food service organization lesson 1

Question 1

art of planning, preparing, cooking, and service of quality meals.

Answer 1

food service

Question 2

umbrella of interdependent parts working together for a common goal.

Answer 2

system

Question 3

interdependent parts of a system.

Answer 3

subsystem

Question 4

composed of people with primary functions and the activities of the operation.

Answer 4

operation subsystem

Question 5

involving in planning, controlling, and making decisions

Answer 5

management subsystem

Question 6

collection of people, machines, ideas and activities put together

Answer 6

information subsystem

Question 7

subsystems that operate within the organization:

Answer 7

input, output, throughput, and feedback

Question 8

includes raw materials from the environment that are transformed b the system.

Answer 8

Input

Question 9

the process used by the system to transform these raw materials and energy into usable products.

Answer 9

throughput

Question 10

the product or service that came from the system’s throughput.

Answer 10

output

Question 11

information on the success and failures.

Answer 11

feedback

Question 12

assembly of materials:

Answer 12

menu-planning, purchasing, receiving, issuing, storing

Question 13

production:

Answer 13

pre-preparation, preparation, cooking, sanitation, sftey

Question 14

using food service organization as a system, materials etc.

Answer 14

input

Question 15

efficient quality of meals, feedback

Answer 15

output

Question 16

food service objectives:

Answer 16

safety, provide good meals, offer reasonable price, offer excellent service, provide adequate facilities, provide high standards for quality

Question 17

food services processes:

Answer 17

administration, purchasing, receiving, storing, menu planning, food preparation and cooking, serving the food, food safety, maintenance and repair, accounting

Question 18

management and supervision of the food

Answer 18

administration

Question 19

the process of buying food

Answer 19

purchasing

Question 20

part of it is the inspection of the food delivered

Answer 20

receiving

Question 21

proper storage of food

Answer 21

storing

Question 22

plan and implement menu

Answer 22

menu planning

Question 23

performed by the chef

Answer 23

food preparation

Question 24

after food id prepared, it must be safely held, transported, delivered, and served

Answer 24

serving of food

Question 25

includes cleaning of dishes

Answer 25

food safety

Question 26

maintenance and repair of equipment

Answer 26

maintenance and repair

Question 27

operating statements, budget

Answer 27

accounting

Question 28

accounting:

Answer 28

cashiers, clerks accountants and finance managers

Question 29

food service systems types:

Answer 29

conventional, commissarry, ready-prepared

Question 30

food is prepared in a kitchen.used traditionally, food services are readily available

Answer 30

conventional

Question 31

central production kitchen.requires sophisticated equipment

Answer 31

commissarry

Question 32

prepared on the premises, then frozen later. prepared in advance before serving

Answer 32

ready-prepared

Question 33

food service management tools:

Answer 33

organizational chart, job description, job specification, work schedule

Question 34

graphically presents the lines of authority in the organization. creates definite chain of command

Answer 34

organizational chart

Question 35

organized list of duties reflecting required skills

Answer 35

job description

Question 36

duties involved in a job. minimum standards

Answer 36

job specification

Question 37

outline of work to be accomplished by an employee

Answer 37

work schedule