1. Chapter 8: Managed Services

2. Chapter 8 Managed Services
Overview
Airlines and Airports
Military
Elementary and Secondary Schools
Colleges and Universities
Responsibilities in Managed Services
Healthcare Facilities
Business and Industry
Leisure and Recreation
Trends

3. Overview Managed Services consist of: Airlines Military
Elementary and secondary schools
Colleges and universities
Health care facilities
Business and industry
Leisure and recreation
Conference centers
Airports
Travel plazas

4. Overview
Several features distinguish managed services operations from commercial foodservices:
In managed services, it is necessary to meet both the needs of the guest and the institution
In some operations, the guests may or may not have alternative dining options available and are a captive clientele
Many managed operations are housed in host organizations that do not have foodservice as their primary business

5. Overview
Features distinguishing managed services operations from commercial foodservices (continued):
Managed services operations produce food in large-quantity batches for service and consumption within fixed time periods
The volume of business is more consistent and therefore easier to cater

6. Airlines and Airports
Airlines may either provide meals from their own in-flight business or have the service provided by a contractor
Gate Gourmet International is the largest in-flight foodservices provider—operating in 27 countries on 6 continents from more than 140 catering facilities and producing more than 250 million meals on average annually
In-flight foodservice management operators plan menus, develop product specifications, and arrange purchasing contracts

7. Airlines
Airlines regard in-flight foodservice as an expense that needs to be controlled
To trim costs, most domestic airlines now sell snacks instead of meals on a number of short flights and even on flights that span main meal times
As airlines have decreased in-flight foodservice, airport restaurants have picked up the business, and the number of chain restaurants in terminals have increased

8. Military
There are about 1.5 million soldiers, sailors, and aviators on active duty in the U.S.
Feeding military personnel includes feeding troops and officers in clubs, dining halls, and military hospitals, as well as in the field
$6 billion dollars each year
Trends:
Contract of officer’s club
Fine dining to casual style
Menu management
Prepared foods
Use of fast-food restaurants on bases

9. Elementary and Secondary Schools
National School Lunch Act of 1946:
If students receive good meals, the military would have healthier recruits
Such a program would make use of the surplus food that farmers produced

10. Elementary and Secondary Schools
National School Lunch Program:
Federal funding is provided in the amount of approximately $2.19 per meal per student
Much work has gone into establishing the nutritional requirements for children
Much debate has arisen as to whether fast-food chains should enter the schools
Nutrition education programs are now a required part of the nation’s school lunch program

11. Colleges and Universities
Residence halls
Sports concessions
Conferences
Cafeterias/student unions
Faculty clubs
Convenience stores
Administrative catering
Outside catering

12. Campus Dining
Challenging because the clients live on campus and eat most of their meals at one of the campus dining facilities
Daily rate is the amount of money required per day from each person to pay for the foodservice
College foodservice operations now offer a variety of meal plans for students

13. Figure 8–4 Operating Statement

14. Responsibilities in Managed Services
A foodservice manager’s responsibilities in a small or midsize operation are frequently more extensive than those of managers of the larger operations
Larger units have more people to whom certain functions can be delegated, such as human resources
A number of support staff positions offer career opportunities not only within managed services but also in all facets of hospitality operations and arrangements

15. Healthcare Facilities
Health care managed services are provided to:
Hospital patients
Long-term care and assisted-living residents
Visitors and employees
The service is given by tray, cafeteria, dining room, coffee shop, catering, and vending
The main focus of hospital foodservice is the tray line
Experts agree that because economic pressures will increase, foodservice managers will need to use a more high-tech approach to incorporate labor-saving sous-vide and cook-chill methods

16. Business and Industry (B&I)
Contractors: Companies that operate foodservice for the client on a contractual basis
Self-operators: Companies that operate their own foodservice operations
Liaison Personnel: A liaison is responsible for translating corporate philosophy to the contractor and for overseeing the contractor to make certain that he or she abides by the terms of the contract

17. Business and Industry (B&I)
Contractors have approximately 80% of the B&I market
The size of the B&I sector is approximately 30,000 units
To adapt to corporate downsizing and relocations, the B&I segment has offered foodservice in smaller units, rather than huge, full-sized cafeterias

18. Leisure and Recreation
Stadiums
Arenas
Theme parks
State parks
National parks
Zoos
Aquariums
Venues where food and beverage are provided for large numbers of people

19. Leisure and Recreation
What makes this segment unique and fun is the opportunity to be part of a professional sporting event, a rock concert, a circus, or other event in a typical stadium or arena

20. Stadium Points of Service
Leisure and recreation facilities usually have several points of service where food and beverage are provided
Hot dog stands
Restaurants
In the stands
Superboxes, suites, and skyboxes

21. Trends in Managed Services
College and university foodservice managers face increasing challenges
Declining enrollment
Increase in use of campus cards
Increase in food to go
Increase in use of foodservice carts at vantage points
Dueling demands for managers from students and administrators

22. Trends in Managed Services
24-hour foodservice
Business increase in healthcare and nursing homes
Proliferation of branded concepts
Development of home meal replacement options
Increasing use of fresh products

23. The End