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240 Cards in this Set
- Front
- Back
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Any human, physical, or operational resource required to accomplish objectives of the system.
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Input
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Action or activity to change inputs to outputs.
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Transformation
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Result of transforming input into achievement of a system's goal.
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Output
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A collection or interrelated parts or subsystems unified by design to obtain one or more objectives.
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System
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All stored information that provides historical records of a systems operations.
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Memory
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Things outside the system that can impact the operation of the system.
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Environmental factors
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Process by which a system continually receives information from its internal and external environment.
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Feedback
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Organizations that are in continual interaction with the environment.
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Open systems
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Working together can create greater outcomes than working individually.
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Synergy
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Continuous response and adaptation of a system to its internal and external environment.
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Dynamic Equilibrium
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The same or similar output can be achieved using different inputs or by varying the transformation process.
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Equfinality
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Characteristic of a system that is composed of subsystems of a lower order and a suprasystem of a higher order.
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Hierarchy
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Type of resource including labor and skills.
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Human
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Type of resource including food and supplies.
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Materials
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Type of resource including space and equipment.
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Facilities
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Type of resource including money, time, utilities, and information.
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Operational
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Characteristics of a company that distinguish it from others.
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Competitive advantage
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Individuals or groups who are significantly affected by or can significantly influence a company's decisions.
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Stakeholder
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Statement of where a company wants to be in the future.
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Vision
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Statement describing the what a company does on a daily basis.
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Mission
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Foodservice operations in which the sale of food is the primary activity and a profit is desired.
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Commercial Foodservice
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Foodservice operations in which the sale of food is secondary to the goal of the organization; typically not for profit.
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Onsite foodservice
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When the foodservice operation is managed by an employee of the company in which that foodservice operation is located.
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Self-operation
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A mutual commitment by two parties on how they will interact during a contract.
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Partnering
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An agreement between two or more persons to do or not do something.
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Contract
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When an individual or group purchases the rights to use and market another company's concepts.
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Franchising
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A data driven approach and technique for eliminating defects and reducing variations in any process.
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Six Sigma
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A procedure that defines and ensures maintenance of standards within prescribed tolerances for a product or service.
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Quality Assurance
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A management philosophy directed at improving customer satisfaction while promoting positive change and effective cultural environment for continuous improvement.
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Total Quality management
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The reviewing of operations on a routine basis with the goal of finding ways to continually improve the processes in and outcomes of the operation.
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Continuous Quality Improvement
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The fundamental rethinking and radical redesign of business processes to achieve dramatic improvements in performance.
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Reengineering
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Operating with minimal resources.
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Lean
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A management principle aimed at exploiting or breaking constraints that limit the organization from reaching its goals.
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Theory of constraints
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Also called ishikawa or fish-bone diagrams, these diagrams illustrate the factors that may influence or cause a given outcome.
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Cause and effect diagrams
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Bar graphs used to display graphically the the frequency distribution of data.
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Histograms
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Often called the 80-20 rule, states that 80% of a given outcome typically results from 20% of an input.
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Pareto Analysis
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The most important control of a foodservice system.
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The Menu
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Menu is presented orally.
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Spoken menu
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Several food items are grouped together and sold at one price.
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Table d'hote
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Food items are priced individually
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A la carte
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Same menu items are offered every day.
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Static menu
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Series of menus offering different items daily on a fixed repeating basis.
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Cycle menu
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Menu that is planned for service on a particular day and not used in the exact form a second time.
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Single-use menu
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A method used to measure food acceptability based on the amount of food left on a plate.
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Plate waste
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Individual estimation of plate waste using a scale, used to measure food acceptability.
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Self-reported consumption
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Recommendations for good health developed by the USDA and the US Department of Health and Human Services
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Dietary Guidelines for Americans
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Illustration of nutrition and physical activity recommendations.
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MyPyramid
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Recommendations for dietary intake of nutrients for healthy growth.
