week3_ch3 - Systems Approach to Foodservice Organization...

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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 restaurants 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 Dcor Menu Staff Music Style of operation SYMBOLS Aspects of the concept Seen in the: Sign Logo Colors Upholstery Food Food presentation CONCEPT EXAMPLES...
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week3_ch3 - Systems Approach to Foodservice Organization...

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