food service organization lesson 1 Flashcards
art of planning, preparing, cooking, and service of quality meals.
food service
umbrella of interdependent parts working together for a common goal.
system
interdependent parts of a system.
subsystem
composed of people with primary functions and the activities of the operation.
operation subsystem
involving in planning, controlling, and making decisions
management subsystem
collection of people, machines, ideas and activities put together
information subsystem
subsystems that operate within the organization:
input, output, throughput, and feedback
includes raw materials from the environment that are transformed b the system.
Input
the process used by the system to transform these raw materials and energy into usable products.
throughput
the product or service that came from the system’s throughput.
output
information on the success and failures.
feedback
assembly of materials:
menu-planning, purchasing, receiving, issuing, storing
production:
pre-preparation, preparation, cooking, sanitation, sftey
using food service organization as a system, materials etc.
input
efficient quality of meals, feedback
output
food service objectives:
safety, provide good meals, offer reasonable price, offer excellent service, provide adequate facilities, provide high standards for quality
food services processes:
administration, purchasing, receiving, storing, menu planning, food preparation and cooking, serving the food, food safety, maintenance and repair, accounting
management and supervision of the food
administration
the process of buying food
purchasing
part of it is the inspection of the food delivered
receiving
proper storage of food
storing
plan and implement menu
menu planning
performed by the chef
food preparation
after food id prepared, it must be safely held, transported, delivered, and served
serving of food
includes cleaning of dishes
food safety
maintenance and repair of equipment
maintenance and repair
operating statements, budget
accounting
accounting:
cashiers, clerks accountants and finance managers
food service systems types:
conventional, commissarry, ready-prepared
food is prepared in a kitchen.used traditionally, food services are readily available
conventional
central production kitchen.requires sophisticated equipment
commissarry
prepared on the premises, then frozen later. prepared in advance before serving
ready-prepared
food service management tools:
organizational chart, job description, job specification, work schedule
graphically presents the lines of authority in the organization. creates definite chain of command
organizational chart
organized list of duties reflecting required skills
job description
duties involved in a job. minimum standards
job specification
outline of work to be accomplished by an employee
work schedule
