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Food services are the most commonly outsourced function in the business community because it has been a cost effective way of supplementing in-house capabilities in the operations of the clients. Many clients of the outsourced food services need to have time to concentrate its very limited resources. There is a high preference for organizations to outsource these services rather than having them in-house. This has made the food services industries expand largely because there is a booming market in that aspect. Organizations are more concerned with activities that support its strategic mission. Therefore, it is considered a prudent step for them to outsource food services which to them is an auxiliary function.

Outsourcing food services to a management contractor has a number of advantages. Outsourcing foods services saves resources, money as well as speeding the food products to the market. These benefits are indeed compelling. Capital is freed up as cash and focus shifts to increasing the demands of the food products. Outsourcing helps in the concentration on the main competencies and cut down on costs. Outsourcing food services provides great versatility and flexibility to the in-house staff of a company which is mainly static and adjusts to change slowly in conventional corporations. Generally, debt can be decreased through outsourcing because capital is shifted to books of the management contractor.

The food service operations have unique aspects that drive these advantages. Food industries mainly deal with perishable products. Therefore, outsourcing is a kind of ‘prepare to order’ business. Resources are not wasted because food products are delivered on order. This works to the advantage of the food service industry. The outsourcing approach is of great advantage more particularly to the food industry because of the perishable nature of the products. Outsourcing thus helps the food industry maximize on their resources and returns.

Food services are the most commonly outsourced function in the business community because it has been a cost effective way of supplementing in-house capabilities in the operations of the clients. Many clients of the outsourced food services need to have time to concentrate its very limited resources. There is a high preference for organizations to outsource these services rather than having them in-house. This has made the food services industries expand largely because there is a booming market in that aspect. Organizations are more concerned with activities that support its strategic mission. Therefore, it is considered a prudent step for them to outsource food services which to them is an auxiliary function.

Outsourcing food services to a management contractor has a number of advantages. Outsourcing foods services saves resources, money as well as speeding the food products to the market. These benefits are indeed compelling. Capital is freed up as cash and focus shifts to increasing the demands of the food products. Outsourcing helps in the concentration on the main competencies and cut down on costs. Outsourcing food services provides great versatility and flexibility to the in-house staff of a company which is mainly static and adjusts to change slowly in conventional corporations. Generally, debt can be decreased through outsourcing because capital is shifted to books of the management contractor.

The food service operations have unique aspects that drive these advantages. Food industries mainly deal with perishable products. Therefore, outsourcing is a kind of ‘prepare to order’ business. Resources are not wasted because food products are delivered on order. This works to the advantage of the food service industry. The outsourcing approach is of great advantage more particularly to the food industry because of the perishable nature of the products. Outsourcing thus helps the food industry maximize on their resources and returns.

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