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77 Cards in this Set

  • Front
  • Back
a collection of interrelated parts or subsystems unified by design to obtain one or more objectives
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
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
part of the system model that provides guidance. It can be internal or external
part of a system model that stores data and provides history
part of a system that is the process for receiving data from the internal or external environment
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
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
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
subsystems of lower order and system is part of larger supra system
input in a food systems model
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
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
output in the food systems model
products and services from the transforming input
examples of output in foodservice
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
financial records
personnel records
copies of menua
Provides information for evaluation and control obtained from internal and external environment
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
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
agreement between 2 or more people to do or not do something
right granted to individual or group to market a company's concept
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
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
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
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
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
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
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