ch8 managed services

offering more healthful meal options

(B&I) how are operators meeting the evolving needs of their clients?

quantity purchasing menu mgmt the use of operations systems to reduce food and labor costs

(health care facilities) additional savings can be realized through *what*

service delays inferior products inventory controls

(military) efforts are being made to address what kind of problems (3)

in the premium seating areas known as superboxes, suites, and skyboxes

(stadium points of service) a major point of service is the F&B offered where?

military foodservice

*blank* is a large and impo. component of managed foodservice

retail marketing and merchandizing

a college foodservice manager today must have better skills in *what* and *what* as students are given more discretion in how they spend their money for food on campus

the governments NSLP

a huge market for fast-food chains

ready-to-serve meals that are assembled at the meal site

alternatively, some schools are purchasing what instead of the national school lunch program

cafeteria foodservices beverage foodservices branded quick-service restaurants take-our foodservices

among services offered in student unions are *what*

health care foodservice operations

are very complex b/c they must meet the needs of clientele with special needs

on-campus dining

can be a challenge b/c the clientele lives on campus and eats most of its meals at the campus facilities

contractors

companies that operate foodservice for the client on a contractual basis

self-operators

companies that operate their own foodservice operations

building brand loyalty

entering the market for school nutrition and that does mean a decrease in revenues however what is a future benefit that can extremely valuable

over 6 billion

even w military downsizing, military foodservice sales are estimated at *how much*

offering healthy choices in their cafeterias

hospital foodservice directors often say that *what* is a key department mission

many are quick to add that they still offer the so-called unhealthy options to prevent a drop in participation and revenues

hospital foodservice directors often say that offering healthy choices in their cafeterias is a key department mission but what are many operators quick to do?

managed service operators must meed the needs of both the guest and the client

how are managed services different from commercial operations pt1

they are housed in "host" organizations that do not have food services as their primary business

how are managed services different from commercial operations pt2

they prepare food in large quantities to be served during specific hours

how are managed services different from commercial operations pt3

the vol. of business is more consistent and easier to forecast

how are managed services different from commercial operations pt4

employee relations human resource mgmt financial/budgeting safety administration safety budgeting food production/service sanitation/FBI prevention purchasing/recruiting staff training/development

in addition to foodservice, key areas of responsibility include *what* (9)

55-66%

in health care facilities, labor accounts for what percent of operating dollars

sous vide and cook-chill

in health care facilities, what innovations in preparation have allowed for labor savings?

stadium points of service

includes vendors, concession stands, and restaurants

60-70,000 fans

it is possible for all of the points of service in stadium points of service to go on all at once, serving upwards to how many fans?

residential and retail services

labor costs are high and food costs are low

concessions labor

labor costs are low and food costs are high

restaurant chains to open on campus the restaurant pays fees, either to the contract food company directly or to the college

like public schools, some college campuses have opted to allow for *what*

housekeeping/custodial/environmental services maintenance and engineering grounds and landscaping procurement and materials mgmt office and mail services concierge services patient transportation services (hospitals)

managed services other than food that often come under the areas of facilities mgmt include... (7)

sodexo

many companies have recognized the potential to increase their market opportunities by developing service capabilities beyond food list an example

airlines

may provide meals from their own in-flight business or have the food provided by a contractor

concession stands

offer everything from branded foods (meaning well-known brand foods) to hot dogs and hamburgers, to local cuisine

college student union

offers a variety of managed services that cater to the needs of a diverse student body

golf and tennis tournaments

other venues that require F&B services they may service 25,000 people in one day

between 5% and 15%

overall, a well-run operation makes a net profit of *what*

batch cooking

preparing food in large quantities to be served during specific hours

liaison personnel

responsible for translating corporate philosophy to the contractor and overseeing the contractor

by tray in the cafeteria dining room coffee shop catering and vending

service in health care facilities is provided HOW

airport restaurants such as popular chain restaurants along with quick-service restaurants

since airlines have decreased their in-flight food service, who has picked up the business

