Wiki 6: Managed Service

Ch 8~Managed Service

A.Five unique feature of service

1.      Challenge to please guest and client (food service)

For guest:  main concern:
                                 1. taste --good flavor
                                 2. type of food --many choices
                                 3. the price --acceptable

             
       * If more requirements achieve, more available to keep visiting the service again.

For example : Ming General Japanese sushi restaurant

This restaurant aims to provide the cheapest pricing sushi, to trim cost, the ingredients of sushi and the type of Japanese food are in the least cost.

Therefore, it is less famous because the food is not good. So guests are less willing to come again.

 

 

 

                      Another example : Genki Sushi(元氣壽司)

The comment given by guest is quite good. Not only it is cheap, but also fulfill many guests’ requirement.

When comparing with this restaurant, more cost have to spend to get more satisfactory by customers.

        

For client: the quality of the service.

• customer-processing.
• branded and signature concepts.
• experienced, professional, and innovative.
• sanitary, flexible, and consistent.
• We are a cooperative, responsive, and pleasant partner!

 

           

Example : Airlines either provide meals from their own in-flight business or provided by a contractor

LSG Sky Chefs is the brand name of LSG Lufthansa Service Holding AG, which is the world's largest provider of airline catering (although Gate Gourmet claims the title of world's largest "independent" provider) and in-flight services.

Its primary business function is to prepare and deliver meals, beverages and snacks to aircraft for domestic and international flights.

LSG Sky Chefs partners with more than 300 airlines worldwide and operates almost 200 customer service centers in 50 countries, producing around 460 million meals a year

     

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2.Food service is not the primary business

The food service is not the primary business
But is the complementary of the other service, which help diversify the service, and thus customers may be more satisfied with the service.

EXAMPLE 1 . 

some cafés in Mong Kwok

Festures : provide a place to  have a meeting, gathering for a group.

food service : the food is just the complementary to this service.

                      food is offered to earn money

Example 2.

the leisure and recreation service : Neway Karaoke

Food service : provides lunch set and buffet package at happy hour time

                           which is free or cheaper meal

                           which is great convenient to the customer and they are willing to stay to play

                           which can diversify the karaoke service

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3.Guests are captive clientele (they may not have an alternate dining option)

4.Produce food in large quantity (e.g. batch cooking)

5.Volume of business is consistent

B.Challenges

1.      airline food service:

     Food safety---passengers

For example, on February 20, 1992, shrimp tainted with cholera was served on Aerolíneas Argentinas Flight 386. An elderly passenger died and other passengers fell ill.

Food safety---Technical crew meals

Food safety with technical crew meals (pilots and flight engineers) is sometimes even stricter than for passengers.

      Many foodstuffs are banned completely from crew meals, including all egg products and often any dairy products that has not been ultra-heat treated.

      

      The meals supplied on some airlines are labeled with the position of the crew member for whom they are intended, and no technical crew member eats any of the same products as his or her colleague.

       This ensures that each pilot eats a different meal to minimize the risk of all pilots on board being ill. This situation was a key part of the plot of the movie Airplane!

2.      school

Recipes of meals every day ensure to be fresh, delicious, and nutritious, including school breakfast in cafeterias, classrooms, and grab-and-go selections.

Regular changing of menu of meal is needed. Otherwise, children may not enjoy  it if the food is not suitable their flavor.

3.      health care

it should  provide clean color-coded menus for various diets. Clean color-coded is essential for the staff and even patient to pay attention to their need of their body.

For example:

• Low-fat/low-calorie = lavender
• High-energy = red
• High-fiber = green
• Low-cholesterol = blue
• Indulgence = yellow

C.Trends

1.      airline

Typically, the airline dinner includes meat, a salad or vegetable, a small bread roll, and a dessert.

Special diets can also prepared to fulfill different groups.

• Cultural diets  French, Italian, Chinese, Japanese or Indian style.
• Infant and baby meals. Some airlines also offer children's meals, containing foods that children will enjoy such as baked beans, mini-hamburgers and hot dogs.
• Medical diets  low/high fiber, low fat/cholesterol, diabetic, peanut free, non-lactose, low salt/sodium, low-purine, low-calorie, low-protein, bland (non-spicy) and gluten-free meals.
• Religious diets  including kosher, halal, and Hindu, Buddhist and Jain vegetarian (sometimes termed Asian vegetarian) meals.
• Vegetarian and vegan meals. Some airlines do not offer a specific meal for vegetarians; instead, they are given a vegan meal.

2.      School

The meal of the provider will be made to be have different shape and colorful so as to be more attractive to children.

  

3.      health care

the dietitians collaborate with the pharmacy department to counsel patients on potential food/drug interactions, review each patient's medication, and modify menus to avoid adverse reactions.