food service operations Flashcards
Commercial Foodservice
all about making money
The commercial foodservice segment includes a broad range of restaurants (from limited-service to fine dining), lodging, food and beverage, recreation and sports, and convenience stores.
Limited-service, limited-menu restaurants (sometimes referred to as quick-service or fast-food) were designed to provide a limited number of food items to a customer in a relatively short period of time.
Often the customer orders food at a counter and pays for it before eating.
These restaurants are targeting working professionals and parents who want to have a meal served quickly at a low price.
Full-service restaurants provide waited table service for customers (See Slide 1-16).
Guests are greeted and seated by a host/hostess and orders taken and delivered by waitstaff.
Payment occurs after the meal is completed and tip is typically given for the service provided by the waitstaff member.
Airport restaurants: Airlines are decreasing onboard foodservice by serving snacks such as pretzels and peanuts and cans of cold beverages and cups of hot coffee.
Each airport operates differently - operators either bid on their own or enter into a franchising arrangement with a major concession operator.
Restaurants rely on the airlines to attract people to their concourse.
Most airports require foodservice providers to cover all day, from early morning to late at night, and offer a takeout option primarily for airline crews.
Cruise Ship Dining: Cruise ships have a reputation for service of excellent food.
No limit is set on what you choose or how much you eat - the cost of the food is included in the price of the cruise.
Some ships have theme restaurants, such as Italian, Chinese, Japanese, or Southwestern, in addition to the main dining area.
Zoos: Foodservice is becoming a profit center in several zoos across the country, and operators are upgrading the food eaten by visitors.
Some zoos self-operate their restaurants and others use contract foodservice companies to provide the food options in their facilities.
Museums: Fine dining foodservice operations are becoming more prevalent in large museums.
Sports Events: Americans are spending more of their leisure time close to home visiting theme parks, sports events, and national parks.
Hot dogs, popcorn, peanuts in the shell, ice cream, soda, and beer have long been the items sold most often at ballparks. Today, however, fans can leave work and go straight to the ballpark to eat dinner that could include deli sandwiches, pizza, fajitas, frozen yogurt, and cheesecake.
Convenience Stores. Retail businesses with a primary emphasis placed on providing the public a convenient location to purchase quickly from a wide array of consumable products (predominantly food) and gasoline. [See Slide 1-17]
Full service restaurants include
fine dinning in saskatoon
Casual or fine dinning
at the sheratin, aydens,
Convenience Stores
A convenience store is a retail business with primary emphasis placed on providing the public a convenient location to purchase quickly from a wide array of consumable products (predominantly food) and gasoline.
Kiosk. Less than 800 square feet intended to provide additional revenue beyond gasoline sales.
Sells only tobacco, beverages, snacks, and confectioneries, no groceries; parking only at the gas pumps.
Typical customers are transients and locals stopping in to buy gasoline.
Mini. Usually 800 to 1,200 square feet in size, with emphasis on gasoline sales.
Grocery selection is usually sparse and the only food is prepared sandwiches; parking is often only at the pumps; usually open from 18 to 24 hours and customers usually only buy gas.
Limited selection. Range from 1,500 to 2,200 square feet and are becoming more numerous.
Gasoline and store sales are profitable - they have a broader product mix and grocery offering; gasoline buyers are normally the biggest customer base; striped parking and extended hours are common.
Traditional. About 2,400 to 2,500 square feet, offering a product mix that includes dairy, bakery, snack foods, beverages, tobacco, grocery, health and beauty aids, confectionery, as well as gasoline sales.
Other possible items are prepared foods to go, fresh or frozen meats, various products, and limited produce items; usually have 6 to 12 striped parking spaces and are open 24 hours a day.
Expanded. The number of stores that have 2,800 to 3,600 square feet is growing fast.
Stores have more shelving for grocery products and more room for fast-food operations and seating; parking is important, with most having about 10 to 20 spaces; hours are extended.
