The Systems Approach Chapter 2

The Systems Concept Evolution of systems theory Management Theories – Chapter 13 First used in foodservice – late 1960’s

System Theory Basics Complex organizations (systems) are made up of interdependent parts (subsystems) that interact in ways to achieve common goals. Transforming Inputs into Outputs

Systems Model – Fig. 2.3

Key Concepts Open System Linking processes Interdependency Wholism Synergy Hierarchy of systems Subsystems Suprasystems

Foodservice Operations Are foodservice operations systems or subsystems?

Foodservice Operations System Subsystems – Figure 2.4 Purchasing Receiving Storage & Inventory Control Preprep & Ingredient Assembly Production Distribution & Service Sanitation & Maintenance

Functional Subsystems – Figure 2.4 A change in one part of the system has an impact on all parts of the system. Storage & Inventory Control Preprep & Ingredient Assembly Sanitation & Maintenance Distribution & Service Purchasing Receiving Production

Example 1 The foodservice manager implements a seasonal menu during the summer months Storage & Inventory Control Preprep & Ingredient Assembly Sanitation & Maintenance Distribution & Service Purchasing Receiving Production

Example 2 Addition of too much salt to the vegetable soup Storage & Inventory Control Preprep & Ingredient Assembly Sanitation & Maintenance Distribution & Service Purchasing Receiving Production

Example 3 Absenteeism of the cook and dishwasher for the evening meal Storage & Inventory Control Preprep & Ingredient Assembly Sanitation & Maintenance Distribution & Service Purchasing Receiving Production

Example 4 Low final rinse temperature of the dishmachine Storage & Inventory Control Preprep & Ingredient Assembly Sanitation & Maintenance Distribution & Service Purchasing Receiving Production

Example 5 Loss of the lettuce crop in California because of excessive rain Storage & Inventory Control Preprep & Ingredient Assembly Sanitation & Maintenance Distribution & Service Purchasing Receiving Production

Example 6 Delivery of 88 sized oranges instead of the specified 113 size Storage & Inventory Control Preprep & Ingredient Assembly Sanitation & Maintenance Distribution & Service Purchasing Receiving Production

Foodservice Operations Subsystem

Benefits of Systems Thinking More effective problem solving More effective communication More effective planning More effective organizational development

Types of Foodservice Systems Conventional (traditional) Ready-prepared (cook/chill or cook/freeze) Commissary (central production) Assembly/serve

Conventional Raw foods are purchased, prepared on site, and served soon after preparation Effective where the labor supply is adequate and relatively low cost Sources of food supplies readily available Adequate space

Conventional Advantages: Disadvantages Quality control Menu flexibility Less freezer storage required Distribution costs are minimal Disadvantages Stressful workday Difficulty in scheduling workers Varied menu may hinder high productivity Skilled workers not used to maximum benefit

Ready-Prepared Cook/chill or cook/freeze Foods are prepared on-site, then chilled or frozen and stored for reheating at a later time. Separation between time prepared and time served Place of prep may not be place of service

Ready-Prepared Advantages: Disadvantages: Reduces “peaks and valleys” of production Ease of production scheduling Reductions in labor costs Improved quality and quantity control Disadvantages: Need for large cold storage units Rethermalization equipment costs Control for food safety Extensive alteration of recipes Food quality as served

Commissary A central production kitchen or food factory with centralized food purchasing and delivery to off-site facilities for final preparations. Distributed bulk hot, bulk cold, or frozen for reheating and portioning. Delivered pre-portioned/pre-plated

Commissary Advantages: Disadvantages: Savings due to large volume purchasing Reduction in labor and equipment Improved use of space Quality control with only one food preparation unit to monitor Disadvantages: Food safety Distribution Equipment costs

Assembly/Serve “Kitchenless kitchen” Fully prepared foods are purchased, stored, assembled, heated, and served No on-site food preparation Frozen Entrée and IQF side items Sous vide

Assembly/Serve Advantages: Disadvantages: Labor savings Lower procurement costs Minimal equipment or space requirements Disadvantages: Menu may be limited Higher food costs Additional freezer space requirements Meeting medical nutrition needs or age and gender needs Concerns over recycling or disposing of packaging material

Summary Page 69-70 Table 2.1 Page 71 Figure 2.8 Summary of characteristics of systems Page 71 Figure 2.8 Food flow of systems