Foodservice Management
THIRTEENTH EDITION, GLOBAL EDITION
CHAPTER 2
The Systems Approach
Foodservice Management, Thirteenth Edition, GE Copyright © 2016, Pearson Education, Ltd.
June Payne-Palacio | Monica Theis All Rights Reserved
Introduction
• The concept of the systems approach is
based on the idea that complex
organizations are made up of
interdependent parts that interact in
ways to achieve goals.
• Each of the four types of foodservice
operating systems found in the United
States today is described in this
chapter.
continued on next slide
Foodservice Management, Thirteenth Edition, GE Copyright © 2016, Pearson Education, Ltd.
June Payne-Palacio | Monica Theis All Rights Reserved
Key Concepts
• Socioeconomic trends and demographic
changes continue to affect the
foodservice industry.
• To provide customer satisfaction and to
run a financially sound operation, a
foodservice manager must possess an
awareness of current trends.
continued on next slide
Foodservice Management, Thirteenth Edition, GE Copyright © 2016, Pearson Education, Ltd.
June Payne-Palacio | Monica Theis All Rights Reserved
Key Concepts
• A number of challenges face the
industry that will require innovative
solutions.
continued on next slide
Foodservice Management, Thirteenth Edition, GE Copyright © 2016, Pearson Education, Ltd.
June Payne-Palacio | Monica Theis All Rights Reserved
Key Concepts
• The foodservice industry is vast and
complex. The wide range of
establishments in the industry may be
classified into three major categories:
commercial, on-site, and military. Each
of these three may then be further
categorized by type of operation.
continued on next slide
Foodservice Management, Thirteenth Edition, GE Copyright © 2016, Pearson Education, Ltd.
June Payne-Palacio | Monica Theis All Rights Reserved
Key Concepts
• The mission of a foodservice
organization is the foundation on which
all decisions should be made.
• Systems theory evolved from earlier
management theories such as scientific
management, the human relations
movement, operations research, and
general science theory.
continued on next slide
Foodservice Management, Thirteenth Edition, GE Copyright © 2016, Pearson Education, Ltd.
June Payne-Palacio | Monica Theis All Rights Reserved
Key Concepts
• A system is a set of interdependent
parts that work together to achieve a
common goal. A foodservice
organization is a system.
• The systems model and some key
systems definitions are important for
developing an understanding of
systems thinking.
continued on next slide
Foodservice Management, Thirteenth Edition, GE Copyright © 2016, Pearson Education, Ltd.
June Payne-Palacio | Monica Theis All Rights Reserved
Key Concepts
• The four major types of foodservice
operations in existence today are
conventional, ready-prepared,
commissary, and assembly/serve.
These classifications are based on
differences in location of preparation,
amount of holding time and method of
holding cooked food, the purchase form
of the food, and labor and equipment
required. continued on next slide
Foodservice Management, Thirteenth Edition, GE Copyright © 2016, Pearson Education, Ltd.
June Payne-Palacio | Monica Theis All Rights Reserved
Key Concepts
• Each of the four major types of
foodservice operations has distinct
advantages and disadvantages.
Foodservice Management, Thirteenth Edition, GE Copyright © 2016, Pearson Education, Ltd.
June Payne-Palacio | Monica Theis All Rights Reserved
Status of Foodservice Today
Foodservice Management, Thirteenth Edition, GE Copyright © 2016, Pearson Education, Ltd.
June Payne-Palacio | Monica Theis All Rights Reserved
Status of Foodservice Today
• In the United States, Foodservice ranks
as the number one employer with over
more than 13 million workers.
Foodservice Management, Thirteenth Edition, GE Copyright © 2016, Pearson Education, Ltd.
June Payne-Palacio | Monica Theis All Rights Reserved
Factors Affecting Growth
Foodservice Management, Thirteenth Edition, GE Copyright © 2016, Pearson Education, Ltd.
June Payne-Palacio | Monica Theis All Rights Reserved
Factors Affecting Growth
• Growth in patronage of foodservices
may be attributed in part to
socioeconomic trends and other
demographic changes.
§ Changing status of women
§ Single person households
§ Population growth slowing with an older
population
continued on next slide
Foodservice Management, Thirteenth Edition, GE Copyright © 2016, Pearson Education, Ltd.
June Payne-Palacio | Monica Theis All Rights Reserved
Factors Affecting Growth
• Growth in patronage of foodservices
may be attributed in part to
socioeconomic trends and other
demographic changes.
§ Increase in Asian and Hispanic
populations
§ Shift from manufacturing to technology
and service industries
continued on next slide
Foodservice Management, Thirteenth Edition, GE Copyright © 2016, Pearson Education, Ltd.