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Recommended Dietary Allowance
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Foods are purchased in different stages of preparation for and individual operation, and production, distribution, and service are completed on the same premises.
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Conventional Food Service
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Plates or trays are assembled in an area close to production.
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Centralized service
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Food in transported in bulk to a location separate from production and plates or trays of food are assembled in that location.
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Decentralized service
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Menu items are produced and held chilled or frozen until heated for serving.
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Ready prepared foodservice
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Method in which menu items are partially cooked, rapidly chilled, held in chilled storage, and reheated just prior to service.
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Cook-chill
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A process of sealing raw, fresh food items in plastic pouches to allow chilled storage and then cooking in boiling water prior to service.
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Sous vide
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Centralized procurement and production facilities with distribution of prepared menu items to several remote areas for final preparation and service.
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Commissary foodservice
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Menu items are purchased preprepared and require minimal cooking before service.
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Assembly serve
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Collaborative planning session
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Charrette
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Amount of light generated when 1 foot candle of light shines from a source.
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Lumen
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Measurement of illumination equal to 1 lumen of light on 1 square foot of space.
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Foot-candle
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A measure of the coolness to warmness appearance of a light.
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Correlated color temperature
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The amount of light required by Food Code in restaurant storage areas.
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10 foot candles
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The amount of light required by Food Code in handwashing and warewashing areas.
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20 foot candles
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The amount of light required by Food Code in areas of a foodservice establishment where food preparation takes place.
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50 foot candles
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Department that generates revenues greater than its expenses and creates profit for the organization.
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Profit center
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Department that has expenses but does not generate profits to cover those expenses.
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Cost center
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The chain of producers, processors or manufacturers, distributors, suppliers and customers through which change in ownership moves commodities from producer to consumer.
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Marketing Channel
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Independent sales and marketing representative who contracts with manufacturers, processors, or prime source producers to sell to wholesalers, suppliers, or foodservice operations.
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Brokers
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Increasing the market value of raw and semiprocessed products to increase revenues of products moving through the marketing channel.
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Value added
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Federal standards that identify what a given food product contains.
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Standards of identity
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Federal standards for product quality attributes such as tenderness, color, and freedom from defects.
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Standards of quality
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Exposure of food to gamma rays or radiant energy to reduce harmful bacteria, considered a food additive.
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Irradiation
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Irradiation, genetically engineered foods, and nutrition labeling are regulated by this federal agency.
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the FDA
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The procedure of deciding whether to purchase from ones self or purchase from suppliers.
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Make-or-buy decisions
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Statement understood by buyers and suppliers of the required quality of products.
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Specification
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Specification that indicates quality by objective and impartial test results.
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Technical specification
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Specification that indicates quality by specifying a brand name or label.
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Approved brand specification
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Specification that indicates quality by functioning characteristics of the product.
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performance specification
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Buyer decides which supplier will be chosen for the order based on bids submitted from the seller.
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Bid purchasing
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Each supplier bids on each product on the buyer's list, and the lowest bidder receives the order for that product.
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Line-item bidding
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This type of bidding requires suppliers to bid the best price on a complete list of items.
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All-or-nothing bidding
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Buyer's authority to act for the organization, the obligation each owes the other, and the extent to which each may be held liable for the other's actions.
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Law of agency
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Guarantee by the supplier that an item will perform in a specified way.
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Law of warranty
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Signed agreement between two or more parties related to the purchase of a product or service.
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Law of contract
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Purchasing done by a unit or department of an organization that is authorized to purchase.
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Independent purchasing
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Purchasing based on the principle that the purchasing activity is done by one person or department.
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Centralized purchasing
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Purchasing by bringing together managers from different operations for joint purchasing.
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Group purchasing (purchasing cooperative)
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Purchasing products as needed for production and immediate consumption by the consumer without having to store and record products in inventory.
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Just-in-time purchasing
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Form used by foodservice manager to request items from purchasing manager or department.
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requisition
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Document prepared by the supplier that includes product name, quantity, and price.
