C15 Meal, Satisfaction, and Accountability Flashcards
What are the primary outputs of the foodservice systems model?
Quantity & quality of meals produced, customer satisfaction, employee satisfaction, and financial accountability.
The quality of a meal is determined by?
Taste, quality of ingredients, portion size, methods of preparation, & service
product standards
Define what is expected in a food product. The basis for monitoring performance.
What are the primary quality attributes of food?
microbiological, nutritional, and sensory, which require controls throughout the procurement-production-service cycle to maintain them.
product evaluation
Involves comparing it to both the specification requirements for the ingredients and the determined standard for the finished product.
sensory analysis
A science that measures the texture flavor, and appearance of food products through human senses.
analytical sensory test
Difference and similarities of quality & quantity of sensory characteristics, are evaluated by specially trained panel
affective sensory test
Preference, acceptance, and opinions of a product that are evaluated by consumers.
discrimination sensory test
Test for detectable difference among food items. ex. one item is changed, can the difference be detected?
descriptive sensory test
Evaluation of taste, aroma, texture, tenderness, & consistency by use of rankings, scales, adjectives.
acceptance & preference sensory test
Used with a consumer panel to determine if people will like a menu item.
customer satisfaction
Critical output in foodservice. Involves the customers perception of food served, service, and atmosphere.
employee satisfaction
Beliefs and feelings an employee has about his or her job. Is impacted by four factors: values, personality, work situation, and social influences.
financial accountability
Keeping proper financial records and communicating appropriately the financial status of the operation to the appropriate stakeholders.
menu engineering
A management information tool that focuses on both the popularity (menu mix) and profitability of menu items.
