Food Systems B Midterm/quiz 1

What are the 3 components of quality management?

accuracy, compliance to standards and customer satisfaction

What is transformation?

action or activity to change inputs into outputs

What are the advantages and risks to benchmarking?

advantages are decrease labor cots, increase sales, and improved quality; the risks are failure to organize business practice, time consuming, participation is key and uses both internal and external markets so its a lot of work

In the expanded systems model what is memory?

all stored info. that provides historical records of a system's operation

What are permeable boundaries?

allows the system to be penetrated or affected by the changing external environment

What is food product flow?

alternative paths within foodservice operations that food and menu items may follow and always starts with receiving and always ends with service to the customer

What is an interface?

an area where two systems or subsystems con in contact with each other

Give an example, of what kind of facility in which a single use menu would be used.

any facility for a Holliday

What is input?

any human, physical or operational resource required to accomplish objective of the system

What is input?

any human, physical or operational resource required to accomplish objectives of the system

What is greenwashing?

attempting to give the impression of environmental friendliness whether or not it is environmentally friendly

What are important customer and management factors that affect menu planning?

1) customer satisfaction such as sociocultural factors, food habits/preferences and management decisions; 2) nutritional influence such as aesthetic factors, sustainability, and government regulations

What are 6 unique characteristics of an open system?

1) interdependency of parts, leading to integration and synergy; 2) dynamic equilibrium; 3) permeable boundaries; 4) Equifinality 5) interface of systems and subsystems; 6) hierarchy of the system

This device is used to control the electric current and "turn on" the light in electric discharge lights.

ballast

Why is the menu considered to be the primary control of the food service system?

because the menu determines what foods are needs, what equipment is needed, how many employees with what skills, the amount of space and layout and how it should be served what dishes will be used

Why are cook-chill and cook-freeze considered ready prepared?

because they are prepared, stored and then served

The three market forms of foods used predominantly in these foodservice operations are ______, __________________, and __________.

bulk, preportioned, preplated

How is a menu an educational tool?

by explaining diets in a hospital for example or explains the school lunch program

What kinds of cooking do ready prepared foodservice operations do?

cook-chill- cooked and chilled in storage and reheated prior to service; cook-freeze- cooked and then frozen and reheated prior to service; sous vide- vacuumed packed food that is chilled and cooked in boiling water prior to service

What is a component of quality management that must be strived for to obtain continuous improvement?

culture

Alternate paths in the flow of food a-increases productivity; b- decreases cost c-strengthens control of an operation d- all the above

d- a-increases productivity; b- decreases cost c-strengthens control of operation

What is conventional food service?

used in most food service operations, production, prep and distirbution are all conduted in the same place, some foods are purchased in various stages of preparation to save on time/cost

What is synergy?

working together can create greater outcomes what working individually

If the cost of ingredients for a Tuscan chicken panini sandwich is $0.82, what would you need to charge for that sandwich to achieve a 40% food cost percentage?

Food cost/ sale price=40% 0.82/sale price=40% Sale price= 0.82/40%=2.05 We need to charge $2.05 for a Tuscan chicken panini sandwich to achieve a 40% food cost percentage.

______________ is a measurement of illumination equal to 1 lumen of light on 1 square foot of space.

Foot-candle

What is external control?

local, state, and federal regulations and contracts with outside companies

What has primary control over a foodservice operation?

menu

What is ready prepared foodservice?

menu items are produced and held chilled or frozen until heated for serving

What is a single use menu?

menu planned for service on a particular day (holiday)

How long does it take to plan kitchen layout?

months to years

Foodservice operations are views as _______ systems.

open

What is an open system?

organizations that are in continual interaction with the environment

What is Commissary foodservice? (there are no subsets of this process)

it is when prepared menu items are distributed to several remote areas for final preparation and service (hellofresh?)

_________________ is an energy efficient form of lighting that uses the movement of electrons across a semiconductor material to generate light.