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Invoice
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Document completed by the buyer and given to the supplier listing items to be purchased.
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Purchase order
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Premeditated burglary
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theft
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Inventory shrinkage
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Pilferage
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Separate units for thawing frozen foods, designed to maintain 40F.
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Tempering boxes
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Periodic actual counting and recording of products in stock in all storage areas.
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Physical inventory
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Purchases and issues continuously are recorded for each product in storage, making the balance in stock availability at all times.
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Perpetual Inventory
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Inventory control method based on the varying value of products into 3 groups: high value, medium value, and low concern items.
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ABC method
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The inventory control method based on the establishment of minimum and maximum inventory methods.
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Minimum-maximum method
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The inventory control method based on a sensible balance of ordering cost and inventory holding cost.
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Economic order quantity method
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Products are used in the order of purchase.
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First in first out (FIFO)
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Products purchased most recently are sold first.
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Last in first out (LIFO)
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Art and science of estimating events in the future, which provides a database for decision making and planning.
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Forecasting
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Cooking smaller quantities of menu items as needed for service.
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Batch cooking
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Ingredient assembly area designated for measuring ingredients to be transmitted to the various work centers.
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Ingredient room
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Recipe that consistently delivers the same quantity and quality of a product when followed precisely; suites a particular purpose.
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Standardized recipe
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Managers whose reporting relationships, both upward and downward, are vertical.
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Line Managers
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A person who does the work of the organization or produces the product; also called a worker
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Operative
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Managers who oversee employees responsible for production; need a high level of technical skills, good human relations skills, and some conceptual skills.
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Frontline Managers
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Managers who direct the activities of an organization rather than the actual production; need a high level of conceptual skills, good human relations, and some technical skills.
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Top-level managers
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Managers whose level is above that of frontline managers, but who are subordinate to top-level managers; need technical and conceptual skills in equal amounts, and good human relations skills.
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Middle Managers
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A measure of the influence a manager has on an organization; usually measured by the number of people who report to the manager.
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Span of control
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Managers who oversee supportive departments or groups; they report laterally, not vertically.
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Staff Managers
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The vertical relationships between members of an organization that are based on authority and power.
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Chain of command
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The concentration of decision making and power at the upper levels of an organization.
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Centralization
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The ability for individuals at the lower levels of an organization to make decisions appropriate to their own areas of responsibility.
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Decentralization
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The specialization of groups in an organization, which may be based on product, function, clients, location, or work processes.
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Departmentalization
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The "personality" of an organization
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Organizational Culture
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The practice of assigning each worker to a few specialized tasks to perform, rather than a large number of more general tasks,
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Division of labor
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Global plans that set the direction for an organization within the context of its internal and external environments.
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Strategic plans
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A criterion for management focused on meeting defined goals and objectives
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Effective
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A criterion for management defined as doing things in the best way relative to resource utilization.
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Efficient
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A criterion for management based on the ability to adapt to the specific environment
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Appropriate
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A criterion for management that considers whether what was done was done in the correct amount.
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Adequate
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Anticipation of the need to make a decision some time in the future, and making the decision in advance so that it can be implemented in a timely manner at the time it is needed.
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Contingency planning
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The first step in the management process; the act of finding a problem and acknowledging that it exists.
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Problem Identification
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The second step in the management process; determining which factors will have the most relevance in a given situation.
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Establish criteria
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The third step in the management process; assigning each established criterion a ranking in terms of importance.
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Weighing the criteria
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The fourth step in the management process; the act of determining the different options available to address the situation at hand.
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Identify the alternatives
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The fifth step in the management process; the process of comparing and examining the alternatives by measuring them against the same standards, using only the relevant criteria.
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Analyze the alternatives
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The sixth step in the management process; involves choosing the alternative which best addresses the issue, based on the analysis that has been done
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Making the decision
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The seventh step in the management process; the act of carrying out the plan that has been made; often involves communicating exactly what is to happen.
