The System Approach

KEY CONCEPTS,,,

1) Socioeconomic trends and demographic changes to affect the food service industry.

2)To provide customer satisfaction and to run a financially sound operation, a foo service manager must process and awareness of current trends.

3)  A number of challenges face the industry that will require innovative solution.

4) The food service industry is vast and complex, the industry divided by three major categories 

a) Commercial

b) Non-commercial

c) Military

5) The mission of a food service organization is the foundation on which all decision should be made.

6) Systems theory evolved from earlier management theory

7) A system is a set of interdependent parts that work together to achieve a common goal.

8) The systems model and key system definition are important for developing an understanding of system thinking.

9) The four major types of food service operation today are conventional, ready-prepared, commissary and assembly/serve.

10) Each of the four major types of food service operation has distinct advantages and disadvantages.

INTRODUCTION,,,

* concept of the system approach is based on the idea that complex organization are made up of interdependent parts that interact in ways to achieve goals.

* each of the four types of food service operating system found in the United State in this chapter.

 CLASSIFICATION MAJOR GROUPS OF ESTABLISHMENT,,,

* commercial (traditional)

restaurant, supermarket, convenience store, delis, snack bar, and other commercial retail food establishment.

* non-commercial

business, educational. govern or institutional organizational that operate their own food service.

*military ( only in United State)

SCOPE OF FOOD SERVICE

- operations refers to the number and types of business units offered trough individual food service operations.

- important for a food service manager to recognize the scope of service offered by a food service to gain an appreciation for the complexity of the department.

example of menu, production method and service:

Large urban hospital
Patient service	Retail	Nutrition service
Tray service Room service Nourishment	Employee/visitor cafes Vending Catering Satellite units *kiosks	Inpatient MNT/Ed Outpatient MNT/Ed Community Education Research diets

THE NATURE OF FOOD SERVICE MANAGEMENT,,,

All organization have a own mission and objective:

mission statement:- a summary of an organization's purpose, customers, products and service

objective:- specific and measurable goals or target of an organization.

SOME BASIC OF SYSTEM THEORY,,,

System-A set of interdependent parts that work together to achieve a common goal

Subsystem-The interdependent parts of a system

System theory- Viewing the organization as a whole made up of interdependent parts 

BENEFITS OF SYSTEMS THINKING,,,

• more effective problem solving
• more effective communication
• more effective planing
• more effective organizational development

TYPES OF FOOD SERVICE SYSTEMS,,,

CONVENTIONAL (TRADITIONAL):-  raw foods are purchased, prepared on site and serve soon after preparation.

ADVANTAGES	DISADVANTAGES	RATIONALE
Quality control       Menu flexibility       Less freezer storage required	Stressful workday       Difficulty in scheduling workers	Food may be procured with limited amounts of processing       Conventional system demands skilled labor

READY-PREPARED SYSTEM:-also know as cook/chill or cook/freeze system foods are prepared on-site then chilled or frozen, and stored for reheating at a later time.

ADVANTAGE	DISADVANTAGES	RATIONALE
Reduction of “peak and valleys” of workloads       Reduction in labor cost       Improved quality and quantity control	Need for large cold storage and freezer units       Need for costly rethermalization (reheat at eatable temperature) equipment in some cases	Reduced labor expenses       Decreased need for skilled labor       Volume food procurement may decrease food cost

ASSEMBLY/ SERVE SYSTEM:- also know as the "kitchen less kitchen," fully prepared foods are purchased, stored, assembled, heated and served.

ADVANTAGES	DISADVANTAGES	RATIONALE
Labor savings       Lower procurement costs       Minimal equipment and space requirement	Limited availability of desired menu items       High cost of prepared food       Additional freezer space requirement	This system does not required highly skilled labor to be successful

COMMISSARY:- a central production kitchen or food factory with centralized food purchasing and delivery to off-site facilities for final preparation.

ADVANTAGES	DISADVANTAGES	RATIONALE
Large volume food purchasing reduces costs       Effective and consistent quality control	Many critical points where contamination of food can occur       Specializes equipment and trucks are needed for food safety       High cost of equipment and equipment maintenance	Accommodates remote service areas