Chapter 2

The Foodservice
System
Prof. Engeline dela Cruz- Ilumin, RND,MBA
 Learning Outcomes
●
Identify the Foodservice System parts and its terminologies
●
Explain the importance of meal planning
●
Identify the parts of menu plan
●
Develop a meal and menu plan

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 The Foodservice System
●
Institutional Foodservice – refers to foodservice
carried outside the home or in quantities greater than
those of the usual family needs. This includes foodservice
in commercial, industrial, health care and educational
institutions.
The common objectives of institutional
foodservices are to provide:
a. Quality food
b. Quality service
The essentials in the attainment of these objectives are:
a. knowledge of food selection, preparation and service
b. effective use of time
c. efficient financial management
d. an adequate system of control
e. successful personnel management
f. high standards of sanitation and good housekeeping
g. wise planning of physical layout and selection of proper
equipment
The subsystems found in all organizations
according to foodservice experts are:
a. Operation subsystems
b. Management subsystems
c. Information subsystem
System – defined as a set of
interdependent parts that work together to
achieve a common goal.
 Foodservice as a System
●
Viewed as a system, foodservice is a grouping of
separate parts or components working together
to attain the goal of serving quality meals.
●
The foodservice system as presented in Figure 1
consists of these elements: input, thruput, output,
control, feedback, and environment.
 Foodservice as a System
1. Output – is the goal of what the system would like to accomplish
which, in the case of the foodservice, is the service of quality meals.

2. Input – indicates the resources available to the system which

include the traditional six MS in management which are men,
machines, materials, markets, money, and methods.
 Foodservice as a System
3. Thruput – is the processing of the resources so as to achieve the
desired output. Included in this element are administration, assembly of
materials, production, distribution, sanitation and safety.

4. Control – is the component of the system that has the responsibility to

regulate, direct, check or modify operations by using a set of standards so
that all efforts are channeled towards the attainment of the goal.
 Foodservice as a System
5. Feedback – is the element of a system that calls attention to a
need fo changes or adjustments in the processes of input so that the
desired goal is achieved.

6. Environment – is the condition within which the elements of the

system interact with one another.
 Foodservice System
➔
Defined as the facility where large quantities of
food intended for individual service and
consumption are routinely provided, completely
prepared. The term includes any such place
regardless of whether consumption is on or off
premises and regardless of whether or not there
is a charge for the food.
 Foodservice System
Systems differ in the following:

1. where the food is prepared in relation to where it is served

2. the time span between preparation and service
3. the forms of food purchased
4. methods of holding prepared foods
5. the amount and kind of laborand equipment required
 Foodservice System
Four types of foodservice systems are:
1. Conventional
2. Commissary
3. Ready prepared (cook/chill or cook/freeze)
4. Assembly/serve
1. Conventional – Typical users
are small foodservice
operations, i.e. independent
restaurants, schools, colleges,
etc. Food is prepared and
served under one roof. There is
little time between food
preparation and service.
Advantages Disadvantages
a. better opportunities for a. workload of personnel vary,
quality control
b. allows for greater flexibility in making it difficult to achieve
menu changes and therefore productivity
can take advantage of good
market buys and seasonal b. scheduling of workers may
fluctuations be difficult
c. less freezer storage is
required
2. Commissary – There is
a large central production
area with centralized
purchasing adn delivery of
food to satellite units
located in separate, remote
areas, for final preparation
and service.
Advantages Disadvantages
a. cost saving due to large a.food safety may be a problem
volume of food purchased due to possible contamination
b. transporting of food from
b. less duplication of labor commissary to outlets must be
and equipment done using specialized equipment
c. allows for more effective c. possible delays due to traffic and
and consistent quality control breakdown of truck may be a
problem
3. Ready prepared (Cook/chill or
cook/freeze) – Foods are prepared
on premises, then chilled or frozen
and stored for future use at a later
time. Its distinct feature is the
separation between time of
preparation and service, and the use
of food is not immediate, as in the
conventional. Unlike the commissary,
foods are prepared on the premises.
Advantages Disadvantages
a.reduces the “peaks and valleys” of food
production, as conventional cooking a. a large cold storage is
b. reduces labor cost due to fewer skilled required, i.e. blast freezer
employees required
c. management has closer control over
b. additional energy cost
menu selections, quality of ingredients, c. some recipes should be
quantity and portion size
modified to prevent structural
d. menu items are always available, unlike
the commissary where delays in delivery and textural changes when
causes shortage of stocks frozen
4. Assembly Serve – Has no
on-premise food production.
Fully prepared foods are
purchased and require only
storage, final assembling,
heating and serving. Often
uses “single use” disposable
tableware, thus eliminating
dishwashing unit.
Advantages Disadvantages
a. minimal investment in a. menu may be limited
equipment b. higher cost of prepared foods
may not be offset by the labor
b. operating cost of gas, savings
electricity and water are lower
than the other three systems c. quality of food may be affected
d. customer acceptability may be
c. portion control is absolute a problem
and wastage is lessened
 Meal and Menu Planning
Basic Considerations and Mechanics
Meal Patterns
Menu Format
 “
Meals and Menu
Planning

