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Food Systems 1 Exam #2 > Chapter 1: The Foodservice Systems Model > Flashcards

Chapter 1: The Foodservice Systems Model Flashcards

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1
Q

Model

A

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

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2
Q

System

A

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

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3
Q

Input

A

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

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4
Q

Transformation

A

Action or activity to change inputs into outputs.

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5
Q

Environmental Factors

A

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

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6
Q

Memory

A

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

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7
Q

Output

A

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

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8
Q

Feedback

A

Processes by which a system continually receives information from its internal and external environment. May include technological innovation, globalization, competition, changing demographics, and political changes.

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9
Q

Open Systems

A

Organizations that are in continual interaction with the environment.

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10
Q

Interdependency

A

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

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11
Q

Integration

A

Parts are blended together into a unified whole.

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12
Q

Synergy

A

Working together can create greater outcomes than working individually.

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13
Q

Dynamic Equilibrium

A

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

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14
Q

Equifinality

A

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

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15
Q

Boundaries

A

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

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16
Q

Interface

A

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

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17
Q

Hierachy

A

Characteristic of a system that is composed of subsystems of a lower order and a suprasystem of a higher order.

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18
Q

Subsystem

A

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

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19
Q

Environmental Scanning

A

Search for and acquisition of information about events and trends external to the organization.

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20
Q

Competitive Advantage

A

Characteristic(s) of a company that distinguish it from others.

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21
Q

Stakeholder

A

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

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22
Q

Competitor

A

Another organization selling a similar product/service to the same market segment.

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23
Q

Vision

A

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

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24
Q

Mission Statement

A

Describes what a company does; differentiates it from others.

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25
Q

Strategies

A

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

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26
Q

Onsite Foodservice

A

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

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27
Q

Commercial Foodservice

A

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

28
Q

Entrepreneur

A

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

29
Q

Sustainability

A

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

30
Q

Internal Control

A

Consists of plans, including the goals and objectives of the organization, standards, and policies and procedures.

31
Q

External Control

A

Consists of local, state, and federal regulations and contracts with outside companies.

32
Q

The 3 Functions of Control

A
  1. Ensures that resources are used effectively and efficiently in accomplishing organizational objectives.
  2. Ensures that the organization is functioning within legal and regulatory constraints.
  3. Provides standards to be used in evaluation of operations.
33
Q

Functional Subsystems

A

Classified according to their purpose and may include procurement, production, distribution and service, and sanitation and maintenance.

34
Q

Management Functions

A

An integral component of the transformation element, and are performed by managers to coordinate the subsystems in accomplishing the system’s objectives. These functions include: planning, organizing, staffing, directing, and controlling. They are used to manage the operation, including HR, finances, and marketing.

35
Q

Strategic Thinking

A

Synthesizes information from the internal and external environments to create an integrated perspective for guiding the organization into the future.

36
Q

The 6 Characteristics of Strategic Thinking

A
  1. Intent focused
  2. Comprehensive
  3. Opportunistic
  4. Long-term oriented
  5. Builds on past and present
  6. Hypothesis driven
37
Q

Strategic Management

A

Developing and implementing strategies that assist an organization in maintaining a competitive advantage that sets it apart from others in the industry.

38
Q

Analysis

A

First step in the strategic management process that includes a review, and revision if needed, of a company’s vision, mission, values, and objectives. Should determine a company’s external threats and opportunities and identify strengths and concerns.

39
Q

Implementation

A

Second step in the strategic management process that involves the determination of strategic direction for the company and the creation and implementation of strategies to help a company gain competitive advantage.

40
Q

Cost Leadership

A

Being the lowest cost provider of a product/service for a broad target market.

41
Q

Differntiation

A

Providing a product/service that is unique, that customers value, and that customers are willing to pay a higher price for.

42
Q

Focus

A

Using a cost leadership or differentiation strategy to target a specific, limited-size market niche.

43
Q

Evaluation

A

Final step in the strategic management process that involves assessing whether changes have occurred in the organization’s internal or external strategic position and determining whether the organization is progressing satisfactorily toward achieving its objectives.

44
Q

Convenience Store

A

A retail business with primary emphasis placed on providing the public a convenient location to purchase quickly from a wide array of consumable products (predominantly food) and gas.

