The Systems Approach

Question 1

family value marketing

Answer 1

pricing to appeal to family budgets

Question 2

value pricing

Answer 2

pricing that consumers feel they have received a good value for the amount they paid

Question 3

multiple-branding

Answer 3

having multiple chain restaurants operate or sell name brand products at the same location

Question 4

cook/chill method

Answer 4

food production in which food is prepared by conventional methods, then chilled or refrigerated for use later.

Question 5

upscale menus

Answer 5

fancier, more expensive foods, often with gourmet appeal

Question 6

branding

Answer 6

using nationally or locally labeled products for sale in an existing foodservice operation

Question 7

benchmarking

Answer 7

Total Quality Management measurement tool that provides an opportunity for a company to set attainable goals based on what other companies are achieving

Question 8

Satelliting

Answer 8

selling/delivering food to other facilities

Question 9

comfort food

Answer 9

food associated with home and family; traditional american dishes

Question 10

home meal replacements

Answer 10

prepared and partially prepared foods to take home

Question 11

meal solution

Answer 11

prepared and partially prepared foods to take home

Question 12

display cooking

Answer 12

restraunts designed where the kitchen may be viewed by diners

Question 13

in-house management

Answer 13

FS within an organization operated by the organization

Question 14

contract FS

Answer 14

FS within an organization operated by an outside company

Question 15

scope of service

Answer 15

the number and types of business units offered by individual FS operations

Question 16

mission statement

Answer 16

summary of organization’s purpose, customers, products, services

Question 17

objectives

Answer 17

specific, measurable goals/targets of the organization.

Question 18

outputs

Answer 18

finished products and services

Question 19

equifinality/transformational process

Answer 19

same outputs may be achieved from different inputs

Question 20

feedback

Answer 20

information on how operations work or failed, or how they should be chained to restore equilibrium

Question 21

controls

Answer 21

self-imposed plans and legal documents that eaffect organizations function

Question 22

management

Answer 22

integration and coordination of resources to achieve the desired objectives

Question 23

memory

Answer 23

records of past performance that assist in improving effectiveness

Question 24

open system

Answer 24

a system that interacts with external forces in the environment

Question 25

linking processes

Answer 25

methods used to unify a system

Question 26

entropy

Answer 26

amount of disorder, uncertainty, or randomness in a system

Question 27

homeostasis

Answer 27

proper balance to an internal environment

Question 28

hierarchy of systems

Answer 28

characteristics of organizational structures ranging from subsystems to systems to suprasystems

Question 29

suprasystems

Answer 29

larger entities, each made up of a number of systems

Question 30

interdependency

Answer 30

part of the system interact and are dependent on one another

Question 31

wholism

Answer 31

the whole of the org is more than the sum of it's parts

Question 32

synergy

Answer 32

working together of parts of a system such that the outcomes are greater than individual effort would achieve

Question 33

dynamic equilibrium

Answer 33

reacting to changes and forces in ways that often create a new state of balance

Question 34

system

Answer 34

a set of interdependent parts that work together to achieve a common goal

Question 35

subsystems

Answer 35

interdependent parts of a system

Question 36

systems theory

Answer 36

viewing the org as a whole made up of interdependent parts

Question 37

systems philosophy

Answer 37

thinking about phenomena in terms of the whole, the parts, and their interrelationships

Question 38

systems analysis

Answer 38

method of problem solving or decision making

Question 39

systems management

Answer 39

application of systems theory to managing operations

Question 40

inputs

Answer 40

money, materials, time, and information required by the system

Question 41

operations

Answer 41

work performed to turn inputs into outputs

Question 42

transformation

Answer 42

process required to change inputs into outputs

Question 43

conventional system

Answer 43

raw foods are purchased, prepared on-site, and served soon after preparation

Question 44

ready-prepared system

Answer 44

foods are prepared on-site, then chilled or frozen, and stored for reheating later on

Question 45

rethermalized

Answer 45

chilled/frozen food are returned to normal eating temperature.

Question 46

commissary system

Answer 46

central production kitchen with centralized food purchasing and delivery to off-site facilities for final preparation

Question 47

assembly serve system

Answer 47

fully prepared foods are purchased, stored, assembled, heated, and served.