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⬩ Menu is the statement of food and beverage items available or provided by food
establishments primarily based on consumer demand and designed to achieve
organizational objectives.

⬩ It represents the focal point around which components of food service systems are
based.

⬩ The menu is designed carefully what the outlet wants to cater for, keeping in mind
the type of clientele. The main advantage of a well-planned menu is that it leads
to consumer satisfaction. It also helps to motivate the employees for a responsible
and successful service

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 Objectives of Menu Planning
The aim of menu planning is to:
1. Meet nutritional needs -- ““Recognition that food is treatment”-- part of medical
therapy
2.Plan meals within the food cost
3.Simplify purchase, preparation, and storage of meals
4.Provide attractive, appetizing meals with no monotony
5. Save time and money
6.Minimize overhead expenditure, i.e., fuel, electricity, water, labor.
7.Meet/exceed customer expectations
8.Determine production methods and distribution systems
9.Dictate staffing levels
10.Provide quality,, standardization & predictability

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 “
Menu planning is the most
important aspect of planning
and organization in the food
industry. It is an advance plan
of a dietary pattern over a
given period of time.

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The word menu comes from the French
word meaning “a detailed list”. It is an
important working document which
influences every facet of the foodservice
operation. As the focal point of both the
front and hear-of-the-house, the
purchasing of food, its storage preparation,
and its acceptability by patrons are all
dictated by the menu.
Factors to Consider in Menu Planning
1. The needs and requirements of the target market or intended clientele.
a. Physiological and nutritional needs
b. Psychological needs
c. Social needs
d. Paying capacity of clientele
e. Likes and dislikes of clientele

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Factors to Consider in Menu Planning
2. Available manpower resources
3. Time constraints
4. Materials available
5. Limitation of physical facilities
6. Machine, equipment and utensils available
7. Budgetary requirements
8. Type of service
9. Aesthetic appeal, characteristics and combinations
 Factors to Consider in Menu Planning
●
Kotschevar and Escoffier presented a model
illustrating the different considerations in
designing a menu.these considerations are
broadly categorized into two: (a) those
related to physical factors, and (b) those
which are centered on the patrons as well as
artistic considerations.
 Maximizing Food Utilization in Menu
Planning
1. Use all edible trim.
2. Plan production to avoid left-over.
3. Plan on how to use leftovers.
4. In menu planning, eliminate
perishable ingredients which are of
“minimum use”

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Types of Menu

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A La Carte Menu
Popular in commercial food services, a
la carte menu calls for pricing each food
item separately, allowing an individual to
order only what he wants. Because it
allows for flexibility in price, this usually
brings in more revenue than other menu
types.
 Menu Accuracy
1. Representation of Quantity
2. Representation of Quality
3. Representation of Price
4. Representation of Brand Names
5. Representation of Product Identification
6. Representation of Points of Origin
7. Representation of Merchandizing Terms
8. Representation of Means of Preservation
9. Representation of Food Preparation
10.Representation of Verbal and Visual Preparation

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 Menu Accuracy
1. Representation of Quantity
2. Representation of Quality
3. Representation of Price
4. Representation of Brand Names
5. Representation of Product Identification
6. Representation of Points of Origin
7. Representation of Merchandizing Terms
8. Representation of Means of Preservation
9. Representation of Food Preparation
10.Representation of Verbal and Visual Preparation

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 Menu Analysis
A. Objectives of Menu Analysis
To see if menus meet the needs and preferences of the target patrons in
terms of menu offerings and price, to determine the relative profitability
of menu items, and the overall menu acceptability.

B. Methods of Menu Analysis

1. Menu Count
2. Expert Evaluation
3. Popularity Index
4. Menu Engineering
5. Rating Scale Evaluation

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