Food Service Mgmt 1

Boundaries:

Limits of a system that set the domain of organizational activity.

Commercial food-service:

Food-service operations in which sale of food is the primary activity and a profit is desired.

Competitive advantage:

Characteristics of a company that distinguish it from others.

Competitor:

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

Dynamic equilibrium:

A steady state, a continuous response and adaptation of a system to its internal and external environment. This includes all the conditions, circumstances and influences affecting the system.

Entrepreneur:

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

Environmental factors:

Things outside the system that can/may impact some components of the operation of the system.

Environmental scanning:

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

Equifinality:

Same or similar output can be achieved by using different inputs or by varying the transformation process. Various alternative may be used to attain similar results.

Feedback within System model:

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

Greenwash:

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

Hierarchy:

Characteristic of a system that is composed of subsystems of a lower order and a supra-system of a higher order.

Input of System:

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

Integration:

Parts are blended together into a unified whole.

Inter-dependency:

Each part of the system mutually affects performance of other parts of the system in a reciprocal relationship.

Interface:

Area where two systems or subsystems come in contact with each other. The overall organizational system has many interfaces with other systems such as suppliers, government agencies, community organizations, and unions.

Memory of System:

All stored information that provides historical records of the systems operations.

Mission Statement:

Describes what a company does; differentiates it from others.

Model:

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

Onsite Foodservice:

Foodservice operations in which sale of food is secondary to the goal of the organization; typically not-for-profit. Hospitals; schools; child care; senior care; military; correctional facilities; employee feeding.

Open Systems:

Organizations that are in continual interaction with the environment; Interdependency of parts, leading to integration and synergy.

Output of Systems:

Results of transforming input, and represents achievement of a system's goal.

Stakeholder:

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

Strategies:

Decisions and actions to assist a company to meet its objectives.

Subsystem:

Complete system within itself that is part of a larger system.

Sustainability:

Ability to meet needs of today without compromising future generations' ability to meet needs. Ecologically Sound; Socially Acceptable; Economically Viable.

Synergy:

Working together can create greater outcomes than working individually.

System:

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

Transformation of System:

Involves any action or activity used in changing input into output; such as activities involved in production of food. .

Vision:

Statement of where a company wants to be in the future.

Parts of a System:

Input; Control; Transformation; Memory; Output; Feedback; and Environmental Factors.

Input of System:

May be defined as any human, physical, or operational resource required to accomplish objectives of the system.

Control elements within System:

Performs three functions:

1) Ensures that resources are used effectively and efficiently in accomplishing organizational objectives.

2) Ensures that the organization is functioning within legal and regulatory constraints.

3) Provides standards to be used in evaluation of operations.

Components of Open System:

Interdependency of Parts; Dynamic Equilibrium; Equifinality; Permeable Boundaries; Interface; Hierarchy

Permeability of boundaries:

The characteristic of an open system that allows the system to be penetrated or affected by the changing external environment. Boundaries define the limits of a system, and permeability allows the system to interact with the environment.

Inputs of the Foodservice System?

Human Resources; Materials; Operational Resources; Facilities

Outputs of the Foodservice System?

Meal quantity & quality; Customer & employee satisfaction; Financial accountability

Strategic Thinking:

Intent Focused.

Comprehensive.

Opportunistic.

Long-term oriented.

Builds on past and present.

Hypothesis driven.

Strategic Management Process:

Analysis; Implementation; Evaluation.

Strategy Implementation:

Cost Leadership; Differentiation; Focus--be specific

Food Operations:

Commercial Segment: foodservices in which selling food for profit is the primary activity of the business; Onsite Segment: provides foodservice as a secondary activity for the business in which the foodservice is located.

Commercial Foodservices:

Limited-Service, Limited-Menu Restaurants.

Full Service Restaurants. Airport Restaurants.

Cruise Ship Dining. Zoos. Museums. Sports Events.

Convenience Stores.

Full Service Restaurants:

Casual Dining; Fine Dining.

