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34 Cards in this Set
- Front
- Back
Freestanding eating and drinking places include what types of operations? |
1. drive-throughs 2. faster service 3. casual service 4. indoor and outdoor seating 5. can be open for 24 hrs |
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What are some trends in hotel food service? |
1. usually in large cities 2. place to stay as well as to eat 3. community events can be hosted and catered there |
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Why types of institutions provide food service? |
1. business 2. hospitals 3. schools |
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Who had the responsibility for food preparation in early hospitals? Who typically has that responsibility today? |
Was: cook, head housekeeper, head nurse Now: Dietetic |
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What are the three basic types of commercial food service operations? |
1. Independent 2. Chain Units 3. Franchises |
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Advantages of chain restaurants |
1. can experiment more with menus 2. can develop a package for other chains to use 3. large chains can acquire cash |
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Disadvantages of chain restuarants |
can be difficult for chains to keep up with the changing markets and economic conditions |
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Advantages of Franchises |
1. start up assistance 2. more revenue bc of extensive advertising 3. lower food costs due to volume of purchasing 4. name recognition |
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Disadvantages of Franchises |
1. contract is restrictive 2. menu, decor and furnishing is all set 3. little room to negotiate |
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Advantages of using a management company to run a noncommercial food service operation? |
1. greater resources to solve problems 2. save money through effective negotiations with suppliers 3. can operate non-commercial food service programs at lower cost |
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Disadvantages of using a management company to run a noncommercial food service operation? |
1. assume too much control 2. some people dislike having a profit-making business involved in the operation of health care, educational or other programs 3. may become dependent of the management company |
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What factors affect food service trends? |
1. recessions 2. home meals 3. entertainment 4. carry-out |
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What 3 categories can food service employees be grouped? |
1. managers 2. supervisors 3. entry-level production |
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Whatare the chief concerns of top managers? |
long-term plans and goals, focus ore on external business environment |
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concerns of middle managers? |
short-term goals, key position in which communication flows |
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concerns of supervisors? |
short-term goals, transfer employee wishes and concerns upward |
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What is a typical way to organize top managers in a large corporation? |
board of directors, chairperson, ceo, coo |
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what tasks do restaurants or general managers preform? |
1. monitor budgets 2. serves as a restaurant contact 3. meets with clients |
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line managers |
have authority within one or more revenue generating departments that directly provide goods and services |
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Staff managers |
advisors provide support and advice to line managers; don't have direct impact on bringing in revenue |
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What production personnel typically work in food service operations? |
1. executive chefs 2. assistant chefs 3. cooks 4. bakers |
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Duties of a host? |
1. supervise service employees 2. check all phases of dining room prep 3. discuss menu specials |
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What is a flat organization? |
every position supervised by owner/manager |
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What is the difference between a country club and other organizations? |
country clubs have a fee members have to pay |
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misconceptions of the food service industry? |
some people think there is an emphasis on technology and marketing in lodging |
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challenges in the food service industry? |
1. physically difficult 2. a lot of decision making 3. must work when other people want to be entertained |
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compensation in the food service industry? |
often higher then minimum wage |
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Management process? |
using your own resources to meet goals - planning - organizing - coordinating - staffing - directing - controlling - evaluating |
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resources food service managers have to meet organizational goals? |
people, food and equipment |
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purpose of an organizational chart? |
to have a visual and see how everything should be organized |
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recruiting and hiring are apart of what process? |
staffing |
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where does the process of controlling begin? |
establishing a budget |
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manager responsibilities extend to which groups? |
1.guests 2. employees 3. owners 4. managers |
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examples of food service operations that are regulated by the gov? |
taxes, building codes, safety inspector |