- Socioeconomics trends and demographic changes continue to affect the foodservice industry
- A number of challenge face the industry that will require innovative solution
- Foundation on which all decisions should be made is the mission of foodservice organization
- 3 major categories of wide range establishment in the industry: commercial,on-site and military
- System model and key system definitions important for: developing and understanding system thinking
- 4 major type of foodservice operation: conventional, ready-prepared,commissary and assembly serve
- Each 4 major food service operation has their own advantages and disadvantages
TRENDS IN FOODSERVICE
The top 5 trends identified:
- sustainability: using environmentally friendly practices and local sources for produce, meat, and seafood.
- nutrition:particular focus on kids' meals superfruits, half portionsand gluten-free and allergy-conscious meals
- simplicity and smaller portions: during this time of economic uncertainly, consumers are looking for lowers prices but good quality
- locally produced beer and wine : combined with culinary/savory cocktails and artisan liquor
- liquid nitrogen freezing/chilling : this is the hottest trend in preparation methods, followed by braising, sous vide, smoking, and oil-poaching confit
SCOPE OF SERVICES
- Definition: the number and types of business units offered by individuals foodservice operations.
- Typically a mix of retail and non revenue generating units
- food manager understand the each unit: to allocates effectively limited resources among the unit during the budget planning process
- important for a foodservice manager to recognize the scope of services offered by a foodservice : to gain appreciation for the complexity of the department
NATURE OF FOODSERVICE MANAGEMENT
Key concept: the mission of a foodservice organization is the foundation on which all decisions should be made
- A written mission statement becoming a common document for guiding organizatinal decision making
- Generic management: effective, efficient integration and coordination of resources to achieve the desired objective of the organization
BASIC OF SYSTEM THEORY
Definition: some foundational concept underpin system theory
- System: a set of interdependent parts that work together to achieve a common goal
- Subsystem: the interdependent part of system, the parts of a system
- System theory: viewing the organization as a whole made up of interdependent parts
- Dynamic equilibrium: reacting to changes and forces, both internal and external in ways that often create a new state of equilibrium and balance
4 TYPE OF FOOD SERVICE SYSTEM
|
CONVENTIONAL
(traditional)
|
READY-PREPARED
(cook/chill
or cook/freeze)
|
COMMISSARY
|
ASSEMBLY/SERVE
(kitchenless
kitchen)
|
|
Definition: raw foods are purchased, prepared on-site and
served soon after preparation.
|
Definition: foods are prepared on-site, then chilled or frozen
and stored for reheating at a later time
|
Definition: a central production kitchen or food factory
with centralized food purchasing and delivery to off-site facilities for
final preparations
|
Definition: fully prepared foods are
purchased, stored, assembled, heated, and served
|
|
Advantages:
·
Quality control
·
Menu flexibility
·
Less freezer storage required
|
Advantages:
·
Reduction of “peaks and valleys” of workloads
·
Reduction in labor cost
·
Improved quality and quantity control
|
Advantages:
·
Large volume food purchasing reduces costs
·
Effective and consistent quality control
|
Advantages:
·
Labor savings
·
Lower procurement costs
·
Minimal equipment and space requirements
|
|
Disadvantages:
·
Stressful workday
·
Difficulty in scheduling workers
|
Disadvantages:
·
Need for large cold storage and freezer units
·
Need for costly rethermerlazation equipment in
some cases
|
Disadvantages:
·
Many critical points where contamination of
food can occur
·
Specialized equipment and trucks are needed
for food safety
·
High cost of equipment and equipment
maintenance
|
Disadvantages:
·
Limited availability of desired menu items
·
High cost of prepared foods
·
Additional freezer space requirement
·
Concern over recycling or disposing of
packaging materials
|
|
Rationale:
·
Foods may be procured with limited amounts of
processing
·
Conventional system demands skilled labor
|
Rationale:
·
Reduced labor expenses
·
Decreased need for skilled labor
·
Volume food procurement may decrease food costs
|
Rationale:
·
Accomadates remote services area
|
Rationale:
·
Assuming a lack of skilled labor and an
available supply of highly processed foods
|
•the arrangement of subsystem, procurement, food preparation, delivery
and service and sanitation into varying
ways is the basis for grouping foodservices into types of system
