FNS 200 Chapter Notes - Chapter 1: Foodservice, Types Of Restaurant, Snack
20 Feb 2014
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Document Summary
Chapter 1 systems approach to a foodservice organization. Foodservice operations are open systems that transform inputs into outputs. Every decision made will impact a foodservice operation in many ways. The same/similar output can be achieved using different inputs. Factors in the environment impact the foodservice system in profound ways. Strategic management is critical to the success of a foodservice operation. Sustainability efforts inc the quality of life for future generations. Foodservice operations are open systems but systems can be open/closed based on the amt of interaction w/ their environment. The systems approach focuses on the totality of the organization considering the impact of internal & external environment on the organization. A model is a conceptual simplification of a real situation in which irrelevant info is excluded. Models in foodservice enable managers, suppliers & others to evaluate current practices & impact of proposed changes on the foodservice operation.