Light-emmitting Diodes (LED)

What are charrettes?

collaborative planning sessions between architects or designers

What is a system?

collection of interrelated parts or subsystems unified by design to obtain one or more objectives

What is a model?

conceptual simplification of a real situation in which extraneous information is excluded and analysis is simplified

What does CQI stand for?

continuous quality improvement

What is dynamic equilibrium?

continuous responce and adaptation of a system to its internal and external environment

What are the 4 types of foodservice operations? (later we will talk about the different types within these types)

conventional or traditional, ready prepared, commissary, assembly/serve

What is the difference between cook-chill and cook-freeze?

cook-chill the food is put in the fridge, cook-freeze the food is put in the freezer

What are the key environmental factors related to the HVAC system?

indoor temp, humidity, air movement, room surface temperature, air quality

In the expanded systems model of an organization, what are all the parts?

input, transformation, control, memory, output, feedback

What are the major parts of a system?

input, transformation, output

CQI goals can be related to what 6 situations?

1) Documentation control; 2) Employee qualifications/training; 3) Supply/supplier evaluation; 4) Testing & Verification; 5) ID of non-conformity; 6) Corrective Actions

What provides guidance for the system?

internal and external control

How is the flooring selected for a facility?

it is selected for ease of cleaning and maintenance

What are the characteristics of a sustainable foodservice operation?

Ecologically sound, Socially acceptable, and Economically viable (clean, nice to humans, enough money to run)

When creating a QI program what are the 5 most important steps?

1) Create a standard for your business using benchmarks or gov. regulation; 2) Create policies and procedures and train staff in them; 3) Create a program description along with a mission statement, and reports to annually review program; 4) Establish a QI committee to identify any problems; 5) Implement corrective actions and hold management accountable for action plans

What is Assembly/Serve foodservice? (there are no subsets of this process)

items are purchased pre-prepared and require minimal cooking before service

What is a subsystem?

A system that is part of another system

What is the difference between an open and closed system?

An open system, catering for example. interacts with the outside environment continually while a closed system, nursing home, has impermeable boundaries and does not interact with the outside environment.

How is benchmarking related to quality management?

Benchmarking helps identify areas on which to focus improvement efforts based on what others are doing in the industry

When creating goals they should be _______, _________, ________,

Clear, Achievable and Measurable

____________ is a measurement showing the effect of a light source on the color of objects based on a 0 to 100 scale.

Color rendering index (CRI)

Describe the differences in commercial and onsite foodservice menu planning.

Commercial menu planning is typically a static-choice menu. The goal of a commercial site is to have dishes that differentiate their business from competitors. Onsite foodservice menu planning will remain static when clients are staying at a facility for a short duration. Long-term care facilities will oftentimes cycle their menus for their clientele. Onsite foodservice menu planning will offer a limited amount of choices for a meal compared to most commercial sites.

What are the types of food services?

Conventional or traditional, ready prepared, commissary, assembly/serve

What are the four types of foodservice operations?

Conventional or traditional; Ready prepared; Commissary; Assembly/serve

A ready prepared foodservice operation is when menu items are produced and help chilled or frozen until heated for serving. What are the three types of ready prepared foodservice? Explain each.

Cook-chill- partially cooked, rapidly chilled and held until reheating just prior to service; Cook-freeze- partially cooked, rapidly frozen and held until reheating just prior to service; Sous Vide- sealing raw, fresh food in air tight pouches, chilling and boiling in water prior to service

_____________ is a measure of the coolness (red, orange) to warmness (blue-white) appearance of a light; measured in kelvins (K).

Correlated color temperature (CCT)

Name the menu: different items are offered on a daily, weekly, biweekly basis and then repeated

Cycle

What does the design of kitchen focus on?

Design focuses on the overall space planning and includes defining the size, shape, style, and decoration of a space.

What are the three parts of kitchen planning?

Design, Layout, Flow

What is menu psychology?

Designing and laying out a menu in such a way as to influence the sale of foods served on that menu.

_________________ are light bulbs that generate light by passing an electric arc through a tube filled with a special mixture of gasses.

Electric discharge lights (neon lights)

What is a HVAC system?

Heating, Ventilation, and air conditioning -HVAC systems and network cabling often occupy the space above the ceiling or below the floor in a data center called the plenum

What are 4 examples of resources?

