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Food Service Organizations > Chapter 1 > Flashcards

Chapter 1 Flashcards

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Gourmet Food flashcards
1
Q

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

A

Model

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2
Q

Collection of interrelated parts or
subsystems unified by design to
obtain one or more objectives is a _______

A

System

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3
Q

Any human physical, or operational
resource required to accomplish
objective of the system is ______

A

Input

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4
Q

Action or activity to change inputs

into outputs is ______

A

Transformation

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5
Q

The result of transforming input into

achievement of a systems goal is ______

A

Output

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6
Q

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

A

Memory

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7
Q

Things outside the system that can

impact the operation of the system is ______

A

environmental factors

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8
Q

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

A

Feedback

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9
Q

Organizations that are in continual

interaction with the environment is _____

A

Open systems

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10
Q

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

A

Interdependency

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11
Q

Characteristic of a system that is composed
of subsystems of a lower order and a supra
system of a higher order is is _____

A

Hierarchy

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12
Q

Complete system within itself that is

part of a larger system is is _____

A

Subsystem

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13
Q

Same or similar output can be achieved
by using different inputs or by varying
the transformation process is _____

A

Equifinality

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14
Q

Limits of a system that set the domain of

organization activity is is _____

A

Boundaries

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15
Q

Area where two systems or subsystems

come in contact with each other is is _____

A

Interface

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16
Q

Human: labor and skills
Materials: food and supplies
Facilities: space and equipment
Operational: money, time, utilities, and information

A

Four types of resources

17
Q
  1. Procurement2. Production
  2. Distribution and service
  3. Safety, Sanitation,
    and Maintenance
A

Functional subsystems include:

18
Q

operation, human resources, finances,

and marketing are functions of:

A

manager

19
Q

Selection by management of a course of

action from a variety of alternatives is _____

A

Decision Making

20
Q

Management’s ability to maintain
organization stability under shifting
technological, economic, political,
and social conditions is _____

A

Balance

21
Q

Search for and acquisition of info about

events and trends external to the organization

A

Environmental scanning

22
Q

Characteristic of a company that distinguish

it from others is _____

A

competitive advantage

23
Q

New firms entering the market

competing for same customers

A

New Entry

24
Q

Intensity of competition among competing firms

A

Rivarly

25
Q

Other products or services meet customer

needs in same or similar ways is _____

A

Substitutes

26
Q

Control of price and quality by supplier is _____

A

Suppliers

27
Q

Control of purchasing decision by buyer is _____

A

Buyers

28
Q

Individuals or groups who are significantly
affected by or can significantly influence
a company’s decisions is _____

A

Stakeholder

29
Q

Another organization selling a similar product/

service to the same market segment is is _____

A

Competitor

30
Q

Foodservice operations in which sale of

food is the primary activity and a profit is desired

A

Commercial foodservice

31
Q

Retail business with primary emphasis placed
on providing the public a convenient location to
purchase quickly from a wide array of
consumable products and gasoline is _____

A

convenience store

32
Q

Providing care under a fixed budget, has put

pressure on hospitals to control costs is _____

A

managed care

33
Q

an agreement between two or more persons to

do or not to do something is _____

A

contract

34
Q

the right granted to an individual or group to

market a company’s concepts is _____

A

Franchising

35
Q

a person who is granted a franchise is _____

A

franchisee

36
Q

a person who grants a franchise is _____

A

franchisor

37
Q

person who creates and assumes risk for

a new venture or business is an _____

A

Entrepreneur

38
Q

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

A

sustainability

Food Service Organizations (11 decks)

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