The Systems Approach

Chapter 2
 The Systems Concept

 Evolution of systems theory

 Management Theories – Chapter 13

 First used in foodservice – late 1960’s

 System Theory Basics

 Complex organizations (systems) are

made up of interdependent parts
(subsystems) that interact in ways to
achieve common goals.

◘ Transforming Inputs into Outputs

Systems Model – Fig. 2.3
 Key Concepts

 Open System
 Linking processes
 Interdependency
 Wholism
 Synergy
 Hierarchy of systems
◘ Subsystems
◘ Suprasystems
 Foodservice Operations

 Are foodservice operations systems or

subsystems?
 Foodservice Operations

 System
 Subsystems – Figure 2.4
◘ Purchasing
◘ Receiving
◘ Storage & Inventory Control
◘ Preprep & Ingredient Assembly
◘ Production
◘ Distribution & Service
◘ Sanitation & Maintenance
 Functional Subsystems –
Figure 2.4

Storage & Preprep & Sanitation &

Purchasing Receiving Inventory Ingredient Production Distribution
& Service Maintenance
Control Assembly

A change in one part of the system has an

impact on all parts of the system.
 Example 1

Storage & Preprep & Sanitation &

Purchasing Receiving Inventory Ingredient Production Distribution
& Service Maintenance
Control Assembly

The foodservice manager implements a seasonal

menu during the summer months
 Example 2

Storage & Preprep & Sanitation &

Purchasing Receiving Inventory Ingredient Production Distribution
& Service Maintenance
Control Assembly

Addition of too much salt to the vegetable soup

 Example 3

Storage & Preprep & Sanitation &

Purchasing Receiving Inventory Ingredient Production Distribution
& Service Maintenance
Control Assembly

Absenteeism of the cook and dishwasher for the

evening meal
 Example 4

Storage & Preprep & Sanitation &

Purchasing Receiving Inventory Ingredient Production Distribution
& Service Maintenance
Control Assembly

Low final rinse temperature of the dishmachine

 Example 5

Storage & Preprep & Sanitation &

Purchasing Receiving Inventory Ingredient Production Distribution
& Service Maintenance
Control Assembly

Loss of the lettuce crop in California because of

excessive rain
 Example 6

Storage & Preprep & Sanitation &

Purchasing Receiving Inventory Ingredient Production Distribution
& Service Maintenance
Control Assembly

Delivery of 88 sized oranges instead of the

specified 113 size
 Foodservice Operations
 Subsystem
Benefits of Systems Thinking
 More effective problem solving

 More effective communication

 More effective planning

 More effective organizational development

Types of Foodservice Systems
 Conventional (traditional)

 Ready-prepared (cook/chill or cook/freeze)

 Commissary (central production)

 Assembly/serve
 Conventional
 Raw foods are purchased, prepared on
site, and served soon after preparation

◘ Effective where the labor supply is adequate

and relatively low cost
◘ Sources of food supplies readily available
◘ Adequate space
 Conventional
 Advantages:  Disadvantages
◘ Quality control ◘ Stressful workday
◘ Menu flexibility ◘ Difficulty in scheduling
◘ Less freezer storage workers
required ◘ Varied menu may
◘ Distribution costs are hinder high
minimal productivity
◘ Skilled workers not
used to maximum
benefit
 Ready-Prepared
 Cook/chill or cook/freeze
 Foods are prepared on-site, then chilled or
frozen and stored for reheating at a later
time.

◘ Separation between time prepared and time

served
◘ Place of prep may not be place of service
 Ready-Prepared
 Advantages:  Disadvantages:
◘ Reduces “peaks and ◘ Need for large cold
valleys” of production storage units
◘ Ease of production ◘ Rethermalization
scheduling equipment costs
◘ Reductions in labor ◘ Control for food safety
costs ◘ Extensive alteration of
◘ Improved quality and recipes
quantity control ◘ Food quality as served
 Commissary

 A central production kitchen or food

factory with centralized food purchasing
and delivery to off-site facilities for final
preparations.

◘ Distributed bulk hot, bulk cold, or frozen for

reheating and portioning.
◘ Delivered pre-portioned/pre-plated
 Commissary
 Advantages:  Disadvantages:
◘ Savings due to large ◘ Food safety
volume purchasing ◘ Distribution
◘ Reduction in labor and ◘ Equipment costs
equipment
◘ Improved use of space
◘ Quality control with
only one food
preparation unit to
monitor
 Assembly/Serve
 “Kitchenless kitchen”

 Fully prepared foods are purchased,

stored, assembled, heated, and served

◘ No on-site food preparation

◘ Frozen Entrée and IQF side items
◘ Sous vide
 Assembly/Serve
 Advantages:  Disadvantages:
◘ Labor savings ◘ Menu may be limited
◘ Lower procurement ◘ Higher food costs
costs ◘ Additional freezer
◘ Minimal equipment or space requirements
space requirements ◘ Meeting medical
nutrition needs or age
and gender needs
◘ Concerns over
recycling or disposing
of packaging material
 Summary
 Page 69-70 Table 2.1
◘ Summary of characteristics of systems

 Page 71 Figure 2.8

◘ Food flow of systems