Hospitality Chapter 9 Managed Services

List and explain three features that distinguish Managed Food Services operations from commercial food service.

1.In a restaurant the challenge is to please the guest . In a managed services it is necessary to meet the needs of a guest and the client ( the institution itself). 2. In some operations the guest may or not have alternative dining options available to them and and are a captive clientele. These guest may be eating at the food service operation only once on a daily basis. 3.Most managed services operations produce food in large quantity batches for service and consumption within fixed time periods.

Define Self Operators

A company that manages its own food service operations

Define Contractors

A company that operates a food service for a client on a contractual basis

Why is budgeting easier for college campus food service than public food service venues?

Budgeting is easier because the student already paid for their meals in advance and their numbers are easier to forcast.

The military foodservice sales are over $6 billion annually . List the locations in which the military personal is fed.

Feeding military personnel includes feeding troops and officers in clubs,dining halls,and military hospitals as well as in the field.

What is the name of the largest airline catering company?

LSG Sky chefs with 300 airline partners.

Define MRE

Meals ready to eat Food prepared for military out in the field

Define Commercial Food service

Operations that compete for customers in the open market

Define Managed Services

Services that can be leased to professional management companies.

What are managed services operations?

Services that can be leased to professional management companies.

Who is the leading food and facilities management services company in North America who deals with schools,restaurants and hospitals?

Sodexho

Define Daily Rate

The amount of money required to pay for each persons food service a day

Define Batch cooking

The cooking of food in large quantities for consumption throughout a meal period.

Define Tray Line

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

Explain the term National School Lunch Program

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

Who created the food pyramid and why was it created.

The very first "food pyramid" was a Swedish invention and it was an invention of necessity more than anything else. Back in 1970s, Sweden saw its country gripped by high food prices. The government then tasked The Socialstyrelsen (National Board of Health and Welfare) with coming up with a way to help the situation. In response to this, in 1972, they came up with "basic" and "supplementary" foods- in a nutshell basic foods were foods considered essential to a person's well-being and supplementary foods were foods that provided vitamins and minerals basic foods did not. Then it was further developed by the food and nutrition services of the US Dept of Agriculture.

In flight food service refers to food served on-board aircraft . Discuss why airlines consider it an expense that needs to be controlled and why the will consider eliminating it.

To be competitive airlines would rather lower their airfares than have an service providing meals. Its usually $7.00 a meal and they have cut back in most cases eliminating meals. Airports have chain restaurants that can provide inexpensive food quickly,

What is a unique challenge faced by healthcare managed services?

To provide many special meal requirements to patients with very specific dietary requirements. Determining which meals need to go to which patients and ensure they reach their destinations.

Define 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 contractor