Transcript Document

The catering cycle
Figure 1.1
After Cracknell et al. 2000
OHT 1.1
Cousins et al: Food and Beverage Management, 2nd edition © Pearson Education Limited 2003
Comparison of traditional and
systems approaches
Table 1.1
Source: Records and Glennie (1991)
OHT 1.2
Cousins et al: Food and Beverage Management, 2nd edition © Pearson Education Limited 2003
Three systems in food and beverage
operations
Customer
process
Service
sequence
Food
production
Arriving
Preparation for
service
Purchasing
Leaving
Clearing after
service
Clearing
after service
OHT 1.3
Cousins et al: Food and Beverage Management, 2nd edition © Pearson Education Limited 2003
Operations hierarchy
Table 1.2
OHT 1.4
Cousins et al: Food and Beverage Management, 2nd edition © Pearson Education Limited 2003
Dimensions of the hospitality
industry’s product
1. Intangibility
2. Perishability
3. Simultaneous production and
consumption
4. Ease of duplication
5. Heterogeneity
6. Variability of output
7. Difficulty of comparison
OHT 1.5
Cousins et al: Food and Beverage Management, 2nd edition © Pearson Education Limited 2003
Customer satisfactions
•
•
•
•
•
Physiological needs
Economic needs
Social needs
Psychological needs
Convenience needs
OHT 1.6
Cousins et al: Food and Beverage Management, 2nd edition © Pearson Education Limited 2003
Customer dissatisfactions
• Controllable by the establishment
e.g. scruffy, unhelpful staff, cramped conditions
• Uncontrollable
e.g. behaviour of other customers, the weather,
transport problems
OHT 1.7
Cousins et al: Food and Beverage Management, 2nd edition © Pearson Education Limited 2003
Reasons for eating out
•
•
•
•
•
•
•
Convenience
Variety
Labour
Status
Culture / tradition
Impulse
No choice
OHT 1.8
Cousins et al: Food and Beverage Management, 2nd edition © Pearson Education Limited 2003
Meal experience factors
•
•
•
•
•
Food and drink on offer
Level of service
Level of cleanliness and hygiene
Perceived value for money and price
Atmosphere of the establishment
OHT 1.9
Cousins et al: Food and Beverage Management, 2nd edition © Pearson Education Limited 2003
PESTLE factors
•
•
•
•
•
•
P
E
S
T
L
E
OHT 1.10
Political
Economic
Socio-cultural
Technological
Legal
Ecological
Cousins et al: Food and Beverage Management, 2nd edition © Pearson Education Limited 2003
The five competitive forces
Figure 1.4
Adapted with the permission of The Free Press, a Division of Simon & Schuster, Inc., from Competitive
Advantage: Creating and Sustaining Superior Performance by Michael E. Porter. Copyright © 1985,
1998 by Michael E. Porter
OHT 1.11
Cousins et al: Food and Beverage Management, 2nd edition © Pearson Education Limited 2003
European Foundation for Quality
Management Excellence Model
Figure 1.6
Adapted from EFQM, 1999
OHT 1.12
Cousins et al: Food and Beverage Management, 2nd edition © Pearson Education Limited 2003
Customer service versus
resource productivity
Customer service
Resource productivity
Figure 1.7
OHT 1.13
Cousins et al: Food and Beverage Management, 2nd edition © Pearson Education Limited 2003
Integrated Service Quality
Management Model
Figure 1.8
OHT 1.14
Cousins et al: Food and Beverage Management, 2nd edition © Pearson Education Limited 2003