Foodservice Systems, Management, and Leadership: Key Concepts and Trends

What is a system?

A collection of interrelated parts working toward objectives.

What is a subsystem?

A smaller system within a larger one (e.g., kitchen in a hospital).

What is an open system?

A system that interacts with its environment.

Define equifinality.

Different inputs/processes can lead to the same output.

Define dynamic equilibrium.

Continuous adaptation to internal and external changes.

What is synergy?

Whole > sum of parts (working together yields greater outcomes).

What do boundaries represent in a system?

The limits of system activity.

List the components of the Foodservice Systems Model.

Inputs, Transformation, Outputs, Feedback, Environment, Memory.

Difference between commercial vs. onsite foodservice?

Commercial = profit-driven (restaurants, catering). Onsite = food is secondary (schools and hospitals)

Name two common operating practices.

Self-operation, contracting (also: franchising, partnering, multisite, small business)

Historical roots of foodservice?

Taverns/inns → Industrial Revolution (worker meals) → 20th century cafet

Name 2 modern foodservice trends.

Health & wellness (plant-based, allergen-friendly), Sustainability (local sourcing,waste reduction)

Give an example of technology trends in foodservice.

Mobile ordering, delivery apps, automation.

What type of dining is QSR?

Quick-service restaurant: fast, low cost, limited menu.

How is casual dining different from fine dining?

Casual = moderate price & service; Fine dining = expensive, high quality,

What is noncommercial foodservice?

Institution-based foodservice (schools, hospitals, military).

What are the 5 functions of management?

Planning, Organizing, Staffing, Directing, Controlling.

What is the difference between structured and unstructured decisions?

Structured = routine, predictable; Unstructured = complex, unique.

Name 2 decision-making tools.

SWOT analysis, cost-benefit, forecasting.

What's the difference between formal and informal communication?

Formal = policies, reports; Informal = conversations, casual info flow.

What is a common barrier to communication?

Language, hierarchy, distractions, unclear messages.

Define autocratic leadership style.

Directive, fast decisions, little input from group.

Define democratic leadership style.

Group participation, slower decisions, high buy-in.

Define laissez-faire leadership style.

Hands-off, depends on strong independent team.

List 2 current trends in foodservice management.

Teamwork, quality management, customer focus, innovation.