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Implementing
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The eighth and last step of the management process; receiving feedback about the choice that has been implemented--was it effective, efficient, appropriate, and adequate?
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Evaluation
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The four P's of marketing: product, place, price, and promotion
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The marketing mix
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A view of the marketplace that balances the needs, wants, and demands of consumers with those of the organization and those of society.
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Social marketing perspective
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The marketing of a product to the population at large, without discriminating among population subgroups
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Mass Marketing
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The marketing of a product to a unique subgroup within the population rather than to the population at large.
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Target marketing
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Something that cannot be seen, touched, or held--like services.
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Intangible
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A characteristic of services in which a product cannot be separated from its provider.
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Inseparability
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The route that products follow from the manufacturer to the end user; may be direct and simple, or complex with the products changing ownership several times along the way.
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Distribution channel
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The methods used to attract consumers to a product so as to convince them to purchase it.
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Promotion
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Money that is kept on hand for making emergency purchases, or for minor expenditures that cannot be made through regular vendors in a timely manor.
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Petty Cash
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A document produced by the accounting department that lists actual data accumulated for the accounting period, including controllable and uncontrollable revenues and expenses.
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Profit and loss statement (P&L)
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Nonliquid, tangible goods that have been capitalized and are being depreciated over time.
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Fixed assets
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Items, like inventory, that can be easily converted to cash.
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Liquid assets
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Debts or other financial obligations of a business; may be current of accrued
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Liabilities
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A financial report that summarizes an organizations assets, liabilities, and owner's equity. Provides the user with a snapshot of the organization's financial status at a point in time.
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Balance Sheet
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The use of computer technology in managing, processing, and accessing information.
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IT- Information technology
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Information that is stored in a computer system for the purpose of processing intrinsic information. Includes database and programs.
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Extrinsic information
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Information that is processed; includes data inputs as well as data outputs created by the system.
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Intrinsic information
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The effective production, storage, retrieval, and dissemination of information in any format and on any medium.
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IM- Information management
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A type of data communications network in which a group of computers is interconnected in a small geographic area
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LAN- Local area network
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A program that consists of a database listing food items and nutrients; used to determine nutrient composition of foods, recipes, or diets of individuals or groups
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Nutrient Analysis Program
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An information processing system used by dietetic practitioners to process information related to patient meals and meal service.
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Patient Services Program
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The management information system that is used for the processing of patient information in health care facilities.
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Patient information systems
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Awareness, understanding, support, involvement, and commitment are all stages of what process:
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Adjustment to change
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Individuals who are considered good managers, work well with staff, and demonstrate respect, concern, and empathy for employees.
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Leaders
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An essential leadership characteristic that is seen in a leader's reliability, fairness, and credibility to others.
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Integrity
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A leadership style illustrated by a leader who takes total control, assumes full authority, and takes full responsibility for the area managed.
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Autocratic leadership
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A commonly used leadership style in which the leader gathers information and seeks the opinions of colleagues and/ or subordinates before taking action.
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Participative leadership
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A leadership style based on "majority rules," in which decisions are made by the group rather than by the manager alone.
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Democratic leadership
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A leadership style that requires that decisions or plans be made by a group and is based on all members working together until agreement is reached.
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Consensus leadership
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A leadership style that transforms employees who merely carry out their duties to employees who feel comfortable in contributing their input to the management process.
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Transformation (developmental) leadership
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Individuals with authority to oversee and direct the work of subordinates as well as having responsibility for their own work.
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Supervisors
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The act of providing intensive supervision to subordinates by constantly checking and verifying their progress.
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Micromanagement
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An individual who works a predetermined number of hours a week that is less than half time (typically less than 20 hours/ week)
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Short-hour employee
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A worker who is not guaranteed any set number of hours each week, but who is scheduled for work as needed
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Casual or On call employee
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An employee who is usually hired to complete a project and who is typically not on the employer's payroll
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Contract employee
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Employees, such as temporary and contract employees, who know their work positions are short term or temporary.
