Chapter 1 Systems Approach to a Foodservice Organization

Chapter 1 Systems Approach to a Foodservice Organization

Open System l Interdependency of parts, leading to integration and synergy l Dynamic equilibrium l Equifinality l Permeable boundaries l Interface of systems and subsystems l Hierarchy of the system © 2004 Pearson Education, Inc. Upper Saddle River, New Jersey 07458 Foodservice Organizations, 5 th edition Spears & Gregoire

A Foodservice Systems Model © 2004 Pearson Education, Inc. Upper Saddle River, New Jersey 07458 Foodservice Organizations, 5 th edition Spears & Gregoire

Commercial Segment l Includes restaurants, lodging food and beverage, recreation and sports, and convenience stores. l Sale of food primary activity l Profit a goal © 2004 Pearson Education, Inc. Upper Saddle River, New Jersey 07458 Foodservice Organizations, 5 th edition Spears & Gregoire

Foodservice Feedback l Foodservice managers must evaluate on a regular basis: Comments from customers l Plate waste l Patronage l Profit and loss statements l Employee performance and morale l © 2004 Pearson Education, Inc. Upper Saddle River, New Jersey 07458 Foodservice Organizations, 5 th edition Spears & Gregoire

Limited-Service, Limited-Menu l Provides limited number of food items to customers in relatively short period of time. l Targets working professionals and parents. © 2004 Pearson Education, Inc. Upper Saddle River, New Jersey 07458 Foodservice Organizations, 5 th edition Spears & Gregoire

Full-Service Restaurants l Provide waited table service for customers l Casual Dining Restaurants Attract middle-income individuals l Olive Garden, Red Lobster, Applebee’s, etc. l l Fine Dining Restaurants “white tablecloth” restaurants l High meal prices l © 2004 Pearson Education, Inc. Upper Saddle River, New Jersey 07458 Foodservice Organizations, 5 th edition Spears & Gregoire

Hotel and Motel Restaurants l Longer hours of service l Full-service hotels usually include a medium-priced, fine dining, and theme restaurant at one location l Includes room service and bed-andbreakfast (B & B) © 2004 Pearson Education, Inc. Upper Saddle River, New Jersey 07458 Foodservice Organizations, 5 th edition Spears & Gregoire

Country Club Restaurants l Includes snack bars, Sunday buffets, fine dining, informal grills, and buffet facilities l Could be considered not-for-profit l Member’s dues make cost of menu items lower than for-profit operations l Small market (only 200 -1, 000 customers per club) © 2004 Pearson Education, Inc. Upper Saddle River, New Jersey 07458 Foodservice Organizations, 5 th edition Spears & Gregoire

Airport Restaurants l Onboard l foodservice Typically serve small snack (peanuts or pretzels) and beverage l Include fast food, casual dining, or even local restaurants (contracted with the airport) l Menus are limited due to smaller spaces l Must cover all day and offer take-out © 2004 Pearson Education, Inc. Upper Saddle River, New Jersey 07458 Foodservice Organizations, 5 th edition Spears & Gregoire

Cruise Ship Dining l No limit on choices or quantities of food l Cost of food included in cruise package l Must include special diets (low-salt, lowcarb, kosher, and vegetarian). l Some theme restaurants, such as Italian, Chinese, Japanese, or Southwestern, in addition to main dining l Formal attire for dinner © 2004 Pearson Education, Inc. Upper Saddle River, New Jersey 07458 Foodservice Organizations, 5 th edition Spears & Gregoire

Zoos l Looking for ways to increase revenue l Brookfield Zoo (near Chicago) l Full-service bar and tapas, averaging $9. 00 l Lincoln l Restaurant chain and upscale food court l Denver l Park Zoo (Chicago) Zoo Contract with concessions company © 2004 Pearson Education, Inc. Upper Saddle River, New Jersey 07458 Foodservice Organizations, 5 th edition Spears & Gregoire

Sports Events l Some stadiums have in-house catering, concession stands, sports bars, fine dining operations, or even micro-brew pubs l In the stands, traditional fare such as hot dogs, popcorn, and beer l Ballparks also serve deli sandwiches, pizza, fajitas, frozen yogurt, and cheesecake © 2004 Pearson Education, Inc. Upper Saddle River, New Jersey 07458 Foodservice Organizations, 5 th edition Spears & Gregoire

Convenience Stores l Six convenience store formats: Kiosk – tobacco, beverages, snacks l Mini – grocery selection is limited l Limited Selection – broader product mix and grocery offerings l Traditional – dairy, bakery, prepared foods l Expanded – fast-food operations l Hyper – bakery, sit-down restaurant, pharmacy l © 2004 Pearson Education, Inc. Upper Saddle River, New Jersey 07458 Foodservice Organizations, 5 th edition Spears & Gregoire

On-site Segment l Provides meals primarily for those directly involved with the facility such as patients, students, prisoners, and employees. © 2004 Pearson Education, Inc. Upper Saddle River, New Jersey 07458 Foodservice Organizations, 5 th edition Spears & Gregoire

Hospitals l Provide food for in-patients, out-patients, employees, and hospital visitors l Brand names added to menus and street -side entrances for outside customers l Food kiosks, retail bakers, and coffee carts are increasing in hospitals © 2004 Pearson Education, Inc. Upper Saddle River, New Jersey 07458 Foodservice Organizations, 5 th edition Spears & Gregoire

