Catering System - System Approach -

      System concept is based on the idea that the organization build up from interdependent part that can achieve their goal,

there are 3 type food service industry first :

* commercial ( that can give profit )
* noncommercial ( do not give profit and their create their own food )
* military ( only in u.s.a because they have a biggest military system )

EXAMPLES OF COMMERCIAL PICTURES (TYPE OF FOODSERVICES):

(Restaurant)

(Supermarkets)













(Delis)

EXAMPLE OF NONCOMMERCIAL PICTURE (TYPE OF FOODSERVICES):

(School cafeteria)

EXAMPLE OF MILITARY PICTURE (TYPE OF FOODSERVICES):

(Military cafeteria)

The system concept can divided into 3 types first : 

* system (a interdependent part that work together to achieve a common goal)
*subsystem ( the interdependent part of a system )
* system theory ( the view of the whole system )

There are 4 types of food service operation first : 

* conventional ( buy raw food , prepared on site and served after preparation done )
* ready prepared ( cook\chill , cook\freeze )
* commissary ( central kitchen handle the food purchasing and delivery to off site )
* assembly or serve( fully prepared food are purchased )

had a brief history about the system theory :
- the classical approach management  said if all workers work together and perform well,the goal of the organization can be achieve
- the human relation found that social and psychological factor was also important to know the employee satisfaction
- the system theory emerged in the 60s and 70s is more on working environment and also relationship in the organization

Advantage and disadvantages of foodservice operation :

* Conventional
Advantage
- control quality
- flexible in menu
- less freezer storage required

Disadvantage
- stress working environment
- hard to make schedule workers

* Ready prepared
Advantage
- reduction in labor cost
- improvement of quality and quantity

Disadvantage
- need large cold storage and freezer unit
- need costly rethermalization ( heating ) equipment

* Commisary
Advantage
- large volume food purchasing reduces cost
- effective and consistent quality control

Disadvantage
- many critical point of food contamination
- specialized equipment and transport need

* Assembly\serve :

Advantage

- labor saving
- lower procurement cost
- minimal equipment and space need

Disadvantage
- high cost of prepared food
- limited availability of desired menu

Definiton of key system :

inputs
- resources such as money , material , time , information required by system

operation
- the work performed to transform inputs to outputs

transformation
- the process required to change inputs to outputs

outputs
- finished products and service of an organization

equifinality
- the same outputs may be achieved from different inputs or transformation processes

feedback
- information on how operation worked or failed should be changed to satisfied customers

control
- the self-imposed plan and legal document that can give impact the organization function

linking processes
- method use to unify a system

entropy
- the amount of disorder

hierarchy need
- characteristic of organization structure from subsystem to system to suprasystems

Suprasystems :

• a larger entity made up of a number systems benefit of system thinking
• effective problem solving
• effective communication
• effective on control
• effective planning

EXAMPLES:

Carts that use convection heating to rethermalize one side of the tray while the other side remains cold.

A blast chiller used to bring bulk food from cooking temperature to 37'F in 90 minutes or less.

One method of cook/chill food preparation using a pump fill station, tumbler-chiller, and cook-chill tank.

The functional subsystems of a traditional foodservice operation

The system model.