The System Approach
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.
Classification of Foodservices :
i. Commercial ( restaurants, supermarkets, convenience stores, delis, snack bars, and other commercial retail food establishments )
ii. Noncommercial ( business, educational, governmental or institutional organizations that operate their own foodservice )
iii. Military
1. 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 Operations
> the nature of foodservice management
i. all organizations have a mission
- a mission statement is a summary of an organization's purpose, goals, and objectives.
ii. to achieve the mission statement, objectives must be developed
- objectives are specific and measurable goals or targets of an organization.
The Systems Concept and Approach
1. 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.
- the systems theory emerged in the 60's and 70's relationship with its environment.
2. 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.
3. Some key systems definitions
- inputs
- operations
- transformation
- outputs
- equifinality
- feedback
- controls
- management
- memory
- open systems
- linking processes
- entropy
- hierachy of needs
- suprasystem
- interdependency
- wholism
- synergy
- resources such as money, material, time, information required by a system.
OPEN SYSTEMS
- a system that interacts with external forces in the environment.
TRANSFORMATION
- the process required to change inputs into outputs.
LINKING PROCESSES
- methods used to unify a system.
SUPRASYSTEM
- a larger entity made up of a number of systems,
4. Benefits of systems thinking
- more effective problem solving
- more effective communication
- more effective planning
- more effective organizational development
Types of Foodservice Systems
CONVENTIONAL/TRADISIONAL :
raw foods are purchased, prepared on site, and served soon after preparation.
Advantages :
- quality control
- menu flexibility
- less freezer storage required
Disadvantages :
- stressful workday
- difficulty in scheduling workers
Rationale :
- foods may be procured with limited amounts of processing
- conventional system demands skilled labor
READY PREPARED (cook/chill or cook/freeze) :
foods are prepared on-site, then chilled or frozen and stored for reheating at a later time. (blast chill, blast freeze)
Advantages :
- reduction of ''peaks and valleys'' of workloads
- reduction in labor cost
- improved quality and quantity control
Disadvantages :
- need for large cold storage and freezer units
- need for costly rethermalization equipment in some cases
Rationale :
- reduced labor expenses
- decreased need for skilled labor
- volume food procurement may decrease food costs
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
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
Rationale :
- accommodates remote service areas
ASSEMBLE/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
Disadvantages :
- limited availability of desired menu items
- high cost of prepared foods
- additional freezer space requirements
- concern over recycling or disposing of packaging materials
Rationale :
- assuming a lack of skilled labor and an available supply of highly processed foods, this system can be successful.
alhamdulilah, done for chapter 2 ! ^^,
