Brainscape's Knowledge GenomeTM

Browse over 1 million classes created by top students, professors, publishers, and experts.


See full index

Food Service Organizations > Chapter 7 > Flashcards

Chapter 7 Flashcards

1
Q

Movement of food from production to service is _______

A

Distribution

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
2
Q

Presentation of food to the customer is ________

A

Service

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
3
Q

The Distribution of food from production to the customer depends primarily on four factors:

A
  • type of production stem in use
  • degree of meal reassembly prior to service
  • physical distance between production and service
  • amount of time between completion of production until the time of service
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
4
Q

What is another name for mobile robots that are used in some large medical centers such as Ohio State University Medical Center and Rush University Medical Center to move meal carts from the kitchen to the patient units?

A

Automated guided vehicles

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
5
Q

Hot Thermal Retention is a meal distribution that includes:

A
  1. Heated base
  2. Insulated Componens
  3. Heat support cart
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
6
Q

Hot & Cold Thermal Retention is a meal distribution that includes:

A
  1. Split Tray
  2. Match-a-tray Insulated tray
  3. Insulated Components
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
7
Q

Cold Thermal Retention/Food Reheating is a type of meal distribution that includes:

A

1.Refridgerated carts w/ conduction heat units
2. Split cart- refrigerated & convection heat
3.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
8
Q

No thermal Support is a type of meal distribution that includes:

A
  1. Covered tray
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
9
Q

Food products are produced in one location and transported to various locations for assembly at sites near the customer is known as

A

decentralized meal assembly

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
10
Q

Microwave ovens, convection ovens, and conduction heat units are three methods of

A

Heat processing

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
11
Q

Food items are prepared and assembled on trays before being transported to other locations for service is known as

A

centralized meal assembly

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
12
Q

What can be categorized as table service, counter service, quick service, self-service, tray service, take-out service, and delivery?

A

Categories of Service

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
13
Q

Service by a waitperson is

A

table service

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
14
Q

arrangements that provide fast service for customer and efficiency for establishment that include diners, coffee shops,are

A

counter service

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
15
Q

Straight-line counter, U-shaped Counter, Rectangular Counter, Bays & U-shaped counters, are all counters used in

A

counter service

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
16
Q

The customer chooses what they want from displayed food items or service counters and goes to a central point to pay for the items is

A

self-service

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
17
Q

silent salesperson with a built in cash register is a

A

vending machine

18
Q

Food carried on a tray to a person by a foodservice employee, used primarily in health care institutions and in flight meal is known as

A

tray service

19
Q

what service allows consumers to purchase food at one location and enjoy that food in a location of their choice?

A

Takeout service

20
Q

What programs involves food items being packaged and sold as meals for consumption in the home?

A

home meal replacement

21
Q

What service involves transporting prepared food items from the foodservice operation to the customer?

A

Delivery Service

22
Q

What is a philosophy, a thought process, a set of values and attitudes, and a set of methods. That is the organization of customer-driven one takes time, resources, planning, imagination, and tremendous commitment?

A

Service Management

23
Q

What Philosophy that emphasizes that all quality standards and measures should be customer referenced and should help people guide the organization to deliver outstanding value to its customers?

A

Total Quality Service

24
Q

What is a mental frame of reference that dominates the way people think and act?

A

paradigm

25
Q

What is the combination of the tangible and intangible experienced by customers t the various moments of truth that become their perception of doing business with an organization?

A

Total customer value

26
Q

What is a new set of rules, from a quality to a total customer value paradigm thats occurring in organizations?

A

paradigm shift

27
Q

What is the technique being used by foodservice managers to involve employees in the total customer value concept?

A

cross training

28
Q

A pattern of service in which there is poor procedural and personal service; it conveys the message, “we don’t really care about you.”

A

Freezer

29
Q

A pattern of service that is skewed toward procedural efficiency; service may be timely and efficient but employees are cold and impersonal, leaving customers with the impression, “you are a number. We are here to process you as efficiently as we can”

A

Factory

30
Q

A pattern of service in which employees are very friendly, genuine, and caring, but service is slow inconsistent, and disorganized; it sends a message to the customer that “we are trying hard, but we don’t really known what we are doing”

A

friendly zoo

31
Q

A pattern of service in which both personal and procedural dimensions are handled well; it conveys the message, “we car about you and we deliver.”

A

quality customer service

32
Q
  1. Understand customer procedural and personal service expectations
  2. Establish a quality service culture and leadership climate
    3.Institiute clear and concise service-delivery standards
  3. incorporate service culture and leadership climate
  4. assess progress and reward successes
  5. Continually work on improving quality service
    are the
A

Martin’s six-step approach

33
Q

When there is a food service failure the food service should

A
  1. listen
  2. repeat
  3. apologize
  4. acknowledge
  5. make
  6. explains
  7. says
34
Q

tips are

A

voluntary

35
Q

service charges are

A

involuntary

36
Q

What type of authenticity is perceived as authentic because it is in its natural state, not artificial or synthetic; for example, organic foods and handmade soap?

A

natural authenticity

37
Q

What type of authenticity is perceives as authentic because of its original design or being first of its kind, not a copy, sushi as the iPod and coca-cola in glass bottles?

A

original authenticity

38
Q

What type of authenticity is perceived as authentic because what they do is done exceptionally well, executed individually; for examples, nordstroms, ritz=carlton, and cuban cigars?

A

exceptional authenticity

39
Q

What type of authenticity is perceived as authentic because of the inspiration form human history or shared memories; for example chines tea ceremony and neon lights in las vegas

A

referential authenticity

40
Q

What type of authenticity is perceived as authentic because of influences exerted on others calling human beings to a higher goal for example, hard rock cafes save the planet slogan ?

A

influential authenticity

Food Service Organizations (11 decks)

Brainscape helps you reach your goals faster, through stronger study habits.
© 2024 Bold Learning Solutions. Terms and Conditions