June Payne-Palacio | Monica Theis All Rights Reserved
Factors Affecting Growth
• Growth in patronage of foodservices
may be attributed in part to
socioeconomic trends and other
demographic changes.
§ Healthcare and nutritional status
§ Shortage of qualified foodservice
personnel
Foodservice Management, Thirteenth Edition, GE Copyright © 2016, Pearson Education, Ltd.
June Payne-Palacio | Monica Theis All Rights Reserved
Trends in Foodservice
Foodservice Management, Thirteenth Edition, GE Copyright © 2016, Pearson Education, Ltd.
June Payne-Palacio | Monica Theis All Rights Reserved
Trends in Foodservice
• Trends
• Innovations
Foodservice Management, Thirteenth Edition, GE Copyright © 2016, Pearson Education, Ltd.
June Payne-Palacio | Monica Theis All Rights Reserved
Challenges Facing the Industry
Foodservice Management, Thirteenth Edition, GE Copyright © 2016, Pearson Education, Ltd.
June Payne-Palacio | Monica Theis All Rights Reserved
Challenges Facing the Industry
• Economy
• Competition
• Building sales volume
• Recruiting and retaining
• Labor costs
Foodservice Management, Thirteenth Edition, GE Copyright © 2016, Pearson Education, Ltd.
June Payne-Palacio | Monica Theis All Rights Reserved
Classification of Foodservices
Foodservice Management, Thirteenth Edition, GE Copyright © 2016, Pearson Education, Ltd.
June Payne-Palacio | Monica Theis All Rights Reserved
Classification of Foodservices
• The foodservice industry can be divided
into three major groups of
establishments.
§ Commercial
• Restaurants, supermarkets, convenience
stores, delis, snack bars, and other
commercial retail food establishments
continued on next slide
Foodservice Management, Thirteenth Edition, GE Copyright © 2016, Pearson Education, Ltd.
June Payne-Palacio | Monica Theis All Rights Reserved
Classification of Foodservices
• The foodservice industry can be divided
into three major groups of
establishments.
§ Noncommercial
• Business, educational, governmental or
institutional organizations that operate
their own foodservice
§ Military
continued on next slide
Foodservice Management, Thirteenth Edition, GE Copyright © 2016, Pearson Education, Ltd.
June Payne-Palacio | Monica Theis All Rights Reserved
Classification of Foodservices
• Within each type of foodservice
organization, a broad scope of services
is offered.
§ Scope of service refers to the number
and types of business units offered
through individual foodservices.
§ For example, food and nutrition
departments in hospitals offer both
patient and employee/visitor services.
Foodservice Management, Thirteenth Edition, GE Copyright © 2016, Pearson Education, Ltd.
June Payne-Palacio | Monica Theis All Rights Reserved
Foodservice Operations
Foodservice Management, Thirteenth Edition, GE Copyright © 2016, Pearson Education, Ltd.
June Payne-Palacio | Monica Theis All Rights Reserved
Foodservice Operations
• The nature of foodservice management
§ All organizations have a mission.
• A mission statement is a summary of an
organization's purpose, goals, and
objectives.
§ To achieve the mission statement,
objectives must be developed.
• Objectives are specific and measurable
goals or targets of an organization.
Foodservice Management, Thirteenth Edition, GE Copyright © 2016, Pearson Education, Ltd.
June Payne-Palacio | Monica Theis All Rights Reserved
The Systems Concept and
Approach
Foodservice Management, Thirteenth Edition, GE Copyright © 2016, Pearson Education, Ltd.
June Payne-Palacio | Monica Theis All Rights Reserved
A Brief History of Systems Theory
• The classical approach to management
says that if all workers perform
efficiently, the organization's goals can
be reached.
• The human relations movement found
that social and psychological factors
were important measures of employee
satisfaction.
continued on next slide
Foodservice Management, Thirteenth Edition, GE Copyright © 2016, Pearson Education, Ltd.
June Payne-Palacio | Monica Theis All Rights Reserved
A Brief History of Systems Theory
• The systems theory emerged in the
60's and 70's and put emphasis on the
organization's relationship with its
environment.
Foodservice Management, Thirteenth Edition, GE Copyright © 2016, Pearson Education, Ltd.
June Payne-Palacio | Monica Theis All Rights Reserved
Some Basics of Systems Theory
• System
§ A set of interdependent parts that work
together to achieve a common goal
• Subsystems
§ The interdependent parts of a system,
the parts of a system
• Systems theory
§ Viewing the systems as a whole made
up of interdependent parts
Foodservice Management, Thirteenth Edition, GE Copyright © 2016, Pearson Education, Ltd.