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Contingent workers
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Changes in the rate of pay, such as additional pay for working overtime, for performing exceptionally difficult work, or for working in a different job, or the additional payment made to employees who do not receive benefits.
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Differential wage rates
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A physical consequence of stress in the workplace that can result from working long hours, or being tired, dissatisfied, or angry with the work or work setting.
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Burnout
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Loss of employees because the employees voluntarily choose to leave their jobs.
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Attrition
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A standard term used to describe the number of full time positions worked by all employees; one unit is usually equal to 40 hours per week, or 2,080 hours per year.
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Full-time equivalent (FTE)
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A federal law that enables people with different physical abilities to enter the mainstream with greater ease by mandating that organizations provide appropriate accommodation.
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Americans with Disabilities Act
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A federal law that prohibits discrimination against certain groups, such as women or minorities, in the workforce.
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Equal Opportunity
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A federal law that requires giving hiring preference to previously disenfranchised workers.
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Affirmative Action
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A decrease in the workforce, also called layoffs; employees may be transferred or terminated.
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Reductions in Force (RIF)
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A listing of the general duties related to a job or job classification.
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Job description
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A list of requirements for a specific job, that can be evaluated objectively and that apply to all candidates for that job.
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Job Specification
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A detailed description of the daily duties to be carried out in a specific job, often including time frames for each activity.
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Job Analysis
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The person who currently holds the position.
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Incumbent
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A tool used by managers to evaluate personnel and to help identify their strengths as well as areas that need improvement
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Performance appraisal
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The ability of an employee to change jobs; moves can be upward, downward, or lateral within an organization, or another organization.
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Job mobility
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A written standard used within an organization to describe what is to be done and how to do it.
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Policy and procedure (P&P)
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A written record, in this case of the disciplinary actions taken and steps that led to the disciplinary action.
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Documentation
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A hearing before someone empowered to resolve the dispute.
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Arbitration
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Negotiation between two parties, usually a neutral intermediary to assist in settling a dispute.
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Mediation
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A pricing method in which the purchaser pays the actual cost of the goods to the vendor, plus a markup to cover handling costs and profit.
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Cost plus
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A concept that it is more efficient to complete a task once on large scale versus repeating the same task on a smaller scale to reach the same output level.
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Economy of scale
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A two dimensional diagram of a master schedule on which activities are listed on the left side of the figure and times are represented across the top; it depicts the movement of work through time.
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Gantt Chart
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The physical aspects of work and movement; how movement relates to the performance of a task.
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Ergonomics
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The process of changing how a job is performed to decrease the energy expenditure and increase the output of a worker.
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Work simplification
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Preparing employees to perform various jobs within a work setting.
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Cross training
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A forecasting method that uses information, experience, and intuition to determine the amount of product needed.
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Subjective forecasting
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The amount of food that can be consumed after accounting for preparation and/or cooking losses.
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Edible portion (EP)
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The amount of a product (food item) acquired before any production loss has occurred.
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As purchased (AP)
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A form of production control to regulate serving size; one of the most important controls in a foodservice system.
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Portion control
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Customers who must use a product or service because they have no other options.
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Captive clientele
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The ratio of output to input; can be physical or human
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Productivity
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Meals per labor hour in foodservice operations
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Productivity Level
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The rate, pitch, and volume of the voice giving the message
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Paralanguage
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Cultural attitudes about time that effect communication
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Chronemics
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Focusing on on major activity at a time.
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Monochromic time
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Working on several major items at the same time.
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Polychromic time
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The use of eye contact during communications.
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Oculesics
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Communicating through touch or body contact.
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Haptics
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Increase the variety and number of tasks and control the employee has over the job
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Job enrichment
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Calculation of numbers of snacks, nourishment, paid meals, into a common number of meals.
