TLE Flashcards
is the art and science of planning, preparing, cooking, and servicing of quality meals in large quantities
food service
is an umbrella of interdependent parts working together for a common goal
system
the interdependent parts of a system are known as
subsystems
there are ____ major subsystems
three
is composed of people with primary functions and the activities of the operation
operation system
consists of the people and the activities involved in planning , etc.
management subsystem
is the collection of people, machines, etc. that gather/process data to provide necessary information
information subsystem
subsystems operate within the organization support by available resources are called ____
input
includes the raw material and energy from the environment transformed by the system
input
refers to the processes used by the system to transform raw materials
throughput
means the product or service that came from the system’s throughput
output
is information on the success and/or failure of aspects of data or energy processing
feedback
using food service organization as a system, material, money, etc. are the so called ____
input
this is the management and supervision of the food service operation
administration
this is the process of buying food supplies needed for food service operation
purchasing
this is a part of food service operation involving inspection of materials delivered or items ordered
receiving
this involves proper storage of food immediately after it has been received to avoid loss and wastage
storing
refers to a plan, if not a program, that influences every aspect of the operation
menu planning
the primary role of the ___ relative to the menu is to plan and implement menus for each business unit
manager
are performed by the chief cook, assistant’s cook/s and baker/s
food preparation and cooking
after food is prepared, it must be safely held, transported, delivered, and served to customers
serving of food
includes cleaning of the dishes, utensils, equipment, and premises.
food safety
also involves the full implementation of a safety program
food safety
this process involves maintenance and repair of equipment
maintenance and repair
cashiers, clerks, accountants, and finance managers are involved in this process
accounting
this type has been used traditionally over the years
conventional
also known as the central production kitchen
comissionary
“is described a large, central production kitchen…”
comissionary
in this type, food is “prepared on the premises then chilled/frozen and stored for use at some later time”
ready-prepared
graphically presents the lines of authority in the organization
organizational chart
organized list of duties reflecting required skill and responsibilities in a specific position
job description
is “a written statement of the minimum standards that must be met by the applicant for a particular job”
job specification
outline of work to be accomplished by an employee with standard procedures and time requirements
work schedule
means keeping the food free from harmful bacteria to prevent contamination
food sanitation
commonly known as food poisoning
foodborne ilness
caused by a variety of pathogens or disease
foodborne illness
are three of the many other bacteria that causes foodborne illness
salmonella, staphylococcus aureus, and listeria
can also be caused by chemical contaminants in food
foodborne illness
is the process of getting the right product for a facility at the right time and in a form meeting
purchasing
are food items with short useful lives after they have been received
perishable food
are food items with longer shelf life and are often stored in room temperature
staple or nonperishable foods
are food items usually consumed everyday
contract items
point at which food service operation inspects and takes legal ownership
receiving
receiving method preferred by some food service managers because it offers an unbiased approach
blind method
another receiving method where the receiver checks the delivered items against the original purchase order
invoice receiving method
is crucial in any kind of food service operation
proper storage
