Foodservice Systems

Question 1

What type of management do food systems operate under?

Answer 1

systematic management - think of it as balcony view looking down, allows managers to see all the variables and how to manipulate them for greater success

Question 2

What are the common themes of a systems concept?

Answer 2

• a system is designed to accomplish an objective
• systems may be comprised of smaller sub-systems
• subsystems have established arrangements
• interrelationships exist among the elements
• flow of resources is more important than basic elements
• organization’s objectives are more important than the subsystem’s

Question 3

Define Systems Theory

Answer 3

viewing the organization as a whole made up of interdependent parts

Question 4

What are the characteristics of Open Systems? Which is the KEY characteristic

Answer 4

Hierarchy, Inter-dependency of Parts, Dynamic Equilibrium, Equifinality, Permeable Boundaries, Interface
Key characteristic = Hierarchy

Question 5

What is dynamic equilibrium?

Answer 5

an organization will react accordingly to different things that occur to ensure they are fixed and get back on track to achieve goal

Question 6

What is equifinality?

Answer 6

same end point via many different paths/starting points

Question 7

What is interface?

Answer 7

when 2 parts come up/meet together - can be a point of collaboration or conflict

Question 8

What is the organizational flow of a system?

Answer 8

input > transformation > output

Question 9

What are the inputs of a Foodservice System?

Answer 9

They add value to what is happening
- Human Resources (transform ingredients to products)
- Materials (foods, dishware)
- Operational Resources (allow things to work together)
- Facilities (may shape how HR + materials interact)

Question 10

What are the outputs of a Foodservice System?

Answer 10

• Meal quantity + quality (always always top output)
• Customer + Employee satisfaction (lots of managerial control)
• Financial accountability (adds constraints, tight budgeting)

Question 11

What occurs during Transformation?

Answer 11

Linking Processes
Management Functions
Functional Subsystems

Question 12

What are the expanded systems in organizations?

Answer 12

Control (dual direction), Memory (dual direction), Environmental factors, Feedback (dual direction)

Question 13

What are the 3 functions of Control in a system? + an example

Answer 13

Keep you on track, example: HACCP plans
1. ensure resources are used effectively/efficiently in achieving objectives
2. ensure organization is functioning legally/withing regulatory constraints
3. provides standards to be used in the evaluation of the operations

Question 14

Define the types of organizational controls + example

Answer 14

Internal control: internal plans including the goals/objectives/standards/policies/procedures, organization makes themselves (eg. menus)

External control: local/provincial/federal regulations and contracts with outside companies, created for organizations to follow (eg. menu has to follow food guide)

Question 15

What are the benefits of Memory in a system?

Answer 15

encompasses the historical records of the system’s operations including personnel, forecasting, finances to assist making plans that avoid repetitions of mistakes + knowing what did work

Question 16

How would Environmental Factors impact a foodservice system?

Answer 16

occur outside the system, but can impact a component of the system (ingredients available)
eg. technological innovation, globalization, competition, pandemic

Question 17

Why is Feedback necessary in a system?

Answer 17

system won’t know how they’re doing without it, helps to restore equilibrium
- processes information from internal and external environment
- assists with making changes to adapt to environment

Question 18

What is the Flow of Food?

Answer 18

movement of food through foodservice operations, from menu planning to customer service, it is aimed at increased productivity/decreased cost or strengthening operation controls

Question 19

Describe the ends of the Food Processing Continuum

Answer 19

form of food brought in
None end: bare ingredients
Complete end: food purchased ready to heat/serve

Question 20

What are the 4 types of Foodservices? What impacts which one is chosen

Answer 20

1. Conventional/Traditional
2. Ready prepared
3. Commissary
4. Assembly/Serve
   Choice based on goals of operation + resources available (staff/space/etc.)

Question 21

Describe Conventional Foodservice + example

Answer 21

food purchased: various stages of prep, majority is prepared from scratch
production, distribution, service: all on same premises - can be distributed to adjacent/nearby serving area
holding: served as soon as possible
example: hospitals, restaurants

Question 22

What type of foodservice model is tray service? How many kinds are there?

Answer 22

Conventional Foodservice
- centralized: individual patient trays are assembled in or close to production area - more efficient
decentralized: distributed in bulk quantities for tray assembly close to patient rooms

Question 23

Pros + Cons of Conventional Foodservice

Answer 23

Pros: perceived high quality and fresh food, menu flexibility, standardized recipes can be used
Cons: labour and staff intensive, high control needed for consistency and food safety

Question 24

Describe Ready Prepared Foodservice + example

Answer 24

food purchased: various stages of prep
production, distribution, service: items prepared onsite ahead of time and stored chilled or frozen, reheated just before service
holding: cook-chill held for max. 5 days, cook-freeze held for 2 weeks to 3 months
example: prisons and hospitals

Question 25

Pros + Cons of Ready Prepared Foodservice

Answer 25

Pros: lower labour costs, flexibility in food preparation
Cons: limited menu variety, perceived quality loss, high initial costs (equipment)

Question 26

Describe Commissary Foodservice + example

Answer 26

food purchased: all food purchased as ingredients
production, distribution, service: production all done in separate plant then distributed out to locations (in bulk or portions) for service where they serve it to customers
holding: food prepared at plant and is delivered to receiving kitchen either hot, chilled, or frozen for service when needed/scheduled
example: AHS food service

Question 27

Pros + Cons of Commissary Foodservice

Answer 27

Pros: flexibility in food prep schedule/location, improved ingredient/inventory/quality control, consistency
Cons: perceived quality loss, transportation costs, monotonous jobs, equipment malfunction costs, large impacts of food safety problems

Question 28

Describe Assembly/Serve Foodservice + example

Answer 28

food purchased: completely prepares, minimal cooking required (fresh/frozen/dried) - often partnered with a Commissary
production, distribution, service: will only have to portion or reheat if necessary to serve to customer
holding: maintain temperature received at until serving
example: coffee shops (Tim Horton’s, Starbucks)

Question 29

How many forms of foods are used in Assembly/Serve operations?

Answer 29

Bulk - requires portioning before or after heating within foodservice operations
Pre-portioned - requires assembly and heating
Pre-plated - only require heating

Question 30

Pros + Cons of Assembly/Serve Foodservice

Answer 30

Pros: low labour costs, limited facility/equipment needs
Cons: high food costs, limited menu variety/availability, perceived quality loss