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Foodservice > Exam 1 > Flashcards

Exam 1 Flashcards

1
Q

Foodservice Systems Model

A

Internal controls: goals, objectives, etc. Example would be a menu.

External controls: local, state, and federal. Minimum wages etc.

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2
Q

Characteristics of open systems

Synergy

A

Working together can create greater outcomes than working individually.

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3
Q

What is a universal holding oven?

A

Combo oven with moist heat for holding.

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4
Q

What are some examples of management definitions?

A

Organizing and leading.

Working toward an objective via techniques in an organization.

Getting other people to get things done.

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5
Q

What are the 4 goals of management?

A
  1. Get the job done.
  2. Keep employees happy.
  3. Have good public relations.
  4. The institution should have professional conduct and maintain respect.
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6
Q

What is efficiency versus effectiveness?

A

Efficiency-Accomplishing goal with minimal input.

Effectiveness-Accomplishing the right goals by doing whatever needs to be done to get there.

Examples:

An efficient manager makes a low cost healthy menu and makes a low profit.

An effective manager makes an unhealthy low cost menu that consumers want and makes a high profit.

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7
Q

Types of managers;

A
  1. Commandant: I’m the boss don’t forget it.
  2. Nice guy: Can’t make decisions.
  3. Mobil manager: Scattered. Always busy, never accomplishes much
  4. Petty bureaucrat: Inflexible, by the book. Everyone treated the same.
  5. Free wheeler: Breaks rules for personal gain. Rebel
  6. Panic button boss: Turns everything into a crisis.
  7. Power hungry: Builds his/her power, career, above all else. Not a team player.
  8. Micro-manager: Loves details and gets lost in the minutia.
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8
Q

Management Gems:

A

Pike Street Fish Market

Seattle, Washington

  1. Play. Encourage creativity.
  2. Make their day. Serving others is what is rewarding. Small acts of kindness.
  3. Be there for your customers. Be fully present. Give them you undivided attention.
  4. Be positive. Positive energy in you will create positive energy in others.
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9
Q

The three types of employees:

A

Purist- Hard work is all you need. Ignores office politics.

Realist- Pays attention to office politics, but not super important to him/her.

Opportunist- Understands office politics and uses them to further career. Kiss up.

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10
Q

Management Philosophies

A

TQM-Total quality management

QA- Quality assurance

CQI- Continuous quality improvement

QIP- Quality improvement process

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11
Q

What is TQM

A

Total Quality Management

  1. Focus on customers
  2. Empower employees
  3. Team approach to problems
  4. Long-term commitment to employees
  5. Change processes not people.
  6. Use sequential steps: Break problems down into individual components.
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12
Q

Six Sigma

A

An approach used for improving quality by limiting defects to < 3.4 per 1 million products.

Worked well for GE.

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13
Q

What is a foodborne infection?

A

Large numbers of pathogenic bacterial cells are carried by the food into the gastrointestinal system of the victim and cause illness.

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14
Q

What is a foodborne toxin?

A

Caused by toxins formed in the food prior to consumption.

Symptoms occur within a short a period of time as 2 hours.

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15
Q

What is a toxin mediated infection?

A

Live pathogenic bacteria in food are ingested then produce toxins. The more the bacteria multiply the more toxins they produce.

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16
Q

What % of pathogens does stomach acid kill”

A

95%

Pathogens need acid resistance or large numbers to survive.

17
Q

How do antacids affect bacteria?

A

It helps them grow faster, which increases chances of foodborne illness.

18
Q

What does heat labile mean?

A

It can be changed or destroyed by heat.

19
Q

What is the difference between vegetative cells and spores?

A

Vegetative cells are metabolizing and are heat labile so they can be destroyed at 165 degrees.

Spores are metabolically inactive and are heat stable. When desirable conditions occur they can become a vegetative cell within 90 minutes.

