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HSPM 391 > Exam 1 Material > Flashcards

Exam 1 Material Flashcards

1
Q

Commercial FS

A

For profit
Restaurant places
Have to accommodate for customers tastes/trends/wants

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2
Q

Non-commercial (other name and define)

A

On-site or institutional: goal is not profit or food service. They have other goals like healthcare in mind but still serve food

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3
Q

On site examples

A

Hospital, schools, long term, congregate meals?

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4
Q

How does the demand in on-site change?

A

Time of year- flu season
Special events planned
Less people in hospitals around holidays
No school in summer or weekends

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5
Q

If a form of food purchased is raw what has to happen?

A

More labor and it is low on the Food Processing Continuum since it has to be prepared (fresh raw carrots versus personal pkg of baby carrots)

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6
Q

Challenges in On-site FS

A 
Customer diversity 
Diet accommodations
Governmental control/policies 
Food insecurity
Food safety
Workforce available
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7
Q

Types of FS systems (5)

A

Conventional (on-site), centralized, ready prepared, assembly serve, combination system

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8
Q

Conventional FS system: example/ good and bad?

A

West haven- cook and serve in same building
Pro: freshly served food, recipe flexibility
Con: more labor costs, food costs low control with bad or changing menus

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9
Q

Centralized: example good and bads?

A

ISU Dining Bakery: one kitchen makes food, holds it frozen/chilled/or hot, then sends to receiving kitchen to serve it.
Pro: can use USDA foods and equipment well, high control, lower labor costs, choose when to produce food, quality and inventory controlled
Con: high investment, transportation, monotonous jobs, food safety, employees don’t see customers

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10
Q

Ready-Prepared: example, pro and cons?

A

Place that cook chill or cook freeze in bulk
Pro: flexibility in production schedule, low labor costs
Con: limited menu (only freeze able), perceived loss of food quality, can’t use fresh produce

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11
Q

Assembly-serve: example, good and bad

A

A cafe on campus: Buy convenient and pkg food then serve them
Pro: low labor and equipment
Bad: high food cost, lower quality and food variety, small menu

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12
Q

Combination System: example, good, and bad

A

ISU campus= conventional dining centers with centralized bakery and for soup in cafes and assembly serve in cafes
Good: breaks monotony, high food quality and variety, works well with how the specific system needs to function

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13
Q

System definition

A

Parts coordinated to accomplish set of goals

Organized collection of interrelated elements in a boundary and functional unity

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14
Q

4 characteristics of systems

A
  • within an environment
  • made of subsystems
  • have central purpose/goal
  • focus on interrelatedness among subsystems
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15
Q

3 parts of basic system

A

Inputs
Transformation
Outputs

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16
Q

5 levels to a system

A 
Environment: body 
Macro system: digestive system 
System: small intestines 
Subsystem: enterocyte 
Components: hormones, channels
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17
Q

SHPPS, 2012

Policy made…what part of system is this?

A

School Health Policies and Practices
Goal to improve the environment of school nutrition.

Part of the environment of school system

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18
Q

Examples of inputs

A

Resources=
Human, materials, facilities
Labor, food, supplies, energy, technology, money, physical environment

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19
Q

Parts of transformation process

A

Tasks- required skills

People- expectations, values, needs

Structure- organization, menu controls, finances, recipes, forecasting

Processes- leadership, decision making, planning, relationships, problem solving

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20
Q

Parts of outputs

A

Food and labor costs, quality and quantity of food, food safety, quality of service, employee and customer satisfaction, job turnover, operation growth

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21
Q

Controls

A

Menu, planning, budgets, standard recipes, forecasting

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22
Q

Feedback

A

Customer satisfaction, did you meet the budget?

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23
Q

Interdependence

A

Parts of a system relying on each other

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24
Q

Integration

A

Parts of the system sharing the same goals and objectives of entire organization

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25
Q

Synergy

A

Parts working together to make more impact than parts working alone

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26
Q

Interface

A

Point where the system meets the environment (waitress serving food to public)

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27
Q

5 management functions

A 
Plan
Organize
Control 
Direct/lead
Staffing
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28
Q

Effectiveness

A

Doing the right things

Are we making what out people want?!

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29
Q

Efficiency

A

Doing the right/correctly

Do we have a process that lets us meet our quality and quantity goals?

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30
Q

TQM

A

Total Quality Management (now CQI- continuous quality improvement)

Decreased managerial levels, everyone gives input

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31
Q

Collaborate

A

To work with PERSON or GROUP to achieve something

School cook works with kids, parents, and school board

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32
Q

Monitor

A

Watching

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33
Q

Controlling

A

Taking action when monitoring and seeing something wrong

34
Q

Trend

A

Definite predictable direction of events that impacts:

Social, political, or economy

35
Q

Characteristics of Trends

A

Slow oncome
Peaks later and longer
Never comes back down to base
Net change is seen and realized

36
Q

Fad

A

Quick oncome
Returns to base
No net change realized

37
Q

Examples of trends talked about

A

Local foods, sustainability, plate waste reduction, scratch cooking, move from cost to
Profit center

38
Q

Cost versus profit center

A

Cost- need more money than you are making

Profit- either make money or break even (schools)

Increase revenue and decrease expenses and hold acct

39
Q

What is the Lesley case?

A

Violation of disabilities act when Lesley university did not acknowledge celiac disease and accommodate it

40
Q

Other trends…

A 
Aging population 
Globalization 
Allergies 
Difference in training 
Hospitals with less LOS so restaurant style LTC
41
Q

Drivers of sustainability movement?

