Term
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Definition
The food service organization is a system
Complex organizations are made up of interdependent parts that interact in ways to achieve goals. |
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| More effective problem solving More effective communication More effective Planning More effective organizational development |
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Definition
| Benefits of system thinking (4 things to remember) |
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| System (System Theory Basics) |
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Definition
| A set of interdependent parts of a system |
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Term
System, Subsystems, Systems Theory
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Definition
| What are the 3 System Theory Basics? |
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Term
| Subsystem (System Theory Basics) |
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Definition
| The interdependent parts of a system |
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| Systems Theory (systems Theory Basics) |
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Definition
| The viewing of a system as a whole made up of interdependent parts |
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Term
| The classical approach, Human Relations Movement, & System Movement of the 60's & 70's |
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Definition
What are the 3 systems theory history marks?
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Term
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Definition
| Resources such as money, time, material, transformation required by a system |
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Term
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Definition
| The work preformed to transform inputs into outputs |
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| Transformation (system Def) |
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Definition
| The process required to transform inputs into outputs |
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Term
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Definition
| Finished products & services of an organization |
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Term
| Commercial, Noncommercial & military |
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Definition
| Three major groups of establishments: |
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Term
| Mission (classification of Food Service) |
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Definition
| All organizations have a ____. |
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Term
Scope of Service (classification of Food Service)
Large Urban Hospitals, Community Based Hospitals, Schools, Colleges/University |
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Definition
| Refers to the number & types of business units offered through individual food services. Name 4 examples |
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Term
Conventional
Advantages are: Quality Control, More adaptable to menu changes, Less freezer storage required, Minimal distributions costs.
Disadvantages are: Stressful Workday, Difficulty in scheduling worker, Skill of Workers |
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Definition
| Type of food Service...Raw foods are purchased, prepared on site and served soon after preparation. What are the advantages of this type of food service? (4 things) What are the disadvantages? (3 things) |
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Term
Ready-prepared (cook/chill or cook/freeze)
Advantages: Reduction of peaks & valleys of workloads, Reductions in labor cost, normalized workers schedule, Improved quality and quantity control, Improved Menu variety, Equipment use is more balanced.
Disadvantages: Need for large cold storage and freezer units=Increased cost, Need for rethermalization equipment= increased costs, Energy costs, Food safety w proper cooling and reheating, Food quality may be affected by temp changes |
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Definition
| Type of Food service....Foods are prepared on-site and chilled or frozen and stored for reheating at a later time (rethermalization) What are the 5 advantages of this type of service? Disadvantages? (5 things) |
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Term
Commissary
Advantages are:
Large vol food purchasing reduces costs
Effective and consistent quality control
Reduce duplication of labor and equipment in each satellite location
Disadvantages:
Many critical pts where contamination of food can occur
Specialized equipment and trucks needed for transport
Weather
High cost of equipment and maintenance |
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Definition
| Type of Food Service...A central production kitchen or food factory with centralized food purchasing and delivery to off-site facilities for final preparations. What are 3 advantges? 4 Disadvantages? |
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Term
Assembly/ serve
Advantages:
Labor savings, Lower procurement costs (portion control, less waste, min purchasing time), Min equipment and space requirements, Energy Costs are decreased
Disadvantages:
Limited availability of desired menu items, High costs of prepared foods, Freezer space increased, Recycling or disposing of packaging materials, Customer acceptance, Nutritional adequacy for all clients, Highly processed |
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Definition
| Type of food service... fully prepared foods are purchased, stored, assembled, heated, and served. What are 4 advantages? 7 Disadvantages? |
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Term
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Definition
| Food service directly employs how many ppl in the US? |
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Term
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Definition
| In 1974, Federal Conditions of Participation Regulations required the services of ___ ___ in the health care centers |
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Term
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Definition
| What percentage of meals consumed are planned, prepared, and served outside the home? |
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Term
| The changing status of women, The increasing number in single person household and them eating out, More office jobs and contract food service in office buildings, The awakened interest in health and well-being, Shortage of qualified food service personnel- #1 problem affecting food service |
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Definition
| What are the 5 factors affecting the growth of the food service industry? |
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Term
| Family value marketing, Value pricing, Branding, Upscale menus, Comfort foods, Contract food service |
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Definition
| What are the 6 trends in food service? |
