Tle 1-3 &4(food servive) Flashcards
art ang service of planning
food service
umbrella of parts working foor a goal
system
give the 3 major subsystem
operation
management
informatiion
people with primary function
EX: chef, employees
operation subsystem
people involved in planning
ex: manager, employees, owner
management subsystem
people that gather infromation to process to data to get necessary
information subsystem
raw materials
input
process of turning raw into usable product
throughput
product of proces
output
reply comment suggestion
feedback
___customers by serving quality food
satisfy
include a ______of food
variety
offer ___ at reasonable prices
food
offer___service
prompt and ecellence
provide adequate facilities, ___ranks first in selecting a restaurant
atmosphere
provide a high standard of___
safety
management and supervision of food supervision of food service
administration
inspection of materials by delivery clerk
receiving
proper___to prevent wastage
storing
plan/program that influences every aspect of the operation
payne-palacio theis 2009
menu planning
must be expert in food service and management skills
food service manager
aftee food is prepared it must be saftely held and transported
serving of food
includes operting statement budget and report and filing
accounting
traditional, food prepared ina kitchen is held and served either hold or cold
ex. canteen
conventional
celtralized food purchasing and delivery of foods to satillete units
cooking many foods
centraal production kitchen/commissary
prepared then chilled or frozen and stored for a later time
Ready prepared
organized list of duties reflecting skils
job description
written standards that must be met by the applicant
job specification
outline of work of an employee with stated procedures
work schedules
food ittrms that have short shelf life
perishable food
longer shelf life
staple/non perishable
food items consumed every day
contract item
y
providing an invoice and the clerk will quantify
blind method
frequently used more traditional method,clerk cheacks delivered goods vs order
invoice receiving
where food is checked
receiving area
space for storing
storage area
close to the cooking area
preparation area
heart of the kitchen
cookingg area
where servers pick up their order
service area
near to preparation and cooking area
dishwashing area
holds waste
waste disposal area
