the systems approach Flashcards
what is a system?
a set of interdependent parts that work together to achieve a common goal
what are subsystems?
the interdependent parts of a system
define systems theory
viewing the system as a whole made up of interdependent parts
define inputs
theory
the raw materials required by a system
money, time, information, material
define operations
theory
the work performed to transform inputs to outputs
what are the outputs
theory
the products or the results
goods, services and information
what is feedback important in a system?
feedback is data that can be used to correct errors and improve the system and its component parts
what does transformation mean in the systems approach?
double term
the process required to change inputs to outputs
operations, methods, employee activities, management activies
equifinality
the same outputs may be achieved from different inputs or transformational processes
what are controls?
the self imposed plans nd legal documents that impact the organizations function
plans, contracts, laws and regulations
define management
the integration and coordination or resources to achieve the desired objective of the organization
functions, linking processes, communication, decision making
memory
records of past performance that assist in improving future effectiveness
financial, personnel, forecasting
open systems
a system that interacts with external forces in the environment
linking processes
methods used to unify a system
entropy
the amount of disorder, uncertainty or randomness in a system
hierarchy of needs
characteristics of organization structure ranging from subsystems to systems to suprasystems
hierarchy of needs
characteristics of organization structure ranging from subsystems to systems to suprasystems
what is a suprasystem
a large entity made up of a number of systems
interdependency
the parts of the system interact and are dependent on one another
wholism
the whole of the organization is more than the sum of its parts
synergy
the working together of parts of a system such that outcomes are greater than individual effort would achieve
explain the systems model
system approach
includes: controls , management, memory
input > process > output
feedback
list the functional subsystems of a traditional foodservice operation in order
7
- purchasing
- recieving
- storage and inventory control
- preprep and ingredient assembly
- production
- distribution and service
- sanitation and maintenance
what are the benefits of the system approach?
effective:
- problem solving
- communication
- planning
- organizational development
what are the 4 types of food service systems?
conventional
ready-prepared
commissary
assembly/serve
define conventional systems
pros and cons
raw foods are purchased, prepared on site and served soon after preparation
users: restaurants, schools, hospitals and healthcare centres
pros:
quality control
menu flexibility
less freezer storage required
cons:
stressful workday
difficulty in scheduling workers (need skills labour)
what is a modified conventional system?
some raw foods are substituted with ready-to-cook prepared items
what is a ready-prepared system?
pros and cons
foods are prepared on site, then chilled or frozen and stored for reheating at a later time
pros:
reduction of peaks and valleys of workloads
reduction in labor costs
improved quantity and quality control
decreased need for skilled labor
cons:
need for large cold storage freezer units
need for costly re-thermalization equipment in some cases
cook/chill or cook/freeze
what is a commissary system?
pros and cons
central production kitchen or food factory with centralized food purchasing and delivery to off site facilites for final preparations
pros:
- large volume food purchasing reduces costs
- reduces duplication
- effective and consistent quality control
cons:
- many critical points where contamination of food can occur
- specialized equipment and trucks are needed for food safety
- high cost equipment maintenance
assembly/serve
pros and cons
kitchenless kitchen
- fully prepared foods are purchased, stored, assembled, heated and served
pros:
labor saving
lower procurment costs
minimal equipment and space requirements
cons:
limited availability of menu items
high cost for prepared foods
additional freezer space requirement
concern over recycling and disposing of packaging materials
