The systems approach.pptx
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Systems Approach in Food service
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The systems approach.pptx
- 2. 2023 Restaurant Industry Trends
- 3. Innovations that address some of the issues and challenges facing the foodservice industry today 1. More energy-efficient equipment designed to reduce energy costs
- 4. 2. Self-service options such as kiosks, tabletop ordering systems and other self- service devices. 3. Electronic inventory management including handheld barcode scanners.
- 5. 4. Faster cooking equipment 5. More use of sous vide- a method of cooking food in plastic bags at lower temperature to reduce food costs, conveniently prepare items and improve flavor.
- 6. 6. On-the-spot training of employees and cellphones to improve productivity. 7. Use of management software to do scheduling, matching staffing with customer flow
- 7. 8. Increased use of environmentally friendly materials (made from recycled materials or from renewable resources and are biodegradable) for disposable ware. 9. Spill-free, leak-proof, dripless, take out containers and in-house dispensers
- 8. 10. Safer, more comfortable, and more fashionable shoes and safer, antimicrobial and lighter floor mats to avoid costly slip-and-fall worker accident and compensation claims 11. Whole and multigrain products that meet the dietary guidelines of Filipinos
- 9. 12. Trans fat-free oils that are also low in saturated fat with a long fry life to address increasing customer demand for healthy options and keep food costs low. 13. Bold, spicy flavors and cooking styles including Korean- African- and Indian- , Chinese-, Japanese- inspired dishes to satisfy the changing Filipino palate
- 10. Terms in Foodservice ◦ Family value marketing -pricing to appeal to family budgets ◦ Value pricing/ Value-based pricing - Pricing such that consumers feel they have received good value for amount paid ◦ Multiple branding - When several restaurant chains operate, or brand-name products are sold, at the same location
- 11. Terms in Foodservice ◦ Cook/ Chill method - Food production method in which food is prepared and cooked by conventional or other methods, then chilled and refrigerated for use at a later time ◦ Upscale menu - Fancier, more expensive foods, often with a gourmet appeal ◦ Branding - The use of nationally or locally labeled products for sale in an existing foodservice operation ◦ Benchmarking -A TQM measurement tool that provides an opportunity for a company to set attainable goals based on what other companies are achieving
- 13. Terms in Foodservice ◦ Satelliting - Selling and/or delivering food to other facilities ◦ Comfort foods -foods associated with the comfort of home and family ◦ Home meal replacements/ Meal solutions - Prepared or partially prepared foods to take home
- 15. Terms in Foodservice ◦ Display cooking - Restaurant design where the kitchen may be viewed by the diners ◦ In-house management - Foodservice within an organization operated by the organization ◦ Contract foodservice - Foodservice within an organization operated by an outside company
- 16. Classification of Foodservices A. Commercial - Organizations that sell food solely to make profits Ex. Restaurants, hotels B. Non-commercial/ Institutional/ On-site - Organizations which serve food as a support role to other institutions Ex. Hospitals, school cafeteria
- 19. TYPES OF FOODSERVICE SYSTEMS A.Conventional
- 20. Types of Foodservice systems B. Ready-prepared
- 21. Types of Foodservice systems C. Commissary
- 22. TYPES OF FOODSERVICE SYSTEMS D. Assembly/ Serve
- 25. Seatwork # 2 (by group) (30 mins) ◦ Discuss an list down the advantages and disadvantages of implementing this type of food service in your organization. Present your findings in class. ½ yellow pad Group 1 Conventional Ready-prepared Group 2 Commissary Assembly/ Serve
- 26. ◦Assignment # 2 will be posted in MS Teams. ◦Quiz on Wednesday.
Notas do Editor
- Pls check the assignment Have a quiz 10/10 ¼ paper Research topic (America, Spain, China, Arab or India, Japan) Case study by group Quiz next week Assignment 2
- Palate (paluht)
- Value pricing- a pricing strategy used by businesses to charge products and services at a rate they believe consumers are willing to pay
- Money, raw materials, time, equipment, energy (utilities), facilities, and personnel, together with the necessary information, are the inputs into the system. The work that is performed, known as operations, transforms the inputs (such as raw material) into outputs (such as finished products or services). Transformation of these inputs into outputs takes place in the functional subsystems shown in Figure 2.4. Inputs, transformations, and outputs may be thought of as the Main Street of the foodservice system. The outputs should be in line with the mission, goals, and objectives of the organization. The concept of equifinality means that outputs may be achieved in a variety of ways. A simple example of this would be good-quality convenience products versus producing menu items from raw ingredients in-house. The outputs provide the information on how the operations worked or failed, or how they should be changed or modified. This information is known as feedback and provides management with data to initiate corrective measures to restore equilibrium. Controls, management, and memory have an impact on all parts of the system and are, therefore, shown as an umbrella over the other parts of the system (see Figure 2.3). Controls include the internal plans made by the organization, contracts, and laws and regulations that apply to the operation. Management performs various functions in order to achieve the mission of the organization. Management will be discussed in more detail in Chapters 13–18. Memory is the systems term to include all records of past performance that may be used to improve future effectiveness. An organization is also an open system that is influenced by and interacts regularly with external forces in its surrounding environment. These forces include various regulatory agencies, customers and other constituents, competitors, suppliers, social and economic conditions, and climate. These external forces affect practices within the organization; conversely, the organization has an effect on the forces i