Lecture 1 Flashcards
What is the scope of foodservice?
Number and type of food service operation Large urban hospital Community based hospital School University/College Large organization
What is a mission statement?
Summary of an organizations purposes, customers, products and services
What are goals?
An observable and measurable end result of having one or more objective to be achieved within a more or less fixed timeframe
What are objectives?
Specific measurable targets (under goals)
What should a mission statement do?
Should be recognizable internally and externally
What is a system?
Designed to accom[plish the organizations objectives?
What does a system require?
Informal and formal communication
What is the most important thing about a system?
The flow of resources through the system is more important than the basic elements
What can be found within a system?
Subsystems in an established arrangement
-these can have interrelationships among the subsystem and their elements
What is the system model of organization/
Input> Transformation>output
-also has feedback and controls
What are the 2 kinds of control a system can have?
Internal–> audit, budget equipment, utilities
External –> food premise regulations being adhered too
What are the 5 forms of transformation?
Procurement Production Distribution/service safety Sanitation/ maintenance Management functions -also keeping record to maintain quality
What do we need to produce the final output?
Financial accouuntability
What are the 4 types of input?
HR
Material
Facility
Operational Input ($, time)
What is an opened system?
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
What can open systems do very well?
Responds and adapts to changes in the internal and external environment
-do to permeable boundaries between subsystem/system and system/larger organization
What in the system can change which results to the same or similar outputs?
Inputs can be changed
Ex: labour rates increase and you are producing something very laborious
What are the 3 levels of an organization?
- Operational: Where product is being made
- Organizational: food service within and establishment (usually considered a support service)
- CEO and VP’s make decision and make sure we are all going in the same direction
Which level to environmental factors effect?
Every level of an organization
What are the 2 types of food service systems?
- Commercial - main objective is profit
2. Onsite - main objective is secondary activity and often not for profit
What are some examples of Commercial for profits food services?
Restaurants Hotel Airport Sporting events Convenience/grocery stores
-all have limited service and limited menu
What are examples of onsite not for profit food service segments?
Hospitals Schools Universities Child/senior care Military
What are the 4 foodservice ownership options?
- Contracting
- Franchising
- Multidepartment/Multisite management
- Small business ownership
What are characteristics of franchising?
Promise of rapid growth
Name recognition
Parent company proceed system found support
What are characteristics of multi department ?
One department has multiple sites spread out
What are the 4 kinds of food flow systems?
- Conventional
- Cook/Chill/Freeze
- Commissary
- Assembly
What is a conventional food flow?
Raw food purchased, prepped on site and served soon after
What are advantages/ disadvantages of conventional food flow?
Ad:
Quality control
Menu flexibility (seasonality)
Less freezer storage
Diss:
Stressful
Hard scheduling workers
High labour costs (requires skill)
What is a Cook/Freeze/Chill food flow?
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
What do you need for a Cook/Freeze/Chill food flow
Lots of specialized equipment such as blast chillers, large fridge and freezer space, water baths
What are some advantages and disadvantages of Cook/Freeze/Chill food flow?
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
What is a commissary food flow?
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
What are some advantages and disadvantages to commissary food flow?
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
What is assembly food flow?
Fully prepared meals are purchased and stored, assembled heated and served
- Kitchenless kitchen
- beginning to use sous vide
What are some advantages to assembly food flow?
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
What are economies of scale?
Larger the operation the more efficient it is
-as scale of operation increases the cost of the output decreases
Which food flow requires the most skilled employees?
Conventional
-required throughout the day
Which food flow requires the least skilled employees?
Assembly
Which food flow I the mot labour intensive?
conventional/commissary
Which food flow is the least labour intensive?
assembly
Which food flow is likely to contribute to a stressful work environment?
Conventional
What are the 9 components of food quality?
Flavour Texture Aroma Nutritional content Safety Appearance Temp Mouthfeel Freshness
What are the 9 components of service (customers perspective)?
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
What are the 2 approaches to quality?
Continuous quality improvement
Lean
What is continuous quality improvement?
To improve operations and the customer experience by focusing on process rather than assigning blame
Where is continuous quality improvement effective?
Public and private sector
effective in improving care for patients/residents/clients
Effective in improving practice for staff
How is Continuous quality improvement used in food service?
food safety
-Time vs temp
Efficiencies (eliminating all forms of waste)
-job tasks
Where can change ideas be generated from?
Metrics/data Benchmarks Staff Budget Complaints/Compliments
What is the model for improvement?
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?
What is the rapid cycle improvement?
Act plan do study
- monitor by using “who does what by when then status”
What are the 6 tools to help understand and measure quality improvement projects?
- Fishbone diagram
- 5 Whys
- Process Mapping
- Pareto charts
- Lean
- Audits
What is the purpose of the fishbone diagram?
Brainstorm main causes of quality problem and the sub causes leading to each main cause
What is the purpose of the 5 why’s?
Drill down deeper to get to the root cause of problem
- need a facilitator
- brainstorm possible solutions
What is the purpose of the process mapping?
To understand all steps that take place in the process
What is the purpose of the Pareto chart?
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
What is the purpose of Charts?
Visual method of identifying findings and contributes to analysis
-helps figure out where the problems are are their proportions
What is the purpose of the Lean?
Aim for the highest quality by using the most efficient methods to eliminate waste
What is the purpose of audits?
To collect data on you quality problem and identify the most important source of the problem
When is it a good time to use audits?
When there is a problem in one specific area
Or develop new audits to solve a problem
How many food borne bacteria/parasite/viruses are there?
30 in canada
Out of 1.6 million illnesses how many are food borne related?
40%
every year how many Canadians are affected by food borne illnesses?
1 in 8
~4 million
What are challenges in regard to keeping the food supply safe?
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
What is the number one responsibility of a food service manager?
Reduce the risk of food borne illness and ensure food, staff and customer safety
Why are food borne related illnesses under reported?
Some mistake it as the flu
Hard to identify the pathogen
What are the 5 most common risk factors associated with food borne illness?
- Purchasing food from unsafe sources
- Failing to cook food correctly
- Holding food at incorrect temp
- Using contaminated equipment
- Practicing poor personal hygiene
What is the difference between risk and hazard?
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
What are the top 10 allergens?
Eggs Milk Mustard Peanuts Seafood Sesame Soy Sulphites Tree-nuts Wheat
