Food Service Systems exam 1 — chapters 1-5

Input

Any human, physical or operational resource required to accomplish objectives of the system (e.g. employees, recipes, equipment)

Transformation

Any action or activity used in changing input into output, such as activities involved in production of food (e.g. cooking, labor)

Output

The result from transforming the input, and it represents achievement of the system’s goals (e.g. food, product)

Environmental factors

Things that occur outside of the food service system yet impact some component of the system (e.g. holidays, Covid, changes in crops, prices)

Characteristics of open systems

• Interdependency of parts, leading to integration and synergy

• Dynamic equilibrium

• Equifinality

• Permeable boundaries

• Interface of systems and subsystems

• Hierarchy of the system

Interdependency

The reciprocal relationship of the parts of a system

Dynamic equilibrium

The continuous response and adaptation of a system to its internal and external environment

Equifinality

Same or similar output, could be achieved by using different inputs, or by varying the transformation processes

Boundaries

Defined the limits of a system

Interface

The area of interdependency between two sub systems or two systems

Hierarchy

Composed of subsystems of lower order, the system is also part of a larger suprasystem

Inputs of the food service system

Human resources (labor and skills), materials (food and supplies), facilities (space and equipment), operational resources (money, time, utilities, and information)

Outputs of the food service system

Meal quantity & quality, financial accountability, customer & employee satisfaction

Sustainability

• Ability to meet the needs of today without compromising the ability of future generations to meet their needs, becoming increasingly important to foodservice operations

Greenwash

inaccurate or misleading information distributed by an organization so as to present an environmentally responsible public image

Total Quality Management (TQM)

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

Continuous Quality Improvement (CQI)

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 productions

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

A complex flow chart documenting processes and flows to help a manager determine which processes add value and which do notF

Failure mode and effects 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

Gnatt 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 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 offered every day; restaurant-type menuSing

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; a method used as a measure of food acceptability

Cook-chill method

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

Sous vide method

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

Cook-freeze method

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

Foot-candle

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

Lumen

Amount of light generated when 1 footcandle of light shines from a source

Power factor (PF)

Measure of how efficiently a light source uses power

Correlated color temperature (CCT)

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

Ventilation

The circulation of fresh air in a space

Gauge

Weight of the material per square foot

Minimum-maximum method

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

Economic order quantity (EOQ)

Derived from a 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 is Food Cost/ Average Food Inventory

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

Commercial foodservice

Selling food for profit (e.g. restaurants, cruise ship dining, zoos, museums, sports events, convenience stores)

Onsite foodservice

Secondary service of the organization (e.g. hospitals, schools, child care, senior care, military, correctional facilities, employee cafeterias)

EPA categories for sustainability efforts

• built environment

• water, ecosystems, and agriculture

• energy and the environment

• materials and toxins

Sustainability practices within built environment

Building design (e.g. LEED guidelines, sustainable materials)

Sustainability practices within water, ecosystems, and agriculture

Water conservation (e.g. WaterSense, fix leaking), Product selections (e.g. local, sustainable), Air quality (e.g. low VOC products, filtering air)

Sustainability practices within energy and the environment

Energy conservation (e.g. Energy Star, turn off equipment/lights when not in use)

Sustainability practices within materials and toxins

Waste management (e.g. recycle, donate, compost), Product selection (e.g. nontoxic cleaners)

Characteristics of quality

Not a program but approach to business, defined by customer, aimed at performance excellence, increased customer satisfaction, reduces cycle times and costs, and eliminates errors and rework

The Joint Commission

Standards for improving quality and safety of patient care

Aspects of menu psychology

Eye gaze motion, primacy & recency, font size & style, color & brightness, spacing & grouping

Factors that affect menu planning

Customer satisfaction, sociocultural factors, food habits & preferences, nutritional influence, aesthetic factors (e.g. flavor, texture, color, etc), sustainability, government regulations, management decisions

Components of a food service design

Lighting, materials, heating and air conditioning

**3 Components to Systems Model

Input, transformation, output

Six Sigma

A disciplined, data-driven approach for improving quality by removing defects and their causes

Kaizen

A Japanese philosophy focused on continuous improvement in every aspect of daily life

Reengineering

Radical redesign of a system for dramatic improvement

Theory of constraints

A methodology of identifying and minimizing constraints that slow the production of a product or service

Management decisions affecting menu planning

Food cost, production capability, type of service, and availability of foods

Four types of food service operations

Conventional or traditional, ready prepared, commissary, assembly/serve

Steps in purchasing

1. Recognition of a need

2. Description of needed item

3. Authorization of purchase requisition

4. Negotiation with potential suppliers

5. Evaluation of proposals and placement of order

5.5 Follow up of order

6. Verification of invoice and delivered material

7. Closure of the purchase record and payment for materials

Steps in the receiving process

1. Inspection against the purchase order

2. Inspection against the invoice

3. Acceptance or rejection of orders

4. Completion of receiving records

5. Removal to storage

Inputs in food service systems

Human, materials, facilities, operational

Transformations in the food service systems model

Management functions, functional subsystems, linking processesOutput

Outputs in the foodservice systems model

Meals, customer satisfaction, employee satisfaction, and financial accountability

Steps in the marketing channel

Producers, processors/manufacturers, distributors, suppliers, customers