Food Service Management Exam 1

Front 1

Mission Statement

Back 1

A summary of an organization's purpose, customers, products, and services

Front 2

Objectives

Back 2

specific and measurable goals or targets of an organization

Front 3

System

Back 3

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

Front 4

Subsystems

Back 4

The interdependent parts that interact with each other in a system

Front 5

Principle of Systems Theory

Back 5

View the organization as a whole made up of interdependent parts

Front 6

Systems Analysis

Back 6

A method of problem solving or decision making

Front 7

Systems Management

Back 7

Applying systems theory to managing organizational systems or subsystems

Front 8

Inputs

Back 8

Required resources (money, materials, time, information)

Front 9

Operations

Back 9

work (transformation of inputs into outputs)

Front 10

Outputs

Back 10

Finished products and services

Front 11

Equifinality

Back 11

Same outputs achieved in more than one way (different inputs or processes)

Front 12

Feedback

Back 12

Information (used to make changes to restore equilibrium)

Front 13

Dynamic Equilibrium

Back 13

Reacting to changes in a way to create a new balance

Front 14

Controls

Back 14

Legal and self-imposed limits

Front 15

Management

Back 15

Integration of resources to achieve objectives

Front 16

Memory

Back 16

Records of past performance

Front 17

Open System

Back 17

System that interacts with external forces in the environment

Front 18

Linking Processes

Back 18

Methods used to unify a system (communication, decision-making)

Front 19

Entropy

Back 19

Amount of disorder in a system

Front 20

Synergy

Back 20

Parts working together so that outputs are greater than individual effort would be (2+2=5)

Front 21

Conventional Foodservice System

Back 21

Food prepared in kitchen onsite; prepared for immediate service (held hot or chilled for a few hours); skilled cooks and less-skilled for pre-prep and serving; Ex: independent restaurants, cafeterias, hospitals, in-plant foodservices

Front 22

Ready Prepared --Cook/Chill

Back 22

Food prepared in kitchen onsite; prepared and chilled (1-3 days); Fewer skilled cooks than conventional, need less skilled workers for reheating and serving; Ex: large hospitals, some large schools

Front 23

Ready Prepared --Cook/Freeze

Back 23

Food prepared in kitchen onsite; food prepared and fast frozen (held for up to 3-4 months); fewer skilled cooks than conventional, need less skilled workers for re-heating and serving; ex: large hospitals, some large schools

Front 24

Commissary

Back 24

Food prepared in offsite kitchen; centralized purchasing for all service units; can be prepared and distributed, chilled, or frozen; requires all preparation equipment; workers highly trained in mass production of foods; Ex: chain restaurants, large school districts, commercial caterers, vending companies

Front 25

Assembly/Serve

Back 25

Food prepared offsite; foods stored and ready to reheat and serve when needed; no skilled cooks or other pre-preparation employees; Ex: hospitals, nursing homes, some commercial facilities, schools

Front 26

Frederick W. Taylor

Back 26

Father of Scientific Management

Front 27

Iso-9000

Back 27

An international designation about quality

Front 28

Six Sigma

Back 28

A one in a million --rare event if you have a defect. Eliminating defects and reducing variations in any process.

Front 29

Lean

Back 29

Using less human effort, less space, less capital, and less time to make products exactly as the customer wants with fewer defects than occur in mass production

Front 30

Total Quality Management

Back 30

Management philosophy in which processes are refined with a goal of improving performance in response to customer needs and expectations

Front 31

Gantt Chart

Back 31

A way of graphically illustrating what you're going to do when

Front 32

Non-select Menu

Back 32

Menu provides no choices (ex: cycle or single-use)

Front 33

Limited Choice Menu

Back 33

Provides choices for some items; often groups items together

Front 34

Selective Choice Menu

Back 34

Customer chooses what they want

Front 35

Two-tier

Back 35

Basic food service is built into the room rate in a hospital, but if the patient wants an upscale menu, they have to pay a higher price. They can get what they want if they pay extra for it.

Front 36

Cycle Menu

Back 36

Choice or non-select standing menu that's repeated in a designated sequence. Often planned for 3-4 weeks and repeated

Front 37

Single-use Menu

Back 37

Planned for a special event (holidays)

Front 38

Table d'hote

Back 38

"Host's table." Menu with multiple courses and very few choices offered at a fixed price

Front 39

Du jour

Back 39

Special of the day

Front 40

Kaizen

Back 40

A Japanese philosophy emphasizing incremental and continuous improvement in every aspect of daily life.