Hyper. These are very large stores, 4,000 to 5,000 square feet, and usually offer many products and services arranged in departments.
For example, such stores may offer a bakery, a sit-down restaurant area, and a pharmacy; many sell gas; the number of parking spaces is substantial and hours are extended.
Onsite Foodservice
not about making money (non profit) but need to break even at least
include
includes hospitals; schools, colleges, and universities; correctional facilities; and military operations.
These foodservice operations provide meals primarily for those directly involved with the facility such as patients, students, prisoners, and employees; some visitors to these facilities also may be served.
Hospitals. Hospital foodservice operations provide food for both inpatients and outpatients and their family and friends.
Managed care, providing care under a fixed budget, has put pressure on hospitals to control costs - many hospital foodservice operators are changing and expanding the retail options they provide to staff and visitors.
Patient census counts are declining and foodservice managers are streamlining menus, staffing only one or two shifts, and relying on more convenience foods.
Schools. The National School Lunch Program (NSLP) is a federally assisted meal program operating in more than 101,000 public and nonprofit private schools and residential child care institutions.
The NSLP provides nutritionally balanced, low-cost, or free lunches to more than 31 million children each school day.
Colleges and Universities. College and university foodservice operations provide a variety of food options to students at more than 3,700 colleges and universities across the United States.
Foodservice operations in this segment have grown from the traditional straight-line cafeteria in each dormitory to multiple retail venues including food courts, deli, kiosks, and convenience stores.
Traditional board plans often are being replaced with declining-balance food accounts, which allow students to pay for only those foods eaten each day.
Child Care. Increasing numbers of American children are enrolled in child care outside their homes as more mothers are working.
The position of the Academy of Nutrition and Dietetics (formerly the American Dietetic Association, ADA) is that all child care programs should achieve recommended benchmarks for meeting children’s nutrition and nutrition education needs in a safe, sanitary, and supportive environment that promotes healthy growth and development.
Senior Care. Many older people do not want to lose their independence by going to a nursing home, but they need assistance in preparing meals. [See Slide 1-19]
Military. Military foodservice operations include dining hall and food court meal service for troops, hospital feeding for patients and employees, club dining for commissioned and noncommissioned officers, and mobile foodservice units for troops deployed to off-base locations.
The Army & Air Force Exchange Service is adding more national chains, such as Taco Bell and Manhattan Bagel Co., to food courts on military bases.
Food is also being sold in on-base convenience stores or gas stations.
Correctional Facilities. Until 1960, prison foodservice offered only the basics; during this time, prison foodservice directors banded together to form the American Correctional Food Service Association (ACFSA).
A major goal of ACFSA was to improve foodservice and reduce food riots started by prisoners unhappy with the quality of food served to them.
Today, many facilities have self-serve salad, pasta, and dessert bars and serve favorites like pizza, chicken nuggets, and homemade baked goods.
Foods served to inmates must meet standard dietary guidelines, and all menus must be approved by registered dietitians and are evaluated quarterly.
Employee Feeding. Employee feeding has undergone many changes because of the rising cost of labor and the decrease in corporate subsidies.
Managers are realizing that these operations must be self-supporting and revenue generating.
Menus have been updated and facilities renovated to make the foodservice more like a commercial restaurant operation.
Instead of a straight-line cafeteria with an employee serving the food, customers serve themselves from individually themed stations, such as salad, soup, pasta, grill, deli, desserts, and beverages.
senior care
independent living- congregate care- assisted living- intermediate care- skilled nursing(meal plans)
The purpose of the Nutrition Services Program for Older Americans, as authorized by Title III of the Older Americans Act, is to provide nutritious, low-cost meals to homebound persons and congregate meals in senior centers.
Many organizations also sponsor home-delivered meals, including the Visiting Nurse Service and the National Association of Meal Programs, which is subsidized partially by the USDA and the United Way.
