Intro: Food And The Systems Theory Flashcards
0
Q
Examples of input
A
Ingredients, chefs, tools, bakeware
1
Q
Input
A
Any human, physical, or operational resource required to accomplish objectives of the system
2
Q
Transformation
A
Any action or activity used to change input into output
3
Q
Example of transformation
A
Oven, microwave, storage
4
Q
Output
A
Result from transforming the input
5
Q
Examples of output
A
A meal or an experience
6
Q
Open systems
A
Can be influenced by outside systems, example is food service
7
Q
Hierarchy
A
Characteristic of a system that is composed of subsystems of a lower order and a supra system of a higher order
8
Q
System
A
Largest unit with which one works
9
Q
Subsystem
A
A complete system within itself but not independent —> interdependent
10
Q
Open system characteristics: interdependency
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Reciprocal relationship of the parts of a system where each part mutually affects the performance of the others (interaction among the units of an organization)
11
Q
Open system characteristics: integration
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Parts are blended together into a unified whole
12
Q
Open system characteristics: synergy
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Working together creates greater outcomes than working alone
13
Q
Open system characteristics: dynamic equilibrium
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Steady state, continuous response and adaptation of a system to its internal and external environment
14
Q
Open system characteristics: equifinality
A
A same or similar output would be achieved by different inputs or varying transformation processes
15
Q
Open system characteristics: permeability of boundaries
A
Allows the system to be penetrated by the changing external environment; boundaries define the limit of a system and permeability allows the system to interact within the environment
16
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Open system characteristics: interface
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Area where two systems come in contact with each other; tension; often require special attention by managers
17
Q
Three levels of an organization
A
- internal 2. organizational 3. policymaking.
18
Q
Internal
A
Where goods and services are produced
19
Q
Organizational
A
Responsible for relating the technical and policymaking levels
20
Q
Policymaking
A
Interaction with the environment and long-term planning
21
Q
Systems are designed to
A
Accomplish an objective
22
Q
Subsystems
A
Have an established arrangement
23
Q
Interrelationships
A
Exist among the elements
24
Resources flow
Is more important than the basic elements
25
Organization objectives are more important than
The objectives of the subsystem
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Control
Ensures the organization is functioning within the legal and regulatory constraints. Provides standards for evaluation of operations.
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Internal control
Consists of plans including the goals, objectives, standards, policies, and procedures
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Extertal control
Consists of local, state, and federal regulations and contracts with outside companies; resources are used effectively and efficiently
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What controls everything?
The menu!
30
Memory
Provides historical records of the system's operation; analysis can assist in making plans avoiding repetition of past mistakes
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Environmental factors
Occur outside of the food service system yet impact some component of it; factors may include: technological innovation, globalization, competition, changing demographics, and political changes
32
Feedback
Includes processes by which a system receives information from its internal and external environment; if used, it assists the system in adjusting to needed changes; organization without effective feedback mechanisms may go out of business
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In the food service systems model arrows represent what?
The flow of materials, energy, and information throughout the system
34
In the food service systems model gaps represent what
Permeability of boundaries and reflect environmental interaction inherent in the effectiveness of the system
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In the food-service systems model by directional arrows represent what
Environmental interactions that are in internal and external to the system
36
Four examples of inputs
Humans, materials, facilities, operations
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Human
Labor and skills
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Materials
Food and supplies
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Facilities
Space and equipment
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Operation
Money, time, utilities, information
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Transformation includes
Functional subsystems of the food service operation, managerial function, and linking process
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Functional subsystems of the food service operation are classified according to purpose and may vary, examples include:
Procurement, production, distribution and service, sanitation, maintenance
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Decision-making
The course of action from a variety of alternatives
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Communication
Vehicle for transmitting decision
45
Balance
Refers to management ability to maintain organizational stability
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Outputs
Example: meals in the proper quantity and quality
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Customer satisfaction
Closely related to the type and quality of food in services provided, and to customer expectations
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Financial accountability
Output applicable to either for-profit or not-for-profit organizations
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Control
Food service managed must control costs in relation to revenues regardless of the operation. Control encompasses goals and objectives, standards, policies and procedures, in programs that organization
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Memory: stores and updates information for the system. What should managers keep track of?
Inventory, financial forecasting, personnel records, and copies of menus to remember what has happened in the past
51
Environmental factors
Involves how a food-service interacts with customers, employees, and government
52
Feedback
Provides information essential to the continuing effectiveness of benefits
53
Strategic management
Synthesizing information from the internal and external environment to create an integrated perspective regarding the organization into the future. Managing strategically means developing and implementing strategies that assist an organization in maintaining a competitive advantage that sets it apart from others in the industry,
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Strategic management (is...)
