Chapter 2 : The System Approach

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

1. inputs
2. operations
3. transformation
4. outputs
5. equifinality
6. feedback
7. controls
8. management
9. memory
10. open systems
11. linking processes
12. entropy
13. hierachy of needs
14. suprasystem
15. interdependency
16. wholism
17. synergy

INPUTS 
- 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 ! ^^,