20
Q

Jack Welch CEO that turned GE around 1981-2001:

A

Liked Six Sigma

Good managers are good motivators

Look for people who are high energy and insatiable thirst for knowledge.

Cut line workers from 9 down to 5.

21
Q

Highly invasive pathogens vs. Non-invasive pathogens

Which most commonly cause inflammation and fevers?

Which is usually a toxin producer and causes little to no inflammation or fever?

A

Highly invasive- Commonly causes inflammation and fever.

Non-invasive- Toxin producers. Little or no inflammation or fever.

22
Q

Foodborne illness incidence in United states.

How many cases/year?

How many deaths?

A

75 million cases/year

5000 death/year

62% unknown etiology

23
Q

5 Enterotoxic Bacteria are?

A
  1. Campylobactor jejuni
  2. Clostridium perfringens
  3. Enterotoxic Echerichia Coli
  4. Vibrio cholerae
  5. Clostridioides difficile (C.diff)
24
Q

What is Campylobacter (jejuni most common form)?

A

Enterotoxin/Heat labile

Commonly found in raw poultry, about 40%. More common than salmonella.

Diarrhea can last up to 10 days.

People with HIV are 40% more likely to get CJ

25
Q

What is Clostridium perfringens?

A

Enterotoxin “Gas Gangrene”/Anaerobic/Spore forming

Known as the cafeteria bug because often seen in buffets where food sits at insufficient temps. Oxygen will kill it so stir buffet foods often.

26
Q

What is Echerichia coli?

A

Most are non pathogenic and are normal flora found in large intestines.

Commonly found in beef.

27
Q

What is Vibrio cholerae?

A

Enterotoxin that stimulates secretory cells.

Found in shellfish and water in tropical areas. Contaminated water. Sewage systems can contaminate water after earthquakes. Can die of dehyrdration in one day. Rehydration therapy needed.

Mortality 30-50% if untreated. 1% if treated.

28
Q

What is Clostridioides difficile?

A

Enterotoxin/Anaerobic/Spore forming

Spreads by oral fecal route. Spores are resistant to stomach acid. Common hospital pathogen though most cases are found outside hospital.

Colonizes in large intestine and causes bleeding which often produces bloody stools and produces 2 toxins, A & B. Difficult to control with antibiotics because it forms a pseudomembrane around colony so antibiotic has trouble penetrating the membrane.

Incidence is increasing rapidly. Fecal transplants seem to work.

29
Q

What is domoic acid?

A

A marine biotoxin made by algae.

Shellfish eat this algae and retain the toxin. Though it doesn’t hurt them, it is dangerous for humans.

Concentrates in seafood like shellfish and mussels etc.

Causes amnesiac shellfish poisoning. Can lose some memory and in severe cases lose all memory of who they are and become disabled.

Foods must be thoroughly cooked.

30
Q

What is Staphylococcus aureus?

A

It is a resident pathogen carried by 30-50% of the population.

31
Q

What is depreciation?

How is it calculated?

A

Spreading the cost of an asset over its useful life.

Cost/useful years = depreciation

32
Q

What does an income statement show?

A

Gross income - Expenses = Net income

33
Q

How are assets calculated?

A

Liabilities + Equity = Assets

34
Q

What is the residual of a business?

A

the portion of the business you actually own.

35
Q

Road Less Traveled by M. Scott Peck taught what two major perspectives?

A
  1. Present time orientation-Want everything now. Lack discipline.
  2. Delayed gratification- Willing to forgo pleasure now for more pleasure in the future. (Marshmallow experiment)
36
Q

What are the menu pricing methods?

A
  1. Factor Method
  2. Prime Cost- Like factor method but more accurate because it includes labor costs.
  3. Actual Cost- Like factor method but most accurate because it includes all costs. Need good bookkeeping.
  4. Price Based Costing- Determine what consumer wants to pay them get best inputs to meet that price.
37
Q

What are the 3 Rs?

A

Reduce. Reuse. Recycle.

Foodservice (3 decks)

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