The systems Approach

Introduction 

• The concepts of the systems approach = based on the idea that complex organizations are                                                                            are made up on interdependent parts that interact in                                                                        ways to achieve goals. 

The systems of food service operation

• This each systems have found in the United States today.                                                         
•  Basics of systems theory :-                                                                                                                 i.  System = a set of interdependent parts that work together to achieve a common goal.             ii.  Subsystem = the interdependent parts of a system, the parts of a system.                                 iii. Systems Theory = viewing the system as a whole made up of interdependent parts.
• The four major systems are :-                                                                                                               i)  Conventional (traditional)                                                                                                         - the raw material such as fresh vegetables, poultry or seafood that purchased, prepared on site and serve soon after preparation.                                                                  

  Advantages	Disadvantages	Rationale
  i.     Quality can be control                     ii.   Menu flexibility                  iii.  Less freezer storage            required	i.                     Stressful workday ii.                   Difficulty in scheduling workers	i.                     Conventional system demands skilled labor ii.                   Food may be serve by using limited cooking process

                                                                                                                                                                 ii) Ready-prepared (cook/chill or cook/freeze)                                                                           -  the foods are prepared on site, then chilled or frozen and stored for reheating at a                later time.                                                                                                                        

  Advantages	Disadvantages	Rationale
  i.                     Reduction in labor cost ii.                   Reduction of “peaks and valley” of workloads iii.                  Improved quality and quantity control	i.                     Need for large cold storage and freezer units ii.                   Need for costly rethermalization equipment in some cases	i.                     Reduced labor expenses ii.                   Decreased need for skilled labor iii.                  Volume food procurement may decrease food costs

                                                                                                                                                                iii) Commissary                                                                                                                           - a central production kitchen or food factory with centralized food purchasing and         delivery to off-site facilities for final preparations.                                                       

  Advantages	Disadvantages	rationale
  i.                    Large volume food purchasing reduces costs ii.                  Effective and consistent quality control	i.                     Many critical points where contamination of food can occur ii.                   Specialized equipment and trucks are needed for food safety iii.                  High cost of equipment and equipment maintenance	i.                     Accommodates remote service areas

                                                                                                                                                                 iv.  Assembly/serve                                                                                                                    -  also known as the "kitchenless kitchen" fully prepared foods are purchased, stored ,assembled, heated and served                                                                           

  Advantages	Disadvantages	Rationale
  i.                     Labor savings ii.                   Lower procurement costs iii.                Minimal equipment and space requirements	i.                     Limited availability of desired menu items ii.                   High cost of prepared foods iii.                  Additional freezer space requirements iv.                 Concern over recycling or disposing of packaging materials	i.                     Assuming a lack of skilled labor and an available supply of highly processed foods, this system can be successful

                                                                                                                                                           
• Benefits of systems thinking :-                                                                                                          a) More effective problem solving                                                                                               b) More effective communication                                                                                                   c) more effective planning                                                                                                               d) More effective organizational development                                                                                                                                           

Classification of Foodservices

•   Three major group of foodservices:-                                                                                                  i.  Commercial                                                                                                                                   - e.g. restaurants, supermarkets, convenience stores, delis, snack bars and other.                     ii.  Noncommercial                                                                                                                              -  e.g. business, educational, governmental or institutional organizations that operate                      their own foodservices                                                                                                             iii.  Military                                                                                                                                    
• A board scope of foodservices:-                                                                                                     i.  Scope of board is refers to the number and types of business units offered through  individual foodservices                                                                                                                    - e.g. food and nutrition departments in hospitals offer both patient and employee                           /visitor services                                                                                                         

Summary

• Every foodservices manager should view their organization as a system composed of various elements.
• Subsystems, procurement, food preparation,delivery and service and also sanitation should should be arrange into varying ways is the basis for grouping foodservices into types of systems.