A 
Increase small farm business
Fight corporations 
Environment and economic concerns
Obesity 
Need to educate children 
International food safety concerns 
Animal welfare 
(Misconceptions- organic=healthy, local=less fuel, local foods=reverse obesity)
42
Q

2 reasons for procurement policies in purchasing?

A

Make sure farm is approved supplier- GAPs
Meet food safety concerns
Make sure paying methods are fully understood and delivery

43
Q

2 terms used in sustainable procurement?

A

3rd party buyers- don’t go right thru farm (food hub)
GAP- good agricultural practices
FSMA- food safety modernization act
Product specs- producer needs to know what buyer needs

44
Q

Onsite Benefits and challenges to buying from local sources?

A

Good: smaller cases, promote local and regional economy, unique products, good marketing aspect, fresh and safe food

Bad: not always available, more labor and COSTs, hard to order, not reliable supply, too many vendors, safety/liability

45
Q

Most vulnerable area for food safety when buying local

A

In the preparation and retail phase (not farm, processing, or consuming)

46
Q

Strategic management definition

A

Systematic analysis of in and ex environment to provide basis for making best management practices. Goal: better alignment of organization policies and strategic priorities.

47
Q

Strategic planning definition

A

Process of envisioning organizations future and develop procedures and operations that achieve it.

48
Q

4 types of planning

A

Tactical- day to day: no show
Short term- 2 week to month: staffing
Long term- 1-3 years
Strategic- 5 years or when something changes

49
Q

Key words in management definition:

A

Systematic- way of analysis
External environment- customers and competition
Internal environment- organization

50
Q

AND strategic plan uses….

A

Vision, mission, goals, then strategies

51
Q

ISU strategic plan uses….

A

Mission, vision, priorities then goals

52
Q

Mission:

A

Why organization exists

Statement- guides values and how to meet goals

53
Q

Vision:

A

What an organization wants to become

54
Q

Goals:

A

What an organization wants to accomplish over long period of time

55
Q

Objectives:

A

Concrete, specific statements on how you plan to accomplish goals

56
Q

Strategy:

A

Very precise plan to achieve goals and objectives and using resources wisely

57
Q

Concepts with strategic planning

A

Strategic and systematic process
Choosing priorities
Build commitment

58
Q

SWOT (type of environmental scan)

A

A situational analysis

Strength, weakness, opportunities, threats

59
Q

Process of making plan

A 
Mission 
Environment scan 
(Change mission) 
Make strategies 
Get resources / budget 
Try strategies - implement 
Evaluate and alter strategies/goal
60
Q

3 things a mission statement should be

A

Succinct
Clear
Complete

61
Q

What should a strategy of organization try to align with?

A

Should try to align with macro system goals, too!

62
Q

What is marketing?

A

Managerial process, Broad

Plan, execute conception, price, promote, and distribute goods/services to satisfy organization

63
Q

What is the marketing concept?

A

Management philosophy
Figures out customer needs and wants
Organizations primary objective

64
Q

What is merchandising?

A

Specific activity of promoting the sales of goods/products.
Market research, advertise, product development, selling

(High fashion scarf on model)

65
Q

What is the target market?

A

The group of people who need the product/good and are willing to pay for it.

66
Q

What are market segments?

A

Dividing the total target market into smaller groups with similar product/service needs

67
Q

Why should we determine a specific target market?

A

Makes marketing more efficient

Better need/want understanding of the group

Easier to choose correct promotions (social media for gen Y)

68
Q

What is the marketing mix?

A

Mix of 4 controllable marketing variables that organizations uses to meet selling goals.

69
Q

What components make up the marketing mix?

A

Product- anything that might satisfy want or need (menu or service option)
Price- amt of money charged for good
Place- location and how things are sold
Promotion- how you communicate with customer to increase awareness (advertise)

70
Q

What 2 components of the marketing mix does merchandising fall under?

A

Place (on end of aisle or in health market) and promotion (how it is advertised)

71
Q

General steps of marketing cycle?

A 
Find customer/target market
Develop needed product
Price it 
Distribution/sales method 
Customer buys it 
Monitor buying patterns 
Make profit 
--> money goes for cycle again
72
Q

AND 4 standards of excellence?

A

Leadership
Organization
Practices
Outcomes

73
Q

AND SOPP? (Guidelines for behaviors)

A 
Quality in practice 
Competency and accountability 
Provision of services 
Application of research 
Communication and app of knowledge 
Utilization and management of resources
74
Q

What type of measures are used for product quality?

A

Objective

Test trays for temp, taste, appearance, portions, accuracy of what is served.

75
Q

What type of measure is used for service quality?

A

Subjective - surveys, customer perceptions

Meal rounds- ask people how the service, food, menu was.

76
Q

2 types of management in on- site and do they impact quality?

A

Self-operated versus contracted

Customers usually can’t tell. Both can provide good or bad quality products and services.

77
Q

Benchmarking-define

A

Compare apples to apples within an organization and with similar ones using quantitative comparison.

78
Q

Types of measures used in benchmarking?

A

Meal equivalents (IP, OP, late trays, meals on wheels)

  • EMP: estimated meal price of typical lunch
  • EMC: estimated meal cost of typical lunch.

Plain meals are not a good measure.

79
Q

FTE- define

A

Full time equivalent. Usually the equivalent of 40 hours worked.

80
Q

3 types of benchmarking?

A

Internal- compare to self
External- compare to similar FS
Generic- compare to totally unrelated org. More for service or business comparison. (Younkers to ISU dining)

HSPM 391 (3 decks)

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