Human, materials, facilities and operational (money)

An _____________________ is a light bulb in which tungsten filament is encased in a sealed glass bulb that creates light when electricity passes through the filament.

Incandescent light (normal)

_____________ is the amount of light generated when 1 footcandle of light shines from a source.

Lumen

What is menu psychology and how is it used in developing a printed menu?

Menu psychology is the science of optimizing a restaurant's menu to maximize the profit and the customer's experience. The color, size, placement of text, and images, are all ways to influence the customer to purchase items they may not have been initially inclined to order.

_____________ is a condition created when more air is removed from a space than is brought into the space.

Negative air pressure

What are the two different kinds of air pressures in a facility?

Negative air pressure and Positive air pressure

What are boundaries?

limits of a system that set the domain of organizational activity

What is onsite foodservice? How does it differ from commercial foodservice? How is it the same?

Onsite food service the sale of food is secondary, commercial foodservice the sale is primary, they both have food

What is the term for stealing small items in a kitchen?

Pilferage

Why is it important to plan a kitchen arrangement?

Planning a kitchen and arranging work areas to minimize operating costs and maximize productivity is an important activity for a foodservice manager.

What does planning a kitchen involve?

Planning a kitchen involves both design and layout components and consideration of flow principles.

__________ is a situation created when more air is brought into a space than is removed from that space

Positive air pressure

The ______________ is a measure of how efficiently a light source uses power.

Power factor

What does QA stand for?

Quality Assurance

What are the dietary Guidelines for Americans?

Recommendations for good health developed by the USDA and the U.S. Department of Health and Human Services.

Give an example, of what kind of facility in which a static menu would be used.

Restaurants

__________ is a process of sealing raw, fresh food items in plastic pouches to allow chilled storage and then cooking in boiling water prior to service.

Sous Vide

What does food product flow start and end with always?

Starts with receiving and ends with service to the customer

Describe what occurs in the transformation process in the foodservice system.

The actions or activity to change the inputs to create an output, making sure it is legal by controlling it and recording it in memory

What is plate waste?

The amount of food left on a plate; a method used as a measure of food acceptability.

What are the input and outputs of the foodservice system?

The inputs are the resources people's effort, products, and more. the output is the meals, financial

What is benchmarking?

The process of studying industry practices/products and finding ways of improving on them. Used to gauge success

What are the components of TQM?

Total Quality management= focus on customer, continual improvement, focus on process, quality improvement in everything, accurate measurement and employee empowerment

______________ is a program of continuing effort to increase the effectiveness of work systems.

Work design

What does the architect prepare for the kitchen?

a bubble diagram- drawing with defined spaces

What is a contract?

a legally binding agreement between two or more parties detailing products or services to be provided

What is an entrepreneur?

a person who creates and assumes risk for a new venture or business

What is commissary foodservice?

centralized procurement and production facilities with distribution of prepared menu items to several remote areas for final preparation and service

Conventional foodservice is when foods are purchased at different stages of preparedness and production, distribution, and services are completed on the same premises. What are the two types of conventional food service and explain each. How are they different?

centralized service- plates and trays are assembled in an area close to production; decentralized service- food is transported into bulk, away from production and plates/trays are assembled at this new location

What is a hierarchy?

characteristic of a system that is composed of subsystems of a lower order and supra-system of a higher order

Define the term quality.

characteristics of a products or service that bears on its ability to satisfy stated or implied needs and a product or service that is free of defects

Explain the menu: Cycle

different items are offered on a daily, weekly, biweekly basis and then repeated

Compare and contrast a foodservice operation using a cost strategy with one using differentiation as a strategy.

differentiation= a cruise ship, all inclusive food plan; cost strategy= looking at bottom line, how much money was made, not as much value

What are the two most common ways to light a kitchen, explain them?

direct- lighting aimed at a certain place; indirect- lighting shinning over a space rather than a place

What is interdependency?

each part of the system effects the performance of other parts of the system

In the expanded systems model what is control?

ensures resources are used effectively and efficiently in accomplishing organizational objectives and that the organization is functioning within legal and regulatory parameters

