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Nature of Food Service Organization

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John Christian Bolivar

on 3 November 2012

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Transcript of Nature of Food Service Organization

Group I - Mother of Good Counsel Nature of Food Service Organization Food Service Organization Food Service as a System Objectives of the Food Service All organizations have a mission stating their reason for establishment.
This mission should be achieved effectively by means of developing specific targets or objectives.
Though food services of different establishments differ from one another according to size, location, physical structure, and policies, they have common objectives such as the following: Functions in Food Service Food service has certain processes which must be tackled for effective and efficient operation.
These specific processes are administration, purchasing, receiving and storing, menu planning, food preparation and cooking, food distribution, and service. Management of the Food Service To manage is to direct and control the operation so that food purchased, prepared, and served would be of best quality.
Management consists of the following four principles: Tools of Management Owners, directors, and stockholders use the organizational chart as a means of explaining and clarifying the structure of the organization.
For clear presentation of personnel and their responsibilities to top management and to the employees job description, job specifications, and work schedule are also used.
These visual means are significant in the able direction and supervision of a food service, they maybe called tools of organization and management. In a Nutshell Food service industry is complex, fast growing, and ever changing. How can one organize food service? Knowledge about certain concepts and principles related to the organizing process and the key personnel involved in the food service industry provides a thorough understanding of its organization.
This concept has evolved from earlier theories of management, like the "Scientific Management Theory", which emphasizes efficient work performance.
Workers are trained to perform to the fullest and to the best way they can.
This is also termed as the classical approach to management, which, up to the present, is still believed and applied by most managers for the success of modern organization. In the late 1920's, a research conducted by Elton Mayo and his colleagues on the Hawthorne Plant of the Western Electric Company workers led to the founding that an organization is a social system: social and psychological factors are equally important in determining the productivity and satisfaction of workers.
They also proved that the worker is not a tool or a robot but a complex personality interacting in a group situation.
This research led to the formation of human relations' movement in the industry. At the end of the World War II, quantitative method began to be employed in decision making.
The application of computer technology and mathematical models was called "Operations Research" or "Management Science".
The different theories based on various researches or studies have contributed to the development of a system theory which may be called "Triangular Management". A system is an umbrella of independent parts or subsystems.
Each is related to the other parts and contributes something to the whole, thus performing significant and coordinated function for the success of the whole operation.
The three major subsystems are operation, management, and information. The operation subsystem is composed of the activities and the people with primary function.
The management subsystem consists of the people and the activities involved in the planning, controlling, and making decisions.
The information subsystem is the collection of people, machines, ideas, and activities that gather and process data to provide the necessary formal information. These subsystems also operate within the organization supported by available resources called "inputs" such as money, materials, time, equipment, utilities, facilities, and personnel with the needed information.
The work that is performed transforms the raw materials into finished products or services called "outputs".
The output supplies the information on the success and failure of the operation, on how they should be modified or changed.
This is known as "feedback".
It provides management with data for decision making. The systems approach can be applied to a food service organization.
This is when one management is considered a "systematic endeavor", one that recognizes the needs of all the parts and decisions are made in accordance with the effect of management on the organization as a whole and its objectives. Food products, supplies, human resources, money, equipment and facilities, time, space, and information are inputs in a food service system.
The resulting outputs are ready-to-serve food, customers and personnel satisfaction, and financial accountability.
Ideas gathered from the results of the operation are the feedback for the necessary improvement of the operation. Receiving Storage Pre-preparation Service Sanitation Preparation Satisfy customer by serving high-quality food while achieving a desired profit for the organization.
A food establishment can succeed despite high menu price if customers perceive a high level of service. Provide well-balanced, nutritious food.
A well balanced menu means nutritious meal.
It is important to include a variety of food for customers to choose from. Offer reasonable and affordable price of food.
