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77 Cards in this Set
- Front
- Back
a collection of interrelated parts or subsystems unified by design to obtain one or more objectives
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System
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Based on their interaction with the environment, how would you classify foodservice operations?
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Open Systems
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Focus of the systems approach to management
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keeps objectives in mind throughout the performance of all activities
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Basic aim of a system
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to accomplish a goal or objective
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complete system within itself that is part of a larger system
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subsystem
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basic systems model of an organization
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1. input resources to accomplish the objectives of the system.
2. transformation - action/activity to change input into output 3. Output - result of transforming the input |
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additional components of expanded system model
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control
memory feedback |
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part of the system model that provides guidance. It can be internal or external
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control
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part of a system model that stores data and provides history
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memory
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part of a system that is the process for receiving data from the internal or external environment
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feedback
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6 characteristics of open systems
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1. interdependency of parts
2. dynamic equilibrium 3. equifinality 4. permeable boundaries 5. interface of systems and subsystems 6. hierarchy of the system |
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reciprocal relationship of the parts of a system. The parts are blended together into a unified whole
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interdepency
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continuous response and adaptation of a system to its internal and external environment
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dynamic equilibrium
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same or similar output could be achieved by using different inputs or varying the transformation process
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equifinality
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allow the system to interact with the environment. (The system is affected by the changing external environment)
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permeable boundaries
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area where 2 systems or subsystems come in contact with each other
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interface
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subsystems of lower order and system is part of larger supra system
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hierarchy
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input in a food systems model
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human
materials facilities operational |
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human input in a food systems model
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labor and skills
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material input in a food systems model
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food and supplies
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facilities input in a food systems model
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space and equipment
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operational input in a food systems model
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money
time utilities information |
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transformation in a food systems model
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functional subsystems
managerial functions linking processes |
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managerial functions in the transformation component of a food systems model
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coordinate subsystems to reach objectives
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functional subsystems in the transformation component of a food systems model
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classified by purpose
for example production, maintenance |
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linking processes in the transformation component of a food systems model
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coordinate the transformation from input to output
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examples of linking processes
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decision making
communication balance |
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output in the food systems model
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products and services from the transforming input
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examples of output in foodservice
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meals
customer and employee satisfaction financial accountability |
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the single most important internal control of a foodservice organization
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the menu
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6 examples of control in the food systems model
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goals, objectives, standards, policies, procedures, and programs
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standing plans
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a menu that is in place that is repeated. A cyclic menu
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single-use plan
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a menu for a special occasion for example a catering menu
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5 examples of memory in a food systems model
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inventory
financial records forecasting personnel records copies of menua |
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Provides information for evaluation and control obtained from internal and external environment
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feedback
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foodservice operations in which sale of food is the primary activity and a profit is desired
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commercial segment
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examples of commercial foodservice operations
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restaurants, cruise ships, amusement park and zoo restaurants, airport restaurants, sporting events, convenience stores
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foodservice operations in which sale of food is secondary to the goal of the organization (typically not for profit)
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onsite segment
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examples of onsite foodservice operations
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hospitals, schools, child and senior care, military, correctional facilities, employee feeding
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5 types of foodservice industry operating practices
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self operation
partnering contracting franchising multi-department management |
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the foodservice operation is managed by an employee of the company in which the foodservice is located
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self operation
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mutual commitment by 2 parties on how they will interact during a contract with the primary objective of improving performance through communications
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partnering
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agreement between 2 or more people to do or not do something
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contract
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right granted to individual or group to market a company's concept
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franchise
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one area management oversees multiple departments to control costs. Skills are emphasized over expertise
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multi-department management
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steps in the strategic management process
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analysis, implementation, evaluation
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what does analysis involve in the strategic management process?
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review of companies mission, onjectives, stakeholders, competition, and technology
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what does implementation involve in the strategic management process?
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the determination of the strategic direction for the company and the creation of strategies to help the company reach its goals
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what does evaluation involve in the strategic management process?
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assessing whether changes have occurred and if the company is progressing towards meeting its objectives
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ways in which the environment impacts the foodservice system
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changing demographics
government regulations globalization technology competition |
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a list of food items for selection by the customer
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a menu
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the primary control of a foodservice operation
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the menu
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what is the core common to all functions of a foodservice operation?
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the menu
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expected trends for menus
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more foreign foods
more white and green tea mellower coffee more meatless entrees self-contained food choices more ordering on the internet |
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a menu that is verbally communicated to others
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spoken menu
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an outline of the menu item categories for each meal
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menu pattern
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the amount of choice that a person has in the selection of food items for a meal. Can vary pending the goals of the foodservice operation
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degree of choice
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3 types of menus
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static
cycle single use |
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same menu items offered everyday
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static menu
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series of menus offering different items each day on a weekly, biweekly, or other basis, after which the pattern is repeated
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cycle menu
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menu planned for service on a particular day and is not used in the exact form a second time
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single use menu
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What standards must USDA school meals meet?
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Dietary guidelines
RDA caloric goals |
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what is the primary concern for all foodservice managers
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customer satisfaction
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includes customs, values, and demographic characteristics. Determines the products and services people desire
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sociocultural factors
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practices and attitudes that predetermine what, when, why, and how a person eats
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food habits and preferences
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ways to evaluate menus
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small-scale surveys
interviews observation plate waste studies customer comment cards tallying of menu selections |
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primary concern in planning menus
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nutritional influence
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programs that include good nutritional practices
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dietary guidelines for Americans
mypyramid 5 a day program |
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management-related factors that affect menu design
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food cost
production capability type of service availability of foods |
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areas of misinterpretation on menus
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quantity
quality price brand name/product id points of origin merchandising terms means of preservation food preparation verbal/visual presentation dietary/nutritional claims |
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menu planning for on-site foodservice operations
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3 meals/day
cycle menus |
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menu planning for commercial foodservice operations
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static menu
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how menu pricing is determined
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cost of food/labor
additional operating costs like rent, energy, and advertising |
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factor formula for pricing foods
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food cost as percentage X
100/X = pricing factor menu sales price = raw food cost x pricing factor |
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pricing psychology
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affect customer perceptions that influence purchase decision
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several food items grouped together and sold for one price
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table d'hote
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food items priced individually
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a la carte
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