Lesson 2:

Decision-Making Process

Objectives

At the completion of this lesson, students will be able to:

1. Identify trends that impact foodservice operations and foodservice

directors decisions to centralize food production.
2. Discuss factors that would influence school foodservice directors (or other
foodservice managers) to centralize food production.
3. Apply the basic decision-making model for making a decision about
whether or not to centralize food production.
4. Describe options for consolidating food production.
5. Discuss research that has been done related to satisfaction and food
quality when changing foodservice systems.

Student Reading Assignment

A Guide to Centralized Foodservice Systems, Chapter 2

Presentation Outline

Estimated time: This classroom presentation will require about 50 minutes.

Depending on the use of learning activities, two or three class sessions would be
required.

I. Trends that might impact decisions to modify a foodservice system

II. Factors in school foodservice influencing decisions to centralize food
production
A. Growth
B. Quality/consistency
C. Financial savings
D. Facility limitations
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 E. Labor availability
III. Decision-making process
A. Generic decision-making model
B. Options for centralizing food production
C. Criteria for accomplishing goals
D. Applying the decision-making model

Suggested Learning Activities

1. Ask students to review current trade publications to determine trends

impacting the foodservice industry and identify the ones that would lead a
foodservice director to centralize food production. Have a class discussion on
trends with students sharing articles they found. (Estimated time: 1 hour)

2. Use the case study presented on p. 23 in A Guide to Centralized Foodservice

Systems to apply the decision-making model (or use a local example if you
have one). Have students discuss each step in the decision-making process.
Students could develop the criteria that they would use to evaluate the
alternatives. (Estimated time: 30 minutes)

3. Have students review Figure 2.3, Options for consolidating food production
(p. 24). Divide students into groups to discuss advantages, disadvantages,
and operations for the different options for consolidating food production.
Depending on the size and dynamics of the class, two groups could be used
(regional kitchens and central kitchens) or five groups (regional kitchen
limited, regional kitchen full, central kitchen cook/chill, central kitchen bulk,
central kitchen pre-plate). Provide each group with large flip charts or
transparencies for recording their discussion and have each group share
results of their discussion with the class. (Estimated time: 1 hour)

4. Plan a field trip to a regional or central kitchen so that students can see how
they operate. If you have access to central kitchens that use different delivery
systems (bulk hot, bulk cold, pre-plate), field trips to those operations could
be planned. (Estimated time: 1-2 hours per field trip)

Based on the field trip(s), discuss factors that would have influenced the
decision of the foodservice director to select the system. (Estimated time: 30
minutes to 1 hour)

5. Show slides of various centralized foodservice systems (provided with lesson

plan). There are examples of bulk cook/chill and pre-plate operations.
Discuss advantages and disadvantages of the different types of food delivery
systems. (Estimated time: 1 hour)

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6. Have students research equipment needs for cook/chill and pre-plate
systems. They could use a variety of resources for their research, such as
the Internet, trade publications, interviews with directors, and interviews with
equipment manufacturers. Students would share results of their research
with the class. (Estimated time: 2-3 hours out of class, 1 hour in class)

7. Assign students a topic (such as decision-making process, satisfaction with

foodservice system, food quality) for which they will review the research
literature. They could write a report, develop an oral presentation, or both.
(Estimated time: 20 minutes per student in class)

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Examination Questions

Multiple Choice

1. There are many options for centralizing food production. According to a

recent ASFSA study, the largest percent of school districts use which of the
following types of food delivery?

A. Pre-pack or pre-plate
B. Cook/chill
C. Bulk, hot
D. Bulk, cold

2. Which of the following factors would influence a school foodservice directors

decision to centralize food production?

A. Adequate kitchen space is available at all schools

B. Schools are well equipped
C. Student numbers in the school district are not projected to change
D. Labor is limited

3. The first step in the decision-making process is:

A. identify alternatives.
B. identify and define the problem.
C. review the mission of the organization.
D. determine objectives.

4. Employee attitude is one factor that foodservice directors must consider when
making decisions about a new foodservice system. Research by Kim and
Shanklin (1999a) in a district that converted to cook/chill indicated that:

A. employees had initial discomfort with the change but that discomfort
decreased after they became accustomed to the new system.
B. employees were enthusiastic about the change in system.
C. employees had initial discomfort with the change in systems and that
discomfort never lessened.
D. employees were so uncomfortable with the change that turnover
increased dramatically.

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5. In evaluating food quality in a new cook/chill foodservice system in a school
district, Green (1997) found that:

A. food quality improved after the new system was implemented.

B. existing standardized recipes could be used in the new system.
C. recipes required restandardization for the new system.
D. there were many standardized recipes available for cook/chill systems.

Short Answer

1. List five trends that would impact a foodservice directors decision to

centralize food production.

