THE SYSTEM APPROACH

KEY CONCEPTS

• 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:

1. sustainability: using environmentally friendly practices and local sources for produce, meat, and seafood.
2. nutrition:particular focus on kids' meals superfruits, half portionsand gluten-free and allergy-conscious meals
3. simplicity and smaller portions: during this time of economic uncertainly, consumers are looking for lowers prices but good quality
4. locally produced beer and wine : combined with culinary/savory cocktails and artisan liquor
5. 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

1. food manager understand the each unit: to allocates effectively limited resources among the unit during the budget planning process
2. 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