In order to analyze different food production systems the second company chosen has been from the public sector (to allow good comparisons), the company is NHS Goscote Hospital. The catering department in this hospital serves not only Gascote Hospital but also supplies chilled food to another hospital, Mannar Hospital. Since Gascote supplies fewer businesses than Karins, it can be seen how communication and production systems will consequently vary. Another reason for choosing Gascote Hospital is that articles in local newspapers have commended the hospital for its menu choice, quality of food and service level, consequently it will be comparable to a larger more established business such as Karins, and an in depth investigation into how Gascote has achieved these commendations through its production systems can be looked into. As mentioned, the menu at Gascote is one reason for its developing a good name in the catering, particularly NHS catering sector, is its choice of food i.e. Menu, since this strongly takes into account patient choice whilst bearing in mind patient health and fitness in terms of nutritional value, and special diet e.g. allergies, pre and post-operative patients and food for diabetes suffers; also as well as being diverse the food items on the menu are also relatively cheap. the allowance for food per patient per week is ₤12.30, this is for a three meals per day, as well as extras such as tea, coffee, soup and fruit, within this Goscote is able to offer the a the wide range of good quality food mentioned above, from this we can deduce and check the high level of efficiency of the catering system that must be in place. A further reason for selecting Gascote as a good contrast to Karins' is because Gascote too uses high tech equipment, so the different ways in which each organization utilizes this equipment can be considered.
In order to analyze different food production systems, the third example chosen is a restaurant in the private sector, Malwari Paratha Kabab. This restaurant has been selected since it too is established and well known in the retail catering field, and so is comparable in quality and service to the above chosen institutions. For example it is comparable to Goscote hospital in that its high quality of service has been acknowledged by the public, in this case by winning a national ‘Best Quality Food’ award. However since this restaurant is based in a foreign country, namely Pakistan, this investigation will offer an interesting look into how location has an affect on production systems. Malwari is situated in an internationally comparable location (although it is based in a ‘third-world country’), since it is situated just outside a large cricket ground, Gaddafi Stadium, where major international cricket matches (including world cup matches) are hosted. Again in this case the target customer of the restaurant is clearly different to both Goscote and Karins catering institutions, since Malwari offers both indoor and outdoor seating for the range of customers that may choose to visit the restaurant i.e. The target audience for Malwari is much wider in range than either of the other two, since Karins caters solely for airlines, and Goscote for hospital patients. Malwari (like Gascote) is renowned for its menu which offers a large diversity of food types, including barbeque, Continental, Chinese and in particular traditional Pakistani foods. The different food types catered by each of the different intuitions will show how the appropriate catering systems for each, will consequently vary from each other. Malwari has further been selected since menu design and item pricing due to the location of the restaurant is a highly delicate process, because Malwari is situated in an area that is en-route by both expensive residential estates as well as lower quality government housing colonies, so it can be studied how well Malwari is able to cater for its diverse customer assortment.
The comparable high quality and commended service of each of these very different sectors in the catering field will allow not only an investigation into how each business achieves these through appropriate catering and service systems, but also enable a look into how efficient each institution is in these aspects.