Intent focused, comprehensive, opportunistic, long-term oriented, building on past and present, and hypothesis driven
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Intent focused
Vision for where the organization is or should be going
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Comprehensive
Use organizations part of larger system
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Opportunistic
Takes advantage of unanticipated opportunities
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Long-term oriented
Goes beyond here and now and looks into the future
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Builds on past and present
Learns from past; recognizes constraints of present
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Hypothesis driven
Evaluates creative ideas in a sequential process
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Competitive advantage
Characteristic of the company that distinguishes it from others
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Steps in the strategic management process
Analysis, implementation, evaluation
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Analysis
Review of the company's vision, mission, values, and objectives
64
Implementation
Determination of strategic direction for the company and implementation of strategies to help the company gain competitive advantage
65
Three basic strategies for strategic development
Cost leadership, differentiation, focus
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Differentiation
Providing a product or service that is unique, that customers value, in the customers are willing to pay a higher price point
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Focus
Using a cost leadership or differentiation strategy to target the specific, limited size market niche
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Evaluation
Assessing change and positive progress
70
Commercial segment
Includes food services in which selling food for profit is the primary activity of the business
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Limited service or limited menu
Also called fast food; designed to provide a limited number of food items to a customer in a relatively short time
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Full-service restaurant
Provide waited tableservice for customers; style and ambiance vary greatly from casual fine dining
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Casual dining
Designed to attract middle income individuals who enjoy dining out but do not want formal atmosphere
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Finding
"White tablecloth" restaurants; characterized by high level of attentive tableservice, expensive furnishings, and fine cuisine
75
Hotel and motel restaurants
Food courts in hotels have become popular and kept investments low; these have longer hours of service
76
Bed and breakfasts
Opened as primary business sense, some now offer service at periods other than breakfast and to customers other than overnight guests
77
Country club restaurant
Running outlets from snack bars to restaurants; individualized customer service occurs regularly
78
Airport restaurant
Airports have contracts with local restaurants to operate properties in their facilities
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Cruise ship dining
Reputation for excellent food; no limit is set on what and how much you choose to eat; cost of food is included in the price
80
Zoo
Looking for ways to increase revenue; directors are researching how food-service can be upgraded to boost revenue
81
Museums
Starting to feature fine dining food service operations
82
Sports events
Often operated by contract recreation companies; Disney World and Universal Studios are examples of theme parks that operate their own food
83
Convenience stores
Quickly purchase a wide array of consumables
84
Kiosk
Under 800 ft.², intended to provide additional revenue beyond gasoline sales
85
Mini
Usually 800 to 1200 ft.², sparse grocery selection only
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Limited selection
1500-2200 ft.², broader product mix, offers simple food services
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Traditional
2500 ft.², offers bakery, dairy, snack foods, beverages, tobacco, grocery, health, beauty, prepared foods
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Expanded
3600 ft.², more shopping for groceries, fast food operations, and seating
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Hyper
4000 to 5000 ft.², may offer bakery, sitdown restaurant area, pharmacy; mini truckstops which affects product mix and customer base
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On-site segment
Provides food-service as secondary activity for the business in which the food services located
91
Hospitals
Provide food for patients, outpatients, and their families and friends
92
Schools
National school lunch program is a federally assisted program operating in public and nonprofit private schools, and residential childcare. Provides nutritionally balanced, low-cost, or free lunches to more than 30 million children every school day
93
Childcare
The position of the AND for childcare centers focuses on meal plans, food preparation service, physical and emotional environment, and nutrition training and consultation
94
Colleges and universities
Provide food options to students in multiple retail venues including foodcourts, delis, kiosks and convenience stores
95
Senior care
Many older people need assistance in preparing meals. Nutrition services program for older Americans provides nutritious, low-cost meals prepared and packaged by outside contractors, hospital, schools or senior centers
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Senior care: Independent living
People who can't take care of themselves
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Senior care: congregate care
Community environment with one or more meals a day served in a community dining room
98
Senior care: Intermediate care
Nursing home care for residents needing assistance with activities but not significant nursing requirements
99
Senior care: skilled nursing
Traditional state licensed nursing facilities
100
Military
Food service operations include dining hall and foodcourt meal service for troops, hospital feeding for patients and employees, club dining for officers, mobile food-service units for troops deployed off-base
101
Correctional facility
Self-serve salad, pasta, and dessert bars, favorites like pizza, chicken nuggets, in home-baked. Inmates Deadmore nutritionally balanced meals; it's mincemeat standard dietary guidelines and menus must be approved by RDs
102
Employee feeding
Contractors are often used; usually self-serve, objective is to give employees food and service that exceeds quality and value of local restaurant so they will not leave the building and take longer lunches
103
Industry operating practices
Self operation, partnering, contracting, franchising, multidepartment multisite management, small-business ownership
104
Self Operation
The operation is managed by an employee of the company in which that food-service operations located
105
Partnering
Mutual commitment by two parties on how they will interact with the primary objective of improving performance via communication. Relationship with homework, cooperation, in good faith.
106
Contracting
Agreement typically provide food service options that will satisfy the customer and provide revenue for the organization
107
Franchising
The right granted to an individual or group to market a company's concepts. The franchisee is the person who's granted the franchise. The franchisor is the person who grants franchise.
108
Multi department multi site management
Control of costs and management skills are being emphasized and the area of expertise is secondary. The more compelling reason is job security and survival.
109
Small-business ownership
Owning a food and nutrition service business is an attractive option for many. Type of ownership chosen is influenced by amount of desired by owners, management ability of own, capital needs and availability, liability exposure, and tax issues
110
Cost leadership
Lowest price
