Managing Operations, Information, and Knowledge of Gate Gourmet

The Feed Resource Recovery concept is simple; to provide supermarket and restaurants with an onsite waste processing system that converts previously discarded food waste into a source of renewable energy and organic fertilizer. Having a great idea is just the beginning, to take this to the market they will have many issues to overcome.

All organizations produce goods or services through the transformation process. Simply stated, every organization has an operations system that creates value by transforming inputs into finished goods and services outputs. For manufacturers, the products are obvious: cars, cell phones, or food products. After all, manufacturing organizations produce physical goods. It’s easy to see the operations management (transformation) process at work in these types of organizations because

The aluminum company is “a global leader in lightweight metals technology, manufacturing and engineering” and “pioneered the aluminum industry over 125 years ago, and today, 59,000 people in 30 countries deliver value-add products made of titanium, nickel and aluminum and produce best-in-class bauxite, alumina and primary aluminum products.” (Alcoa) Since 2001, Alcoa has been able to maintain a successful ERP system with modules including human resources management, OTC, financial management, business process management, and RTP. Alcoa understood that a company this large, would have a complex ERP implementation, thus why they chose to take on different regions in stages. “Their first 50 branches in Europe of the implementation of financial and demand-payment process module, the module currently including Europe, North America, Australia, Asia and South America, the branches of the widely used. HR module has been completed in Australia branch, and Europe and Latin America, is expected to end at the end of the year. OTC module in the aluminum company is all the global offices ta least 60% complete.” (Modern Enterprise Management) For such an implementation to succeed, the company must have flexibility, adaptation, correct scheduling, and streamlining, which Alcoa managed successfully with the correct planning before installation to the ERP system.

Nowadays classical food and traditional food still exist. In a way of preserving cultural value, some people still use traditional cooking equipment, style even serving meal in a traditional way. Since the last decade, food production has evolved from supplier cook to more technological and modern cook

Resources - Inputs into a firm’s production process such as capital equipment, skill of individual employees, patents, finance, and talented managers

The control of waste is essential in any business and vital in hospitality. We monitor all waste produced from our three main kitchens (Appendix 3) and with the use of past sales figures (Appendix 4) we are able to predict the popularity of each dish and cater accordingly.

As mentioned in Wiskerke’s Urban Food Systems, there are currently enough food to feed 10 billion people at the global scale, and yet 40% of it went to disposal due to harvest and postharvest losses (which includes industrial, commercial, and household wastes). This opens up a larger issues of over purchasing, supermarket’s quality control (in which products that do not match the company’s standard will get thrown away instead of being sold at the store), over production of food at commercial level, and the food expiry date system that cause more waste than safety. These are issues that many

Moreover, the food company effectively reduced pollution through new technologies which also improved employee efficiency. ("Food transportation network poses a challenge-technology delivers a cost saving solution. (2015). Food Logistics,," n.d.)

As the managed step in the process is examined the process and procedure to add additional items to the Checkers’ menu will be aligned with the restaurants strategies and goals. One of the goals of Checkers is to provide quality food to customers. If this goal is to be attained, the strategy to add additional items and add revenue to satisfy shareholders will be implemented and tracked throughout the process. At this stage, data can be collected from consumers to analyze which changes can be made to optimize the processes in place. Within the optimizing stage of process enhancement, Checker’s will continue to analyze processes and also present additional ownership to employees to continue process improvement. Mastery comes at all levels so employees, shareholders, and consumers will all benefit mutually. Everyone is involved in trial

Adjustment: the increase in value should be credited to other comprehensive income less the loss that was recognized in the prior year. EUR 5K should be recorded as a gain on the income statement because it reverses the previously recognized loss. The remaining EUR 15K should be recorded in OCI and accumulated in equity under revaluation surplus.

• Countries and regions must undertake proactive steps to reduce the energy needed to transport food by reorganizing their food production systems. This will entail support for local producers and for local networks that bring producers and consumers closer together. More efficient modes of transportation, such as ships and trains, must replace less efficient modes, such as

Cost control is very important when working in any business, but very important when working in the food industry. During my extern I was able to gain experience by working the pastry. In that case I have been exposed to somewhat extreme cost control in every aspect of cooking, whether it is in culinary arts or baking and pastry. It is very crucial to the keep the food cost as low as possible. However it is very easy to lose money, if one’s not paying close attention. In order to achieve one’s goal when it comes to cost control, one must have the ability to reduce the amount of waste, recycle when necessary, or reuse products when probable. Within the time frame of working at the Sebastian – Vail, I have learned to do all three.

It is completely absent that the food market is filled with other competitors who alert the stability of the system, some new and sudden constants as the new produces launched or fluctuation of market and customer demands may interpret the flow of work and then cash flow affection and can't be prevented.

XYZ is a small to medium manufacturer of vegetarian pies that employees less than 250 individuals. XYZ ‘s factory is part of several units built in the 1970s within an industrial estate. Since then there has been no significant modifications to the factory.XYZ’s factory uses two main energy sources. The machinery in the factory including cutters, pie filling machines, conveyors and chillers are electrically powered. The cookers and the building’s heating system are fed by steam and hot water from a 1970s oil fired boiler. The purpose of this audit is to establish a baseline from which to improve the energy and environmental performance of the factory.

1. Full Catering. In this type of service, the caterer serves the food, prepares and manages all details of the occasion. This includes the provision of equipment, utensils/wares that will be used, decoration of the venue, table setting, and serving and clean up of the equipment used.