Cambridge University
Abstract
This paper explores the information about the main problems of foodservice. These problems have the same importance, because throwing items away and running out of them have bad influence on foodservices. This paper provided some reasons about food wasting and running out of items. A study shows that approximately 40 percent of food we throw away. A recent survey showed that 15 percent of foodservices lost their clients because of running out of items. In this term is examined an opinion of Jeff Nesbit (2015), concerning food wasting. Current writing provides some useful advice for you home how to avoid spoiling of nourishment.
There is also a food safety story which happened two days ago with Halal beef fraud.
Key words: foodservice, waste of food, run out of products, food safety story
Nowadays there are a lot of café, restaurants, fast food facilities which provide for people lots delicious meals. When we offer some food, we get it fresh and tasty, but we never guess how much does it cost before cooking or are these products profitable for foodservice. We cannot even imagine how the other side of the restaurant business is complicated. It is as a whole science how to manage kitchen deals beneficially. Foodservice can suffer from throwing food away or from running it out. It is always difficult to find a happy medium. Firstly, I thought that a staff should mark how much of products they sell daily and choose which of them are the most desirable. It depends on the area of their facility, on people’s quantity and preferences. People are different and have their own opinion and taste what they want to buy and their requests are varied day by day. So, it is hard for staff to foresee precisely which items to order in a big or less quantity.
There is a really serious issue connected with throwing food away. Studying an article I understood that foodservices from the whole world throw away a huge amount of food while a lot of people have nothing to eat. A study conducted by the University of Arizona stated that the percentage of food wasting in fast foods accounts for 9.55% and in full service restaurants it counts 11.3% of the total number of food which people buy.
A food waste harms foodservice business by odd expenses, which are damaging for its budget. But it also has a destructive impact on the environment. Water contamination, air pollution and it is not a full list of problems caused by food wasting. According to Jeff Nesbit (2015), people waste a lot of money for food, it harms not only people, it has a bad influence on nature. I suppose that is a good idea for avoiding throwing out food is forecasting. This option can help foodservices to be familiar with the information about how much, where and when products are needed. Quantitative method is based on historical facts which shows the number of product purchased last year in the same period. Casual forecasting is the most appropriate approach which allows comparing past and present buying of products. On the example of selling pasta, we may observe features which show a general picture of the item. Casual forecasting will provide information about the number of a sold product over the last period, how much other pasta sold in the same period, how much dollars were spent on this product, changes of temperature from the preceding time and day numbers in every time.
There is another problem that is opposite to previous one. It is running out of products. This problem is also important in foodservice business. Lack of food may be caused for different reasons. For example, it is a bad plan. When lots of people order the same dish, you have no choice accept buying items in the nearest supermarket. But it takes much time to run there, find and buy it and finally to cook it. The other reason is a delivery. When there is a misconception between manager and vendor, they should to clear all points in order not to get business into trouble. The ethical behavior is a vital part of successful cooperation. Another cause is spoilage of items. Because of the flurry on a kitchen, somebody does not libel fresh items by the sign “fresh” and these products are not preserved in the right way. Lack of products threatens foodservices by losing clients. Nobody wants to be refused in the dish which was chosen.
In restaurants always harder to monitor how many items you use because the turnover of them are bigger than at home. It is easier for us to avoid food wasting. First of all we must use the rule about reducing, reusing and recycling. This is a solution for saving products and money.
According to the 8th chapter of our book, there are several ways of monitoring the use of products. First of all, the decentralized purchasing should be established. As in many cases a person that is responsible for ordering of the all products deal with only a part of them. This means that often people for cooking also order the beverages or vice versa. So our solution is that each person should be responsible for its own area of interest.
Another suggested by the book approach is called “buy and inventory”. The key element of this approach is in the supplier keeping the products at his place as most of the foodservices do not have the appropriate facilities. This technique allows the buyers to pay for all products, but they are supposed to be delivered in portions when necessary.
I propose to make a list of products in the freezer, note date of items expiration and time when it was frozen. Stick such note to refrigerator because it will help you always observe their appropriate time for cooking. In such way products will themselves point you the new recipes for your dinner. It is necessary for you only to use your imagination for cooking.
I suppose that this advice will help a person who likes bananas. When somebody wants to keep bananas fresh, one should firstly separate bananas from the bunch and next wrap the stems very tightly. This action will reduce ripening.
Surfing the Internet, I came across a food safe story about a food company which was judged. Iowa’s Midamar Corporation, chief executive, William B. Aossey Jr., was sentenced to two years. He also was adjudged for three years of supervision, after his release. Another punishment is a fine in the amount of 60,000 dollars. The court found him guilty of violating 15 of 19 counts.
His company supplied Halal foods for the Muslim market niche. The judicial investigation stated that he falsified documents and certificates for export of beef for Muslims. The main problem of his deception is mislabeling of Halal meat products. All cattle were slaughter for meat acceptable for Islamic principles.
This story was useful for me because I there are a lot of similar occurrence which may happen with everyone. So, people who are connected with foodservice business should be attentive to their vendors. This food safe story should enlighten every food manager in accepting supplier as a partner. If one does not to be cheated, one must meticulously scrutinize every supplier. In the case of Midamar Corporation trust –based partnerships were totally violated.
References
Nesbit, J. (Sep. 28, 2015). At the Edge.
Retrieved from http://www.usnews.com/news/blogs/at-the-edge/2015/09/28/food-waste-is-an-environmental-problem
Flynn, D. (Feb. 25, 2015). Food Safety News.
Retrieved from http://www.foodsafetynews.com/2016/02/federal-judge-sentences- halal-beef-schemer-to-2-years-in-federal-prison/#.VtCt-PmLTIV
Reynolds, D. R. (January 1, 2013). Foodservice Management Fundamentals. Wiley, 1 edition.
