Food Service Management

Unit Title: Food
Service Management
Unit Number: 25
Unit Level: Level 5
Presentation by:
Yili Zhao
y.zhao@nelsoncollege.ac.uk

MICROSOFT TEAMS
Quick Guide
MICROSOFT TEAMS
Quick Guide
Virtual Classroom Etiquette
Online Etiquette (V1) on using Microsoft Teams
Created on 27th March 2020 by Mohammad Nazim Uddin
Nelson College London is
committed to enhancing the quality
of student learning and teaching
experience. Online etiquette refers
to the rules of good online
behaviour in a virtual environment.
Although the principles of online
communication are similar to those
for face-to-face conversation, there
are substantial differences too.
Some of the principles of good
online etiquette are outlined below.
Virtual Classroom Etiquette
Online Etiquette (V1) on using Microsoft Teams
Created on 27th March 2020 by Mohammad Nazim Uddin
SOUND
• Is the volume setting at your end at the right level?
• Have you checked to see if the other sites can hear you?
• Have you reduced unnecessary noise?
– Closed doors and windows
– Fan turned off
– Mobile phones and beepers muted
– Microphone not obstructed
• Think before speaking at the start and close of a session as
audio may be connected even though there is no video
• Mute your microphone when not talking
• Don’t talk over others. Take turns to speak.
• Don’t shout. Speak in your normal voice.
• Address the room when you speak to allow the
microphone to pick you up
• Don’t create unnecessary noise by tapping fingers, rustling
paper, jangling jewellery, playing background music
• If you ask a question, pause brie y to allow others to unmute their microphones and think of a reply
Virtual Classroom Etiquette
Online Etiquette (V1) on using Microsoft Teams
VISION
• Adjust the lighting.
– Avoid placing the camera to face windows or, close
curtains/blinds
– Put lights on to compensate for closed curtains/blinds
• If the room allows, have the wall behind you
darker than your face
• Are all people at your end visible on screen? Fill
the screen with people not furniture
• Keep camera adjustments to a minimum
How to use Chat feature during chats
During the group chat if
you have a question to
ask you can do so by
inputting a question
mark in the chat filed
and pressing enter.
You can also like the
discussion by using
a thumbs up emoji
If you couldn’t hear
or didn’t understand
the lecturer, you can
always ask them to
repeat by using this
emoji
Learning Outcomes
• Learning Outcome to be covered:
LO1: Investigate the sourcing and procurement processes within
a food service organisation (Part 1)
•Pass Criterion P1 :
P1 Examine a range of different food supply chain approaches
within the foodservice industry, highlighting key stakeholders in
the process
By The End Of Today, You Will:
Assessment Criteria (P1):
• Have an overview of different food service contexts
• Examine a range of different food supply chain
approaches within the food service industry
• Know the key stakeholders in the food supply chain
process
1.1 Overview of differing foodservice contexts:
• Diversity of the foodservice
➢fine dining
➢casual dining
➢fast food and take away
➢pop-up food services
➢conferences and events
➢themed food services
Fine dining
• Fine dining restaurants, also referred to as white
tablecloth restaurants, are typically higher end
and fancier restaurants
• Fine dining caters to an upscale clientele and
provides the highest quality of food
• Dressing code
Fine dining restaurants are not places to be loud and are
not places to go in ripped jeans or tee shirts. Usually,
dressing code needed.
• Alain Ducasse at
The Dorchester,
Mayfair
• Gordon Ramsay,
Chelsea
Some Michelin star restaurants in London:
(Three star)
Casual dining
• A casual dining restaurant is a full-service (wine menu
or full bar service) restaurant with a fun, comfortable,
laid-back atmosphere and affordably priced menu.
• Casual dining lies in between fast food dining and fine
dining. However, the menu is higher-priced than fastfood restaurants.
• Relaxed Decor & Casual Dress Code
• The difference between fine dining and casual dining has
to do with their ambience and prices.
Duck & Waffle Burger & Lobster
Fast food and take away
“Fast food” is a commercial term-limited to food sold in a
restaurant or store. Fast food refers to food that can be
prepared and served quickly.
It can come from may places: sit-down restaurants, takeout, drive-thru, and delivery.
“Take away” food normally
-in a disposable container, and can be eaten immediately, –
or in a packaged form for take-out/take-away
Pop-up service
The pop-up restaurant, bars,
and stands
that allows owners, chefs, and
guests to try new food and
restaurant concepts and
creations. Pop-up restaurants
can be anything from a beer
garden only open for the
summer to a sit-down
restaurant in an
unconventional location that’s
briefly open for a month or
two.
Below are some of the qualities of a pop-up food concept:
Operates temporarily from a few hours to a few months
•The location varies from shipping containers and old unused
buildings to outdoor spaces and rooftop gardens
•Creative, contemporary concept
•May include counter service, food stand or food truck service,
or full table service
•Depend on technology and social media to spread the word
Conferences and events
• A conference is generally understood as a meeting of several
people to discuss a particular topic.
• At a conference, innovative ideas are thrown about and new
information is exchanged among experts.
• An event, can be described as a planned and organised
occasion, for instance: a sports match or social gathering.
• Generally speaking, conferences, and events are
all meetings where people get together; usually
the difference is one of scale, and issue being considered.
• Food services are normally required at both conferences and
events

