Food Service Test 1

Front 1

Conceptual simplification of a real situation in which extraneous information is excluded and analysis is simplified

Back 1

Model

Front 2

Collection of interrelated parts or subsystems unified by design to obtain one or mare objectives

Back 2

System

Front 3

Any human, physical, or operational resource required to accomplish objectives of the system

Back 3

Input

Front 4

Action or activity to change inputs into outputs

Back 4

Transformation

Front 5

Result of transforming input into achievement of a system's goal

Back 5

Output

Front 6

All stored information that provides historical records of a system's operations.

Back 6

Memory

Front 7

Things outside the system that can impact the operation of the system

Back 7

Environmental factors

Front 8

Processes by which a system continually receives information from its internal and external environment

Back 8

Feedback

Front 9

Organizations that are in continual interaction with the environment

Back 9

Open systems

Front 10

Each part of the system affects performance of other parts of the system

Back 10

Interdependency

Front 11

Parts are blended together into a unified whole

Back 11

Integration

Front 12

Working together can create greater outcomes than working individually

Back 12

Synergy

Front 13

Continuous response and adaptation of a system to its internal and external environment

Back 13

Dynamic equilibrium

Front 14

Same or similar output can be achieved by using different inputs or by varying the transformation process

Back 14

Equifinality

Front 15

Limits of a sytem that set the domain of organizational activity

Back 15

Boundaries

Front 16

Area where two systems or subsystems come in contact with each other

Back 16

Interface

Front 17

Characteristic of a system that is composed of subsystems of a lower order and a suprasystem of a higher order

Back 17

Hierarchy

Front 18

Complete system within itself that is part of a larger system

Back 18

Subsystem

Front 19

Search for an acquisition of information about events and trends external to the organization

Back 19

Environmental scanning

Front 20

Characteristics of a company that distinguish it from others

Back 20

Competitive advantage

Front 21

Individuals or groups who are significantly affected y or can significantly influence a company's decisions

Back 21

Stakeholder

Front 22

Another organization selling a similar product/service to the same market segment

Back 22

Competitor

Front 23

Statement of where a company wants to be in to future

Back 23

Vision

Front 24

Describes what a company does; differentiates it from others

Back 24

Mission statement

Front 25

Decisions and actions to assist a company to meet its objectives

Back 25

Strategies

Front 26

Foodservice operations in which sale of food is secondary to the goal of the organization; typically not for profit

Back 26

Onsite foodservice

Front 27

Foodservice operations in which sale of food is the primary activity and a profit is desired

Back 27

Commercial foodservice

Front 28

Person who creates and assumes risk for a new venture or business

Back 28

Entrepreneur

Front 29

Ability to meet needs of today without compromising future generations' ability to meet needs

Back 29

Sustainability

Front 30

Inaccurate or misleading information distributed by an organization, etc, so as to present an environmentally responsible public image

Back 30

Greenwash

Front 31

Characteristics of a product or service that bears on its ability to satisfy stated or implied needs and a product or service that is free of defects

Back 31

Quality

Front 32

Procedure that defines and ensures maintenance of standards within prescribed tolerances

Back 32

Quality assurance

Front 33

Management philosophy in which processes are refined with goal of improving performance in response to customer needs and expectations

Back 33

Total quality management

Front 34

Level or degree to which managers allow employees to act independently within their job descriptions

Back 34

Empowerment

Front 35

Something that limits an organization from reaching its goals

Back 35

Constraint

Front 36

Comparison against best performance in the field

Back 36

Benchmarking

Front 37

List of items available for selection by a customer and the most important internal control of the foodservice system

Back 37

Menu

Front 38

Menu that is presented by the technician orally to the patient

Back 38

Spoken Menu

Front 39

Several food items grouped together and sold for one price

Back 39

Table d'hote

Front 40

Food items priced individually

Back 40

A la carte

Front 41

Designing and laying out a menu in such a way as to influence the sale of foods served on that menu

Back 41

Menu psychology

Front 42

Same menu items are offered every day; that is, a restaurant-type menu

Back 42

Static menu

Front 43

Series of menus offering different items daily on a weekly, biweekly, or some other basis, after which the menus are repeated

Back 43

Cycle menu

Front 44

Menu that is planned for service on a particular day and not used in the exact form a second time

Back 44

Single-use menu

Front 45

Recommendations for good health developed by the USDA and the US Department of Health and Human Services

Back 45

Dietary Guidelines for Americans

Front 46

Alternative paths within foodservice operations that food and menu items may follow, beginning with receiving and ending with service to the customer

Back 46

Food product flow

Front 47

Foods are purchased in different stages of preparation for an individual operation, and production, distribution, and service are completed on the same premises

Back 47

Conventional foodservice

Front 48

Plates or trays are assembled in area lose to production

Back 48

Centralized service

Front 49

Food is transported in bulk to a location separate from production and plates or tray s of food are assembled in that location

Back 49

Decentralized service

Front 50

Menu items are produced and held chilled or frozen until heated for serving

Back 50

Ready prepared foodservice

Front 51

Method in which menu items are partially cooked, rapidly chilled, held in chilled storage, and reheated just prior to service

Back 51

Cook-chill

Front 52

Method in which menu items are partially cooked, rapidly frozen, held in freezer storage, and reheated just prior to service

Back 52

Cook-freeze

Front 53

A process of sealing raw, fresh food items in plastic pouches to allow chilled storage and then cooking in boiling water prior to service

Back 53

Sous vide

Front 54

Centralized procurement and production facilities with distribution of prepared menu items to several remote areas for final preparation and service

Back 54

Commissary foodservice

Front 55

Defining the sized, shape, style, and decoration of a space

Back 55

Design