The Systems Approach

1
The Systems Approach

• Chapter 2

2
The Systems Concept

• Evolution of systems theory
• Management Theories Chapter 13
• First used in foodservice late 1960s

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
• 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
• 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
• 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
• 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
• Summary of characteristics of systems
• Page 71 Figure 2.8
• Food flow of systems