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Food Service > Intro: Food And The Systems Theory > Flashcards

Intro: Food And The Systems Theory Flashcards

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0
Q

Examples of input

A

Ingredients, chefs, tools, bakeware

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1
Q

Input

A

Any human, physical, or operational resource required to accomplish objectives of the system

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2
Q

Transformation

A

Any action or activity used to change input into output

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3
Q

Example of transformation

A

Oven, microwave, storage

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4
Q

Output

A

Result from transforming the input

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5
Q

Examples of output

A

A meal or an experience

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6
Q

Open systems

A

Can be influenced by outside systems, example is food service

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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

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8
Q

System

A

Largest unit with which one works

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9
Q

Subsystem

A

A complete system within itself but not independent —> interdependent

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10
Q

Open system characteristics: interdependency

A

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)

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11
Q

Open system characteristics: integration

A

Parts are blended together into a unified whole

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12
Q

Open system characteristics: synergy

A

Working together creates greater outcomes than working alone

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13
Q

Open system characteristics: dynamic equilibrium

A

Steady state, continuous response and adaptation of a system to its internal and external environment

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14
Q

Open system characteristics: equifinality

A

A same or similar output would be achieved by different inputs or varying transformation processes

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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

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16
Q

Open system characteristics: interface

A

Area where two systems come in contact with each other; tension; often require special attention by managers

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17
Q

Three levels of an organization

A
  1. internal 2. organizational 3. policymaking.
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18
Q

Internal

A

Where goods and services are produced

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19
Q

Organizational

A

Responsible for relating the technical and policymaking levels

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20
Q

Policymaking

A

Interaction with the environment and long-term planning

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21
Q

Systems are designed to

A

Accomplish an objective

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22
Q

Subsystems

A

Have an established arrangement

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23
Q

Interrelationships

A

Exist among the elements

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24
Q

Resources flow

A

Is more important than the basic elements

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25
Q

Organization objectives are more important than

A

The objectives of the subsystem

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26
Q

Control

A

Ensures the organization is functioning within the legal and regulatory constraints. Provides standards for evaluation of operations.

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27
Q

Internal control

A

Consists of plans including the goals, objectives, standards, policies, and procedures

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28
Q

Extertal control

A

Consists of local, state, and federal regulations and contracts with outside companies; resources are used effectively and efficiently

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29
Q

What controls everything?

A

The menu!

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30
Q

Memory

A

Provides historical records of the system’s operation; analysis can assist in making plans avoiding repetition of past mistakes

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31
Q

Environmental factors

A

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

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32
Q

Feedback

A

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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33
Q

In the food service systems model arrows represent what?

A

The flow of materials, energy, and information throughout the system

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34
Q

In the food service systems model gaps represent what

A

Permeability of boundaries and reflect environmental interaction inherent in the effectiveness of the system

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35
Q

In the food-service systems model by directional arrows represent what

A

Environmental interactions that are in internal and external to the system

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36
Q

Four examples of inputs

A

Humans, materials, facilities, operations

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37
Q

Human

A

Labor and skills

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38
Q

Materials

A

Food and supplies

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39
Q

Facilities

A

Space and equipment

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40
Q

Operation

A

Money, time, utilities, information

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41
Q

Transformation includes

A

Functional subsystems of the food service operation, managerial function, and linking process

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42
Q

Functional subsystems of the food service operation are classified according to purpose and may vary, examples include:

A

Procurement, production, distribution and service, sanitation, maintenance

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43
Q

Decision-making

A

The course of action from a variety of alternatives

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44
Q

Communication

A

Vehicle for transmitting decision

45
Q

Balance

A

Refers to management ability to maintain organizational stability

46
Q

Outputs

A

Example: meals in the proper quantity and quality

47
Q

Customer satisfaction

A

Closely related to the type and quality of food in services provided, and to customer expectations

48
Q

Financial accountability

A

Output applicable to either for-profit or not-for-profit organizations

49
Q

Control

A

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

50
Q

Memory: stores and updates information for the system. What should managers keep track of?

