CATERING SYSTEM

CHAPTER 2 : THE SYSTEM APPROACH

System approach is based on the idea that complex organization are made up to interdependent parts(subsystem) that interact to achieve common goal.

CLASSIFICATION OF FOOD SERVICES

The food service can divide into 3 major categories:

      Ø  Commercial  

      =>example: restaurants, supermarket, convenience store, delis (more to pastry & baking) , snack bars, and other retail food establishment. 

     Ø  Noncommercial: sometimes called institutional or on-site

=>example: business, educational, governmental, correctional, or other organization that operate their own foodservice. 

     Ø  Military

  This type of foodservice organization, a broad scope of service is offered. 

Ø  Scope of service is the number and type of business units offered by individual foodservice operation. 

=>for example: in the hospital the departments food and nutrition offer the patient meal and nutrition services.  

The system concept and approach 

Ø  A BRIEF HISTORY OF SYSTEMS THEORY

·         This included the scientific management theory, which put emphasis on efficient work performance. If all performed efficiently, the goals could be reached. 

·         The human relation movement found that social and psychological factor was important measure of employee satisfactions. 

Ø  A SYSTEMS MODEL 

·         CONTROL => the self-imposed plans and legal documents that effect the organization function. 

·         MANAGEMENT=> the integration and coordination of resources to achieve the desired objectives of the organization. 

·         MEMORY=>records of past performance that assist in improving future effectiveness. 

·         INPUTS=>resource such as money, material, time, and information required by system. 

·         OPERATION=>the work performed to transform inputs into outputs. 

·         OUTPUTS=> finish product and service of an organization. 

·         FEEDBACK=>information on how operation worked or failed, or how they should be changed or modified to restore equilibrium. 

 Ø  3 area of common use of this approach are as follow: 

·         System philosophy or thinking is a way of thinking about phenomena in term of the whole, the    part, and their interrelationships. 

·         System analysis is a method of problem solving or decision making. 

·         System management is the application of system theory to managing organization or          subsystem. 

TYPE OF FOODSERVICE SYSTEM 

These 4 types of foodservice system: 

Ø  Conventional (traditionally) 

·         Raw food are purchased, prepared on-site, and served soon after preparation. 

·         Typical users of the conventional system a smaller foodservice operations. 

·         For example: restaurant, schools, colleges, hospital and health care facilities.

ADVANTAGES	DISADVANTAGES	ROTIONALE
Quality control  Menu flexibility Less freezer storage required	Stressful workday  Difficulty in scheduling workers	Foods may be procured with limited amount of processing  Conventional system demand skilled labor

Ø  Ready-prepare(cook/chill or cook /freeze)

·         Food is prepared on-site, then chilled or freezes and stored for reheating at a later time.

• cook/chill method =>prepare and cooked by a conventional or other method,then quickly chiller for use at a later time.
• cook/freeze method=>prepare and cooked by conventional or other method, then frozen for use at a later time
• Rethermalized (chilled or frozen food are return to eating temperature)

• a  blast chiller used to bring bulk food from cooking temperature to 37 F in 90 minute or less

ADVANTAGES	DISADVANTAGES	ROTIONALE
Reduction of “peaks 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 equipment in some cases	Reduced labor expenses  Decreased need for skilled labor Volume food procurement may decrease food cost

 Ø  Assembly/serve system

• Also known as the “kitchenless kitchen“ fully prepare food are purchased, stored, assembled, heated and served.
• example:7e

ADVANTAGE	DISADVANTAGE	ROTIONALE
Labor savings  Lower procurement costs   Minimal equipment and space requirements	Limited availability of desired menu items  High cost of prepared foods  Additional freezer space requirements Concern over recycling or disposing of packaging material	Assuming a lack of skilled labor and an available supply of highly processed foods, this system can be successful.

 ØCommissary (center production kitchen)

• central production kitchen or food factory with centralized food purchasing and delivery to off-site facilities for final preparation.
• typical user of this system are airline caterers, large city school system, franchised or chain restaurant organization that provide food for their various outlet and vending companies.
• example for commissary :secret recipe.

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