Systems Approach in Food service

1. THE SYSTEMS
APPROACH
Chapter 2

2. 2023 Restaurant Industry Trends

3. Innovations that address some of the issues and challenges
facing the foodservice industry today
1. More energy-efficient equipment designed to reduce energy costs

4. 2. Self-service options such as
kiosks, tabletop ordering
systems and other self-
service devices.
3. Electronic inventory
management including
handheld barcode scanners.

5. 4. Faster cooking equipment
5. More use of sous vide- a
method of cooking food in
plastic bags at lower
temperature to reduce food
costs, conveniently prepare
items and improve flavor.

6. 6. On-the-spot training of
employees and cellphones
to improve productivity.
7. Use of management
software to do scheduling,
matching staffing with
customer flow

7. 8. Increased use of
environmentally friendly
materials (made from recycled
materials or from renewable
resources and are
biodegradable) for disposable
ware.
9. Spill-free, leak-proof,
dripless, take out containers and
in-house dispensers

8. 10. Safer, more comfortable,
and more fashionable shoes
and safer, antimicrobial and
lighter floor mats to avoid
costly slip-and-fall worker
accident and compensation
claims
11. Whole and multigrain
products that meet the dietary
guidelines of Filipinos

9. 12. Trans fat-free oils that are also low in
saturated fat with a long fry life to address
increasing customer demand for healthy
options and keep food costs low.
13. Bold, spicy flavors and cooking styles
including Korean- African- and Indian- ,
Chinese-, Japanese- inspired dishes to satisfy
the changing Filipino palate

10. Terms in Foodservice
◦ Family value marketing
-pricing to appeal to family budgets
◦ Value pricing/ Value-based pricing
- Pricing such that consumers feel they have
received good value for amount paid
◦ Multiple branding
- When several restaurant chains operate, or
brand-name products are sold, at the same
location

11. Terms in Foodservice
◦ Cook/ Chill method
- Food production method in which food is prepared and cooked by conventional or other
methods, then chilled and refrigerated for use at a later time
◦ Upscale menu
- Fancier, more expensive foods, often with a gourmet appeal
◦ Branding
- The use of nationally or locally labeled products for sale in an existing foodservice
operation
◦ Benchmarking
-A TQM measurement tool that provides an opportunity for a company to set attainable
goals based on what other companies are achieving

13. Terms in
Foodservice
◦ Satelliting
- Selling and/or delivering food to other
facilities
◦ Comfort foods
-foods associated with the comfort of home
and family
◦ Home meal replacements/ Meal solutions
- Prepared or partially prepared foods to take
home

15. Terms in Foodservice
◦ Display cooking
- Restaurant design where the kitchen may be viewed by the diners
◦ In-house management
- Foodservice within an organization operated by the organization
◦ Contract foodservice
- Foodservice within an organization operated by an outside company

16. Classification of Foodservices
A. Commercial
- Organizations that sell food solely to make profits
Ex. Restaurants, hotels
B. Non-commercial/ Institutional/ On-site
- Organizations which serve food as a support role to other institutions
Ex. Hospitals, school cafeteria

17. The Systems model

19. TYPES OF FOODSERVICE SYSTEMS
A.Conventional

20. Types of Foodservice
systems
B. Ready-prepared

21. Types of Foodservice systems
C. Commissary

22. TYPES OF FOODSERVICE SYSTEMS
D. Assembly/ Serve

25. Seatwork # 2 (by group) (30 mins)
◦ Discuss an list down the advantages and disadvantages of implementing this type of food
service in your organization. Present your findings in class. ½ yellow pad
Group 1
Conventional
Ready-prepared
Group 2
Commissary
Assembly/ Serve

26. ◦Assignment # 2 will be posted in MS Teams.
◦Quiz on Wednesday.