THE FOOD SERVICE

AS A SYSTEM
• Cookery is the art of preparing food for the nourishment of
the body. Prehistoric man may have lived on uncooked
foods, but there are no savage races
today who do not practice cookery in some way, however
crude. Progress
in civilization has been accompanied by progress in cookery.
— Fannie Merritt Farmer, author of
The Boston Cooking School Cook Book, 1896
 Food Service

• The art and science of planning,

preparing, cooking and serving quality
meals in quantities far greater than
those of the usual family meals

( Payne-Palacio, 2005)
 System

• a set of interdependent parts that work

together to achieve a common goal

( Payne-Palacio, 2005)
 Subsystem

• The interdependent parts of a system; the

parts of a system

( Payne-Palacio, 2005)
The Food Service Organization as a
System

• A system is designed to accomplish an objective

• Subsystems must have an established arrangement
• Interrelationships must exist among the individual
elements (subsystems) of a system and these
interrelationships must be synergistic in nature
The Food Service Organization as a
System

• Organization objectives are more

important the objectives of its elements
 ENVIRONMENTAL FACTORS

---------------------------------------------------------------------------------
-----------------------------------------------------

-----------------------------------------------------
INPUT THRUPUT OUTPUT

CONTROL AND
FEEDBACK

The goal:
EFFICIENT SERVICE OF QUALITY
MEALS TO A SATISFIED CLIENTELE
(Perdigon,1998)
---------------------------------------------------------------------------------
AT A REASONABLE COST
THE ELEMENTS OF
THE FOOD
SERVICE SYSTEM
 ENVIRONMENTAL FACTORS

---------------------------------------------------------------------------------
-----------------------------------------------------

-----------------------------------------------------
INPUT THRUPUT OUTPUT

CONTROL AND
FEEDBACK

(Perdigon,1998)
---------------------------------------------------------------------------------
 THE INPUTS

• Refer to the resources available to the

system
• The traditional seven M’s in management

(Perdigon,1998)
 The 7 M’s

• Men ( Personnel)
• Machine ( Equipment)
• Materials (Food and other Supplies)
• Markets (Clientele)
• Money (Financial Resources)
• Methods (Procedures)
• Minutes (Time)
 ENVIRONMENTAL FACTORS

---------------------------------------------------------------------------------
-----------------------------------------------------

-----------------------------------------------------
INPUT THRUPUT OUTPUT

CONTROL AND
FEEDBACK

(Perdigon,1998)
---------------------------------------------------------------------------------
 THRUPUT

• the processing of the INPUTS to achieve

the desired OUTPUT
(TRANSFORMATIONS)
• Refer to the FUNCTIONAL SUBSYSTEMS

(Perdigon,1998)
 Functional Subsystems

• Purchasing
• Receiving
• Storage and Inventory Control
• Preprep and Ingredient Assembly
• Production
• Distribution and Service
• Sanitation and Safety
 PURCHASING

• the act of buying

(Payne-Palacio, 2005)
 RECEIVING

• The point at which a food service operation

inspects product/s and takes legal
possession of the product ordered

(Payne-Palacio, 2005)
 PRODUCTION

• the transformation of raw or processed

foods into an acceptable finished product
ready for service

(Perdigon,1998)
 ASSEMBLY OF MATERIALS

• the fitting together of prepared menu

items to complete an entire meal

(Payne-Palacio, 2005)
 DISTRIBUTION/DELIVERY

• transportation of prepared foods from

production to place of service

(Payne-Palacio,2005)
 SERVICE

• involves assembling prepared menu items

and distributing them to the consumer

(Payne-Palacio,2005)
 SANITATION

• the promotion of hygiene and prevention

of disease by maintenance of sanitary
conditions

(Merriam Webster,2003)
 SAFETY

• the condition of being safe from

undergoing or causing hurt, injury or loss

(Merriam-Webster,2003)
 ENVIRONMENTAL FACTORS

---------------------------------------------------------------------------------
-----------------------------------------------------

-----------------------------------------------------
INPUT THRUPUT OUTPUT

CONTROL AND
FEEDBACK

The goal:
EFFICIENT SERVICE OF QUALITY
MEALS TO A SATISFIED CLIENTELE
(Perdigon,1998)
---------------------------------------------------------------------------------
AT A REASONABLE COST
 QUALITY MEALS

• Nutritional aspect
• Safety aspect
• Aesthetic aspect
• Economic aspect

(Perdigon,1998)
 ENVIRONMENTAL FACTORS

---------------------------------------------------------------------------------
-----------------------------------------------------

-----------------------------------------------------
INPUT THRUPUT OUTPUT

CONTROL AND
FEEDBACK

(Perdigon,1998)
---------------------------------------------------------------------------------
 CONTROL

• the component of the system that

regulates, directs, checks or modifies
operations by using a set of standards
• On going; involves every step of the food
service functional system

