1. Systems Approach to a Foodservice Organization
Chapter 1
Systems Approach to a Foodservice Organization

2. Open System
Interdependency of parts, leading to integration and synergy
Dynamic equilibrium
Equifinality
Permeable boundaries
Interface of systems and subsystems
Hierarchy of the system
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3. A Foodservice Systems Model
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4. Commercial Segment
Includes restaurants, lodging food and beverage, recreation and sports, and convenience stores.
Sale of food primary activity
Profit a goal
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5. Foodservice Feedback
Foodservice managers must evaluate on a regular basis:
Comments from customers
Plate waste
Patronage
Profit and loss statements
Employee performance and morale
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6. Limited-Service, Limited-Menu
Provides limited number of food items to customers in relatively short period of time.
Targets working professionals and parents.
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7. Full-Service Restaurants
Provide waited table service for customers
Casual Dining Restaurants
Attract middle-income individuals
Olive Garden, Red Lobster, Applebee’s, etc.
Fine Dining Restaurants
“white tablecloth” restaurants
High meal prices
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8. Hotel and Motel Restaurants
Longer hours of service
Full-service hotels usually include a medium-priced, fine dining, and theme restaurant at one location
Includes room service and bed-and-breakfast (B & B)
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9. Country Club Restaurants
Includes snack bars, Sunday buffets, fine dining, informal grills, and buffet facilities
Could be considered not-for-profit
Member’s dues make cost of menu items lower than for-profit operations
Small market (only 200-1,000 customers per club)
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10. Airport Restaurants Onboard foodservice
Typically serve small snack (peanuts or pretzels) and beverage
Include fast food, casual dining, or even local restaurants (contracted with the airport)
Menus are limited due to smaller spaces
Must cover all day and offer take-out
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11. Cruise Ship Dining No limit on choices or quantities of food
Cost of food included in cruise package
Must include special diets (low-salt, low-carb, kosher, and vegetarian).
Some theme restaurants, such as Italian, Chinese, Japanese, or Southwestern, in addition to main dining
Formal attire for dinner
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12. Zoos Looking for ways to increase revenue
Brookfield Zoo (near Chicago)
Full-service bar and tapas, averaging $9.00
Lincoln Park Zoo (Chicago)
Restaurant chain and upscale food court
Denver Zoo
Contract with concessions company
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13. Sports Events
Some stadiums have in-house catering, concession stands, sports bars, fine dining operations, or even micro-brew pubs
In the stands, traditional fare such as hot dogs, popcorn, and beer
Ballparks also serve deli sandwiches, pizza, fajitas, frozen yogurt, and cheesecake
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14. Convenience Stores Six convenience store formats:
Kiosk – tobacco, beverages, snacks
Mini – grocery selection is limited
Limited Selection – broader product mix and grocery offerings
Traditional – dairy, bakery, prepared foods
Expanded – fast-food operations
Hyper – bakery, sit-down restaurant, pharmacy
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15. On-site Segment
Provides meals primarily for those directly involved with the facility such as patients, students, prisoners, and employees.
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16. Hospitals
Provide food for in-patients, out-patients, employees, and hospital visitors
Brand names added to menus and street-side entrances for outside customers
Food kiosks, retail bakers, and coffee carts are increasing in hospitals
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17. Schools National School Lunch Program (NSLP)
Federally assisted meal program
Nutritionally balanced, low-cost, or free lunches (payment based on family income)
Four systems for menu planning
Nutrient Standard Menu Planning
Assisted Nutrient Standard Menu Planning Assisted
Traditional Meal Pattern
Food-Based Menu Pattern
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18. Colleges and Universities
Use of debit card
Increased use of food court concepts, c-stores, and delis
Traditional board plans replaced with paying for only foods eaten each day
Many offering extended hours and takeout or delivery
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19. Child Care
Quantities that balance energy and nutrient intake with children’s small appetites
Hospitals, colleges and universities, and corporations have child care facilities for students, faculty, and employees.
Dietitians develop menus to meet federal and state nutritional requirements for licensed facilities
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20. Senior Care Nutrition Services Program for Older Americans
Nutritious, low-cost meals to homebound persons and senior centers
Home-delivered meals
Volunteers deliver at lunchtime
Recipients charged what they can afford
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21. Senior Care…Continued
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
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22. Military
Foodservice options include national chains, convenience stores, and dining halls
Dining areas have smaller tables and booths rather than long mess hall tables
Nutrition is big trend in cafeterias and cash operations
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23. Correctional Facilities
Tight budgets - < $2 per inmate per day
Many facilities have self-serve salad, pasta, and dessert bars
Serve favorites such as pizza, chicken nuggets, and homemade baked goods
Must meet dietary guidelines and be approved by registered dietitians
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24. Employee Feeding Employees self-serve from stations
salad, soup, pasta bars, grilled and deli sandwiches, entrée of the day, and dessert and beverage station
Development of both full-menu units and limited-menu carts and kiosks
Objective is to keep employees in building for shorter lunch periods
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25. Foodservice Industry Operating Practices
Economics, technology, demographics, politics, and competition impact foodservice operations
Eating no longer divided in two areas of home and foodservice operators
Increasing numbers eating away from home; many have never cooked a meal from basic ingredients
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26. Foodservice Industry Operating Practices
Partnerships to provide new cost-effective and value-added services
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
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27. Self-operation Managed by employee of company
Manager has full responsibility and authority within department
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28. Partnering Establishes mutual goals and objectives
Builds trust and encourages open communication
Helps eliminate surprises
Enables two parties to anticipate and resolve problems
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29. Partnering…Continued
Avoids disputes through informal conflict management procedures
Improves morale and promotes professionalism in workforce
Generates harmonious business relations
Focuses on mutual interest of two parties
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30. Contracting Agreement between two or more persons
Contractor must educate on company functions and operations
Employees make transition
Director serves as liaison
Funds may be needed for upgrading
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31. Franchising
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
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32. Multidepartment Management
Many reasons for multidepartment management
Professional development, value to employer, higher position within organization, job security, and survival
Management is emphasized and area of expertise is secondary
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