food service systems exam 1

interdependency

performance of one part of each system impacts the performance of other parts

dynamic equilibrium

the need to continue to adapt to the internal and external environment to create steady outcomes

equifinality

applied to the organization as a system, means that even with different inputs the same or similar outputs can be achieved by changing the transformation process

inputs of food service systems model

human, materials, facilities, operational

outputs of food service systems model

meals, customer satisfaction, employee satisfaction, financial accountability

transformation process

management functions, functional subsystems, linking processes

onsite foodservice

provides foodservice as secondary activity for the business

commercial foodservice

selling food for profit is primary activity of business

system

a collection of interrelated parts or subsystems unified by design to obtain one or more objectives

greenwash

inaccurate or misleading information distributed by an organization to present a envrionmentally responsible public image

sustainability

the ability to meet needs of today without compromising future generations’ ability to meet needs

quality

the characteristics of a product or service that bear on its ability to satisfy stated or implied needs, a product that is free of defects

total quality management

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

continuous quality improvement

focused management philosophy for providing leadership, structure, training, and an environment in which to improve continuously all organizational processes

lean

using less human effort, less space, less capital, and less time to make products exactly as the customer wants with fewer defects than occur in mass production

benchmarking

comparison against best performance in the field

process

a complete end-to-end set of activities that together create value for a customer

value stream map

complex flowchart documenting processes and flows to help a manager determine which processes add value and which do not

failure mode and effect analysis

involves identification of potential failures that might occur in a process; failure modes are evaluated for the severity of the consequences if it does occur, probability of occurrence, and the probability of detection before it occurs

flow charts

a graphical representation of the steps in a process; details all of the elements in a process and the sequence in which these elements occur

plan-do-check-act cycle

a model for coordinating process improvement efforts

gantt charts

a type of bar chart used to show a project implementation schedule; columns designate weeks or months in the project; rows are used to identify tasks to be completed; horizontal bars designate the time period for completion of each task

menu

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

menu psychology

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

static menu

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

single-use menu

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

cycle menu

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

food habits

the practices and associated attitudes that predetermine what, when, why, and how a person will eat

food preferences

express the degree of liking for a food item

plate waste

the amount of food left on a plate; method used as a measure of food acceptability

centralized service

plates or trays are assembled in area close to production

decentralized service

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

cook-chill

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

cook-freeze

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

sous vide

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

foot-candle

measurement of illumination equal to 1 lumen of light on 1 sq foot of space

lumen

amount of light generated when 1 footcandle of lights shines from a source

power factor

a measure of how efficiently a light source uses power

correlated color temperature

a measure of the coolness (red, orange) to warmness (blue-white) appearance of light; measured in kelvins (K)

ventilation

the circulation of fresh air in a space

gauge

the weight of the material per sq foot

producer

someone who produces raw food to sell

processor

organization that takes raw food items and transforms them into packaged products for sale to consumers or foodservice operations

supplier

organization that offers products for sale

distributors

wholesaler responsible for transferring products from the processor or manufacturer to the supplier

wholesalers

distributor that purchases from various manufacturers or processors, provides storage, sells, and delivers products to suppliers

brokers

independent sales and marketing representative who contracts with manufacturers, processors, or prime-source producers to sell and conduct local marketing programs with wholesalers, suppliers, or foodservice operations

manufacturers’ representatives

distributor who represents a manufacturing company and informs suppliers of products by this manufacturer

standards of identity

federal standards that identify what a given food product contains

standards of qualify

federal standards for product qualify attributes such as tenderness, color, and freedom from defects

standards to fill

tell the packer how full a container must be to avoid the charge of deception

specification

statement understood by buyers and suppliers of the required quality of products, including allowable limits of tolerance

technical specification

specification that indicates quality by objective and impartial test results

performance specification

specification that indicates quality by functioning characteristics of the product

approved brand specification

specification that indicates quality by specifying a brand name or label

purchase order

document completed by the buyer and given to the supplier listing items to be purchased

purchasing

activity concerned with the acquisition of products

bid

a price quotation from the seller

bid buying

buyer decides which supplier will be chosen for the order based on bids submitted from the seller

law of agency

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

law of contract

signed agreement between two or more parties related to the purchase of a product or service

law of warranty

guarantee by the supplier that an item will perform in a specified way

requisition

form used by foodservice manager to request items from purchasing manager or department

invoice

document prepared by the supplier that includes product name, quantity, and price

receiving

activity for ensuring that products delivered by suppliers are those that were ordered

ABC inventory method

effort, time, and money for inventory control should be allocated among products according to their value

Minimum-Maximum method

method for controlling inventory involving the establishment of minimum and maximum inventory levels

economic order quantity

derived from sensible balance of ordering cost and inventory holding cost

inventory turnover

this calculation provides an indicator of the ability of the operation to control the amount of product held in inventory; the formula for inventory turnover is Food Cost/Average Food Inventory

Value

the result of the relationship between the price paid for a particular item and its utility in the function it fulfills

value analysis

methodical investigation of all components of an existing product or service with the goal of discovering and eliminating unnecessary costs without interfering with the effectiveness of the product or service 

perpetual inventory

purchases and issues continuously are recorded for each product in storage, making the balance in stock available at all times

physical inventory

periodic actual counting and recording of products in stock in all storage areas