(Perdigon,1998)
 FEEDBACK

• the changes or the adjustments in the

processes so that the desired goal is
achieved

(Perdigon,1998)
 ENVIRONMENTAL FACTORS

---------------------------------------------------------------------------------
-----------------------------------------------------

-----------------------------------------------------
INPUT THRUPUT OUTPUT

CONTROL AND
FEEDBACK

(Perdigon,1998)
---------------------------------------------------------------------------------
 ENVIRONMENT

• the condition within which the elements of

a system interact with one another
• Location and ambiance

(Perdigon,1998)
Types of Food Service Systems
 FOUR MAJOR TYPES

• Conventional System
• Ready-prepared System
• Commissary System
• Assembly/serve System
(Perdigon,1998)
 These differ in:
• where food is prepared in relation to where
it’s served
• time span between preparation and service
• forms of food purchased
• methods of holding prepared foods
• amount and kind of required labor and
equipment
(Payne-Palacio,2005)
 CONVENTIONAL SYSTEM

• Menu items are prepared in a kitchen in

the same facility where the meals are
served
• Held for a short time, either hot or cold in
a short time

(Payne-Palacio,2005)
 Characteristics
LOCATION: FOOD Same premises
PREPARATION AND SERVICE
FORM OF FOOD PURCHASED Raw, some convenience foods

FOOD PROCUREMENT Purchases for its own unit

TIME SPAN BETWEEN Food prepared for immediate

PREPARATION AND SERVICE service
AMOUNT AND KIND OF All types of equipment
EQUIPMENT
LABOR NEEDS Skilled and unskilled employees

(Payne-Palacio,2005)
 Example

• Independent restaurants and cafeterias

• Hospitals and health care facilities
• Employee Cafeteria
• School Food Service
 Advantages:
• Quality Control
• More adaptable to the regional, ethnic and
individual preferences of the customers
• Greater flexibility in menu changes
• Less freezer storage space and minimal
distribution costs

(Payne-Palacio,2005)
 Disadvantages:

• Creates peaks and valleys in workloads

• Difficult to achieve high productivity

(Payne-Palacio,2005)
 READY-PREPARED SYSTEM

• Foods are prepared on the premises, then

chilled or frozen for future use
• Stored for reheating at a later time
• Food is served in a different place
(Payne-Palacio,2005)
 COOK/CHILL METHOD

• food is prepared and cooked by a

conventional or other method, then
quickly chilled ( 37 o F in 90 minutes or less)

(Payne-Palacio,2005)
 Characteristics
LOCATION: FOOD Same premises
PREPARATION AND SERVICE
FORM OF FOOD PURCHASED Raw, some convenience foods

FOOD PROCUREMENT Purchases for its own unit

TIME SPAN BETWEEN Food prepared and cooked and

PREPARATION AND SERVICE held for 1-3 days or 45-60 days
AMOUNT AND KIND OF All types of equipment + Blast
EQUIPMENT chillers
LABOR NEEDS Fewer skilled workers ;employs a
production line type of work

(Payne-Palacio,2005)
 COOK/FREEZE METHOD

• food is prepared and cooked by a

conventional or other method, then frozen
for use at a later time
• Need: BLAST FREEZER or CRYOGENIC
FREEZING SYSTEM

(Payne-Palacio,2005)
 Characteristics
LOCATION: FOOD Same premises
PREPARATION AND SERVICE
FORM OF FOOD PURCHASED Raw, some convenience foods

FOOD PROCUREMENT Purchases for its own unit

TIME SPAN BETWEEN Food prepared, cooked and

PREPARATION AND SERVICE frozen for later use up to 3-4
months
AMOUNT AND KIND OF All types of equipment +
EQUIPMENT cryogenic freezer
LABOR NEEDS Fewer skilled employees

(Payne-Palacio,2005)
 Examples

• Large hospitals
• Large colleges and universities
 Advantages:

• Reduced peak and valleys of workloads

• Reduced production labor costs
• Quality and quantity control
• Menu variety
• Improved nutrient retention
(Payne-Palacio,2005)
 Disadvantages:

• Need for large cold storage and freezer units

• Space and cost implications
• Foods are prone to structural and textural
changes
• Foods hazards must be well-controlled
(Payne-Palacio,2005)
 COMMISSARY SYSTEM (Central
Production Kitchen)

• A large central production kitchen with

centralized food purchasing and delivery of
prepare foods to satellite units for final
preparation
• Prepared foods may be frozen, chilled or
hot-held
(Payne-Palacio,2005)
 Characteristics
LOCATION: FOOD Separate
PREPARATION AND SERVICE
FORM OF FOOD PURCHASED Primarily raw ingredients

FOOD PROCUREMENT Centralized

TIME SPAN BETWEEN Differs: immediate service, later

PREPARATION AND SERVICE use
AMOUNT AND KIND OF Large sophisticated equipment,
EQUIPMENT vehicles for delivery, reheating
equipment
LABOR NEEDS Highly trained employees, food
microbiologist
(Payne-Palacio,2005)
 Example

• Airlines
• Chain restaurants
• Commercial caterers and vending companies
 Advantages:

