Food Service Systems I Overview

Food Service Systems I - Background

• Food service is a $400 billion industry
• It's the largest employer among retail businesses
• Over 11 million people are employed, mostly women and ~25% teenagers
• Food is served in homes, restaurants, schools, colleges, universities, health care facilities, clubs, social organizations, day care centers, and industrial/business/transportation enterprises
• Eating options include elegant dining, tray service, and fast food
• Food service operations include commercial, noncommercial, and institutional establishments

Classifications of Food Service

• Food service establishments are classified as commercial, noncommercial, and institutional
• Commercial food service is the primary activity
• Noncommercial and institutional food service are secondary activities

Contract Food Service

• Noncommercial operations often hire contract food service companies for their food service departments.
• A contract food service company works by contract to fulfill the department's food service needs
• A third-party company manages the operation
• Contract companies often provide management of food service, and sometimes clinical services.
• Some organizations outsource services like information services or purchasing

Outsourcing and Self-Operation

• Outsourcing means an outside company completes work the organization can't or doesn't do.
• Self-operation means the organization is responsible for all functions of food service.

Contract vs. Self-Operation

• There's ongoing discussion about advantages and disadvantages of contract management versus self-operation
• Contract companies benefit from expertise, economy of scale, and service offerings.
• Disadvantages include loss of control, expenses, and divided loyalty.

Role of Food Service

• Roles in health care settings include providing a variety of nutritious and well-prepared food in safe and sanitary conditions
• Must meet the financial obligations of the department while considering customer needs and service delivery
• Must meet the social, cultural, religious, and psychological needs of the customers during meal planning and service
• Workers follow the overall mission, vision, and values of the organization
• Departments work with other departments for team efforts to provide for those needing service.

Managerial Ethics and Social Responsibility

• Food service directors face ethical challenges and social responsibilities in balancing customer and employee needs for privacy and fair practices.
• Ethics are defined as principles for conduct, views on right/wrong, and moral standards for governance.

Personal Code of Ethics

• Food service directors must develop a personal code of ethics with:
  • Avoidance of conflict of interest
  • Honesty and trustworthiness
  • Respect for cultural, ethnic, and religious beliefs
  • Loyalty to employer
  • Compliance with laws
  • Responsibility for actions
  • Honesty in credentials
  • Adherence to professional codes
  • Keeping confidential information confidential

Stress

• Food service is a high-stress occupation due to constant deadlines, meeting customer demands, and sometimes uneven workload distribution.
• A food service director needs to balance staff and external stress

Personal and Professional Development

• Personal and professional involvement is an individual choice.
• Directors are responsible for maintaining and improving knowledge and skills to perform their duties effectively
• Knowledge and skills can be developed in various ways.

Explore the fundamentals of the food service industry, which supports over 11 million jobs across various establishments. This quiz covers the classifications of food service, including commercial, noncommercial, and institutional models, along with insights into contract food service operations. Test your knowledge on the vast landscape of food service systems.