HTM 101 Managed Services
HTM 101 Managed Services HTM 101
Popular in Intro to hospitality and tourism managment
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This 3 page Class Notes was uploaded by Olivia Orlando on Wednesday November 4, 2015. The Class Notes belongs to HTM 101 at Grand Valley State University taught by in Fall 2015. Since its upload, it has received 26 views. For similar materials see Intro to hospitality and tourism managment in Hospitality at Grand Valley State University.
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Date Created: 11/04/15
Hospitality 101 Managed Services Chapter 9 Managed Services 0 Managed services consist of all foodservice operations airlines military elementary and secondary schools colleges and universities health care facilities ect 0 Commercial Foodservices 1 Needs to meet the needs of the guest and client 2 Offer diverse food choices 3 House in host organizations that don t have to do with foodservice at all 4 Produced in large quantities 5 Easier to cater 0 Reasons for foodservice operations financial quality of program recruitment of management and staff expertise in management and of service operations resources available 0 Airlines may either provide meals from their own in ight business or have the service provided by a contractor may be prepared in a factory mode at a facility close to but outside of the airport 0 In ight food must be able to tolerate the conditions of an extended hot or cold holding period from the time it is prepared until the time it is served 0 LSG Sky Chefs is the largest airline catering company with 300 international airline partners in the air and on the ground at 200 service centers 0 In ight foodservice management operators plan the menus develop the product specifications and arrange the purchasing contracts 0 International airlines try to stand out by offering superior food and beverages in hopes of attracting more passengers 0 Military foodservice call for services such as officers clubs to be contracted out to foodservice management companies reduced military costs because many of the officers clubs lost money 0 Two techniques one menu can be created for lunch and dinner meaning one inventory for both meals and less stock in general preparing foods that can be reheated and served without much labor 0 One problem that may arise as a result of the downsizing and contracting out of military foodservice is the improbability that McDonald s could set up on the front line in a combat situation 0 In schools some prepare their food onsite however many large school districts operate a central commissary that prepares the meals and then distributes them among the schools in that district 0 Schools may decide to participate in the National School Lunch Program NSLP or operate on their own however most schools have little choice in that manner Nutrition education programs are now a required part of the nation s school lunch program a program Where children learn about improving their eating habits College and university foodservice operations are complex and diverse The daily rate is the amount of money required per day from each person to pay for the foodservice The college student union offers a variety of managed services that caters to the needs of a diverse student body A foodservice managers responsibilities in a small or midsized operation are frequently more extensive than those of managers of the larger operations Foodservice Managers in small or midsized operations responsibilities employee relations human resource management financialbudgeting safety administration safety budget food production service sanitationFBI prevention purchasingrecruiting and staff trainingdevelopment The main focus of hospital foodservice is the tray line once all the requirements for special meals have been prepared by a registered dietitian the line is set up and menus color coded for the various diets Several hospitals are entering the pizzadelivery business Business and industry B ampI is one of the most dynamic segments of the managed services industry Contractors companies that operate foodservice for the client on a contractual basis SelfOperators companies that operate their own foodservice operations Liaison Personnel a liaison is responsible for translating corporate philosophy to the contractor and for overseeing the contractor to make certain that he or she abides by the terms of the contract Given the 70 million aging baby boomers senior services Will soon be a booming business Leisure and recreation foodservice offers yet more career opportunities it is often available at several points of service Business and industry managed services operations either operate With a fullservice cafeteria or limitedservice cafeteria The type of service is determined by money space and time available Works Cited Walker John R Exploring the Hospitality Industry Upper Saddle River NJ Prentice Hall 2011 Print
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