What does the menu determine?

equipment, employees, dishes needed, kitchen layout, food

What are some current menu trends?

ethnic foods, sustainability (farm to table), healthy options, to go foods

What is assembly/serve food service?

fast food service that does minimal cooking; storage, assembly, heating and service functions are performed; they are even pre-plated

How is continuous quality improvement enacted?

finding a problem and fixing it

What are aesthetic factors?

flavor, consistency, shape, color, texture

The _______ is the movement of product or people in an operation, should be an important consideration in the planning process.

flow

What is centralized service?

food is being prepped were it is being served

What is a decentralized service?

food is brought in bulk to new location and then served

What is onsite foodservice? example.

foodservice operation in which sale of food is secondary to the goal of the organization; typically not-for-profit; schools, hospitals, colleges

What is a commercial foodservice?

foodservice operation in which the sale of food is for profit and is the primary activity; restaurants, food store

A __________ is a person who is granted a franchise, while a _________ is the person who granted it.

franchisee, franchisor

The weight of the material per square foot is called __________.

gauge

Give an example, of what kind of facility in which a cycle menu would be used.

healthcare institutions or schools

The quality of the air in the workplace is controlled by the _________, _______ and ____________ systems.

heating, ventilation, AC

What is integration?

parts are blended together into a unified whole

Explain the menu: Single-use

planned for one particular day of foodservice and is not used a second time

What are the management functions?

planning, organizing, staffing, directing, controlling

What is internal control?

plans, goals, standards, polices, and procedure of the organization

How does the commissary foodservice cook food?

pre-cook to satisfactory at one location, ship it and then cook again

What are the keys to quality management systems?

prerequisites, qualifications and training in skills

What are the two types of flow that are normally discussed?

product and traffic

What does QI stand for?

quality improvement

What are quality management systems used for?

related to the company's strategic goals or mission they are used to improve performance and increase customer satisfaction

What is output?

result of transforming input into achievement of a system's goal

What is franchising?

right granted to an individual or group to market a company's concepts

Explain the menu: Static

same items are offered everyday

What is equifinality?

same or similar output can be achieved by using different inputs or by varying the transformation process

What movement do terms specify that movements you want your employees to do?

simultaneous, symmetrical, natural, rhythmic, habitual

Name the menu: planned for one particular day of foodservice and is not used a second time

single-use

What factors effect a menu?

social and cultural norms, food habits and preferences, aesthetic factors, sustainability, management decisions, government regulations

What should quality measures or test indicate?

sources of problems and training to improve performance

What are the different ways a menu can be presented?

spoken menu, room service, Table d' hote or fixed price, A la carte (priced individually),

Name the menu: same items are offered everyday

static

What is the difference between a static menu and a cycle menu?

static offers the same thing everyday, while a cycle menu has different items offered each day

What are the 3 types of menus?

static, cycle, single use

HVAC systems work with air in a variety of ways to achieve a comfortable work environment. As air passes through the HVAC system it may be referred to as: (give a short explanation of each)

supply air- sir coming to the workplace from the HVAC system; Return air- air returning to the HVAC system from the workplace; Exhaust air- air that is being removed from the workplace building; Makeup air- air that is being brought in the replace exhaust air

What is balance in a system?

the ability to maintain organizational stability under changing economic, political, social and technological conditions

What is sustainability?

the ability to meet needs of today without compromising future generations' ability to meet needs

What is the most important design to be made in the kitchen in regards to the environment of that kitchen?

the lighting

What is traffic flow?

the movement of employees through the operation as they complete their work.

What is product flow?

the movement of food from receiving through production to the customer and then through warewashing and trash removal.

What is a linking process?

the process of decision making, communication, and balance needed in the transformation process

In the expanded systems model what is feedback?

the processes by which a systems is evaluated continually by the external environment

How is the concept of sustainability incorporated into menu planning?

the use of local "in-season" foods, limited processed foods and replacement of meat entrees with vegetarian entrees

What are the cons to MyPlate?

there are no portion sizes, it is not culturally intuitive, does not account for mixed dishes

What are environmental factors?

things outside the system that can impact the operation of the system