1. The Systems Approach
Chapter 2

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

3. 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

4. Systems Model – Fig. 2.3

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

6. Foodservice Operations
Are foodservice operations systems or subsystems?

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

8. 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

9. 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

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

11. 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

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

13. 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

14. 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

15. Foodservice Operations
Subsystem

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

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

18. 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

19. 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

20. 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

21. 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

22. 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

23. 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

24. 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

25. 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

26. 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