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Term
| The economy/recession, Competition, Recruiting and retaining employees, Labor costs & Regardless of the venue, customers expect quality |
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Definition
| What are 5 challenges facing the food industry? |
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Term
| Hazard, Analysis, & Critical Control Point (HACCP, It is a preventative food safety program made up of 7 principles which must be documented |
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Definition
| What does HACCP stand for? What is it? |
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Term
| Assess the hazards, Identify the critical control points (CCP's), Establish limits at each critcal control point (temp & time), Monitor critical control points, Take corrective action, Documentation, & Verification (Internal-HACCP & External-Health Dept Inspection) |
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Definition
| What are the 7 principles of HACCP? |
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Term
| Food, Activity, Time, Temp, Oxygen, Moisture |
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Definition
| What does FATTOM stand for? |
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Term
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Definition
| What is the single most important tool in a food service operation? |
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Term
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Definition
| What drives all operational functions in a food service operation such as: purchasing, production, assembly, distribution, service, and sanitation? |
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Term
| Organizational, Customer, Operational & managerial |
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Definition
| What are the 3 categories in menu planning that many factors fall into? |
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Term
| Stars (popular and profitable), Plow horses (popular but not as profitable, Puzzles (not popular but highly profitable) & Dogs (neither profitable or popular) |
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Definition
| What are the 4 main points of analysis on a typical menu for menu engineers? |
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Term
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Definition
| A type of menu where there are 2 or more choices in each food catergory |
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Term
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Definition
| A type of menu where there is 1 or more food choices in each food catergory |
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Term
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Definition
| A type of menu where there are no choices in food catergories |
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Definition
| A type of menu that is used on a daily basis |
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Definition
| A type of menu that is only used one time |
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Definition
| A type of menu that is rotated (weekly monthly, etc.) |
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Definition
| A type of menu that offers a complete meal at a fixed price |
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Definition
| A type of menu that differs each day |
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Definition
| A type of menu where all food is listed and priced individually (ex. K&W) |
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Term
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Definition
| A type of menu where you can ask for different things and are given options |
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Term
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Definition
| A quantity recipe is a recipe that produces __ or more servings. |
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Term
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Definition
| ___ recipes are not standardized until they have been adapted to an individual food service operation. |
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Term
| Consistent food quality, Predictable yield, Customer satisfaction, Consistent nutrient content, Food cost control, Efficient purchasing, Inventory control, Labor cost control, Increased employee confidence, & Reduced record keeping |
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Definition
| What are the 10 benefits of standardized recipes? |
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Term
| Recipe title, Recipe category, Ingredients, Wt/Vol of each ingredient, Preparation instructions (directions), Cooking temp & time, Serving size, Recipe yield, Equipment & utensils, Nutrient analysis, Food safety guidelines, Recipe variations, Alternative ingredients |
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Definition
| What are the 13 standardized recipe possible components? |
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Term
| Recipe verification, Product evaluation, Quantity adjustment, & Should be somewhat final |
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Definition
| What are the 4 phases of recipe standardization? |
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Term
| EP will always be less than the AP |
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Definition
| For raw meats, the cooked __ quantity is always less than the raw __ quantity because moisture and fat are lost in the cooking process. |
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Term
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Definition
| Do not confuse fl ounces with ____ |
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Term
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Definition
| Informal product evaluation of recipe standardization is for ___ & ___ |
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Term
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Definition
| Formal product evaluation of recipe standardization is for ___ ___ ____. |
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Term
| Quantity Adjustment Phase |
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Definition
| ___ ___ phase of recipe standardization allows for increasing recipe to provide prescribed number of servings |
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Term
Desired yield/ Current yield = Factor
Ex) Current recipe produces 100 servings but manager wants 250 servings. 250/100= 2.5, each ingredient must be multiplied by 2.5 which is the factor |
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Definition
| What is the factor method for recipe standardization? |
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Term
| Leavening agents, thickening agents, & liquids |
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Definition
| Many items do not increase proportionately to the increase in other ingredients such as: ____ ____, ___ ___, & ___. This is a problem with the factor method |
