Selecting a food service system: a review

Rodgers, S. (2005) Selecting a food service system: a review International Journal of Contemporary Hospitality Management, 17 (2). pp. 157-169. ISSN 0959-6119

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PURPOSE - The selection of a food service system (cook-freeze, cook-hot-hold) is a major strategic initiative, which involves a large capital investment. Each system has specific advantages and disadvantages and each is most suited to a particular set of operational conditions. The paper provides an inventory of data on the efficiency of the systems, identifies deficiencies as well as future needs and tools in the research in this field. DESIGN/METHODOLOGY/APPROACH - An overview of the studies supporting the decision-making process - the identification of the need for a system, evaluation of different systems, system selection, implementation and analysis of outcomes. FINDINGS - The paper demonstrates the lack of up-to-date objective data substantiating the benefits of the systems in the commercial and institutional hospitality sectors. It suggests a conceptual framework linking food preparation technologies with the elements of strategic marketing as well as statistical techniques, which can be used in the development of a model describing these relationships. Total productivity can be used as an indicator of overall performance of a system. RESEARCH LIMITATIONS/IMPLICATIONS - Future studies should address the need for quantitative assessment of the aggregate effect of operational and financial factors including those related to construction, menu design, productivity and food quality. ORIGINALITY/VALUE - The analysis of inputs/outputs and the possible research methodologies would be of interest to researchers and educators, industry practitioners and other stakeholders in the efficient food provision in the tourism/hospitality/institutional sectors.

Item Type: Journal article
Uncontrolled Keywords: Food industry; Food safety; Cooking; Productivity rate; Market position
Subjects: D000 Veterinary Sciences, Agriculture and related subjects > D600 Food and Beverage studies
D000 Veterinary Sciences, Agriculture and related subjects > D600 Food and Beverage studies > D610 Food Science
DOI (a stable link to the resource): 10.1108/09596110510582341
Faculties: Brighton Business School
Faculty of Education and Sport > School of Service Management
Depositing User: Mrs Mercedita Hoare
Date Deposited: 17 Dec 2007
Last Modified: 13 Apr 2015 13:22

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