Brainscape's Knowledge GenomeTM

Browse over 1 million classes created by top students, professors, publishers, and experts.


See full index

FN 3348 > Lecture 1 > Flashcards

Lecture 1 Flashcards

1
Q

What is the scope of foodservice?

A 
Number and type of food service operation
Large urban hospital
Community based hospital 
School
University/College
Large organization
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
2
Q

What is a mission statement?

A

Summary of an organizations purposes, customers, products and services

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
3
Q

What are goals?

A

An observable and measurable end result of having one or more objective to be achieved within a more or less fixed timeframe

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
4
Q

What are objectives?

A

Specific measurable targets (under goals)

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
5
Q

What should a mission statement do?

A

Should be recognizable internally and externally

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
6
Q

What is a system?

A

Designed to accom[plish the organizations objectives?

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
7
Q

What does a system require?

A

Informal and formal communication

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
8
Q

What is the most important thing about a system?

A

The flow of resources through the system is more important than the basic elements

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
9
Q

What can be found within a system?

A

Subsystems in an established arrangement

-these can have interrelationships among the subsystem and their elements

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
10
Q

What is the system model of organization/

A

Input> Transformation>output

-also has feedback and controls

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
11
Q

What are the 2 kinds of control a system can have?

A

Internal–> audit, budget equipment, utilities

External –> food premise regulations being adhered too

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
12
Q

What are the 5 forms of transformation?

A 
Procurement 
Production
Distribution/service safety
Sanitation/ maintenance
Management functions
-also keeping record to maintain quality
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
13
Q

What do we need to produce the final output?

A

Financial accouuntability

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
14
Q

What are the 4 types of input?

A

HR
Material
Facility
Operational Input ($, time)

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
15
Q

What is an opened system?

A

All pieces of the system are connected which creates synergies so that the system can adapt to changes to make sure it continues to run as it would

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
16
Q

What can open systems do very well?

A

Responds and adapts to changes in the internal and external environment
-do to permeable boundaries between subsystem/system and system/larger organization

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
17
Q

What in the system can change which results to the same or similar outputs?

A

Inputs can be changed

Ex: labour rates increase and you are producing something very laborious

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
18
Q

What are the 3 levels of an organization?

A
  1. Operational: Where product is being made
  2. Organizational: food service within and establishment (usually considered a support service)
  3. CEO and VP’s make decision and make sure we are all going in the same direction
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
19
Q

Which level to environmental factors effect?

A

Every level of an organization

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
20
Q

What are the 2 types of food service systems?

A
  1. Commercial - main objective is profit

2. Onsite - main objective is secondary activity and often not for profit

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
21
Q

What are some examples of Commercial for profits food services?

A 
Restaurants
Hotel
Airport
Sporting events
Convenience/grocery stores

-all have limited service and limited menu

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
22
Q

What are examples of onsite not for profit food service segments?

A 
Hospitals
Schools
Universities
Child/senior care
Military
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
23
Q

What are the 4 foodservice ownership options?

A
  1. Contracting
  2. Franchising
  3. Multidepartment/Multisite management
  4. Small business ownership
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
24
Q

What are characteristics of franchising?

A

Promise of rapid growth

Name recognition

Parent company proceed system found support

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
25
Q

What are characteristics of multi department ?

A

One department has multiple sites spread out

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
26
Q

What are the 4 kinds of food flow systems?

A
  1. Conventional
  2. Cook/Chill/Freeze
  3. Commissary
  4. Assembly
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
27
Q

What is a conventional food flow?

A

Raw food purchased, prepped on site and served soon after

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
28
Q

What are advantages/ disadvantages of conventional food flow?

A

Ad:
Quality control
Menu flexibility (seasonality)
Less freezer storage

Diss:
Stressful
Hard scheduling workers
High labour costs (requires skill)

29
Q

What is a Cook/Freeze/Chill food flow?

A

Food is premed on site then chiller or frozen and stored between 1-60 days depending on food item. In which after it is reheated

30
Q

What do you need for a Cook/Freeze/Chill food flow

A

Lots of specialized equipment such as blast chillers, large fridge and freezer space, water baths

31
Q

What are some advantages and disadvantages of Cook/Freeze/Chill food flow?

A 
Ad:
Reductoion of peak and valleys
Reduce labour costs
Improve quality and quantity
Decrease need for skilled labour
Volume of food procurement may decrease food costs

Diss:
Need for large cold storage and freezer units
Need for expensive reheating equipment

32
Q

What is a commissary food flow?

A

Central production kitchen with delivery of prepared foods to units located in separate locations
-foods can be frozen, chilled or hot help and distributed in bulk

33
Q

What are some advantages and disadvantages to commissary food flow?

A

Ad:
Cost savings due to large volume purchasing and reducing equipment and labour duplication
provides food to units with minimal space
Better quality control
Realize economie sof volume

Diss:
Food safety challenges
Transportation requires special equipment and trucks
Environmental factors can result in late delivery
High initial cost and then maintenance and repair

34
Q

What is assembly food flow?

A

Fully prepared meals are purchased and stored, assembled heated and served

  • Kitchenless kitchen
  • beginning to use sous vide
35
Q

What are some advantages to assembly food flow?

