DIE 3125 Chapter 1
Sustainability
Ability to meet needs of today without comprising future generations' ability to meet needs.
Transformation
Action or activity to change inputs into outputs.
Memory
All stored information that provides historical records of a system's operations.
Input
Any human, physical, or operational resource required to accomplish objectives of the system.
Interface
Area where two systems or subsystems come in contact with each other.
Providing room service in a hospital and having higher patient satisfaction scores than other hospitals in the region is an example of ___.
Competitive advantage
Subsystem
Complete system within itself that is part of a larger system.
The policies and procedures of a foodservice operation are part of ____ in foodservice systems model.
Control
Strategies
Decisions and actions to assist a company to meet its objectives.
Mission Statement
Describes what a company does; differentiates it from others.
Interdependency
Each part of the system affects performance of other parts of the system.
Having the same or similar outputs from using different inputs is termed ____.
Equifinality
Procurement, production, safety/sanitation/maintenance, facilities space and equipment and distribution/service are part of transformation in the foodservice systems model.
False
Onsite foodservice
Food service operations in which sale of food is secondary to the goal of the organization; typically not-for-profit.
Commercial foodservice
Food service operations in which sale of food is the primary activity and a profit is desired.
Procurement, production, safety/sanitation/maintenance, and distribution are _____ in the foodservice systems.
Functional subsystems
An example of an input to the foodservice system is ___.
Human Resource
Which of the following is a characteristic of a subsystem?
It is a complete system in itself.
A kiosk convenience store would have which of the following characteristics?
It would be small, usually less than 800 square feet.
Boundaries
Limits of a system that set the domain of organizational activity
School foodservice is categorized as part of the ___.
On-site (or institutional)
Open system
Organizations that are in continual interaction with the environment.
Feedback
Processes by which a system continually receives information from its internal and external environment.
Output
Result f transforming input into achievement of a system's goal.
Equifinality
Same or similar output can be achieved by using different inputs or by varying the transformation process.
Vision
Statement of where a company wants to be in the future.
The following term is used to describe the phenomenon that parts of organization acting together may have greater impact than the impact each has separately.
Synergy
Environmental Factors
Things outside the system that can impact the operation of the system.
Management functions, functional subsystems, and linking processes are part of the ____ portion of the foodservice systems model.
Tranformation
Foodservice equipment and space are included as inputs in the foodservice systems model.
True
The strategic management process includes: analysis; implementation; and evaluation.
True
Transformation is the part of the foodservice system that involves changing inputs to outputs.
True
The characteristics of Open systems include: Interdependency of parts, leading to integration and synergy; Dynamic equilibrium; Equifinality; Permeable boundaries; Interface of systems and subsystems; and hierarchy.
True.
Synergy
Working together can create greater outcomes than working individually.
ARAMARK Corporation is an example of ____.
contract company
The basic model of a system contains which three components?
inputs, transformation, and outputs
The area of interdependency between two subsystems is referred to as the ___.
interface
Decision making, communication, and balance are referred to as____ within the foodservice systems model.
linking processes