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Meal Equivalent
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This act severely restricted the ability of employers to obtain a federal injunction forbidding a union from picketing or striking
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Norris-LaGuardia Act of 1932 (also called the Anti-injunction Act)
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The act placed the protective power of the federal government behind employee efforts to organize and bargain collectively through representatives of their choice
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The 1935 Wagner Act (previously called the National Labor Relations Act)
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Passed over Harry Truman's veto, this law amends the Wagner Act.
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The 1947 Taft-Hartley Act
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This act expanded the Taft-Hartley Act to include labor racketeering.
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Landrum-Griffin Act of 1959 (also called the Labor-Management Reporting and Disclosure Act)
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Raw food costs and direct labor cost of those employees involved in preparation of a food item but not service, sanitation, or administrative costs.
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Prime Cost
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Specialty broilers that are much smaller and often mounted above a range.
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Salamander or Cheesemelter
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This equipment works like a double boiler, with the ability to adjust the steam pressure.
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Steam-jacketed kettle
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Equipment that works by trapping and removing air that causes steam pressure to build.
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Pressure Steamers
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Equipment that utilizes double sided grilling technology
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Clamshell
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A type of oven in which food is placed directly on ceramic or stainless steel decks.
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Deck Oven
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This act severely restricted the ability of employers to obtain a federal injunction forbidding a union from picketing or striking
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Norris-LaGuardia Act of 1932 (also called the Anti-injunction Act)
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The act placed the protective power of the federal government behind employee efforts to organize and bargain collectively through representatives of their choice
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The 1935 Wagner Act (previously called the National Labor Relations Act)
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Passed over Harry Truman's veto, this law amends the Wagner Act.
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The 1947 Taft-Hartley Act
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This act expanded the Taft-Hartley Act to include labor racketeering.
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Landrum-Griffin Act of 1959 (also called the Labor-Management Reporting and Disclosure Act)
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Raw food costs and direct labor cost of those employees involved in preparation of a food item but not service, sanitation, or administrative costs.
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Prime Cost
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Specialty broilers that are much smaller and often mounted above a range.
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Salamander or Cheesemelter
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This equipment works like a double boiler, with the ability to adjust the steam pressure.
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Steam-jacketed kettle
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Equipment that works by trapping and removing air that causes steam pressure to build.
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Pressure Steamers
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Equipment that utilizes double sided grilling technology
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Clamshell
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A type of oven in which food is placed directly on ceramic or stainless steel decks.
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Deck Oven
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This cooking equipment has a fan in the back or side wall that creates currents of air within the chamber, to reduce cooking time by 30%
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Convection Oven
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Also called a pizza oven, in this equipment food travels on a moving conveyor belt.
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Conveyor Oven
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A combination of intense light and infrared energy are used in this equipment to cook foods quickly.
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FlashBake Oven
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This equipment utilizes convected air and steam to produce a super-heated, moist internal atmosphere.
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Combi-oven
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A floor mounted, rectangular pan with a gas or electric heated flat bottom, pouring lip, and hinged cover; versatile and combines advantages of a range, griddle, kettle, oven, stock pot, ban marie, and frying pan.
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Tilting skillet, or Tilting frypan
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A multifunction piece of equipment with convection and microwave capabilities.
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Convection/microwave oven
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A number 32 ladle or scoop means what?
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32 portions per quart (1/8 cup, 1 oz.)
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If you want to portion 4 ounces of a food, which ladle or scoop size would you use?
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Number 8
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If you want 1 cup of a soup to be served, which size ladle should be used?
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Number 4
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Nonprofit, non-commercial organization that develops minimum sanitation standards for foodservice equipment.
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National Sanitation Foundation International (NSF International)
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An organization responsible for the compliance of equipment with electrical safety standards
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Underwriters Laboratory, Inc. (UL)
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This class of fires includes wood, paper, cloth, cardboard, and plastics.
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Class A
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This class of fires includes grease, liquid shortening, oil, and flammable liquids.
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Class B
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This class of fires includes electrical equipment, motors, switches, and frayed cords.
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Class C
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