Managements of Food Service Systems I PDF

Managements of Food Service Systems I (1) BACKGROUND OF FOOD SERVICE Dr. Mohamed Naeem Dr. Mohamed Naeem  The food service industry is one of the world’s largest businesses, with a sales volume of about $ 4...

Managements of Food Service Systems I (1) BACKGROUND OF FOOD SERVICE Dr. Mohamed Naeem Dr. Mohamed Naeem  The food service industry is one of the world’s largest businesses, with a sales volume of about $ 400 billion. Food service is also the number one employer among all retail businesses, with more than 11 million persons employed, most being women and about 25 percent being teenagers. Today food is served in homes; restaurants; schools; colleges; universities; health care the military; corrections facilities; clubs and other social organizations; organizations; day care centers; and industrial, business, Dr. Mohamed Naeem and transportation enterprises. Each of the facilities plan, price their menus, and provide a variety of eating rooms, INTRODUCRTION from elegant dining to tray service in health care to fast food that may be eaten in an automobile. Dr. Mohamed Naeem  The food service industry is made up of a broad scope of establishments. These establishments are classified as:- 1- Commercial, Classifications The preparation and service of food has as its of Primary activity. Food Service 2- Noncommercial, and 3- Institutional The preparation and service of food is Secondaryaactivity. Dr. Mohamed Naeem  Many noncommercial operations hire contract food service organizations that manage the food service department. Contract Contract food service man agement is the prov ision of food service by a third-party company through a contract. The company meets the objectives of the department but is profit oriented. Contract The contract company provides management of the food Company service operation for the organization and in some instances may also provide clinical services. Some organizations may outsource some of their services, such as information services or purchasing. Dr. Mohamed Naeem  Outsourcing means that an outside company will provide a service that the organization may not have the staff or equipment to do on- site. Self-operation is the opposite of contract management. Self-operating food service is defined as Dr. Mohamed Naeem the organization or institution being responsible for the management and clinical components of food service. Dr. Mohamed Naeem  Self-operation management Contract Dr. Mohamed Naeem management Dr. Mohamed Naeem  The contract There is an companies ongoing discussion of the Expertise. advantages and Economy of scale. The advantages disadvantages of Service. contract management versus Loss of control. self-operation. The disadvantages Expense. Divided loyalty. Dr. Mohamed Naeem  Role of Food Service The role of food service in a health care organization is to:- Provide a variety of food that is:- nutritious and well-prepared in:- a safe and sanitary environment that:- meets the financial obligation of the department while meeting the needs of customers and is served in a pleasing and attractive manner. Dr. Mohamed Naeem The department will strive to meet the Social – Cultural - Religious, and Psychological needs of customers in …………………………………………. meal planning and service. Workers in the food service department are leaders within the organization who adhere to the overall Mission - Vision, and Values of the organization The role of the food service is to develop goals and outcome objectives and to seek commitment to achieving the outcomes. The department works with other departments within the organization in a team effort to provide for customers. Dr. Mohamed Naeem  Managerial Ethics and Social Responsibility Food service directors face ethical challenges and social responsibility as they balance the organization’s need to know and the privacy requests of employees and cultural and ethical behaviors of a diverse workforce and customer base to ensure that the organization is working in a socially responsible manner. Ethics is defined as the principles of conduct governing an individual or business or the views, attitudes, and practices about what is right or wrong; it concerns moral standards and basic values. Dr. Mohamed Naeem All food service directors need to develop a personal code of ethics. The following should be included:- Avoidance of conflict of interest Honesty and trustworthiness in all activities Respect for the rights of others, including cultural, ethnic, religious beliefs, and the right to privacy Loyalty to the employer Compliance with all applicable laws, regulations, rules, and policies Responsibility for one’s own actions Honesty in credentials Adherence to a professional code of ethics Keeping confidential information confidential Dr. Mohamed Naeem  Stress Stress is a condition that can be physical or mental strain from situation(s) in the workplace. Food service is considered a high-stress occupation because of constant deadlines and demands, the objective of meeting the needs of customers, and in some instances the uneven distribution of the workload. A food service director will need to be a buffer between staff and external stress. Dr. Mohamed Naeem Personal and Professional Development P e rs o na l a nd p ro fe s s i o na l i nv o l v e m e nt i s a n individual choice. Effective food service directors are responsible for maintaining and improving their knowledge and skills to be competent to carry out their duties. This can be accomplished in several ways. The following is a list of suggestions that other food services directors have found to be beneficial. Dr. Mohamed Naeem Dr. Mohamed Naeem