The food costs must cater to the majority and that customers are guaranteed to be satisfied with food value, type of service, and good ambience. Prompt and excellent service to customers.
Customers should be served with as much promptness and courtesy as possible. Avail of adequate facilities.
Adequate facilities and environment tastefully furnished contribute to pleasurable eating.
The "atmosphere" consistently ranked as the first on the record in selecting a restaurant. Provide high standards of sanitation and safety.
Clean and well-designed working area, dining room, storage office, and restrooms are necessary in all food establishments. Administration is the management and supervision of the operation.
The food manager may be considered the administrator.
He or she must be an expert in the line of food service and processes management skills and techniques necessary for the duties such as planning, organizing, and directing. Purchasing is the process of buying food and supplies needed for the food service. Receiving and storage are done by the receiving clerk and storekeeper. Menu planning is done by a food service manager with the help of all assistant managers, chefs, and other qualified personnel. Food preparation and cooking are performed by the chief cook, head chef assisted by cooks, bakers, preparation staff, and maintenance personnel. Serving of foods prepared and cooked in the kitchen is performed, by the counter people, canteen crews, waiters and waitresses, and cashiers.
The type and size of the food establishment affect the distribution and style of service. Sanitation and safety includes cleaning of the dishes, utensils, equipment, and premises.
This function also involved in the implementation of a safety program. Maintenance and Repair.
The maintenance of all the equipment and machinery, painting, and decorating are supervised by the maintenance department.
The job is usually entrusted to an employee capable of doing the job. The accounting department takes charge of operating statements, reports, budget, and files them.
The department is composed of cashiers, clerks, accountants, and finance managers. The development of a systematized knowledge of the workers in performing their tasks. Careful selection and training of workers willing to accept the best method of working. Uniting the worker and service of his work as one, through the constant help of management. Equal distribution of duties and responsibilities between the worker and the management. Organizational Chart The chart represents the lines of authority and responsibility in the organization and indicates how the lines of authority, responsibility, and accountability run - vertically or horizontally.
It shows who reports to whom or who supervises or give direction to whom.
Most of all, it avoids conflicts in authority and establishes a definite chain of command.
The organizational chart is usually constructed based on the line of authority, on functional activity, or a combination of the two.
Positions and functions are graphically presented by the use of blocks and circles.
Solid lines connecting the different blocks show the channels of authority.
Persons with the highest positions occupy the top of the chart and persons with the lowest positions are placed at the bottom. Job Description Job description is an organized list of duties and responsibilities required in a specific position.
Job description will enable the company to hire qualified applicants to the job.
It is also valuable for orientation and training of employees, for performance and evaluation for the establishing rates of pay, and for distinguishing the limits of authority.
Below is a sample of a job description of a restaurant manager. Job Specification A job specification is a written statement of the minimum standards that must be met by an applicant for the particular job.
It articulates the duties involved in a job, the working condition appropriate to the job, and personal qualifications required of the worker to carry out the tasks successfully. Work Schedule A work schedule is an outline of work to be accomplished by an individual with written procedures and time requirements for his or her duties.
Tasks should be written and distributed into an organized plan with considerations given to timing and sequence of operation.
Work schedules are helpful in training new employees.
They are given to employees once hired and training has started. System approach to management is a concept based on the idea that complex organizations are made of interdependent parts that interact to achieve common goals.
A food service organization is a system. Food service organizations have common objectives: giving important considerations to customers, food nutrients, balanced menus, affordable prices, good services, facilities, and sanitation. Tools of management are significant in controlling food service organization. Questions to Answer How does a food service system operate? Why are objectives needed in a food service organization? What are the tools of management that can contribute to the success of food service operation? Check Yourself Write T if the statement is correct and F if not correct. All food service organizations have missions and objectives. Food preparation is performed by the canteen crew. Job description represents the line of authority in an organization. Work schedule is helpful in training the employees. Food service industry is a single organization. Enrichment Activities Design an organizational chart for a food service business. Visit a food establishment and interview the manager about their operation.
Write a report to share with your classmates during class discussion.
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