Chapter Eight

Check Your Knowledge, p. 314

1. 
   Question: What are managed services?
   

Answer: Managed services are services that can be leased to professional management companies.

2. 
   Question: Why would companies use contract management?
   

Answer: financial, quality of program, recruitment, expertise, resources, labor relations & other support, outsourcing. (See box on p. 310).


Check Your Knowledge, p. 329

1. 
   Question: In your own words, define in-flight foodservice.
   

Answer: In-flight foodservice is a complex logistical operation. The food must be able to withstand the transport conditions and the extended hot or cold holding period from the time of preparation to the time of service. If a food item is to be served hot, it must be able to re-thermalize well on the plate. Other complications involve time, space, and appearance (p. 311).

2. 
   Question: What are some of the challenges faced by in-flight foodservice operators? What can be done to solve these problems?
   

Answer: As mentioned in the previous question, challenges such as time, transportation, re-thermalization, lack of space, and so on, are overcome by the expertise and specialized services of an in-flight caterer. The logistical operations are so complex that most airlines choose to contract out their in-flight catering services (p. 311).

3. 
   Question: Name the foodservice operations that constitute managed services.
   

Answer: These include: airlines, military, elementary and secondary schools, colleges, healthcare facilities, business and industry, leisure and recreation, conference centers, airports, travel plazas (p. 310).

4. 
   Question: How is each foodservice operation characterized?
   

Answer: Features that distinguish managed services from commercial foodservices include:

a. Managed service operators must meet needs of both the guest and the client (i.e., the institution). In a restaurant, the goal is to please the guest.

b. Managed services guests may or may not have alternate dining options available.
c. Many managed operations are housed in host organizations that do not have foodservice as their primary business.
d. Most managed services operations produce food in large quantity batches for consumption within fixed time periods.
e. Volume of business in managed services is more consistent and easier to forecast (p. 310).

5. 
   Question: In small groups, share the differences between the foodservice operations; then share with the class.
   

Answer: Note to instructor: This is a group activity designed to promote interactive learning.