nfs test 1
Order by
60 terms
Terms | Definitions |
|---|---|
 2011 projected sales | 604 billion |
| 43 billion (1970) - | 604 billion (2011) |
| growth rate 2010-2011 | 3.6% |
| real growth 2010-2011 | 1.1% |
| how many does foodservice employs? | 12.8 million employees, ~10% of all employed |
| percent of the food dollar | 49% of the total food dollar, up from 2% in 1955 |
| types of foodservice establishments | Restaurants (including fast food) Healthcare Education Employee feeding Transportation Recreation Military |
| Groupings of Foodservice Establishments (textbook) | Commercial - restaurants On-site (Non-commercial or institutional) - education, healthcare, employee feeding, etc. |
| Groupings of Foodservice Establishments (national restaurant association) | Commercial - restaurants, hotels, and some healthcare, education, etc. Non-commercial - some healthcare, education, etc. Military |
| manages services | Companies who manage food services for another facility |
| top food contractors | Compass Group, ARAMARK, Sodexho |
| why people eat in foodservice | Social Pleasure, Eating Pleasure, Lifestyle Support |
| HMR | home meal replacement |
| system | collection of interrelated parts or subsystems unified by design to obtain one or more objectives |
| implications of a system | Designed to accomplish an objective Has an established arrangement Interrelationships exist among parts 'Whole more important than the parts' |
| dietary= subsystem or system? | Dietary department can be both a system and a subsystem |
| food service= system or subsystem? | foodservice is an open system |
| food service systems model | control, input, transformation, output, memory, feedback, environmental factors |
| input | Human, physical, or operational resources required to accomplish the objectives of the system |
| output | Products and services that result from transforming the input of the system |
| examples of output | Meal, Customer satisfaction, Employee satisfaction, Financial accountability, |
| transformation | Action or activity used to change inputs to outputs |
| parts of transformation | functional subsystems, management functions, linking process |
| functional subsystem | purchasing, production, sanitation, and service |
| management functions | planning, organizing, staffing, leading, and controlling |
| linking process | decision-making, communication, and balance |
| control | provides guidance for the system |
| examples of control | Plans - Goals, policies, menu, etc. Programs - quality assurance Contracts, laws, regulations |
| memory | all stored information such as records, inventory, forecasting, personnel records, etc. |
| feedback | Internal factors such as comments from customers, profit, employee morale, etc. |
| environmental factors | External factors such as technology, changing demographics, innovations, etc. |
| characteristics of systems | Interdependency, Interface, Equifinality |
| examples of input | Human - labor and skills Materials - food and supplies Facilities - space and equipment Operational - money, time, etc. |
| quality assurance= | control, it is a process used to ensure a particular level of quality - or to improve quality over time. |
| quality | Features and characteristics of a product or service that bears on its ability to satisfy a customer's given needs. |
| conventional (semi conventional) | Cook hot hold serve Centralized vs. Decentralized |
| advantages of conventional | Flexible menu; food costs may be lower |
| disadvantages of conventional | Labor costs higher |
| ready prepared (cook-chill) | Cook Chill Store Reheat Serve Cook Chill Store Serve Reheat |
| ready prepared (cook-freeze) | Cook Freeze Store Reheat Serve Cook Freeze Thaw Serve Reheat |
| ready prepared advantages | Labor costs Quality and quantity control (???) Nutrient retention (???) |
| ready prepared disadvantages | Large cold/frozen storage space Special equipment Food Safety (???) Recipe modification |
| commissary | Central Commissary, Satellite Service Centers |
| commissary advantages | Decreased labor/equipment costs Slightly decreased food costs Quality control between units |
| commissary disadvantages | Transportation costs and problems Holding of food |
| assembly serve | Sous vide |
| assembly serve advantages | Decreased labor costs Portion control and less waste |
| assembly serve disadvantages | Selection of food items, Increased food costs, Increased freezer space |
| types of menu | 1) Static (restaurant-style) 2) Cycle 3) Combination (static/cycle) 4) Single use |
| cycle menu | Length of cycle Seasonal change Disguising cycle |
| single use menu serves as what? | Monotony breaker |
| menu extensions | Creation of separate menus for special diets (meeting certain nutrition requirements) |
| categorizing by choice | Non-selective, Semi-selective, Selective |
| planning cycle menus | Determine length of cycle, Determine menu pattern, Develop lists of menu items, Systematic method of menu planning |
| food characteristics and combinations | 1) Color 2) Texture/Consistency 3) Temperature 4) Shape 5) Flavors 6) Preparation method |
| clientle satisfaction | 1) sociocultural 2) clientele satisfaction |
| sociocultural | Food habits and preference (cultural, regional, age, gender) |
| dont stereotype measure using: | Observation Food preference surveys National surveys Plate waste studies |
| nutritional needs | Responsibility, Educational tool |
| management decisions | Budgetary guidelines Production capacity Style of service Availability of foods |
First Time Here?
Welcome to Quizlet, a fun, free place to study. Try these flashcards, find others to study, or make your own.