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Term
| Baking soda, baking powder, yeast |
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Definition
| What are 3 examples of leaving agents? |
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Term
| Flour, cornstarch, and eggs |
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Definition
| What are 3 examples of thickening agents? |
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Term
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Definition
| What are 2 examples of liquids? |
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Term
| Factor method, Direct read measuring tables, and Percent method (rarely used) |
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Definition
| What are 3 methods in the quantity adjustment phase in recipe standardization? |
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Term
| Prepare the product in the amount of the original recipe, Evaluate the product to determine if its appropriate for the food service, and Double the recipe or expand to the appropriate amount making notations for any changes that you may make such as additional cooking time |
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Definition
| What are the 3 steps in adapting small quantity recipes? |
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Term
| Adjustments for increases or decreases are faster and more accurate, Menu planning is more flexible as menus can be modified and analyzed easily, and Nutrient content can easily be evaluated |
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Definition
| What are the 3 advantages of computer analysis in recipe standardization? |
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Term
| profitability, ratio of cost to sales |
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Definition
| Food costing calculates the food costs in a food service system to determine ___. It is a ratio of ___ to ___ represented as a percentage- typically 26-35% of total costs and it controls food cost |
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Term
| The ingredient costs of a dish/ Menu price X 100 = food cost |
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Definition
| How is food cost calculated? In other words, what is the formula? |
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Term
| Total ingredient costs/ Food revenue X 100= food cost for wk, month or year |
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Definition
| How is food cost calculated for an entire week, month or year? (1 formula) |
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Term
| Intermediaries are middlemen between manufacturer and customer. Examples are brokers, and Manufacture's representative |
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Definition
| What are intermediaries? Name 2 Examples |
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Term
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Definition
| In market regulation, all foods shipped in _____ commerce must meet the requirements of federal laws and regulations. |
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Term
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Definition
| In market regulation, all foods shipped ___ commerce state and local requirements that are at least equal to federal requirements. |
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Term
| USDA U.S. Dept of Agriculture |
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Definition
| Who is responsible for the Meat Inspection Act, the Poultry Products Inspections Act, and the Egg Inspection Act? |
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| FDA Federal Drug Administration |
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Definition
| Who is responsible for the Federal Food, Drug, and Cosmetic Act, the Fair Packaging and Labeling Act, and the Nutritional labeling and Education Act? |
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Term
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Definition
| Who determines and enforces standards of identity, quality , & fill? Mandatory for Interstate Commerce. |
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Term
| The National Marine and Fisheries Service |
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Definition
| This is a voluntary inspection system for fish, fish products, and grade systems. The US grade designation on fish ensures continuous inspection by federal inspectors. |
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Term
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Definition
| A type of vendor that carries large inventories of food and supplies, may include chemicals, paper products and equipment (Sysco, US Foods) |
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Term
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Definition
| What type of vendor has a limited product line? (Neomonde Bakery- provides breads and bagels produced in Raleigh, NC) |
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Term
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Definition
| ___ inventory stock levels of purchasing are based on usage and time required for ordering and delivery. |
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Term
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Definition
| ___ inventory stock levels are estimated usage determined by past experience and forecasts. |
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Term
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Definition
| ___ ___ ___ - Par is brought up to this level each time an order is placed regardless of the amount on hand at the time of the order. |
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Term
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Definition
| __-___ ___ - Stock is allowed to deplete to safety level before new order is submitted to bring level up to maximum. |
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Definition
| A ___ is a detailed description of a product, stated in terms that are clearly understood by both buyer and seller. (Trade name of product, unit on price is quoted, name and size is on container) |
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Term
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Definition
| What ideally sets a standard of quality, shows reliability based on company, and allows buyer to be familiar with USDA grading to evaluate for quality? |
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Term
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Definition
| A type of purchasing form that is used to request desired products. Not formal |
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Term
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Definition
| A type of purchasing form that is written out which provides a detailed and complete list of goods in stock. |
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Term
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Definition
| A type of purchasing form that is a written request to a vendor for products. |
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