Food Service Management Final

What is a restaurant?

establishment where food is served

What is benchmarking?

the total quality management measurement tool that provides an opportunity for a company to set attainable goals based on other successful companies

What is branding?

the use of labeled products for sale

What are meal solutions?

prepared or partially prepared foods to take home

What is satelliting?

selling and/or delivering food to other facilities

What is a system?

set of interdependent parts that work together to achieve a common goal

What is systems management?

application of systems theory to managing organizations

What is operations?

the work performed to transform inputs into outputs

What is management?

the integration and coordination of resources to achieve the desired objectives

What are outputs?

finished products and services of an organization

What is feedback?

information on how operations worked or failed to make improvements

What was on the first restaurant’s menu?

bouillon soups

What was the first drive in restaurant?

the pig stand

What are socioeconomic trends?

social and economic factors that shift the population

What are current sustainability trends?

reducing environmental impact through operational efficiency, waste reduction, and ethical sourcing

What are SMART goals?

specific, measurable, achievable, relivent, time efficient

What is a commissary foodservice operation?

food is prepared in a central location and distributed for final preparation and service

What is a conventional foodservice operation?

raw ingredients are purchased and prepared in kitchen to serve

What is a assembly/serve foodservice operation?

food is purchased fully cooked, reheated, assembled, and served

What is a ready-prepared foodservice operation?

food is prepared on-site and then chilled/frozen for later use

Which populations have a greater risk of developing foodborne illness?

elderly and children, pregnant women, already sick people

What is management responsible for with food safety?

having knowledge and skills to maintain a food safety program and serve food that is customer satisfying and safe

What should be included in an effective food safety program?

hazard analysis critical control points

What are the steps of an HACCP?

perform a hazard analysis, determine critical control points, set critical limits, establish a monitoring system, corrective actions, verification procedures, record-keeping procedures

What is the temperature danger zone?

40-140

What federal agency oversees employee safety and health legislation?

the occupational safety and health administration (OSHA)

What are the 5 major biological food hazards?

bacteria, parasites, viruses, yeasts and molds

What are physical food hazards?

foreign material in food

What are chemical food hazards?

chemicals in food