C1 Systems Approach to a Foodservice Organization Flashcards
Model
Conceptual simplification of a real situation in which extraneous information is excluded and analysis is simplified
System
Collection of interrelated parts or subsystems unified by design to obtain one or more objectives.
Input
Any human, physical, or operational resource required to accomplish objectives of the system. Men, materials, money, minutes.
Transformation
Action or activity to change inputs into outputs.
Output
Result of transforming input into achievement of a system’s goal. Goods and services, customer and employee satisfaction.
Memory
All stored information that provides historical records of a system’s operations.
Control
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.
Environmental factors
Things outside the system that can impact the operation of the system.
Feedback
Processes by which a system continually receives information from its internal and external environment.
Open system
Organizations that are in continual interaction with the environment.
Characteristics of an Open System
Interdependency of parts, dynamic equilibrium, equifinality, permeable boundaries, interface of systems & subsystems, hierarchy of the system.
Interdependency
Each part of the system affects performance of other parts of the system
Integration
Parts are blended together into a unified whole
Synergy
Working together can create greater outcomes than working individually.
Dynamic equilibrium
Continuous response and adaptation of a system to its internal & external environment.
Functional subsystems
Are classified according to their purpose & may include procurement, production, distribution & service, and sanitation & maintenance.
Management functions
Are part of the transformation element & are performed by managers to coordinate the subsystems in accomplishing the system’s objectives.
Linking processes
Are decision making, communication, & balance and are needed to coordinate the transformation from inputs to outputs.
Decision making
The selection by management of a course of action from a variety of alternatives.
Communication
Vehicle for transmitting decisions and other information, both oral and written.
Balance
Management’s ability to maintain organizational stability.
Strategic thinking
Creative and intuitive thinking that synthesizes information from the internal & external environments to create an integrated perspective for guiding the organization into the future.
Characteristics of strategic thinking
Intent focused, comprehensive, opportunistic, long-term oriented, builds on past and present, hypothesis driven.
Strategic management
Developing and implementing strategies that assist an organization in maintaing a competitive advantage.
Competitive advantage
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.
Steps of the Strategic Management process
Analysis, Implementation, Evaluation.
Analysis
The first step in strategic management, includes a review, and revision, if needed, of a company’s vision, mission, values, & objectives.
Vision
Statement of where a company wants to be in the future.
Mission statement
Describes what a company does; differentiates it from others.
Strategies
Decisions & actions to assist a company to meet its objectives.
Implementation
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.
Three basis for strategies
Cost leadership, differentiation, focus
Evaluation
Third step in strategic management, determining if the company is achieving its objectives. Also involves accessing the external and internal environment.
Onsite foodservice
Foodservice operation in which sale of food is secondary to the goal of the organization; typically not-for-profit.
Commercial foodservice
Foodservice operation in which sale of food is the primary activity and profit is desired.
Self-operation
The foodservice operation is managed by an employee of the company in which the foodservice operation is located.
Partnering
Mutual commitment by two parties on how they will interact during a contract with the primary objective of improving performance through communications.
Contracting
An agreement between two or more persons to do or not to do something.
Sustainability
Ability to meet needs of today without compromising future generations’ ability to meet needs.
