Foodservice Systems

You read about the different foodservice systems. In the Learning Activity you practiced with some of these foodservice system concepts to get the broad perspective of how and why entities choose certain food systems and why. In this assignment you will apply what you learned to various fictitious scenarios.

The following Course Outcome is assessed in this assignment:

TH213-1: Describe a food service system for two different types of organizations.

Instructions: Choose either scenarios 1 and 4, or scenarios 2 and 3, and address the checklist questions posed and explanations required in a thorough manner in a minimum 500-word response in a Microsoft® Word® document using APA format with additional title and reference pages (see Course Resources: Course Documents for the APA template). Your submission must be original as it will be submitted to Turnitin.com.

Address the bulleted checklist items:

• First: Identify which scenarios you chose: Either 1 and 4 or 2 and 3.

Scenario 1): A large, private hospital that addresses the needs of the high income consumer has just come into the state and is taking over an existing state hospital. They are going to change the foodservice system from a commissary type system to a conventional type system.

• Describe the changes that will be involved in the transition from one foodservice system to the new one and why based on the Chapter 2 Reading.

Scenario 2): A hotel chain in South Florida, which has seen many hurricanes over the years, has decided to switch from a ready/prepared foodservice system to a commissary type system so they can locate the central kitchen in the next county further away from the hurricanes.

• Describe the changes that will be involved in the transition from one foodservice system to the new one and why based on the Chapter 2 Reading.

Scenario (3): The executive management of a chain of rehabilitation centers across the country that is currently using an Assembly/serve foodservice system, wants to change their system of foodservice. Executive management does not want to change to a commissary system.

• Describe the type of foodservice system you would change to and what types of changes would be involved in the transition and why.

Scenario (4) Wettington Hotels, a moderately priced hotel chain, is transitioning from being unionized and using conventional foodservice to being non-unionized and has decided to change foodservice systems as a result. This hotel chain is concerned with rising labor costs and limited kitchen preparation space.

• Describe the type of foodservice system you would change to and what types of changes would be involved in the transition and why.