A

Inventory, financial forecasting, personnel records, and copies of menus to remember what has happened in the past

51
Q

Environmental factors

A

Involves how a food-service interacts with customers, employees, and government

52
Q

Feedback

A

Provides information essential to the continuing effectiveness of benefits

53
Q

Strategic management

A

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,

54
Q

Strategic management (is…)

A

Intent focused, comprehensive, opportunistic, long-term oriented, building on past and present, and hypothesis driven

55
Q

Intent focused

A

Vision for where the organization is or should be going

56
Q

Comprehensive

A

Use organizations part of larger system

57
Q

Opportunistic

A

Takes advantage of unanticipated opportunities

58
Q

Long-term oriented

A

Goes beyond here and now and looks into the future

59
Q

Builds on past and present

A

Learns from past; recognizes constraints of present

60
Q

Hypothesis driven

A

Evaluates creative ideas in a sequential process

61
Q

Competitive advantage

A

Characteristic of the company that distinguishes it from others

62
Q

Steps in the strategic management process

A

Analysis, implementation, evaluation

63
Q

Analysis

A

Review of the company’s vision, mission, values, and objectives

64
Q

Implementation

A

Determination of strategic direction for the company and implementation of strategies to help the company gain competitive advantage

65
Q

Three basic strategies for strategic development

A

Cost leadership, differentiation, focus

67
Q

Differentiation

A

Providing a product or service that is unique, that customers value, in the customers are willing to pay a higher price point

68
Q

Focus

A

Using a cost leadership or differentiation strategy to target the specific, limited size market niche

69
Q

Evaluation

A

Assessing change and positive progress

70
Q

Commercial segment

A

Includes food services in which selling food for profit is the primary activity of the business

71
Q

Limited service or limited menu

A

Also called fast food; designed to provide a limited number of food items to a customer in a relatively short time

72
Q

Full-service restaurant

A

Provide waited tableservice for customers; style and ambiance vary greatly from casual fine dining

73
Q

Casual dining

A

Designed to attract middle income individuals who enjoy dining out but do not want formal atmosphere

74
Q

Finding

A

“White tablecloth” restaurants; characterized by high level of attentive tableservice, expensive furnishings, and fine cuisine

75
Q

Hotel and motel restaurants

A

Food courts in hotels have become popular and kept investments low; these have longer hours of service

76
Q

Bed and breakfasts

A

Opened as primary business sense, some now offer service at periods other than breakfast and to customers other than overnight guests

77
Q

Country club restaurant

A

Running outlets from snack bars to restaurants; individualized customer service occurs regularly

78
Q

Airport restaurant

A

Airports have contracts with local restaurants to operate properties in their facilities

79
Q

Cruise ship dining

A

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
Q

Zoo

A

Looking for ways to increase revenue; directors are researching how food-service can be upgraded to boost revenue

81
Q

Museums

A

Starting to feature fine dining food service operations

82
Q

Sports events

A

Often operated by contract recreation companies; Disney World and Universal Studios are examples of theme parks that operate their own food

83
Q

Convenience stores

A

Quickly purchase a wide array of consumables

84
Q

Kiosk

A

Under 800 ft.², intended to provide additional revenue beyond gasoline sales

85
Q

Mini

A

Usually 800 to 1200 ft.², sparse grocery selection only

86
Q

Limited selection

A

1500-2200 ft.², broader product mix, offers simple food services

87
Q

Traditional

A

2500 ft.², offers bakery, dairy, snack foods, beverages, tobacco, grocery, health, beauty, prepared foods

88
Q

Expanded

A

3600 ft.², more shopping for groceries, fast food operations, and seating

89
Q

Hyper

A

4000 to 5000 ft.², may offer bakery, sitdown restaurant area, pharmacy; mini truckstops which affects product mix and customer base

90
Q

On-site segment

A

Provides food-service as secondary activity for the business in which the food services located

91
Q

Hospitals

A

Provide food for patients, outpatients, and their families and friends

92
Q

Schools

A

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
Q

Childcare

A

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
Q

Colleges and universities

A

Provide food options to students in multiple retail venues including foodcourts, delis, kiosks and convenience stores

95
Q

Senior care

A

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

96
Q

Senior care: Independent living

A

People who can’t take care of themselves

97
Q

Senior care: congregate care

A

Community environment with one or more meals a day served in a community dining room

98
Q

Senior care: Intermediate care

A

Nursing home care for residents needing assistance with activities but not significant nursing requirements

99
Q

Senior care: skilled nursing

A

Traditional state licensed nursing facilities

100
Q

Military

A

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
Q

Correctional facility

A

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
Q

Employee feeding

A

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
Q

Industry operating practices

A

Self operation, partnering, contracting, franchising, multidepartment multisite management, small-business ownership

104
Q

Self Operation

A

The operation is managed by an employee of the company in which that food-service operations located

105
Q

Partnering

A

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
Q

Contracting

A

Agreement typically provide food service options that will satisfy the customer and provide revenue for the organization

107
Q

Franchising

A

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
Q

Multi department multi site management

A

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
Q

Small-business ownership

A

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
Q

Cost leadership

A

Lowest price

Food Service (9 decks)

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