A. ________________________________________________

B. ________________________________________________

C. ________________________________________________

D. ________________________________________________

E. ________________________________________________

2. List three factors related to finances (or instructor could substitute facility
limitations or food safety and quality control) that would influence a school
foodservice directors decision to centralize food production.

A. _________________________________________________

B. _________________________________________________

C. _________________________________________________

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Discussion

1. You are the foodservice director in a school district that is growing rapidly and
building some new schools. Costs for building kitchens in new buildings (both
for space and equipment) are high, and the superintendent asked you if there
are ways to reduce costs. She has asked you to prepare a proposal on how
the problem can be addressed.

A. One option to consider is consolidating food production. What are

options that you would consider in consolidating food production, using
the model discussed in class?

B. Use the decision-making model to describe the process you would use
for making a decision about how to address this problem.

C. What information would you need to make a recommendation to the

superintendent?

D. What criteria would you use to make a decision?

E. What would your recommendation be and why?

2. What trends in school foodservice might lead a district school foodservice

director to consider centralizing food production?

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Answers to Examination Questions

Multiple Choice 1-C, 2-D, 3-B, 4-A, 5-C

Short Answer

1. List five trends that would impact a foodservice directors decision to

centralize food production.

A. Growth in school district

B. Labor shortages
C. Change in labor availabilitymore diversity, less work ethic,
training challenges
D. Need for more food choices
E. More students eating at school

2. List three factors related to finances (or instructor could substitute facility
limitations or food safety and quality control) that would influence a school
foodservice directors decision to centralize food production.

A. Labor costs
B. Limited money to build new kitchens
C. Less equipment required at satellites
Other factors include purchasing power, cost of space at schools,
lower utility costs, overall cost savings

Discussion

1. You are the foodservice director in a school district that is growing rapidly and
building some new schools. Costs for building kitchens in new buildings (both
for space and equipment) are high, and the superintendent asked you if there
are ways to reduce costs. She has asked you to prepare a proposal on how
the problem can be addressed.

A. One option to consider is consolidating food production. What are

options that you would consider in consolidating food production, using
the model discussed in class?

Regional kitchen or a central kitchen. A regional kitchen could

consolidate only one function such as bakery or could provide all
foods for another school. A central kitchen can prepare foods for
distribution in bulk or pre-plate. Bulk foods can be distributed
hot or chilled (as is the case with a cook/chill system). Some
districts start with regional kitchens and move to centralized
kitchens.
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 B. Use the decision-making model to describe the process you would use
for making a decision about how to address this problem.

Discuss the following steps of the decision-making process:

1. Identify and define problem
2. Identify alternatives
3. Evaluate alternatives
4. Select best alternative
5. Implement alternative
6. Evaluate

C. What information would you need to make a recommendation to the

superintendent?

Information would be needed about feasibility including cost,

staffing, food quality, etc. Discuss various sources of
information, including research.

D. What criteria would you use to make a decision?

Cost, source of funds, food quality, labor implications,

community reaction

E. What would your recommendation be and why?

Answer may vary for each student. Students should provide a

good rationale for why they made their decision.

3. What trends in school foodservice might lead a district school foodservice

director to consider centralizing food production?

Students might discuss some of the following trends:

A. Growth in school district
B. Labor shortages
C. Change in labor availabilitymore diversity, less work ethic,
training challenges
D. Need for more food choices
E. More students eating at school

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Examination Items by Objective

Objective 1 Short answer question 1 and Discussion question 2

Objective 2 Multiple choice question 2, Short answer question 2
Objective 3 Multiple choice question 3, Discussion question 1B, D, E
Objective 4 Multiple choice question 1, Discussion question 1A
Objective 5 Multiple choice questions 4, 5, Discussion question 1C, E

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 Lesson 2 Slide Notes

Slide 1 Note: These slides were developed to

accompany Chapter 2, Decision-Making
Process in Selecting a New Foodservice
Decision-Making Process for System.
Centralized Foodservice Systems

National Food Service Management

Institute
The University of Mississippi

2-1

Slide 2 There are many trends that impact the

Trends way food is produced and served in
! Change in menu items
schools that may necessitate changes
! Increase food safety concerns in the foodservice system to meet
! Growth rapid in some school districts current demands.
! Increase in labor costs
! Limit in labor availability in some areas
Refer to pp. 19-20.
! Increase in diversity among employees

2-2

Slide 3 There are many factors that foodservice

Factors Influencing Decisions to
directors have identified that influenced
Centralize Food Production
! Growth in school district
their decisions to centralize food
! Need for control of quality and consistency production. Some of those factors are
! Financial savings listed. Discuss why these factors would
" Labor

" Food
support centralizing food production.
" Building and equipment costs Refer to pp. 21-22.