45
Q

Kiosk

A

Less than 800 sq ft. Sells only tobacco, beverages, snacks, and confectioneries, no groceries. Parking only at the gas pumps. Typical customers are transients and locals stopping in to buy gas. Get-Go

46
Q

Mini

A

800-1200 sq ft with emphasis on gas sales. Grocery selection is usually sparse and the only food is prepared sandwiches. Parking is often only at the pumps. Usually open 18-24hrs and customers usually only buy gas.

47
Q

Limited Selection

A

1500-2200 sq ft. Gas and store sales are profitable. They have a broader product mix and grocery offering; a simple foodservice that may offer hot dogs, nachos, popcorn, and other snacks and fast food.Gasoline buyers are normally the biggest customer base. Striped parking and extended hours are common.

48
Q

Traditional

A

2400-2500 sq ft and offers a product mix that includes dairy, bakery, snack foods, beverages, tobacco, grocery, health and beauty aids, confectionery, as well as gasoline sales. Other possible items are prepared foods to go, fresh or frozen meats, various products, and limited produce items. Usually have 6-12 striped parking spaces and are open 24 hrs a day. Normally owned by convenience store chains.

49
Q

Expanded

A

2800-3600 sq ft. Stores have more shelving for grocery products and more room for fast-food operations and seating. A greater percentage are using the space to take advantage of the high profit margins in fast foods. These stores usually carry regular convenience store items. Parking is important, with most having about 10-12 spaces. Hours are extended.

50
Q

Hyper

A

4000-5000 sq ft and usually offer many products and services arranged in departments. Such stores may offer a bakery, a sit-down restaurant area, and a pharmacy. Many sell gas. The number of employees per shift can be large, particularly if a small restaurant is added. The number of parking spaces is substantial and hours are extended. Some stores are mini-truck stops, which affects product mix and customer base.

51
Q

Managed Care

A

Providing care under a fixed budget.

52
Q

Independent Living

A

For people who can take care of themselves in their own homes or apartments, a retirement community, or independent living apartment.

53
Q

Congregate Care

A

A community environment with one or more meals a day served in a community dinning room. Many services are provided, such as transportation, a pool, convenience store, bank, barber/beauty shop, laundry, housekeeping, and security.

54
Q

Assisted Living

A

Apartment-style accommodations where assistance with daily living activities is provided. Fills the gap between independent living and nursing home care. Services include meals, housekeeping, medication assistance, laundry, and regular check-ins by staff.

55
Q

Intermediate Care

A

Nursing home care for residents needing assistance with activities but not significant nursing requirements.

56
Q

Skilled Nursing

A

Traditional state-licensed nursing facilities that provide 24hr medical nursing care for people with serious illnesses or disabilities. Care provided by registered nurses, licensed practical nurses, and certified nurse aides.

57
Q

The 5 Operating Practices

A
  1. Self-operation
  2. Partnering
  3. Contracting
  4. Franchising
  5. Multidepartment, multisite management
58
Q

Self-Operation

A

The foodservice operation is managed by an employee of the company in which that foodservice operation is located. This manager has full responsibility and authority for all functions within the department and reports to an administrator employed by this same company.

59
Q

Partnering

A

A mutual commitment by two parties on how they will interact during a contract with the primary objective of improving performance through communications. It is Primarily a relationship of teamwork, cooperation, and good faith performance through communications.

60
Q

Contracting

A

A contract is defined as an agreement between two or more persons to do or not to do something. A partnership between the two is necessary to make the contract work and the focus must be long term. The largest contracting companies are Compass Group, ARAMARK Corporation, and Sodexho, Inc.

61
Q

Franchising

A

The right granted to an individual or group to market a company’s concepts.

62
Q

The 4 Areas of Sustainability Efforts

A
  1. Built environment
  2. Water, ecosystems, and agriculture
  3. Energy and the environment
  4. Materials and toxins
63
Q

3 Parts of Sustainability

A
  1. Ecologically sound
  2. Socially acceptable
  3. Economically viable
64
Q

Ecologically Sound

A

Inputs used in ways that converse, regenerate, or enhance natural resources.

65
Q

Socially Acceptable

A

Resources are distributed equitably; people working in the food system are treated justly; and foods that are produced benefit human health, are culturally acceptable, and economically and geographically available.

66
Q

Economically Viable

A

Provides livelihood that supports families; economic control of production, distribution, and access equally shared.

Food Systems 1 Exam #2 (3 decks)

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