• Cost savings in food purchases, labor and

equipment
• More effective quality control

(Payne-Palacio,2005)
 Disadvantages:
• Many critical points in production where
contamination may occur
• Requires special equipment and vehicles to
transport food in such a way that its quality is
maintained
• Requires production equipment that are
expensive (purchase, maintenance and repair)

(Payne-Palacio,2005)
 ASSEMBLY/SERVE SYSTEMS

• “kitchenless” kitchen
• fully prepared foods are purchased, stored
and assembled, heated and served

(Payne-Palacio,2005)
 Characteristics
LOCATION: FOOD No preparation in the premises
PREPARATION AND SERVICE
FORM OF FOOD PURCHASED All convenience and prepared
foods
FOOD PROCUREMENT Purchases for its own
use/centralized in the case of
chains
TIME SPAN BETWEEN No on site preparation; foods are
PREPARATION AND SERVICE ready for reheating and service at
any time needed
AMOUNT AND KIND OF Reheating, setting-up and
EQUIPMENT serving
LABOR NEEDS Unskilled employees
(Payne-Palacio,2005)
 Examples

• Some commercial food services and colleges

 Advantages:

• Cost savings in labor and equipment

• Minimal equipment, space requirements and
operating costs

(Payne-Palacio,2005)
 Disadvantages:

• Limited availability of a good selection of

foods
• Quality of food may not be excellent
• High cost of prepared foods
• Prepared foods may not appeal to customers
(Payne-Palacio,2005)
Legal Considerations
 Legal Considerations

 Legal Structure of the Business

 Zoning
 Licensing
 Insurance
 Sole Proprietorship
 One person owns all the assets
Advantages:
 Ease of formation
 Profit isn’t shared
 Flexible control
Disadvantages:
 Limited liability
 Limited viewpoint
 Partnership

 Two or more individuals own the assets

Advantages:
 More capital compared to sole proprietorship
 Flexible decision making
Disadvantage:
 Fragile nature
 Corporation
 An artificial entity created by law
 Ownership exists in shares of stocks
Advantages:
 Stockholders liability is limited
 Transferable ownership
 Delegation of authority
Disadvantage
 Faces more governmental regulations
 More expensive to form
 Double taxation
 Zoning

 Know the restrictions on allowable business

locations
 Know requirements for parking spaces, garbage
collections and storage systems
 Ex. In QC restaurants could only be established in
minor and major commercial zones, these are
specified per district, information available at the
City Planning Department
 Licensing

 Different licenses that must be secured to

legalize the operation of the business
 Licensing Guide
Register the name of the proprietor and
business name
•Bureau of Domestic Trade, DTI
•Securities and Exchange Commission

Register the Business at Bureau of Internal

Revenue as a new business, pay privilege and
register receipt and book of account

More than 3 employees? Register at SSS and

at DOLE’s Bureau of Employment Services

Register at the City/Municipal Hall for the

Mayor’s permit to operate a business
 Requirements to obtain a mayor’s
permit
Mayor’s Permit

Engineering Fire Health Office of Office of the

Department Department Department the Treasurer
Traffic
Bureau
• Annual • Annual Fire • Sanitary
Electric Fee Fee Inspection Fee
• Sign Board • Storage Fee • Health
Fee Certificate
• Conveyance
• Building Fee
Inspection Fee
• Mechanical
Fee
Example: QC Business Permit & License for
Single Proprietorship
 Barangay Clearance  Police Clearance
 Locational Clearance  CTAO Clearance
 Sanitary/health certificate Certificate
 Building Permit  DTI Application
 Pollution Clearance  Lease Contract
 Mechanical Permit
 Electrical Inspection
 Insurance

 Find an insurance program that reduce the

uncertainties that may confront the business
Some of the risks faced in the food service system:
 Acts of nature
 Acts of people
 Personal injury
Let’s have a review
 ENVIRONMENTAL FACTORS

---------------------------------------------------------------------------------
-----------------------------------------------------

-----------------------------------------------------
INPUT THRUPUT OUTPUT

CONTROL AND
FEEDBACK

The goal:
EFFICIENT SERVICE OF QUALITY
MEALS TO A SATISFIED CLIENTELE
(Perdigon,1998)
---------------------------------------------------------------------------------
AT A REASONABLE COST
 Characteristics of Food Service
Systems
LOCATION: FOOD
 Conventional PREPARATION AND SERVICE
 Ready Prepared FORM OF FOOD PURCHASED
 Commissary
FOOD PROCUREMENT
 Assembly/Serve
TIME SPAN BETWEEN
PREPARATION AND SERVICE
AMOUNT AND KIND OF
EQUIPMENT
LABOR NEEDS

(Payne-Palacio,2005)
 Business Structure
Business Definition
Structure
Sole Proprietorship Identified by extension names such as Inc
or Ltd.

Partnership Easiest to establish, could be owned by a

husband and wife

Corporation Association of 2 or more persons to carry

on a business