Food Service Operation

1. How has technology been applied to the food production process? Give/describe at least 3 examples.

Our group chooses to study the operations management that is adopted in AOM Food Industries. Our study will include many scopes such as the competitive advantage of the company, human resources, quality management, quality management, process, technology and capacity, facilities and many more.

The food industry has a large impact on individuals and will affect wider communities in the future. The rush of today’s society has pushed food production to become more commercialized with prepackaged/premade based foods. For numerous reasons such as time, work and costs of living, people are wanting meals that are cheap, fast, easy and don’t require much effort. This is due to many obligations and priorities in life that are put above

"Limited-Service Eating Places in the US" (NAICS 72221 and SIC 5812) is an industry that consist mainly of establishments that provide food service where customers usually order and pay for the items before eating. This industry, which accounts for more than one third of the entire restaurant dining industry, is categorized into three main segments (Bramhall). The first segment is limited service restaurants, which include drive thru and take out facilities. This segment currently has the largest market share. These establishments tend to specialize in limited menu items, such as hamburgers, pizza, sandwiches, and/or chicken (Basham 9). The second segment includes

The complexity within the foodservice industry can often seems boundless. The literature presents multiple evolving theories and systems, within various areas of foodservice, which attempt to quantify its operation {Arendt, 2010 #10;Assaf, 2009 #2;Bono, 2004 #49;Breen, 2004 #20;Cater, 2004 #13;Cross, 2009 #131;Dimmock, 2003 #27;Duncan, 2011 #51;Dycus, 2007 #53;Griffin, 2001 #12;Johnson, 2000 #8;Malik, 2010 #47;Ogbeide, 2011 #17;Payne-Palacio, 2012 #45;Puckett, 2005 #1;Reynolds, 1998 #135;Spears, 1995 #52}. Concepts have been developed which range from models for contextualising the transformation of raw materials and labour into finished products, too theories of effective leadership and management of employees towards common goals. This review will shed light on a number of these prominent models and theories through the evaluation of a snapshot of foodservice, management, leadership and productivity literature. This literature is immense, multifaceted, and continually evolving. Due to these facts this review is somewhat limited by the breadth of content which can be covered. It is important to note that the concepts held within this review are not a complete summary of the topic area but a selection of poignant features, selected for relevance and ease of application to foodservice.

Q2) A financial statement for the restaurant should be made. It consists of how much can be invested for a restaurant in the gym and what are the expected returns out of that restaurant. The amount we are investing should be returned through the profits of the restaurant. A clear price list of the menu should be made by creating a

The fast food establishment I selected was McDonalds. The typical meal I created was a Quarter Pounder® with Cheese, a pack of Medium Fries, and a small Coca-Cola soda pop drink. It is quite hard to imagine and see this meal fitting into my daily meal, since it has a combined total of 1,020 calories, which is about half of the amount of calories I eat on a regular, lightly to moderately, active day. The calories in the Quarter Pounder® with Cheese are 540 calories, the Medium Fries is 340 calories, and the small Coca-Cola soda pop drink is 140 calories. The fat total in the Quarter Pounder® with Cheese is 28 grams, in the Medium Fries it is 16 grams, and in the Coca-Cola small drink there is no fat total. This makes for a combined total of 44 grams of fat content.

Gordon Food Services, known as GFS Canada distributes fresh foods, canned and dry foods, fresh and frozen meats, seafood and poultry, special orders, equipment supplies and cleaning chemicals across all provinces of Canada. GFS Canada is one of the largest foodservice distributors in Canada.

Eating in America, over the course of time, has shifted from being a sole necessity to a favorite past time. With an ever growing human population, the demand for fast and inexpensive food increases. How does a nation keep up? It does so by becoming a well oiled machine. This way, companies have the ability to push out vast amounts of product all while keep cost down. Because of this, the fast food industry is booming! Outwardly, this seems like an acceptable practice; however, often times when one is in a rush critical mistakes can occur. The food industry is not immune to these mishaps as they happen more often than not.The current processing of food is detrimental to society through employee dissatisfaction , illness, and pollution.

Due to economic downturn the strength of the buyers’ power has increased as the industry looks to gain consumers with pricing strategies much like those of McDonald’s “Value Menu” and combination meals even though the cost of commodities have gone up (James, 2010). Customers of QSRs are looking for quality food without high costs. While Chipotle does not have a value menu or offer any type of combination meal much of their success is due to the fact that the customers are willing to pay a higher cost for higher-quality (Chipotle, 2010).

Members of the Foodworks (Beaumaris) WHS Committee, store owner and store manager and other Department Supervisors will drive the Foodworks (Beaumaris) WHS policy into the workplaces for which they are responsible. They will ensure that the workplace, its plant and equipment are maintained in a condition that effectively controls health and safety risks. They will also ensure that employees, suppliers, contractors and visitors are provided with information, instruction,

This paper is going to focus not on the nutritional challenges directly, but rather on the logistical process of the food from the supplier to the student. It can be argued that the core competency of public schools is on education and not on food production. As a result, many schools have started outsourcing and using contract food services like Chartwell’s for their food needs. However, some schools still use independent food services. In Michigan for the 2016-2017 school year, Chartwell’s dominates the food service selected by school districts with Preferred Meals and Aramark as the next in

Running a food truck business is very import when it comes to creating and maintaining customer relationships. At Gryphon’s Greens, we plan to do several things in order to gain a competitive advantage over our competitors. To begin with, we plan to use a bait and hook method by offering a free drink with the purchase of a food item. We plan to use this method because we will still be generating a profit from the sale of the food item. Although we will have to absorb the costs of the free drinks, we will be purchasing the drinks in bulk which will substantially decrease the costs of each free drink that we hand out. This method will help increase our revenue due to the increase in customers that

On Thursday November 26th, we will be serving our Thanksgiving meal during the afternoon. As always, it will consist of all the classic holiday items such as Turkey, Stuffing, Cranberry Sauce plus an alternate entree of Grilled Salmon. We will be serving boxed meals for dinner. Due to the poultry shortages caused by the outbreak of the Avian Flu, it has been difficult to procure a lot of dark meat whole turkeys. Please understand that we will have a limited supply of dark meat available. Have a great holiday, Erik Czarnatowicz, Campus Wide Dining Director.

A food truck is like restaurant on wheels. It has several distinct advantages over a traditional eat-in restaurant. A food truck can go to where the customers are. It has pretty low overhead, compared to a restaurant, and requires far less staff. However a food truck is still a business that requires a lot of work and attention- especially in the first couple of years. Food truck owners put in long days and have similar problems as restaurant owners, such as slow seasons, bad weather, and sluggish economy. Read on to find out how you can start your own food truck business.