Reading...
Play button
Play button
Use LEFT and RIGHT arrow keys to navigate between flashcards;
Use UP and DOWN arrow keys to flip the card;
H to show hint;
A reads text to speech;
77 Cards in this Set
- Front
- Back
|
a collection of interrelated parts or subsystems unified by design to obtain one or more objectives
|
System
|
|
|
Based on their interaction with the environment, how would you classify foodservice operations?
|
Open Systems
|
|
|
Focus of the systems approach to management
|
keeps objectives in mind throughout the performance of all activities
|
|
|
Basic aim of a system
|
to accomplish a goal or objective
|
|
|
complete system within itself that is part of a larger system
|
subsystem
|
|
|
basic systems model of an organization
|
1. input resources to accomplish the objectives of the system.
2. transformation - action/activity to change input into output 3. Output - result of transforming the input |
|
|
additional components of expanded system model
|
control
memory feedback |
|
|
part of the system model that provides guidance. It can be internal or external
|
control
|
|
|
part of a system model that stores data and provides history
|
memory
|
|
|
part of a system that is the process for receiving data from the internal or external environment
|
feedback
|
|
|
6 characteristics of open systems
|
1. interdependency of parts
2. dynamic equilibrium 3. equifinality 4. permeable boundaries 5. interface of systems and subsystems 6. hierarchy of the system |
|
|
reciprocal relationship of the parts of a system. The parts are blended together into a unified whole
|
interdepency
|
|
|
continuous response and adaptation of a system to its internal and external environment
|
dynamic equilibrium
|
|
|
same or similar output could be achieved by using different inputs or varying the transformation process
|
equifinality
|
|
|
allow the system to interact with the environment. (The system is affected by the changing external environment)
|
permeable boundaries
|
|
|
area where 2 systems or subsystems come in contact with each other
|
interface
|
|
|
subsystems of lower order and system is part of larger supra system
|
hierarchy
|
|
|
input in a food systems model
|
human
materials facilities operational |
|
|
human input in a food systems model
|
labor and skills
|
|
|
material input in a food systems model
|
food and supplies
|
|
|
facilities input in a food systems model
|
space and equipment
|
|
|
operational input in a food systems model
|
money
time utilities information |
|
|
transformation in a food systems model
|
functional subsystems
managerial functions linking processes |
|
|
managerial functions in the transformation component of a food systems model
|
coordinate subsystems to reach objectives
|
|
|
functional subsystems in the transformation component of a food systems model
|
classified by purpose
for example production, maintenance |
|
|
linking processes in the transformation component of a food systems model
|
coordinate the transformation from input to output
|
|
|
examples of linking processes
|
decision making
communication balance |
|
|
output in the food systems model
|
products and services from the transforming input
|
|
|
examples of output in foodservice
|
meals
customer and employee satisfaction financial accountability |
|
|
the single most important internal control of a foodservice organization
|
the menu
|
|
|
6 examples of control in the food systems model
|
goals, objectives, standards, policies, procedures, and programs
|
|
|
standing plans
|
a menu that is in place that is repeated. A cyclic menu
|
|
|
single-use plan
|
a menu for a special occasion for example a catering menu
|
|
|
5 examples of memory in a food systems model
|
inventory
financial records forecasting personnel records copies of menua |
|
|
Provides information for evaluation and control obtained from internal and external environment
|
feedback
|
|
|
foodservice operations in which sale of food is the primary activity and a profit is desired
|
commercial segment
|
|
|
examples of commercial foodservice operations
|
restaurants, cruise ships, amusement park and zoo restaurants, airport restaurants, sporting events, convenience stores
|
|
|
foodservice operations in which sale of food is secondary to the goal of the organization (typically not for profit)
|
onsite segment
|
|
|
examples of onsite foodservice operations
|
hospitals, schools, child and senior care, military, correctional facilities, employee feeding
|
|
|
5 types of foodservice industry operating practices
|
self operation
partnering contracting franchising multi-department management |
|
|
the foodservice operation is managed by an employee of the company in which the foodservice is located
|
self operation
|
|
|
mutual commitment by 2 parties on how they will interact during a contract with the primary objective of improving performance through communications
|
partnering
|
|
|
agreement between 2 or more people to do or not do something
|
contract
|
|
|
right granted to individual or group to market a company's concept
|
franchise
|
|
|
one area management oversees multiple departments to control costs. Skills are emphasized over expertise
|
multi-department management
|
|
|
steps in the strategic management process
|
analysis, implementation, evaluation
|
|
|
what does analysis involve in the strategic management process?
|
review of companies mission, onjectives, stakeholders, competition, and technology
|
|
|
what does implementation involve in the strategic management process?
|
the determination of the strategic direction for the company and the creation of strategies to help the company reach its goals
|
|
|
what does evaluation involve in the strategic management process?
|
assessing whether changes have occurred and if the company is progressing towards meeting its objectives
|
|
|
ways in which the environment impacts the foodservice system
|
changing demographics
government regulations globalization technology competition |
|
|
a list of food items for selection by the customer
|
a menu
|
|
|
the primary control of a foodservice operation
|
the menu
|
|
|
what is the core common to all functions of a foodservice operation?
|
the menu
|
|
|
expected trends for menus
|
more foreign foods
more white and green tea mellower coffee more meatless entrees self-contained food choices more ordering on the internet |
|
|
a menu that is verbally communicated to others
|
spoken menu
|
|
|
an outline of the menu item categories for each meal
|
menu pattern
|
|
|
the amount of choice that a person has in the selection of food items for a meal. Can vary pending the goals of the foodservice operation
|
degree of choice
|
|
|
3 types of menus
|
static
cycle single use |
|
|
same menu items offered everyday
|
static menu
|
|
|
series of menus offering different items each day on a weekly, biweekly, or other basis, after which the pattern is repeated
|
cycle menu
|
|
|
menu planned for service on a particular day and is not used in the exact form a second time
|
single use menu
|
|
|
What standards must USDA school meals meet?
|
Dietary guidelines
RDA caloric goals |
|
|
what is the primary concern for all foodservice managers
|
customer satisfaction
|
|
|
includes customs, values, and demographic characteristics. Determines the products and services people desire
|
sociocultural factors
|
|
|
practices and attitudes that predetermine what, when, why, and how a person eats
|
food habits and preferences
|
|
|
ways to evaluate menus
|
small-scale surveys
interviews observation plate waste studies customer comment cards tallying of menu selections |
|
|
primary concern in planning menus
|
nutritional influence
|
|
|
programs that include good nutritional practices
|
dietary guidelines for Americans
mypyramid 5 a day program |
|
|
management-related factors that affect menu design
|
food cost
production capability type of service availability of foods |
|
|
areas of misinterpretation on menus
|
quantity
quality price brand name/product id points of origin merchandising terms means of preservation food preparation verbal/visual presentation dietary/nutritional claims |
|
|
menu planning for on-site foodservice operations
|
3 meals/day
cycle menus |
|
|
menu planning for commercial foodservice operations
|
static menu
|
|
|
how menu pricing is determined
|
cost of food/labor
additional operating costs like rent, energy, and advertising |
|
|
factor formula for pricing foods
|
food cost as percentage X
100/X = pricing factor menu sales price = raw food cost x pricing factor |
|
|
pricing psychology
|
affect customer perceptions that influence purchase decision
|
|
|
several food items grouped together and sold for one price
|
table d'hote
|
|
|
food items priced individually
|
a la carte
|
