8: Managed Services

Contractors

A company that operates a foodservice for the client on a contractual basis.

What is the major challenge for leisure and recreation foodservice providers?

A major challenge for leisure and recreation food service providers is having to serve large quantities of people in a very short period

The disadvantages of working in leisure and recreation food service include serving large crowds of people in a short time, impersonal service, seasonal employees and work schedules, and ____.

A work schedule that includes nights, weekends, and holidays

In managed services, it is necessary to meet both the needs of the guest and the ____.

Client

Working in the leisure and recreation segment of managed services provides opportunities to work in all of the following except ____.

College dining rooms

A company that operates food service for a client on a contractual basis is known as a ____.

Contractor

Why do corporations contract with managed services companies?

Corporations that are manufacturing or other service industries contract with managed service to provide meals in their employee cafeterias.

Food-borne illness (fbi)

Disease caused by an infectious organism in food.

What are some advantages of being a college foodservice manager as compared to a restaurant manager?

Easier budgeting process due to meals being prepaid, predictable guest count, and easier staffing and planning

Explain how fast food chains are impacting the military.

Fast food chains are becoming more prevalent on military bases, providing more options for personnel on the go.

List three managed services segments.

Healthcare, military, and business and industry

Popular airport foodservice contractors include Sodexo, ARAMARK, and ____.

Host International

In a managed service operation, the overall ____ may be better than in a commercial restaurant.

Hours and benefits

What do in-flight service managers do?

In-flight service mangers are responsible for planning the menus, developing the purchase specifications, and arranging purchasing contracts.

Name three trends in business and industry managed services.

Increasing number of sites contracting out food service operations, the need for B&I operations to break even, and some office buildings moving away from traditional B&I style operations to leasing space to commercially branded restaurants.

The largest airline catering company is ____ with over 300 international airline partners.

LSG Sky Chefs

What is the largest airline catering company?

LSG Sky Chefs

What are MREs?

MREs are meals ready to eat and are foods that have been portioned and stored in plastic and foil pouches for dining in the field.

Explain how managed services operations differ from commercial food services.

Managed food service operations have set hours, serve customers who may not have any choice in where they dine, and tend to use batch cooking, while commercial food service operations have a less consistent volume of business, don't cook in batches, and consider food service as their primary business.

This segment of managed services provides services to over 1.5 million people, generates sales of more than $6 billion annually, and provides food service in clubs, dining halls, hospitals, and other locations.

Military

Schools that participate in this federally funded program receive approximately $2.76 per meal per student.

National School Lunch Program

The big challenge of leisure and recreation food service is ____.

Offering the product in a very short period

A recent trend in military foodservice calls foe services such as ____ to be contracted out to a foodservice management company.

Officers' club

Foodservice operations now use ____ to inform guests and students about offerings.

Social media, such as Facebook and Twitter

This company is a leading North American food and facilities management company, in addition to being part of an international alliance that was founded in France.

Sodexo

Explain how elementary and secondary school foodservice can vary.

Some schools have on-site kitchens where the food is prepared and dining rooms where food is served. Many large school districts operate a central commissary that prepares the meals and then distributes them among the schools in that district. However, some schools purchase ready-to-serve meals that require only assembly at the school.

Explain trends in the operations of officer's club.

Some trends occurring in officer's club operations include a more casual approach to dining, offering the same menu for lunch and dinner, and changing the core concept to be more theme based.

Explain how a tray line works.

Special meals are prepared by a registered dietician; the tray is set up to include cutlery, napkin, and placement; color coded menus are used; and food is plated by menu type for delivery to the patient.

Daily rate

The amount of money required to pay for each person's foodservice a day

Batch cooking

The cooking of food in quantities for consumption throughout a meal period. Used in noncommercial foodservice to avoid putting out all the food at 11:30 and having it spoil. Batches are cooked for readiness at 11:30, 12, 12:30, etc.

National School Lunch Program (nslp)

The program that provides free lunches to students from a certain income level

List three college and university food service operations.

Traditional cafeteria, quick-service restaurants, and take-out food service

Why is labor cost of health care food service so high?

Use of tray line, the need fo double and triple check each plate, and the volume of meals served each day.

List four companies that have contracts for stadium/arena foodservice.

Wood Company, ARAMARK, Sodexo, and Fine Host

Commercial foodservice

operations that compete for customers in the open market

Nutrition education programs

programs ensuring that food served in school cafeterias follows the nutrition standards established by the government.

Managed services

services that can be leased to professional management companies

National Association of College Auxiliary Services (nacas)

A professional trade association that supports the non-academic segment of higher education responsible for generating business through a diverse array of campus services that students need and value—such as food services, bookstores, housing, and transportation.

American Culinary Federation (acf)

An organization based on promoting the professional image of American chefs worldwide through education of culinarians at all levels. ACF is the culinary leader in offering educational resources, training, apprenticeship, and programmatic accreditation designed to enhance professional growth for all current and future chefs and pastry chefs. In addition, ACF operates the most comprehensive certification program for chefs in the United States.

Which of the following is NOT a characteristic of managed services operations?

Being housed in an organization that has food service as its primary business

Chains such as Pizza Hut, McDonald's, and other quick-service restaurants see opportunities to ____ by introducing options in elementary and secondary schools.

Build brand loyalty

One of the most dynamic segments of managed services, ____ has over 80 percent of the market and is serviced by contractors.

Business and industry

This food service company envisions the future of food service to be a holistic experience where customers and clients find it easy to live well and thrive.

Compass

At ____ the focus is on food, its presentation, and service.

Conference centers

The amount or money required per day for each person to pay for foodservice on a college campus is known as the ____.

Daily rate

Meals ready-to-eat (mre)

Field troops eat food portions in plastic-and-foil pouches, called MREs. They are heated in boiling water.

Explain the logistical challenges of in-flight foodservice.

In-flight foodservice poses several logistical challenges including ensuring food is able to tolerate a range of heat and cold, providing an appetizing appearance, the ability of the food to fir on tray and be microwavable, and ensuring time of delivery before departure.

Business and Industry (B&I)

One or the most dynamic segments of the managed services industry. Food service may be provided by contractors, self-operators, or liaison personnel.

Technology advances no longer require troops in the field to eat these from tin cans; instead, plastic and foil pouches are used for meals ____.

Ready to eat

A major concern in school food service today is balancing good nutrition with ____.

Salability

In the B&I market ____ account for 20% of the contracts given to managed food service companies.

Self-operators

Name three venues for leisure and recreation foodservice operations.

Stadiums, zoos, and state parks

What is a liaison responsible for?

The liaison is responsible for translating the philosophy of the corporation to the contractor and making sure the contractor abides by the terms of the contract.

Tray line

The lineup of trays on which all the food for hospital patients is placed.

Whose needs must be met in managed services?

The needs of the guest and the client.

List three trends in health care food service.

Three trends in health care food service are incorporating more high-tech approaches, contracting managed service specialists like Sodexo, Aramark, and adding quick-service options such as McDonald's to the mix.

This concept, designed to appeal to seniors, which features a moving buffet cart and provides a visualization of good food, is referred to as ____.

To the table

The main focus of hospital foodservice is the ____.

Tray line

Self-operators

a company that manages its own foodservice operations

Liaison personnel

workers who are responsible for translating corporate philosophy for the contractor and for overseeing the contractor to be sure that he or she abides by the terms of the contract