2-3

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Slide 4 Continued from slide 4.
Factors, cont.
! Facility limitations
! Labor availability

2-4

Slide 5 A generic/basic decision-making process

Decision-Making Process would be used to determine if centralizing
Identify and Define
Id Problem
food production would be a good decision
Identify Alternatives for a school district. Each step would
Evaluate Alternatives need to be taken in the process of making
Select Best Alternative a good decision.
Implement the Alternative Refer to pp. 23-26.
Evaluate

2-5

Slide 6 The goal of centralizing food production

Options for Centralizing
Goal to Gain Efficiency (cut costs/reduce labor)
is to gain efficienciesby cutting costs
and reducing labor needs. There are two
Consolidate
types of centralization: regional kitchens
Regional Kitchen Central Kitchen
or central kitchens. Sometimes school
Limited
(i.e. bakery)
Full Cook/Chill Bulk Pre-plate
districts have started the centralization
Satellites process by using regional kitchens and
then progressing to a central kitchen.
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Refer to p. 24.

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Slide 7 In making a decision about centralizing
Accomplishing Goals food production, it is important to keep
the goal of the foodservice operation in
GOAL
mind. Criteria to determine if the goal
Cost--Food
C
To provide high-quality
food and service to
Criteria
Labor has been reached include costs (both
meet students
expectations at the
lowest cost
Customer
Satisfaction food and labor) and customer
satisfaction (evaluated by use of
surveys, participation trends, etc.).
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Refer to pp. 25-26.

Slide 8 Have students discuss the decisions that

Case Study would be made for this school district.
The Springvale School District, located
adjacent to a major metropolitan area, has
The process is presented on pp. 23-26.
experienced major growth over the past three The next few slides will be used to walk
years and is expected to continue to grow for
at least the next 5-8 years. It is expected that students through the decision-making
several new schools will be built in the next
5 years to meet the needs of the district. What
process.
decisions do you make as the district foodservice
director?

2-8

Slide 9 Ask students to identify and define the

Step 1. Identify and Define problem.
Problem

2-9

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Slide 10 The three major factors contribute to
Step 1. Identify and Define the problem in this school district:
Problem
! Growth
growth, need for cost containment,
! Cost containment and the availability of labor.
! Labor availability Refer to p. 23.

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Slide 11 Ask students to identify alternatives that

Step 2. Identify Alternatives might be considered by the Springvale
School District foodservice director.

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Slide 12 There are four main alternatives that

Step 2. Identify Alternatives might be considered.
1. Continue on-site foodservice system
Refer to pp. 23-24.
2. Form regional kitchens
3. Centralize some cooking functions such as
baking
4. Build a central kitchen

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Slide 13 Ask students to evaluate the four
Step 3. Evaluate Alternatives alternatives identified.

2-13

Slide 14 Several criteria would be used in

Step 3. Evaluate Alternatives evaluating the four alternatives. Discuss
! Building/renovating costs
the alternatives based on these criteria.
! Equipment costs Refer to p. 25.
! Operating costs
! Labor availability
! Menu impact
! Acceptance by community/students

2-14

Slide 15 Ask students what they think might be

Step 4. Select Best Alternative the best alternative. What data would
they need to make the decision?

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Slide 16 In order to select the best alternative,
Step 4. Select Best Alternative consideration would be given to the
! Consider issues identified in Step 1
issues/problem, needs of the district,
! Consider needs of the district and results of a feasibility study.
! Develop and review feasibility study Additional data would be needed to
! Criteria-based decision
select the best alternative. Stress
the need to make the decision based
on identified criteria.
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Refer to p. 25.

Slide 17 What plans would be needed to

Step 5. Implement Alternative implement the alternative? What
other considerations should be made?

2-17

Slide 18 The menu may need to be changed if

Step 5. Implement Alternative the foodservice system is changed.
! Develop plans and implement:
Recipes would need to be re-standardized
" Menu if the system changed. It also is
" Re-standardized recipes important to have written policies and
" Policies

" Standard operating procedures

standard operating procedures and a
" HACCP program comprehensive HACCP program.
Refer to p. 26.
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Slide 19 Employees will be a key factor in
Step 5. Implement Alternative, implementing the selected alternative.
cont.
! Involve employees
If employees are involved in the
! Train employees decision-making process, they may be
more accepting of the decision. Also,
they would have important input in
making a good decision. If a change
in foodservice systems is selected,
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employee training will be critical to
the success of the new system.

Slide 20 Ask students how they would evaluate

Step 6. Evaluate the decision.

2-20

Slide 21 Evaluation would be based on criteria

Step 6. Evaluate related to the mission and objectives
! Use criteria developed to select system, such as:
of the district school foodservice
" Food quality operation. Here are a few criteria
# Customer satisfaction

# Food safety
that might be used. Can you think of
" Financial performance other criteria?
# Labor cost

# Food cost
Refer to p. 26.

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