June Payne-Palacio | Monica Theis All Rights Reserved
Systems Models
• Some key systems definitions
§ Inputs
• Resources such as money, material,
time, information required by a system
§ Operations
• The work performed to transform inputs
into outputs
continued on next slide
Foodservice Management, Thirteenth Edition, GE Copyright © 2016, Pearson Education, Ltd.
June Payne-Palacio | Monica Theis All Rights Reserved
Systems Models
• Some key systems definitions
§ Transformation
• The process required to change inputs
into outputs
§ Outputs
• Finished products and services of an
organization
continued on next slide
Foodservice Management, Thirteenth Edition, GE Copyright © 2016, Pearson Education, Ltd.
June Payne-Palacio | Monica Theis All Rights Reserved
Systems Models
• Some key systems definitions
§ Equifinality
• The same outputs may be achieved from
different inputs or transformational
processes
§ Feedback
• Information on how operations worked or
failed or how they should be changed to
restore equilibrium
continued on next slide
Foodservice Management, Thirteenth Edition, GE Copyright © 2016, Pearson Education, Ltd.
June Payne-Palacio | Monica Theis All Rights Reserved
Systems Models
• Some key systems definitions
§ Controls
• The self-imposed plans and legal
documents that impact the organization's
function
§ Management
• The integration and coordination of
resources to achieve the desired
objectives of the organization
continued on next slide
Foodservice Management, Thirteenth Edition, GE Copyright © 2016, Pearson Education, Ltd.
June Payne-Palacio | Monica Theis All Rights Reserved
Systems Models
• Some key systems definitions
§ Memory
• Records of past performance that assist
in improving future effectiveness
§ Open systems
• A system that interacts with external
forces in the environment
§ Linking processes
• Methods used to unify a system
continued on next slide
Foodservice Management, Thirteenth Edition, GE Copyright © 2016, Pearson Education, Ltd.
June Payne-Palacio | Monica Theis All Rights Reserved
Systems Models
• Some key systems definitions
§ Entropy
• The amount of disorder, uncertainty, or
randomness in a system
§ Hierarchy of needs
• Characteristics of organizational structure
ranging from subsystems to systems to
suprasystems
continued on next slide
Foodservice Management, Thirteenth Edition, GE Copyright © 2016, Pearson Education, Ltd.
June Payne-Palacio | Monica Theis All Rights Reserved
Systems Models
• Some key systems definitions
§ Suprasystem
• A larger entity made up of a number of
systems.
§ Interdependency
• The parts of the system interact and are
dependent on one another.
continued on next slide
Foodservice Management, Thirteenth Edition, GE Copyright © 2016, Pearson Education, Ltd.
June Payne-Palacio | Monica Theis All Rights Reserved
Systems Models
• Some key systems definitions
§ Wholism
• The whole of the organization is more
than the sum of the parts.
§ Synergy
• The working together of parts of a
system such that the outcomes are
greater than individual effort would
achieve.
Foodservice Management, Thirteenth Edition, GE Copyright © 2016, Pearson Education, Ltd.
June Payne-Palacio | Monica Theis All Rights Reserved
Benefits of Systems Thinking
• More effective problem solving
• More effective communication
• More effective planning
• More effective organizational
development
Foodservice Management, Thirteenth Edition, GE Copyright © 2016, Pearson Education, Ltd.
June Payne-Palacio | Monica Theis All Rights Reserved
Types of Foodservice Systems
Foodservice Management, Thirteenth Edition, GE Copyright © 2016, Pearson Education, Ltd.
June Payne-Palacio | Monica Theis All Rights Reserved
Types of Foodservice Systems
• Conventional
§ Raw foods are purchased, prepared on
site, and served soon after preparation.
continued on next slide
Foodservice Management, Thirteenth Edition, GE Copyright © 2016, Pearson Education, Ltd.
June Payne-Palacio | Monica Theis All Rights Reserved
Types of Foodservice Systems
• Conventional
§ Advantages
• Quality control
• Menu flexibility
• Less freezer storage required
§ Disadvantages
• Stressful workday
• Difficulty in scheduling workers
continued on next slide
Foodservice Management, Thirteenth Edition, GE Copyright © 2016, Pearson Education, Ltd.
June Payne-Palacio | Monica Theis All Rights Reserved
Types of Foodservice Systems
• Conventional
§ Rationale
• Foods may be procured with limited
amounts of processing.
• Conventional system demands skilled
labor.
continued on next slide
Foodservice Management, Thirteenth Edition, GE Copyright © 2016, Pearson Education, Ltd.