Schools l National School Lunch Program (NSLP) Federally assisted meal program l Nutritionally balanced, low-cost, or free lunches (payment based on family income) l l Four l l systems for menu planning Nutrient Standard Menu Planning Assisted Traditional Meal Pattern Food-Based Menu Pattern © 2004 Pearson Education, Inc. Upper Saddle River, New Jersey 07458 Foodservice Organizations, 5 th edition Spears & Gregoire

Colleges and Universities l Use of debit card l Increased use of food court concepts, cstores, and delis l Traditional board plans replaced with paying for only foods eaten each day l Many offering extended hours and takeout or delivery © 2004 Pearson Education, Inc. Upper Saddle River, New Jersey 07458 Foodservice Organizations, 5 th edition Spears & Gregoire

Child Care l Quantities that balance energy and nutrient intake with children’s small appetites l Hospitals, colleges and universities, and corporations have child care facilities for students, faculty, and employees. l Dietitians develop menus to meet federal and state nutritional requirements for licensed facilities © 2004 Pearson Education, Inc. Upper Saddle River, New Jersey 07458 Foodservice Organizations, 5 th edition Spears & Gregoire

Senior Care l Nutrition Services Program for Older Americans l Nutritious, low-cost meals to homebound persons and senior centers l Home-delivered meals Volunteers deliver at lunchtime l Recipients charged what they can afford l © 2004 Pearson Education, Inc. Upper Saddle River, New Jersey 07458 Foodservice Organizations, 5 th edition Spears & Gregoire

Senior Care…Continued l l l Independent living – people can take care of themselves Congregate care – community environment with meals and other services provided Assisted living – apartment-style with assistance in daily living activities Intermediate care – assistance needed but not significant nursing requirements Skilled nursing – 24 -hour medical nursing care © 2004 Pearson Education, Inc. Upper Saddle River, New Jersey 07458 Foodservice Organizations, 5 th edition Spears & Gregoire

Military l Foodservice options include national chains, convenience stores, and dining halls l Dining areas have smaller tables and booths rather than long mess hall tables l Nutrition is big trend in cafeterias and cash operations © 2004 Pearson Education, Inc. Upper Saddle River, New Jersey 07458 Foodservice Organizations, 5 th edition Spears & Gregoire

Correctional Facilities l Tight budgets - < $2 per inmate per day l Many facilities have self-serve salad, pasta, and dessert bars l Serve favorites such as pizza, chicken nuggets, and homemade baked goods l Must meet dietary guidelines and be approved by registered dietitians © 2004 Pearson Education, Inc. Upper Saddle River, New Jersey 07458 Foodservice Organizations, 5 th edition Spears & Gregoire

Employee Feeding l Employees l self-serve from stations salad, soup, pasta bars, grilled and deli sandwiches, entrée of the day, and dessert and beverage station l Development of both full-menu units and limited-menu carts and kiosks l Objective is to keep employees in building for shorter lunch periods © 2004 Pearson Education, Inc. Upper Saddle River, New Jersey 07458 Foodservice Organizations, 5 th edition Spears & Gregoire

Foodservice Industry Operating Practices l Economics, technology, demographics, politics, and competition impact foodservice operations l Eating no longer divided in two areas of home and foodservice operators l Increasing numbers eating away from home; many have never cooked a meal from basic ingredients © 2004 Pearson Education, Inc. Upper Saddle River, New Jersey 07458 Foodservice Organizations, 5 th edition Spears & Gregoire

Foodservice Industry Operating Practices l Partnerships to provide new costeffective and value-added services l l Distributors expand to include pre-preparation, menu development, signature products, customer tracking, and frequent delivery Manufacturers developing packaging and presentation technology Brokers focus on meal solutions On-site foodservice operators serve variety of customers, maximize facilities, lease off-hours, develop new menu items © 2004 Pearson Education, Inc. Upper Saddle River, New Jersey 07458 Foodservice Organizations, 5 th edition Spears & Gregoire

Self-operation l Managed by employee of company l Manager has full responsibility and authority within department © 2004 Pearson Education, Inc. Upper Saddle River, New Jersey 07458 Foodservice Organizations, 5 th edition Spears & Gregoire

Partnering l Establishes mutual goals and objectives l Builds trust and encourages open communication l Helps eliminate surprises l Enables two parties to anticipate and resolve problems © 2004 Pearson Education, Inc. Upper Saddle River, New Jersey 07458 Foodservice Organizations, 5 th edition Spears & Gregoire

Partnering…Continued l Avoids disputes through informal conflict management procedures l Improves morale and promotes professionalism in workforce l Generates harmonious business relations l Focuses on mutual interest of two parties © 2004 Pearson Education, Inc. Upper Saddle River, New Jersey 07458 Foodservice Organizations, 5 th edition Spears & Gregoire

Contracting l Agreement between two or more persons l Contractor must educate on company functions and operations l Employees make transition l Director serves as liaison l Funds may be needed for upgrading © 2004 Pearson Education, Inc. Upper Saddle River, New Jersey 07458 Foodservice Organizations, 5 th edition Spears & Gregoire

Franchising l l l Right granted to individual or group to market company’s concepts Solves biggest expansion problems – people and money Built on solid concept that is unique Concept must be market tested Support services must be provided by franchisee Computerization of franchise system is required © 2004 Pearson Education, Inc. Upper Saddle River, New Jersey 07458 Foodservice Organizations, 5 th edition Spears & Gregoire

Multidepartment Management l Many reasons for multidepartment management l Professional development, value to employer, higher position within organization, job security, and survival l Management is emphasized and area of expertise is secondary © 2004 Pearson Education, Inc. Upper Saddle River, New Jersey 07458 Foodservice Organizations, 5 th edition Spears & Gregoire