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45 Cards in this Set
- Front
- Back
Food service equipment and space are included as inputs in the food service systems model |
true |
|
an operation system has interrelated parts; interrelated parts are not part of a closed system |
False |
|
What is the definition of self-operation? |
the manager is an employee of the company in which the food service is located |
|
A system is a |
collection of interrelated parts. |
|
A quick service restaurant is a retail business with primary emphasis on providing the public a convenient location to quickly purchase from a wide array of consumable products. |
False |
|
LEED certification is an occupational safety requirement for foodservice operations. |
False |
|
The basic model of a system contains which three components? |
inputs, transformation, and outputs |
|
Transformation is the part of the foodservice system that involves changing inputs to outputs. |
true |
|
A franchisor is one who |
grants the right to another to market the company’s concepts. |
|
Procurement, production, safety/sanitation/maintenance, and distribution/service are _______________ in the foodservice systems model. |
functional subsystems |
|
An example of an input to the foodservice system is |
human resources. |
|
Permeability of boundaries is a characteristic of an open system. |
true |
|
Which of the following is a characteristic of a subsystem? |
It is a complete system in itself. |
|
Having the same or similar outputs from using different inputs is termed _______________. |
equifinality |
|
ARAMARK Corporation is an example of a |
contract company. |
|
Greenwashing is a term used to recognize organizations for their improved sustainability efforts. |
False |
|
A model for coordinating process improvement efforts is a ____________. |
plan-do-check-act cycle |
|
_____________ is defined as the degree to which managers allow employees toact independently within their job description. |
Empowerment |
|
Quality should be defined by the manager, not the customer. |
False |
|
The group that serves as an accreditation agency that reviews voluntaryprograms of quality improvements in patient care in hospitals is |
The Joint Commission. |
|
_____________ is a procedure that defines and ensures maintenance of standards within prescribed tolerances for a product or service. |
Quality assurance |
|
The radical redesign of business processes for dramatic improvement is termed |
reengineering |
|
Common to most total quality management definitions is a focus onempowerment of employees. |
True |
|
Suppliers of food products are termed “external customers” of the foodservice operation. |
False |
|
The key to a successful quality assurance program is continuous monitoring and evaluation |
True |
|
The process that includes the concept of providing a product or service onlywhen a customer wants it is termed _____________. |
lean |
|
A FOCUS-PDCA is a way to coordinate process improvement projects. |
True |
|
_____________ often is referred to as the 80-20 rule because 80% of a given outcome typically results from 20% of an input. |
Pareto analysis |
|
A data-driven technique for eliminating defects in a process is referred to as |
six sigma |
|
Process improvement programs are part of _____________ in the foodservice systems model. |
control |
|
Menu planning for the National School Breakfast and Lunch programs ismonitored by the |
U.S. Department of Agriculture. |
|
Child Nutrition Programs participating in the National School Breakfast Programare required to provide 1/4 of the RDA for that age group in breakfast meals served. |
True |
|
An a la carte menu is one in which several food items are grouped together and offered at a set price. |
False |
|
Plate waste studies are one method used to determine |
food acceptability. |
|
Food preferences express the degree of liking for a food item. |
true |
|
Having a food cost percentage of 40% means that |
40% of revenue was spent on food. |
|
Hospitals are required to have multiple days of food supplies on hand in case of a disaster. |
true |
|
The menu would be categorized as part of the _____________ segment of thefoodservice systems model. |
control |
|
Truth-in-menu laws would prohibit which of the following practices? |
having the menu read “Roquefort Blue Cheese dressing” and purchasing Kraft® blue cheese dressing to serve |
|
When planning a menu, recommendations are to first plan |
the entree course because those items are the most expensive. |
|
The most important factor to consider in menu planning is |
customer satisfaction. |
|
Aesthetic factors in menu planning include fat, sodium, and fiber content of menuitems. |
false |
|
Healthcare reform legislation requires vending companies to post calories on vending machines. |
true |
|
Asking children to mark how well they liked what they ate on a facial hedonic scale is an example of determining sociocultural information about young customers. |
false |
|
The “3-A-Day” program was planned to |
increase consumption of dairy products. |