Food service organization

Question 1

Is a process or system where food is served to a guest or customer in an establishment.

Answer 1

Food service

Question 2

Is composed of the activities and the people with primary function.

Answer 2

Operation subsystem

Question 3

Consists of the people and the activities involved in the planning, controlling, and making decisions.

Answer 3

Management subsystem

Question 4

Is the collection of people, machines, ideas, and activities that gather and process data to provide the necessary formal information.

Answer 4

Information subsystem

Question 5

Money, materials, time, equipment, utilities, facilities, and personnel with the needed information.

Answer 5

Inputs

Question 6

Finished products or services.

Answer 6

Outputs

Question 7

The information on the success and failure of the operation, on how they should be modified or changed.

Answer 7

Feedback

Question 8

One that recognizes the needs of all the parts and decisions are made in accordance with the effect of management on the organization as a whole and its objectives.

Answer 8

Systematic endeavor

Question 9

Food products, supplies, human resources, money, equipment and facilities, time, space, and information are _____.

Answer 9

Inputs

Question 10

The resulting _____ are ready-to-serve food, customers and personnel satisfaction, and financial accountability.

Answer 10

Outputs

Question 11

Common objectives of food services of different establishments:

Answer 11

• To satisfy customers.
• To perceive a high level of service.
• To provide well-balanced nutritious food.
• To offer affordable price of food.
• To include a variety of food to choose from.
Etc…

Question 12

It is the management and supervision of the food service organization.

Answer 12

Administration

Question 13

The food service manager may be considered an _____.

Answer 13

Administrator

Question 14

This is the process of buying food supplies needed for the food service operation.

Answer 14

Purchasing

Question 15

This is the part of the food service operation involving the inspection of the materials delivered or the items ordered.

Answer 15

Receiving

Question 16

It involves the proper storage of food immediately after it has been received as an important factor to avoid loss and wastage.

Answer 16

Storing

Question 17

Is to plan and implement menus for each business.

Answer 17

Menu planning

Question 18

Performed by the chief cook, assistant cook, and baker.

Answer 18

Food preparation and cooking

Question 19

Food should be well-prepared, safe, transported, and delivered to customers.

Answer 19

Serving of food

Question 20

It includes cleaning of the dishes, utensils, equipment, and premises.

Answer 20

Food safety

Question 21

Involves the maintenance and repair of equipment.

Answer 21

Maintenance and repair

Question 22

It includes operating statements, budget, and reports filing such accurately.

Answer 22

Accounting

Question 23

Food is prepared “In a kitchen in the same facility” where meals are served and held in a short time, either hot or cold, until serving time, schools, hospitals, independent restaurants.

Answer 23

Conventional

Question 24

“Central Production Kitchen”, this system type used by the franchised or chain restaurant organizations providing food for various outlets.

Answer 24

Commissary

Question 25

Food is “Prepared on the premises” then chilled or frozen and stored for the used at some later time.

Answer 25

Ready - prepared