A

Ads:
Decreased labour costs (no skill required)
Uses single use dishes= no need for dishwasher
Procurement costs lower
Less waste/stealing/space required for equipment
Lower operating costs (utilities)

Diss:
No locally source products
Quality may be inferior
High amount of fridge/freezer space needed
Recycling/disposing of large quantities of packaging
Food often high in Na

36
Q

What are economies of scale?

A

Larger the operation the more efficient it is

-as scale of operation increases the cost of the output decreases

37
Q

Which food flow requires the most skilled employees?

A

Conventional

-required throughout the day

38
Q

Which food flow requires the least skilled employees?

A

Assembly

39
Q

Which food flow I the mot labour intensive?

A

conventional/commissary

40
Q

Which food flow is the least labour intensive?

A

assembly

41
Q

Which food flow is likely to contribute to a stressful work environment?

A

Conventional

42
Q

What are the 9 components of food quality?

A 
Flavour
Texture
Aroma
Nutritional content
Safety
Appearance
Temp
Mouthfeel
Freshness
43
Q

What are the 9 components of service (customers perspective)?

A 
Friendly and attentive servers 
Neat appearance
Clean environment
Speed of service
Level of service aligned with establishment
Product Knowledge
Manager visibility
Set expectations
Provide consistent products
44
Q

What are the 2 approaches to quality?

A

Continuous quality improvement

Lean

45
Q

What is continuous quality improvement?

A

To improve operations and the customer experience by focusing on process rather than assigning blame

46
Q

Where is continuous quality improvement effective?

A

Public and private sector

effective in improving care for patients/residents/clients

Effective in improving practice for staff

47
Q

How is Continuous quality improvement used in food service?

A

food safety
-Time vs temp

Efficiencies (eliminating all forms of waste)
-job tasks

48
Q

Where can change ideas be generated from?

A 
Metrics/data
Benchmarks 
Staff 
Budget
Complaints/Compliments
49
Q

What is the model for improvement?

A

Aim to what we are trying to accomplish

Measuring how we know if a change is an improvement

Change - what changes will result in improvements?

50
Q

What is the rapid cycle improvement?

A

Act plan do study

- monitor by using “who does what by when then status”

51
Q

What are the 6 tools to help understand and measure quality improvement projects?

A
  1. Fishbone diagram
  2. 5 Whys
  3. Process Mapping
  4. Pareto charts
  5. Lean
  6. Audits
52
Q

What is the purpose of the fishbone diagram?

A

Brainstorm main causes of quality problem and the sub causes leading to each main cause

53
Q

What is the purpose of the 5 why’s?

A

Drill down deeper to get to the root cause of problem

  • need a facilitator
  • brainstorm possible solutions
54
Q

What is the purpose of the process mapping?

A

To understand all steps that take place in the process

55
Q

What is the purpose of the Pareto chart?

A

TO plot your. defect or causes of defects

  • 80/20 considering most effect come from 20% of the causes
  • correcting the 80% would improve quality greatly
56
Q

What is the purpose of Charts?

A

Visual method of identifying findings and contributes to analysis
-helps figure out where the problems are are their proportions

57
Q

What is the purpose of the Lean?

A

Aim for the highest quality by using the most efficient methods to eliminate waste

58
Q

What is the purpose of audits?

A

To collect data on you quality problem and identify the most important source of the problem

59
Q

When is it a good time to use audits?

A

When there is a problem in one specific area

Or develop new audits to solve a problem

60
Q

How many food borne bacteria/parasite/viruses are there?

A

30 in canada

61
Q

Out of 1.6 million illnesses how many are food borne related?

A

40%

62
Q

every year how many Canadians are affected by food borne illnesses?

A

1 in 8

~4 million

63
Q

What are challenges in regard to keeping the food supply safe?

A

Increased trade increasing new pathogens in food

Increase consumption of seafood and fresh produce

Increase in high susceptible populations

More meals consumed outside home

Changes in food prep and handling practices

Centralized high volume food processing and distribution

Globalization of food system

64
Q

What is the number one responsibility of a food service manager?

A

Reduce the risk of food borne illness and ensure food, staff and customer safety

65
Q

Why are food borne related illnesses under reported?

A

Some mistake it as the flu

Hard to identify the pathogen

66
Q

What are the 5 most common risk factors associated with food borne illness?

A
  1. Purchasing food from unsafe sources
  2. Failing to cook food correctly
  3. Holding food at incorrect temp
  4. Using contaminated equipment
  5. Practicing poor personal hygiene
67
Q

What is the difference between risk and hazard?

A

Risk: Estimate of the likelihood or probability of occurrence of a hazard

Hazard: Any source of potential damage, harm or adverse health effects on something or someone

68
Q

What are the top 10 allergens?

A 
Eggs
Milk
Mustard
Peanuts
Seafood
Sesame
Soy
Sulphites
Tree-nuts 
Wheat

FN 3348 (11 decks)

Brainscape helps you reach your goals faster, through stronger study habits.
© 2024 Bold Learning Solutions. Terms and Conditions