deliver high customer satisfaction that means they command a premium and represent an excellent profit opportunity.

In addition to supplying traditional Cornish and other pasties, sausage rolls and other savouries, muffins, cakes, scones and a delicious dessert range, ***Crantock Bakery is also offering detailed support to retailers considering going for bake-off - including advice on cooking, types of ovens, merchandising and point-of-sale display material. They have produced a report, which for anyone considering Bake-Off would be very useful.***
http://www.grocerytrader.co.uk/news/July/Crantock.html

Hope it helps :-)