June Payne-Palacio | Monica Theis All Rights Reserved
Types of Foodservice Systems
• Ready-prepared (cook/chill or
cook/freeze)
§ Foods are prepared on-site, then chilled
or frozen and stored for reheating at a
later time.
continued on next slide
Foodservice Management, Thirteenth Edition, GE Copyright © 2016, Pearson Education, Ltd.
June Payne-Palacio | Monica Theis All Rights Reserved
Types of Foodservice Systems
• Ready-prepared (cook/chill or
cook/freeze)
§ Advantages
• Reduction of "peaks and valleys" of
workloads
• Reduction in labor cost
• Improved quality and quantity control
continued on next slide
Foodservice Management, Thirteenth Edition, GE Copyright © 2016, Pearson Education, Ltd.
June Payne-Palacio | Monica Theis All Rights Reserved
Types of Foodservice Systems
• Ready-prepared (cook/chill or
cook/freeze)
§ Disadvantages
• Need for large cold storage and freezer
units
• Need for costly re-thermalization
equipment in some cases
continued on next slide
Foodservice Management, Thirteenth Edition, GE Copyright © 2016, Pearson Education, Ltd.
June Payne-Palacio | Monica Theis All Rights Reserved
Types of Foodservice Systems
• Ready-prepared (cook/chill or
cook/freeze)
§ Rationale
• Reduced labor expenses
• Decreased need for skilled labor
• Volume food procurement may decrease
food costs.
continued on next slide
Foodservice Management, Thirteenth Edition, GE Copyright © 2016, Pearson Education, Ltd.
June Payne-Palacio | Monica Theis All Rights Reserved
Types of Foodservice Systems
• Commissary
§ A central production kitchen or food
factory with centralized food purchasing
and delivery to off-site facilities for final
preparations
§ Advantages
• Large volume food purchasing reduces
costs
• Effective and consistent quality control
continued on next slide
Foodservice Management, Thirteenth Edition, GE Copyright © 2016, Pearson Education, Ltd.
June Payne-Palacio | Monica Theis All Rights Reserved
Types of Foodservice Systems
• Commissary
§ Disadvantages
• Many critical points where contamination
of food can occur
• Specialized equipment and trucks are
needed for food safety
• High cost of equipment and equipment
maintenance
continued on next slide
Foodservice Management, Thirteenth Edition, GE Copyright © 2016, Pearson Education, Ltd.
June Payne-Palacio | Monica Theis All Rights Reserved
Types of Foodservice Systems
• Commissary
§ Rationale
• Accommodates remote service areas
continued on next slide
Foodservice Management, Thirteenth Edition, GE Copyright © 2016, Pearson Education, Ltd.
June Payne-Palacio | Monica Theis All Rights Reserved
Types of Foodservice Systems
• Assembly/serve
§ Also known as the "kitchenless kitchen,"
fully prepared foods are purchased,
stored, assembled, heated, and served
§ Advantages
• Labor savings
• Lower procurement costs
• Minimal equipment and space
requirements
continued on next slide
Foodservice Management, Thirteenth Edition, GE Copyright © 2016, Pearson Education, Ltd.
June Payne-Palacio | Monica Theis All Rights Reserved
Types of Foodservice Systems
• Assembly/serve
§ Disadvantages
• Limited availability of desired menu items
• High cost of prepared foods
• Additional freezer space requirements
• Concern over recycling or disposing of
packaging materials
continued on next slide
Foodservice Management, Thirteenth Edition, GE Copyright © 2016, Pearson Education, Ltd.
June Payne-Palacio | Monica Theis All Rights Reserved
Types of Foodservice Systems
• Assembly/serve
§ Rationale
• Assuming a lack of skilled labor and an
available supply of highly processed
foods, this system can be successful.
Foodservice Management, Thirteenth Edition, GE Copyright © 2016, Pearson Education, Ltd.
June Payne-Palacio | Monica Theis All Rights Reserved
Summary
Foodservice Management, Thirteenth Edition, GE Copyright © 2016, Pearson Education, Ltd.
June Payne-Palacio | Monica Theis All Rights Reserved
Summary
• Today's foodservice managers should
view their organization as a system
composed of various elements.
• The arrangement of subsystems,
procurement, food preparation, delivery
and service, and sanitation into varying
ways is the basis for grouping
foodservices into types of systems.
continued on next slide
Foodservice Management, Thirteenth Edition, GE Copyright © 2016, Pearson Education, Ltd.
June Payne-Palacio | Monica Theis All Rights Reserved
Summary
• The vast and ever-changing foodservice
industry continues to be shaped by
socioeconomic changes, demographic
shifts, and the varying food habits and
desires of the American people.
Foodservice Management, Thirteenth Edition, GE Copyright © 2016, Pearson Education, Ltd.
June Payne-Palacio | Monica Theis All Rights Reserved