Themed food services
• A theme means something that is designed according to a
particular subject.
• Thus, themed food services are food services that that
designed around a particular subject.
• Examples are:
• Asian-Inspired Cuisine
• Move/film related theme
Theme restaurant:
A restaurant designed around a particular sport, era, style of music,
or entertainment industry personality. Such establishments are
typically designed in a theatrical fashion, with as much attention
paid to decor and memorabilia as to the food.
The Hard Rock Cafe is a good example of a theme restaurant.
Some of the theme restaurants
out there are definitely a bit
puzzling, like Modern
Toilet, a bathroom-themed
restaurant
Another example of
themed restaurant:
Alice in Wonderland
Themed Restaurants/
Café in the world
Class Activity –Discussion
1. What is a product?
2. Who/what is the
supplier?
3. What is your
understanding of
Planning product ranges
and suppliers?

➢What is a Product?
“Anything that can be offered to a market for attention, acquisition, use or
consumption that might satisfy a want or need. It includes physical
objects, services, persons, places, organizations and ideas”.
-Kotler, Wong, Saunders, Armstrong
➢What/who is a supplier?
A supplier can be a person, organization, or other entity that provides
something that another person, organization, or entity needs. During
transactions, there are suppliers and buyers. Suppliers provide or supply
products or services, while buyers receive them. Also called vendor.
➢What is a Product range?
The range of products is the set of all types and kinds of
products offered to customers by the company or any of
its units. It can also be understood as a set of products
offered by the entire industry. This range can be more or
less specialized or generic. It is described by width,
length, depth and consistency. Range of offered products
should correspond to the expectations of target market of
the company
1.2 Food supply chain
➢Food supply chain or food system refers to the processes that
describe how food from a farm ends up on our tables.
It also known as the “farm to fork,” food supply chains encompass
all of the activities involved in the transformation of foodstuffs (i.e.
raw materials) into consumer-ready food products – from sourcing,
to processing, handling, distribution, and sale – as well as the
management and documentation of these activities.
➢Our food gets to us via food supply chains through which food
moves systematically from producers to consumers
➢ Conversely, the money consumers pay for food goes to people who
work at various stages along the food supply chain in the reverse
direction.
➢ The food supply chain is composed of a wide diversity of products
and companies which operate in different markets and sell a variety
of food products.
➢ The degree of market power held by the firms along the chain varies
by product category, depending on the relevant markets in which
these firms operate.
➢ The food supply chain connects three main sectors: the agricultural
sector, the food processing industry and the distribution sectors
(wholesale and retail).
Food supply chain
In the food supply chain, food moves from producer to consumer via the processes of
production, processing, distribution, retailing and consumption; thus, food moves from
farmer to consumer in a domino‐like fashion. At the same time, money that consumers
pay for food moves from consumers to producers in the reverse process, again in a
domino‐like fashion from consumer to retailer to distributor to processor to farmer.
Thus, the two‐sided causality that connects farmers and consumers is mediated by these
two sets of domino causalities
Class Activity –
Food supply chain scheme
Please correspondingly match
each move to the right figure in
the ‘carrot supply chain’
Pull and push in food supply chain
Both movements of food and money are facilitated by “pulls” and
“pushes.” In a food supply chain, producers and processors push or
supply food and consumers pull or demand food thereby facilitating
the dominoes (food) to fall (move) towards the consumers.
Similarly, producers and processors pull money and consumers push
money to facilitate the movement of money from consumers to
producers. Thus, if consumers’ pull for food or push for money is
weak or absent, the producers’ push for food or pull for money
would have to be strong in order to keep the food supply chain
moving.

