C1 Systems Approach to a Foodservice Organization

Question 1

Model

Answer 1

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

Question 2

System

Answer 2

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

Question 3

Input

Answer 3

Any human, physical, or operational resource required to accomplish objectives of the system. Men, materials, money, minutes.

Question 4

Transformation

Answer 4

Action or activity to change inputs into outputs.

Question 5

Output

Answer 5

Result of transforming input into achievement of a system’s goal. Goods and services, customer and employee satisfaction.

Question 6

Memory

Answer 6

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

Question 7

Control

Answer 7

Performs three functions: Ensures that resources are used effectively and efficiently, ensures organization is functions within laws and regulations, provides standards to be used in evaluation of operation.

Question 8

Environmental factors

Answer 8

Things outside the system that can impact the operation of the system.

Question 9

Feedback

Answer 9

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

Question 10

Open system

Answer 10

Organizations that are in continual interaction with the environment.

Question 11

Characteristics of an Open System

Answer 11

Interdependency of parts, dynamic equilibrium, equifinality, permeable boundaries, interface of systems & subsystems, hierarchy of the system.

Question 12

Interdependency

Answer 12

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

Question 13

Integration

Answer 13

Parts are blended together into a unified whole

Question 14

Synergy

Answer 14

Working together can create greater outcomes than working individually.

Question 15

Dynamic equilibrium

Answer 15

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

Question 16

Functional subsystems

Answer 16

Are classified according to their purpose & may include procurement, production, distribution & service, and sanitation & maintenance.

Question 17

Management functions

Answer 17

Are part of the transformation element & are performed by managers to coordinate the subsystems in accomplishing the system’s objectives.

Question 18

Linking processes

Answer 18

Are decision making, communication, & balance and are needed to coordinate the transformation from inputs to outputs.

Question 19

Decision making

Answer 19

The selection by management of a course of action from a variety of alternatives.

Question 20

Communication

Answer 20

Vehicle for transmitting decisions and other information, both oral and written.

Question 21

Balance

Answer 21

Management’s ability to maintain organizational stability.

Question 22

Strategic thinking

Answer 22

Creative and intuitive thinking that synthesizes information from the internal & external environments to create an integrated perspective for guiding the organization into the future.

Question 23

Characteristics of strategic thinking

Answer 23

Intent focused, comprehensive, opportunistic, long-term oriented, builds on past and present, hypothesis driven.

Question 24

Strategic management

Answer 24

Developing and implementing strategies that assist an organization in maintaing a competitive advantage.

Question 25

Competitive advantage

Answer 25

Characteristics of a company that distinguish it from others. Occurs when a firm is able to create more economic value for consumers than its competitors.

Question 26

Steps of the Strategic Management process

Answer 26

Analysis, Implementation, Evaluation.

Question 27

Analysis

Answer 27

The first step in strategic management, includes a review, and revision, if needed, of a company’s vision, mission, values, & objectives.

Question 28

Vision

Answer 28

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

Question 29

Mission statement

Answer 29

Describes what a company does; differentiates it from others.

Question 30

Strategies

Answer 30

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

Question 31

Implementation

Answer 31

Second step in strategic management, involves the determination of a strategic direction for the company & implementation of strategies to give the company a competitive advantage.

Question 32

Three basis for strategies

Answer 32

Cost leadership, differentiation, focus

Question 33

Evaluation

Answer 33

Third step in strategic management, determining if the company is achieving its objectives. Also involves accessing the external and internal environment.

Question 34

Onsite foodservice

Answer 34

Foodservice operation in which sale of food is secondary to the goal of the organization; typically not-for-profit.

Question 35

Commercial foodservice

Answer 35

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

Question 36

Self-operation

Answer 36

The foodservice operation is managed by an employee of the company in which the foodservice operation is located.

Question 37

Partnering

Answer 37

Mutual commitment by two parties on how they will interact during a contract with the primary objective of improving performance through communications.

Question 38

Contracting

Answer 38

An agreement between two or more persons to do or not to do something.

Question 39

Sustainability

Answer 39

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