Food Service Organization Flashcards
Art and science of planning
food service
the three major subsystem
operation
management
information
people with primary function
operation subsystem
people involved in planning
management subsystem
collection of people and euipment that is necessary
information subystem
raw material
Input
processes
throughput
management and supervision
Administration
product or service
output
information on the success and failure of aspects
feedback
buying food supplies needed
purchasing
include cleaning of the dishes
food safety
storage of food immdiately after it has been received
storing
inspection of the materials
Receiving
maintenance and repair of equipment
maintenance and repair of equipment
introduction to food service “refers to a plan”
menu planning
include operating,statement budget and report
accounting
it must be safetly held
serving of food
where the meals is served traditionally and held in a short period of time
conventional
known as the central production kitchen
commissary
prepared on the premises then chilled frozen and stored for use at some later time
ready prepared
written statements of the minimun standard
job specification
organized list of duties
job descriptions
work to be accomplished
work schedue
