Pamela Luoto has been successful in obtaining an interview for an operations management position in a large catering organisation. Her pre-interview research on the company reveals that it operates using a systems approach to the management of its food and beverage operations. As such, she prepares answers to possible questions regarding the food service systems model.

a) Discuss the difference between an open and closed system. (2 marks)

b) Explain the inputs and outputs of the foodservice system. (2 marks)

c) Describe what occurs in the transformation process in the foodservice system. (5

marks)

d) Compare and contrast a foodservice operation using a cost strategy with one using a

differentiation strategy (6 marks)

e) Using the foodservice systems model, evaluate how the following events might

impact a foodservice operation: (10 marks)

• Loss of the lettuce crop in Queensland because of excessive rain Delivery of 88-size oranges instead of the specified 113-size
• Addition of too much salt to the vegetable soup
• Absenteeism of the cook and dishwasher for the evening meal
• Low final rinse temperature in the dish machine