My perspective about the on-site food service management has been improved after watching the video and going through the power point presentation. In the power point presentation, I became aware of the fact that there are seven different segments within the entire on-site food service management industry. I had a knowledge that the on-site food service was only provided to the office premises and health care sectors. I was not fully aware of their services and involvement in diverse field. From the knowledge I have gained in the power point. The commercial food services which I had expected to be better than the onsite food services, I have revealed that the service providers need to take more care upon the food quality and customer satisfaction of the on-site food services. I have a perception that as people receives food at lower cost in on-site food services compared to the commercial food services, the food quality and safety concerns might be lower (Karaman and Ayse Demet).
However, my perception has been changed after going through the power point presentation. I have understood that as same customers are using the service every day, there is more chance to lose the brand image on providing bad quality of food. In addition, as the on-site food services provide their services to the educational institute as well as to the health care facilities, for these services, the quality, safety measures as well as price are more important. I have gained knowledge about two main players in on-site market, the contractors and self operators. I had no idea about the level of market penetration by this business and after going through the presentation, I came to know that around 90% business and industry locations uses on site food services (Walker et al.). I have also come to know about some key terms related to food service management including HFM, NACUFS and SFM.
I had a very poor concept of on-site management of food service. However, after reading the power point presentation, I got to know about the history of the on-site food service industry. From the video and power point presentation, the challenges which should be considered in on-site food service industry have also been understood (Diabat et al.).
After analyzing the information regarding the on-site food service in the videos and power point presentation, I have drawn two questions for the industry professionals. These are:
How much do you concern about the hygiene measures of your on-site food services?
Do you follow the trends of food service management in your industry services?
The food service trends have significant impact upon the on-site food service industry. One trend is digital servers which have attempted to bring the on-site food service more easily to get by the service users. In the business industries, more branded concepts and innovative menus has been significantly affected the services provided by the on-site business. In the schools, it is the responsibility of the on-site food service providers to provide services for fighting with child obesity (Davis et al.).
Davis, Bernard et al. Food And Beverage Management. Milton Park, Abingdon, Oxon: Routledge, 2012. Print.
Diabat, Ali, Kannan Govindan, and Vinay V. Panicker. "Supply chain risk management and its mitigation in a food industry." International Journal of Production Research 50.11 (2012): 3039-3050.
Karaman and Ayse Demet, "Barriers and benefits of the implementation of food safety management systems among the Turkish dairy industry: A case study." Food Control 25.2 (2012): 732-739.
Walker, John R., and Josielyn T. Walker. Introduction to hospitality management. Pearson Higher Ed, 2012.
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