Foodservice assessment and operation planning 2 Flashcards
What are the top 10 killers of the 20th century
Influenza (hygiene) Pneumonia (hygiene, antibiotics) Tuberculosis (hygiene) Diarrhea and related diseases Heart diseases Stroke Chronic nephritis Accidents Cancer Perinatal conditions - Hygiene Diphtheria - Hygiene
What are the top 10 killers of the 21th century
• Coronary heart diseases • Stroke • Chronic obstructive pulmonary disease • Cancer • Lower respiratory infections pneumonia etc • Respiratory cancer • HIV/ Aids • Diarrheal diseases • Diabetes (type 1 and • Tuberculosis • OBESITY…..
__% of chronic diseases
(non communicable) are linked to preventable causes
70% of chronic diseases
(non communicable) are linked to preventable causes
Is eating getting cheaper or more expensive
cheaper
What are the possible time frames for a budget?
Yearly -most common
Usually broken down in months to facilitate monitoring
Per event
- Usually broken down in sections to facilitate monitoring
Smaller shorter the monitoring components are, better the monitoring will be but also more labour intensive will it be
Name Purchasing
practices used by smaller foodeservices (3)
Distributors
Brokers
Wholesalers
Name Purchasing
practices used by bigger foodeservices (3)
Centralized purchasing
Group purchasing
Describe distributors
Used by small food services
Transfers goods from producers/ manufacturer to user
Usually manufacturer specific
Describe brokers
Used by small food services
Similar to distributor but will
represent many manufacturers
Describe wholesalers
Used by small food services
Supermarket” for foodservice
Describe centralized purchasing
Used by bigger food services
Purchasing is done by a specific department (to better control costs)
Describe group purchasing
Used by bigger food services
Many foodservice by together to get better prices (volume)
May involve competitive bidding
- Usually used to guaranty supply and prices
What is a policy?
“A plan of action agreed to by a group of people with the power to carry it out and enforce it
Can be guidelines, rules, regulations, laws , principles, or directions.
They say what is to be done, who is to do it, how it is to be done and for (or to) whom it is to be done.”
Do values change?
no
What are the types of value statements?
Competency oriented (on location training, continuing education, etc.)
Human rights oriented (male female equity, family supportive, wellbeing etc. )
Environment oriented (Zero carbon, recycling and composting, organic, local etc.)
Economy oriented (for or non for profit, Coop, etc.)
Social responsibility oriented (supporting local organization, a cause, an event etc.)
Morality/Religion oriented (Halal, Kosheretc.)
WHat are the types of management guidelines? in terms of ingredients
Budgetary guidelines
Purchasing policies
Food policy/ guidelines (design and implementation)
What can food service budget be used for?
To set goals with qualified objectives
As a benchmark of operating performances
As a guide to assign responsibility
As a guide to forecast and foresee adverse situations
What are the types of time frames for a budget?
Yearly (most common)- usually split into months for easier monitoring
Per event- usually broken down in sections for easier monitoring
WHat will help to improve budget monitoring? What is a downside of this
Make the components smaller/shorter
It will make it more labour intensive
What are the 4 elements in a budget
- Organization’s financial objectives
- Identifying revenues
- Identifying expenses
- Net profit/ operation surplus
What are the types of Organization’s financial objectives?
For profit / not for profit Increase revenues Decrease expenses Increase efficiency Increase client/patient satisfaction
How to calculate revenues and expenses?
There are 2 ways to calculate Revenues and expenses:
1) Incremental budgeting: based on history
2) Zero based budgeting:
- No history
- All (revenues and expenses) is calculated and justified
- Revenues and expenses are required in order to calculate net income
How to create a (Food) policy and guidelines
- Clarify the objectives
- Do a Literature review
- Identify measurable outcomes
- Write your first draft
- Determine willingness to change
- Write second draft
- Write final version
- Implement
- Plan possibility for evolution
What will tell you if your policy works or not?
Measurable outcomes that you have set up in the beginning
What principle is used to write a draft?
KISS
What do values do?
They are the beliefs that guide the conduct, activities and goals of your organization
What do values establish?
why you do
what you do and
what you stand for
WHat are values?
convictions, priorities, and underlying assumptions that influence the attitudes and behaviours of your organization
Do values need to be measurable?
Make sure they are measurable, because you will be
measured with them
