This class was created by Brainscape user Ruth Cui. Visit their profile to learn more about the creator.
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Ruth Cui
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Decks in this class (8)
W1: Intro to Systems Approach to a Foodservice Organization
What is the systems approach,
Describe the basic systems model ...,
Why is it good to use a systems a...
18
cards
W2 Managing Quality
Define quality,
What are the components of quality,
What are the approaches to quality
40
cards
W3 Food Product Flow & Kitchen Design
What is food product flow,
What makes up functional subsyste...,
What are the different types of f...
18
cards
W4: Food Production
Define food production,
Define quality,
Define quantity
38
cards
W7 Menu Planning
What are some things about the po...,
What nutrition considerations are...,
What is the typical ontario menu
3
cards
W8 Guest Lecture- IDDSI, LTC, outsourced production
What are the different types of c...,
What are the different types of t...,
What is dysphagia
13
cards
W9 Procurement
Define procurement,
What part does procurement play i...,
What activities exist in procurement
27
cards
W10 Storage and Inventory
What is storage,
How do you ensure quality of stor...,
What are some basic storage pract...
24
cards
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FNS 200
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