MREs - meals ready to eat

standard meals for troops in the field

pre-paid credit plan

students pay a dollar amt. up front, and as they eat meals over the course of the term or school year, the dollar amt of each meal is subtracted from the students acct

college foodservice operations

tend to offer students a variety of meal plans

MyPlate

the food guide that was developed by the USDA and illustrates what to eat to follow a healthy diet

the type of operation (for ex. labor costs range from the low teens to 50%)

the managed services operating ratios vary according to *what*

national school act lunch

the rationale was that if students received good meals, the military would have healthier recruits

most US national parks

the same managed services companies that serve the stadiums and arenas also contract what?

quick-service chains

these chains benefit from long-term leases at very attractive rates compared with a restaurant site

most US national parks that are managed by the same service companies as stadiums and arenas

these parks have hotels, restaurants, snack bars, gift shops, and a myriad of other service outlets

32 million children at 101,000 schools

today, approximately *how many* children are fed berakfast, lunch, or both each day at approximately *how many* schools by the nat. school lunch program

full-service cafeterias w straight, line scatter, or mobile systems limited service cafeterias offering parts of the full-service cafeteria fast-food service cart and mobile service executing dining rooms

typical manners of service include (4)

- the unique opportunity to see professional and amateur sporting events as much as you please - to be in rural, scenic areas and enjoy the great outdoors - to provide a diverse set of services for the guests or fans - to have a set work schedule

what are advantages of a foodservice career in this segment

- large amounts of people to serve in short periods of time - a work schedule of weekends, holidays, and nights - impersonal service - less creativity w food, seasonal employees - an on/off season work schedule

what are disadvantages of a foodservice career in this segment

stadiums arenas nat. parks state parks zoos aquariums other venues where F&B are provided for large numbers of people

what are some areas to work in when in the leisure and recreation area

must be able to withstand transportation conditions and extended holding times (hot or cold) must also be appealing and able to fit in the limited passenger eating space

what are the attributes of food used for in-flight and airport food service

advent and growth of branded concepts privatization campus cards computer usage

what are the driving forces of change on campuses

companies that are on the cutting edge

what companies are able to offer clients broader packages of services

1946 national school act lunch

what did the US gov. enact in response to concerns about student meals and in what year

plan the menus, develop the product specifications, and arrange the purchasing contracts

what do the in-flight foodservice management operators do

food

what has become a major competitive factor among airlines

to balance nutrition with foods the students like

what has become a major problem with the national school act lunch

employing students

what has helped to reduce labor costs

quick-service chains

what have also entered the segment of industry of health care facilities

serve several tenants in a building through a central facility

what is a new trend for one operator in the business and industry

trying to balance rising costs w decreased revenues

what is an ever-present problem in managed services

the testing of prepared foods that can be reheated and served without much labor

what is another trend in military food

nutrition education

what is now required in the NSLP

the need to provide foodservice in combat situations - in these cases, the military must be able to provide its own foodservice

what is one of the problems of privatization of military foodservice operations that may arise

leisure and recreation

what is probably the most fun area of the foodservice industry to work in

budgeting

what is simplified b/c the on-campus students have already paid for their meals, and therefore, numbers are easier to forecast

to please the guests

what is the challenge in a restaurant

the tray line, which must be double and triple checked to be sure each patients gets his/her correct meal

what is the main focus of a hospital foodservice operation

captive

what kind of audiences do manages services have

educational or health care organizations

what kind of companies and organizations must decide if they want to operate their foodservice themselves or contract it out to a managed foodservice company

money time space expertise

what resources largely determine the type of service offered by the B&I operators

- the use of grab-and-go menus - campus cards - 24-hour service - business in health care and nursing homes - carts at vantage points has increased

what trends in managed services has increased

international flights

what type of flights tend to have better food and beverage service

contractors

who have about 80% of the B&I market

students faculty staff

who may get bored with the menu offerings for colleges and universities