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by: Regan Dougherty

NHM3721StudySoup.pdf NHM 372

Regan Dougherty
GPA 4.0
Intro to Food Service Management
Denise DeSalvo

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About this Document

Chapter 1 notes
Intro to Food Service Management
Denise DeSalvo
Class Notes
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Popular in Intro to Food Service Management

Popular in Nutrition and Food Sciences

This 5 page Class Notes was uploaded by Regan Dougherty on Friday August 28, 2015. The Class Notes belongs to NHM 372 at University of Alabama - Tuscaloosa taught by Denise DeSalvo in Fall 2015. Since its upload, it has received 91 views. For similar materials see Intro to Food Service Management in Nutrition and Food Sciences at University of Alabama - Tuscaloosa.


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Date Created: 08/28/15
824 828 NHM 372 Chapter 1 A Systems Approach to a Foodservice Organization system collection of parts ex solar system body car open vs closed system closed nothing can get into it depends on nothing from the outside open affected by other things ex environment focus on total operation What do we want to accomplish restaurants aim to make money vs food service in hospital aims to serve patients different goals synthesis everything comes together for a larger whole The Systems Concept objectives purposegoal subsystems have an established arrangement interrelationship resource flow objectives of larger organization again What do we want to accomplish Organization as a System input anything needed to get the job done human physical or operational resources transformation any actions or activities that change input into output output result of transformation 824 828 control plans ex menu memory ex records feedback customer satisfaction Open System interdependency of parts dynamic equilibrium things are continually changing something affects the system and the system responds equifinality there are a variety of ways to get to the output permeable boundaries system is affected by external environment interface of systems and subsystems hierarchy Three Levels of an Organization technicaloperational employees organizational outputmeals corporatepolicy level meet standards Management Functions planning organizing staffing directing controlling A foodservice manager must control costs in relations to revenues regardless of operation type 824 828 The menu is considered the most important internal control of a foodservice system dictates every single aspect of a foodservice system Strategic Management strategic thinking synthesizes thinking from the internal and external environments to create an integrate perspective for guiding the organization into the future Developing and implementing strategies that assist an organization in maintaining a competitive advantage that sets it apart from the competition This is important to keep your organization ahead of the competition intent focused comprehensive opportunistic longterm oriented builds on past and present hypothesis driven Steps in Strategic Management Analysis What is our missionvision Are they current Is this where we want to be Strengthsweaknessesopportunitiesregrets Consider outside sources Implementation How are we going to do this Evaluation Collect data Are things working Go back to analysis and repeat cycle The Foodservice Industry Commercial selling for profit limitedservicelimitedmenu 824 828 fast foodQSR quickserve restaurant fullservice restaurants casualfine dining hotel and motel restaurants bed amp breakfasts country club restaurants owners are also the customers people who pay dues are the people who eat in the restaurant airport restaurants cruise ship dining zoos museums sports events Onsitenoncommercial foodservice is secondary to organization ex dining halls on a university campus hospitals schools colleges and universities childcare senior care military correctional facilities employee feeding Operating Practices selfoperations mom and pops one person owns pannenng 2 people2 groups of people contract is usually involved who is going to contribute what and how much contracting outside organization will provide all foodservices for a price franchising chain of restaurants that typically look and operate the same way an owner sometimes a corporate entity allows individual to buy the rights to use their labeling recipes etc franchisor owner franchisee buys franchise price of franchise varies franchisee pays an initial amount of money and then regularly pays an amount could be percentage of profits or something else multidepartmentmultisite management 824 828 Sustainability the ability to meet the needs of today without compromising the ability of future generations to meet their needs examples of sustainability in food services recycling composting waste sensor lights in restrooms The US Environmental Protection Agency EPA categorizes sustainability in four areas built environment actual structure recycled materials energysaving design water ecosystems and agriculture energy and the environment materials and toxins 4 Stages of Sustainability Stage 1 Legal Approach light green organization does the minimum to meet the requirements Stage 2 Market Approach just more than minimum bc it makes customers happy Stage 3 Stakeholder Approach Stage 4 Activist Approach dark green committed as green as they can be


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