Chapter 2 Quiz

Please reflect on your reading for chapter 2. Describe three concepts you learned about that you found meaningful or applicable and explain why.

- Food habits, socioeconomic changes, demographic characteristics are important things to consider because foodservices need to adapt to the changing environment to be successful. - It is important to understand how each part of system is interacting with other parts. this helps understand the larger system. - Understanding each system's advantages and disadvantages help managers choose proper system.

Advantages of utilizing a ready prepared foodservice system include: 1. avoids peaks and valleys of production 2. cost of equipment is generally low 3. provides close control over menu items 4. provides flexibility in menu planning 5. reduces energy costs

1, 3, and 4

A foodservice organization is considered a closed system.

False

Rethermalization is the process of quick freezing prepared foods.

False

Please describe two (or more) concepts you read about that you found confusing, surprising, or you think need additional explanation in class.

It's surprising that there are four major types of foodservice production system in the U.S. and there are many things to consider such as labor needs, equipment, typical foodservices using each production system, processes, etc. I would like to know the examples of each foodservice production system because they are complicated, and it is hard to understand.

A ready-prepared foodservice system would be a good choice where there is a shortage of skilled labor.

True

Communication and decision making are linking processes in an organizational system.

True

Food cost is more likely to be higher in an assembly serve system.

True

A collection of interrelated parts unified by design to obtain one or more objectives is best described by which of the following terms?

a system

Food is prepared in the main kitchen. Trays are assembled and sent from the main kitchen. This is called:

centralized foodservice

Choose the statement that best describes the commissary foodservice system?

centralized production with highly automated equipment

The primary function of an organization's mission statement is to:

guide decision making

An ultra-stable system may be described as having

homeostasis

Which of the following is the key difference between ready prepared and conventional systems?

lag time between production and service

Choose the phrase that best states the primary objective of the assembly/serve system?

minimize labor cost

assembly serve

no on-premise food production

Which of the following types of foodservice operations is best suited to a commissary system?

operations with a large number of serving units

commissary

place of preparation and service are separated

conventional

time and place of preparation and service are not separated

ready prepared

time of preparation and service are separated

Which of the following is the primary reason that managers of conventional foodservices have made changes to the form in which foods are purchased?

to reduce production time

In the systems theory, the process of changing inputs into outputs is known as:

transformation