CHAPTER 2: Status of Food Service Today

• Space saving and multifunctional

  Kitchen space is shrinking as rent prices go up. As a result, many restaurant owners are choosing smaller kitchen equipment that can perform multiple functions to optimize their space.
• Innovative disposable material

  1. Manufacturers continue to discover new ways to avoid using 100% plastic in their disposable products. With new innovative products like straws made from hay or mineral- filled polypropylene containers, restaurant owners can limit the amount of plastic they purchase and distribute to customers.
• Robotics One of the benefits of using robots in the kitchen is that repetitive or high-risk tasks can be allotted to machines.
• Green-growing cabinets Now kitchens in restaurants, schools, and healthcare facilities can produce fresh, organic micro greens without the need for a local garden. Green growing cabinets are designed to hold growing trays and regulate lighting, water, and humidity to produce the best tasting organic greens and herbs.
• Transparent windows. Equipment that would normally be out of sight is now front and center for all customers to see. Features like transparent windows provide a view of food while it cooks, creating an immersive experience for guests.
• Ventless hood systems

  This will circulate air and collect the grease produced by commercial cooking equipment without the need for outside venting. This allows operators to install hoods in locations that won’t support a traditional hood system, like food trucks or historical buildings without ductwork.
• All day breakfast

  Restaurant are giving customers the option to order their favorite breakfast foods any time of day
• Diverse kid menus

  The collective taste buds of consumers are becoming more sophisticated, so why shouldn’t that cross over into kids menus? Parents want healthy meals for their kids, but they also want a kids menu that features creative dishes with new flavors.
• Allergen friendly kitchen

  The availability of allergen-safe kitchen products is allowing cooks to designate completely allergen-free work spaces and storage solutions.
• Zero waste

  Some establishments are choosing to create a zero waste kitchen by dropping disposables and coming up with innovative ways to use all parts of their food.
• Food halls

  These are communal dining spaces where operators can rent a booth to test out their restaurant concept. Many food halls feature a list of rotating vendors that showcase the best cuisine in the area.
• Plant-based option

  The demand for plant-based options is on the rise, and restaurant owners are realizing that even omnivores want to see a greater variety of healthy, sustainable choices when they look at the menu.
• Healthy grab and go stores

  Not just for convenience stores, healthy grab-and-go foods can boost sales in coffee shops and fast casual stores as well.
• Eco-friendly takeout containers

  Most eco-friendly takeout containers are 100%

  biodegradable.
• Ultra lite delivery

  Manufacturers have to adapt by creating ultra-lite delivery equipment for their delivery people who are taking more orders with them or are riding bikes or scooters to navigate the city.
• Others like digital menu board, data mining, training technology, voice operated ordering kiosk, food
• FOODSERVICE AND FOOD SERVICE MANAGEMENT

  • Those businesses, institutions and companies responsible for any meal prepared outside home.
  • This include restaurant, school, hospitals, cafeterias, catering, bakeshops and other formats
  • This is vital part of the economy
• BASIC PRINCIPLES OF FOOD SERVICE MANAGEMENT

  FOOD SAFETY

  VALUE

  COST CONTROL

  LAWS AND REGULATION
• FOOD SAFETY

  •  Ensures that foodborne illness and other contamination will be prevented.
  •  Application of sanitation and hygiene
• • VALUE
  •  Quality food at a reasonable price ▪ Quality service provided
• COST CONTROL

  Providing high quality service and food and drinks while maintaining profitable operations.

  •  Regular inventory
  •  Manpower schedule
• • LAWS AND REGULATION
  • Follow the city ordinances, state or federal legal requirement
  • Renewing licenses, bookkeeping, payroll and paying taxes
• THE SYSTEMS CONCEPT:

  • Systems may be viewed as closed or open, based on the amount of interaction with their environment
  • Foodservice operations are viewed as open systems
• THE SYSTEMS CONCEPT:

  ● The application of systems concepts has been used to facilitate problem solving and decision making for managers

  ● The systems approach focuses on the totality of the organization rather than its processes or parts.

  ● A collection of interrelated parts or subsystems unified by design to obtain one or more objectives.
• Luchsinger and Dock (1976) listed fundamental implications of the term system:

  •  A system is designed to accomplish an objective.
  •  Subsystems of a system have an established arrangement.
  •  Interrelationships exist among the elements.
  •  Flow of resources through a system is more important than basic elements.
  •  Organization objectives are moreimportant than those of the subsystems.
• THE SYSTEMS CONCEPT:

  • Keeping the organization’s objectives in mindthroughout the performance of all activities.
  • It requires a communication network and coordination among all parts of the organization.
  • Decisions and actions by the manager in onearea of the operation will affect others.
• THE ORGANIZATION AS A SYSTEM:

  The expanded systems model of an organization includes four additional parts: control, memory, environmental factors, and feedback

  •  Internal and external control provides guidance for the system.
  •  The control element performs three functions in a system
• The control element performs three functions in a system

  ▪ It ensures that resources are used effectively and efficiently in accomplishing organizational objectives.

  ▪ It ensures that the organization is functioning within legal and regulatory constraints.

  ▪ It provides standards to be used in the evaluation of operations.
• • Memory includes all stored information and provides historical records of the system’s operations.
  •  Environmental factors are things that occur outside of the foodservice system yet impact some component of the system.
  • Feedback includes those processes by which a system continually receives information from its internal and external environment.
• BISTRO

  Often a smaller establishment, with check tablecloths, bentwood chairs, cluttered décor and friendly informal staff. Tends to offer honest, basic and robust cooking.
• BRASSERIE

  Largish, styled room, with a long bar; Normally serving one-plate items Service by waiters, often in traditional style of long aprons and black waistcoats.
• NEW WAVE BRASSERIE

  Gastrodome Slick modern interior design, coupled with similar approaches to contemporary cuisine and service; Busy and bustling and often large and multileveled.
• COFFEE SHOP

  Similar to brasserie- style operation, often themed. May be open all day and serve all meal types from breakfast through to supper.
• FIRST CLASS RESTAURANT

  Tend to be formal fine dining restaurants with classical preparation and presentation of food and offering a high level of table (silver, gueridon and/or plated ; Often associated with classic/haute cuisine.
• RESTAURANT

  Term used to cover a wide variety of operations. Price, level and type of service, décor, style, cuisine and degree of choice varies enormously across the range of operation. Service ranges from full table service to assisted service such as in carvery- style operations.
• ETHNIC RESTAURANT

  Indian, Oriental, Asian, Spanish, Greek, Italian,

  Creole and Cajun Tends to reflect ethnic origin
• THEMED RESTAURANT

  Often international in orientation; themes such as jungle, rainforest or music/opera, where waiting staff perform as well as serve
• INTERNATIONAL DESTINATION RESTAURANT

  Often starred fine dining restaurants, offering a distinctive personality, cuisine, ambiance, beverages and service. Usually table service at various levels but mostly personal and attentive; Expensive but value laden.
• HEALTH FOOD AND VEGETARIAN RESTAURANTS

  Increasing specialization of operations into vegetarianism and/or health foods (though vegetarian food is not necessarily healthy), to meet lifestyle needs as well as dietary requirements.
• CAFETERIA

  Primarily self- service with customers choosing selection from a counter or counters in varying designs and layouts. Originally developed for the industrial feeding market but now seen in a variety of sectors