1.2 Food supply chain processes (farm to fork) and key players in
the process:
• This is a terminology used to refer to the various processes in
the food chain from agricultural production to consumption.
• This also involves the ability to trace food products as they
move through the supply chain.
• Each operator within the supply chain is expected to examine
and control their practices to ensure food safety for the
consumers.
• The sensitive nature of the product (food) requires that every
stage of the supply stage is closely monitored to avoid
contaminated food reaching unsuspecting consumers.
The key players in the supply chain
Farmer Processor Transportation& Storage Consumer
Supply chain stages 1: food origin
• This is a very vital stage as it can be a potential source
for food safety concerns.
• Some farmers use synthetic or natural chemicals to
combat pets and diseases as well as promote strong
harvest.
• The nature of product used during this process can affect
the quality of harvested produce.
• Consumers are now more likely to prefer food products
derived from organic, or purely natural farming method
Supply chain stages 2: Processing
This stage is responsible for preserving and processing
food so as to get the food products to the consumers in a
safe and edible condition.
• Examples of processing activities used at this point are:
• Refrigeration
• Drying
• Smoking
• Fermentation
• Additives
• Heating
Supply chain stages 3: Transportation& Storage
• Transport and logistics providers help to close the gap
between food manufacturers and consumers.
• This is a very important stage, and the final opportunity
to identify and eliminate contaminated inventory.
• Certain issues that are vital to monitor to ensure product
quality are:
• Temperature
• Humidity
• Atmosphere
• Handling Conditions
Supply chain stages 4: Consumer
• This is the final stage, aka “The fork”.
• It is vital that by the time the food gets to this point it is
absolutely safe to be consumed.
• Conveying food products in a safe manner is the
responsibility of everyone in the chain, thus is vital that
a strong partnership is built to ensure the consumer gets
a food product that is safe and edible.
Types of supply Chan
• There are three types of supply chains. They are
determined by the number of members involved:
• Direct: here, only a supplier, a central company and a
buyer are involved.
• Extended: this type involves the supplier’s supplier,
the supplier, the company, and the buyer.
• Final supply chain: this type includes all the members
in the flow of goods, services, information and
capital, starting from the first supplier to the final
consumer. Just like the traditional supply chain, the
final supply chain consists of the supplier, the central
company, the final supplier, the final buyer, and the
consumer
Approaches of food supply chain
• A supply chain can be longer or shorter.
• It is longer if more members are included and shorter if
the producer sells a product or a service directly to the
consumer.
• The supply chains efficiency is assessed by measuring
the performances of individual companies involved in
the chain
Review today’s Learning points P1 Part 1
1.1 Differing foodservice contexts and product ranges and
suppliers
✓Diversity of the foodservice
✓Planning Product ranges and suppliers
1.2 Food supply chain
✓Farmer
✓Processor
✓Transportation& Storage
✓Consumer
Next Week’s lesson Learning points (P1 Part 2)
• Procurement and sourcing processes.
• Sourcing considerations.
• Profit opportunities
• Quality and quantity control.
Questions & Answers
Reference:
• CHON, K. and MAIER, T. (2010) Welcome to Hospitality: An
Introduction. 3rd ed.Delmar, New York: Cengage Learning.
• HANNAGAN, T. (2008) Management Concepts and Practices.
5th ed. Harlow: Pearson.
• HILL, A. and HILL, T. (2012) Operations Management. 3rd ed.
Hampshire: Palgrave Macmillan.
• PAYNE-PALCIO, J. and THEIS, M. (2016) Foodservice
Management: Principles and Practices. 13th ed. Harlow: Pearson.
• REYNOLDS, D. and McCLUSKY, K. (2013) Foodservice
Management Fundamentals. Chichester: John Wiley & Sons Inc.