The outsourcing of food service in Turkish Armed Forces

Increasing velocity of evolution depending the globalization, complexity of evolution and increasing competition as a result of technological improvements, all these caused outsourcing to be a management strategy. In case of hard competition formed by globalization and rapid evolution in technology, firms should find out their basic functions and should go on their activities on other areas by outsourcing which is out of organization, in order to protect their existence ,have fast and flexible structure ,be able to put increasing costs under control, be less affected by risks caused by economic waving and uncertainty. Surveys reveals that outsourcing areas in our country are quantity food service, transportation, logistic, cleaning service and security services. Quantity food service and commercial caterings form the branches of present food catering sector while quantity food service of employees is done by outsourcing at private sector, Turkish Armed Forces started to study on this area. In this study reasons ,execution, advantages and disadvantages of that quantity food service of Turkish Armed Forces is done by outsourcing considering the logistic concept published by Turkish Armed Forces in 2001,is surveyed and possible problems and their solutions in application are analyzed considering the results of present application. Outsourcing is explained by present literature at first part of the study while catering and its relations with outsourcing is analyzed at second part. At the last part; quantity food service of Turkish Armed Forces is compared to outsourcing and the results are analyzed. Therefore, possible problems and their solutions in quantity food service and in which type of units quantity food service can be more usefull, are tried to be determined.