Overproduction

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FACULTY OF HOTEL AND TOURISM MANAGEMENT
UITM SHAH ALAM

HTM 700: RESEARCH METHODS AND ANALYSIS FOR HOSPITALITY AND TOURISM

STUDY OF TREND OF IN-PATIENT NUMBER AND FACTORS AFFECTING OVERPRODUCTION IN OUTSOURCED FOOD SERVICE MINISTRY OF HEALTH HOSPITAL OPERATED BY BESTA CORPORATION SDN BHD IN KLANG VALLEY

NAME:SYAHIDATUN MARDHIAH BT BAHARIN
STUDENT ID:2011954627
PROGRAM:MASTER IN FOOD SERVICE MANAGEMENT
ASSIGNMENT:RESEARCH PROPOSAL
SUBMISSION DATE:26 MAY 2012

TABLE OF CONTENT

1| INTRODUCTION| 1|
2| LITERATURE REVIEW| 3|
3| PROBLEM STATEMENT| 7|
4| PURPOSE OF THE STUDY| 8|
5| THEORITICAL FRAMEWORK & HYPOTHESIS| 10|
6| RESEARCH METHODOLOGY| 11|
7| REFERENCES| 13|

INTRODUCTION

The food service industry (catering industry in British English) encompasses those places, institutions and companies that provide meals eaten away from home. This industry includes restaurants, schools and hospital cafeterias, catering operations, and many other formats, including ‘on-premises’ and ‘off-premises’ caterings (Bharathiar University, 2008). It may involve few processes before the food is ready to be served to the consumer.

It is important to understand the flow of food through a foodservice system in order to determine the system. Food flows through ten possible processes such as menu planning purchasing, receiving, storing, preparing, cooking, holding, serving, cooling and reheating. But then, not all of these processes applicable for all type of food service system (University of Mississippi, 2008). Hospital food service may practise either one type of the food service system. These are conventional, centralized (commissary), ready-prepared or assembly-serve (Unklesbay et al., 1977). The background of this study is based on hospital food service which practice centralized system.

Food production plays a critical role in meeting objectives of the foodservice of the department and satisfying the expectations of customers or patients. This system is responsible for translating the menu into food in the required quantities. The nutrition value, flavors, and appearance of foods are vital tools for restoring or maintaining the health of patients and in satisfying the needs.

Muda is a Japanese word which means waste (Bob Emiliani, 2002). In lean management, it listed seven wastes to be eliminated for quality improvement, cost and speed of any organisations regardless of either it is food producer, car manufacturer or even in the office.

Overproduction occurs when more products was produced than is required at that time by customer. Production of large batches is common practice that leads to this muda. Overproduction is considered the worst muda because it hides and/or generates all the others. Overproduction leads to excess inventory, which then requires the expenditure of resources on storage space and preservation, activities that do not benefit the customer (Bob Emiliani, 2002).

Study of the trend of customer number is beneficial, in order to minimize overproduction. Just In Time practice or Made-To-Order practise shall be installed in any foodservice provider since food are very susceptible to get spoiled and fresh foods are shorter shelf life. From the past study of overproduction, less researchers associating trend of number of consumer and overproduction. Their main concern are towards overproduction and wastage associated with nutrient deficiency especially in hospital food service industry. According to Oregon Department of Environmental Quality (2010), data captured from the study of trends could be use to target intervention and improvement practice from the perspective of overproduction. After ten years of experience in hospital food service, Besta Corporation Sdn Bhd had found that study of trends of in-patients numbers is upmost in order to minimize overproduction. There is a pattern of in-patient number from Monday to Sunday. It depends on...
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