LESSON 2.2. FOODSERVICE OPERATION

• refers to planning, organizing, implementing and controlling of the foodservice operation.

  FOOD SERVICE MANAGEMENT
• responsible for the daily operation of the foodservice establishment.

  FOOD SERVICE MANGERS
• • 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
  • They direct staffs to ensure that customers are satisfied with the dining experience, and they manage the business to make it profitable.


  FOODSERVICE AND FOODSERVICE MANAGEMENT
• • Food Safety
  • Value
  • Cost Control
  • Laws and Regulation

  BASIC PRINCIPLES OF FOOD SERVICE MANAGEMENT
• • Ensures that foodborne illness and other contamination will be prevented.
  • Application of sanitation and hygiene

  Food Safety
• • Quality food at a reasonable price
  • Quality service provided

  Value
• • Providing high quality service and food and drinks while maintaining profitable operations.
  • Regular inventory
  • Manpower schedule

  Cost Control
• • Follow the city ordinances, state or federal legal requirement
  • Renewing licenses, bookkeeping, payroll and paying taxes

  Laws and Regulation
• • 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 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.

  The system Concept
• 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 more important than those of the subsystems.