Convenience Stores:

Mini; Limited Selection; Hyper; Expanded; Traditional; Kiosk

Operating Systems:

Self Operation; Contracting; Partnership; Franchising; Multi-department Management

Small Business Ownership:

Sole Proprietorship; Partnership; C Corporation; S Corporation; Limited Liability Company-LLC

A la carte:

Food items priced individually.

Cycle menu:

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

Dietary Guidelines for Americans:

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

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.

Menu:

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

My-Pyramid:

illustration of nutrition and physical activity recommendations.

Observation:

A method that requires trained observers to estimate visually the amount of plate waste.

Plate Waste:

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

Recommended Dietary Allowance - R D A:

Recommendations for dietary intake of nutrients for healthy growth.

Self-reported consumption:

Another technique for measuring plate waste in which individuals are asked to estimate their plate waste using a scale similar to one used y trained observers.

Single-use menu:

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

Spoken menu:

Menu that is presented by the technician orally to the patient.

Static menu:

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

Table d'hote - The Host's Table:

Several food items grouped together and sold for one price.

Menu Psychology:

Eye Gaze Motion; Font Size & Style; Primacy & Recency; Color & Brightness; Spacing & Grouping.

Types of Menus:

Static - Commercial; Cycle - Changes weekly, seasonally, recycles like a school lunch menu; Single-Use - Events, catering, holiday

Factors affecting menu planning:

Customer satisfaction; Socio-cultural factors; Food habits & preferences; Nutritional influence; Aesthetic factors; Sustainability; Government Regulations; Management Decisions

Factors affecting menu planning- evaluation:

Flavor, Appearance, Temperature, Portion size; time to table/service.

Waste Studies:

1) Plate waste - what is left on plate.

2) Observation - used to estimate visually the amount of plate waste.

3) Self-reported consumption - Individuals are asked to estimate their plate waste.

Aesthetic Factors:

Flavor; Consistency; Texture; Color; Shape

Management Decisions:

Food Cost; Production Capability; Availability of Foods; Type of Service.

Air in HVAC systems:

Supply Air; Return Air; Exhaust Air; Makeup Air.

Materials in Foodservice:

Metal; plastics; equipment; floors.

Principles of Motion:

Simultaneous; Symmetrical; Natural; Rhythmic; Habitual.

Assembly/serve:

Menu items are purchased prepared and require minimal cooking before service.

Blueprint:

Shows specifically the layout of the planned space; the mechanical, electrical, and plumbing details; and the proposed finish materials.

Bubble diagram:

Defines spaces in the planned kitchen and the relationship of these spaces to each other.

Centralized service:

Plates or trays are assembled in area close to production.

Charrette:

Collaborative planning session.

Commissary Foodservice:

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

Construction drawings:

Provide more detailed elevations and graphic drawings to help clearly convey to the contractor the proposed plans for the facility.

Conventional foodservice:

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

Cook-Chill:

Method in which menu items are partially cooked, rapidly chilled, held in chilled storage, and 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.

Correlated color temperature - CCT

A measure of the coolness;"red, orange"; to warmness; "blue-white"; appearance of a light, measured in Kelvins - K.

Decentralized service:

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

Design:

Defining the size, shape, style and decoration of a space.

Direct lighting:

Lighting aimed at a certain place.

Indirect lighting:

Lighting shining over a space rather than at a certain place.

Flow:

Movement of product or people through an operation.

Food product flow:

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

Food-candle:

Measurement of illumination equal to 1 lumen of light on 1 square foot of space.

Gauge:

The weight of the material per square foot.

Layout:

Refers tot he detailed arrangement of the equipment, floor space and counter space.

Lumen:

Amount of light generated when 1 foot-candle of light shines from a source.

Power factor-PF:

A measure of how efficiently a light source uses power.

Program:

States the goals for the project, gives an overview of the occupants of the planned space, presents a projected timeline for the project, proposes allocations of space to the desired units/activities within the planned space, and details guidelines to be followed in the actual design phase.

Ready prepared foodservice:

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

Schematic design:

Includes the preliminary plans for the project, space drawings, proposed materials, electrical and mechanical issues, and projected costs.

Sous Vide:

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

Specification book:

Provides specifications and often cut sheets for all of the equipment planned for the space.

Ventilation:

The circulation of fresh air in a space.