Food service 1 Final

Chef Cory LLU

Boundaries

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

Commercial foodservice

Foodservice operations in which sale of food is the primary activity and a profit is desired.

Dynamic equilibrium

Continuous response and adaptation of a system to its internal and external environment.

Entrepreneur

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

Environmental factors

Things outside the system that can impact 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.

Feedback

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 suprasystem of a higher order.

Input

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

Integration

Parts are blended together into a unified whole.

Interdependency

Each part of the system affects performance of other parts of the system.

Interface

Area where two systems or subsystems come in contact with each other.

Memory

All stored information that provides historical records of a system’s operations.

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.

Open systems

Organizations that are in continual interaction with the environment.

Output

Result of transforming input into achievement of a system’s goal.

Subsystem

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

Sustainability

Ability to meet needs of today without compromising future generation’s ability to meet needs.

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

Action or activity to change inputs into outputs.

Benchmarking

Comparison against best performance in the field.

Cause and effect diagrams

Illustrate the factors that may influence or cause a given outcome (also referred to as Ishikawa or fishbone diagrams).

Check sheets

A tool for collecting data about observations.

Constraint

Something that limits an organization from reaching its goals.

Continuous quality improvement (CQI)

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

Control charts

A graphical record of process performance over a period of time; values of upper and lower control limits are drawn to help identify potential problems.

Customer

Anyone who is affected by a product or service and may be external or internal.

Customer focus

How the company determines customer requirements and expectations, enhances relationships with customers, and determines their satisfaction.

Empowerment

Level or degree to which managers allow employees to act independently within their job descriptions.

External customers

Are affected by the product but do not belong to the organization that produces it.

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.

Flowcharts

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.

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.

Histograms

Bar graphs that are used to display graphically the frequency distribution of data; provides a visual way to examine patterns in data that might not be evident when just looking at the numbers themselves.

Internal customers

Both affected by the product and belong to the organization that produces it.

Kaizen

A Japanese philosophy emphasizing incremental and continuous improvement in every aspect of daily life.

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.

Measurement, analysis, and knowledge management

The effectiveness of information collection and analysis to support customer-driven performance excellence and marketplace success.

Pareto analysis

Often called the 80-20 rule because 80% of a given outcome typically results from 20% of an input.

Process

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

Quality

Characteristics of a product or service that bears on its ability to satisfy stated or implied needs and a product or service that is free of defects.

Quality assurance (QA)

Procedure that defines and ensures maintenance of standards within prescribed tolerances.

Reengineering

Radical redesign of business processes for dramatic improvement.

Results

Performance results, trends, and comparison to competitors in key business areas.

Root cause analysis

Focuses on identifying the root cause of a given problem.

Scatter diagrams

Provide a visual way to examine possible relationships between two variables.

Six Sigma

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

The plan-do-check-act (PDCA) cycle

A model for coordinating process improvement efforts.

Theory of constraints

Concentration on exploiting and elevating constraints that slow production or service.

Total quality management (TQM)

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

Value stream map

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

À la carte

Food items priced individually.

Center of the plate

Most prominent menu item, usually the entree, on which the menu is based.

Cycle menu

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

Dietary Guidelines for Americans

Recommendations for good health developed by the USDA and the U.S. 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 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.

MyPlate

Illustration of nutrition food choice recommendations.

Plate waste

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

Recommended Dietary Allowance (RDA)

Recommendations for dietary intake of nutrients for healthy growth.

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

Several food items grouped together and sold for one price.

Accident

Unexpected event resulting in injury, loss, or damage.

Aerobic bacteria

Bacteria that need oxygen to grow.

Anaerobic bacteria

Bacteria that reproduce without oxygen.

Bioterrorism

The intentional use of biological agent or germs to cause illness.

Clean

Free of physical soil and with an outwardly pleasing appearance.

Combustion

Form of solid waste recycling in which the energy value of combustible waste materials is recovered.

Composting

Controlled application of the natural process of organic degradation.

Contamination

The presence of harmful substances in food; can occur naturally or be caused by humans or the environment; typically is categorized as biological, physical, or chemical.

Critical control points

Points in a process where control can prevent or eliminate a hazard.

Cross-contamination

Transfer of harmful substances from one surface or food to another.

Ergonomics

The science of designing jobs and equipment to fit workers to reduce injury and increase efficiency.

External audit

An audit conducted by an outside agency.

Food Allergy

An adverse reaction to food involving the immune system.

Foodborne infection

Illness caused by consuming food containing live pathogens.

Foodborne intoxications

Illness caused by consuming toxins produced by microorganisms.

Foodborne pathogen

Virus, microorganism, or other substances that cause disease.

Hazard

Unacceptable contamination of food.

Hazard Analysis Critical Control Point (HACCP)

A model developed initially for quality control in the food processing industry, with special emphasis on microbial control.

Material Safety Data Sheets (MSDS)

Lists identity and physical property information about the chemical, precautions for safe handling and use, physical and health hazards, emergency and first-aid information, when the MSDS sheet was prepared, and contact information of the manufacturer; required by OSHA.

Pathogens

Microorganisms that are harmful and can cause illness or death; can be categorized as bacteria, viruses, parasites, fungi and natural toxins.

pH value

Degree of a food’s acidity or alkalinity.

Potentially hazardous foods (time/temperature control for safety food)

Food items that require temperature control because they are capable of supporting growth of pathogenic microorganisms or toxin formation.

Preventive maintenance

Keeping equipment and facilities in a good state of repair.

Recycling

Act of removing materials from solid waste stream for reprocessing into valuable new materials and useful products.

Risk

Possibility of loss or injury.

Risk management

Discipline dealing with possibility that some future event will cause harm to an organization.

Sanitarian

Health official or inspector who is trained in sanitation principles and methods.

Sanitary

Free of disease-causing organisms and other contaminants.

Scrapping

Disposing of fragments of discarded or leftover food in the dishwashing process.

Spoilage

Denotes unfitness for human consumption due to chemical or biological causes.