Many housing and meal options exist for seniors - the options differ based on the amount of care given:
Independent living. For people who can take care of themselves in their own homes or apartments, a retirement community, or independent living apartment.
Congregate care. A community environment with one or more meals a day served in a community dining room.
Many services are provided, such as transportation, a pool, convenience store, bank, barber/beauty shop, laundry, housekeeping, and security.
Assisted living. Apartment-style accommodations where assistance with daily living activities is provided.
Fills the gap between independent living and nursing home care.
Services include meals, housekeeping, medication assistance, laundry, and regular check-ins by staff.
Intermediate care. Nursing home care for residents needing assistance with activities but not significant nursing requirements.
Skilled nursing. Traditional state-licensed nursing facilities that provide 24-hour medical nursing care for people with serious illnesses or disabilities.
Care provided by registered nurses, licensed practical nurses, and certified nurse aides.
Foodservice Industry Operating Practices
self-operational (everything belongs to them , managed; can do your own thing, decisions, fireing,hiering, you are resposible; downside-> dont know food so bring in someones else- bring in contracting, therefore dont have all the control , contracting, franchising, partering (small institution may share services to reach the goal) , Franchising (exampl marquis halls; extreme pita, tims) multidepartment management
Customers are spending more than half of their food dollars on food prepared outside the home - foodservice operators who deliver high-quality, ready-to-eat foods at reasonable prices will succeed.
The foodservice industry includes a variety of operating practices, including self-operation, partnering, contracting, franchising, and multidepartment management.
Self-Operation. Self-operation means that the foodservice operation is managed by an employee of the company in which that foodservice operation is located.
This manager has full responsibility and authority for all functions within the department and reports to an administrator employed by this same company.
Partnering. Partnering is a mutual commitment by two parties on how they will interact during a contract with the primary objective of improving performance through communications.
It is primarily a relationship of teamwork, cooperation, and good faith performance through communications.
Contracting. A contract is defined as an agreement between two or more persons to do or not to do something.
A partnership between the two is necessary to make the contract work the focus must be long term.
There are many companies who will contract with an organization to run the foodservice operations in that organization.
The largest contracting companies are Compass Group, ARAMARK Corporation, and Sodexho, Inc.
Franchising. Franchising is defined as the right granted to an individual or group to market a company’s concepts. The International Franchise Association (IFA) suggests that the biggest advantage of becoming a franchisee is that it solves the two biggest expansion problems: people and money.
A franchisee is a person who is granted a franchise
A franchisor is a person who grants a franchise.
Multidepartment, Multisite Management. Multidepartment management is coming back into the picture for many foodservice operations.
Reasons for becoming a multidepartment manager: professional development, value to the employer, a higher position within the organization, job security and simple survival.
Many foodservice managers are responsible for multiple sites as well [Eliana Schultz example].
Small Business Ownership.
know these for private practice
slide 10
. Owning a food or nutrition service business is an attractive option for many students.
Approximately 98% of all businesses are considered “small” business, that is, have less than 100 employees.
Those starting these businesses are commonly referred to as an entrepreneur.
There are several forms of small business ownership, each with advantages and disadvantages as shown on this slide (Table 1-2).
The type of ownership chosen is influenced by: Amount of control desired by owners Management ability of owner Capital needs and availability Liability exposure Tax issues
corporations (university)
Sustainability
Ecologically sound, economically viable, socially acceptable
Sustainability, the ability to meet the needs of today without compromising the ability of future generations to meet their needs, is becoming increasingly important to foodservice operations.
According to ADA, a sustainable food system is one that is:
Ecologically sound (inputs used in ways that conserve, regenerate, or enhance natural resources);
Socially acceptable (resources are distributed equitably; people working in the food system are treated justly; and foods that are produced benefit human health, are culturally acceptable, and economically and geographically available); and
Economically viable (provides livelihood that supports families; economic control of production, distribution, and access equally shared).
