week3_ch3 - Systems Approach to Foodservice Organization...

Info iconThis preview shows pages 1–10. Sign up to view the full content.

View Full Document Right Arrow Icon

Info iconThis preview has intentionally blurred sections. Sign up to view the full version.

View Full DocumentRight Arrow Icon

Info iconThis preview has intentionally blurred sections. Sign up to view the full version.

View Full DocumentRight Arrow Icon

Info iconThis preview has intentionally blurred sections. Sign up to view the full version.

View Full DocumentRight Arrow Icon

Info iconThis preview has intentionally blurred sections. Sign up to view the full version.

View Full DocumentRight Arrow Icon

Info iconThis preview has intentionally blurred sections. Sign up to view the full version.

View Full DocumentRight Arrow Icon
This is the end of the preview. Sign up to access the rest of the document.

Unformatted text preview: Systems Approach to Foodservice Organization Model & System • Model is a conceptual simplification of a real situation • Systems are collection of interrelated parts to accomplish an objective • Foodservice organizations as systems A Foodservice Systems Model (Spears & Gregoire, 2004) “Open System” • Interdependency of parts, leading to integration and synergy • Dynamic equilibrium • Equifinality • Permeable boundaries • Interface of systems and subsystems • Hierarchy of the system CHAPTER THREE: Concept, Location, and Design • Benefits of a Good Restaurant Name • The Relationship Between Concept and Market • Reasons Restaurant Concept Might Fail • Qualities of Successful Restaurants • Location Factors to Consider • Factors in Developing a Concept • Knockout Criteria WHAT IS A CONCEPT? • The matrix of ideas that constitutes what will be perceived as the restaurant’s image CONCEPTS… • Provide the framework on which to hang the image • Apply to any foodservice operation • Should fit a definite target market • Distinguish the establishment as D&B, different and better, than the competition • May be necessary to modify as competition arises CONCEPTS INCLUDE… • Public relations • Advertising • Promotions • Building • Curbside appeal • Décor • Menu • Staff • Music • Style of operation SYMBOLS • Aspects of the concept • Seen in the: – Sign – Logo – Colors – Upholstery – Food – Food presentation CONCEPT EXAMPLES...
View Full Document

This note was uploaded on 10/08/2011 for the course HTM 557 taught by Professor Staff during the Spring '11 term at S.F. State.

Page1 / 25

week3_ch3 - Systems Approach to Foodservice Organization...

This preview shows document pages 1 - 10. Sign up to view the full document.

View Full Document Right Arrow Icon
Ask a homework question - tutors are online