chapter 1: systems approach to a Food service organization
managed care
a system of health care where patients have been given options for physicians for care and cost of treatment is set and managed by an external entity
balance
ability to maintain organizational stability under changing economic, political, social, and technological conditions
sustainability
ability to meet needs of today without compromising future generations
transformation
action or activity to change inputs to outputs
memory
all stored information that provides historical records of a systems 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
hierarchy
characteristic of a system that is composed of subsystems of a lower order and a suprasystem of a higher order
permeability of boundaries
characteristics that allows the system to be penetrated or affected by the changing external environment
system
collection of interrelated parts or subsystems unified by design to obtain one or more objectives
subsystem
complete system within itself that is part of a larger system
management functions
component of the transformation process that includes planning, organizing, staffing, directing, and controlling
functional subsystem
components of transformation process that includes procurement; production; distribution and service; and safety sanitation and maintenance
model
conceptual simplification of a real situation in which extraneous information is excluded and analysis is simplified
dynamic equilibrium
continuous response and adaptation of a system to its internal and external environment
interdependency
each part of the system affects performance of other parts of the system
control
element in the system model that ensures resources are used effectively and efficiently in accomplishing organizational objectives, ensures that the organization is functioning within legal and regulatory constraints, and provides standards to be used in evaluation of operations
onsite food service
food service operations in which sale of food is secondary to the goal of the organization; typically not for profit
commercial food service
food service operations in which sale of food is the primary activity and a profit is desired
resources
human (labor and skill), materials (food and supplies), facility (space and equipment), and operational (money, time, utilities, and information) inputs to the food service system that are transformed into outputs
green-wash
inaccurate or misleading information distributed by an organization, and so on, so as to present an environmentally responsible public image
contract
legal agreement between two parties detailing products or services to be provided
boundaries
limits of a system that set the domain of organizational activity
continuing care retirement communities
living centers for retired persons with options for a continuum of care from residential living to skilled nursing care
external control
local, state, and federal regulations and contracts with outside companies
Food service operations are?
open systems that transform inputs to outputs
communication
oral, written, or computer generated information used to transmit decisions and other information
open systems
organizations that are in continual interaction with the environment
integration
parts are blended together into a unified whole
franchisee
person granted a franchise
entrepreneur
person who creates and assumes risk for a new venture or business
franchisor
person who grants a franchise
internal control
plans, goals, standards, policies, and procedures of the organization
feedback
process by which a system continually receives information from its internal and external environment
linking processes
processes of decision making, communication, and balance needed in the transformation process
outputs
result of transforming input achievement of a system's goal: meals (quality and quantity), customer satisfaction, employee satisfaction, and financial accountability
convenience store
retail business providing a convenient location to quickly purchase from a wide array of consumable products
franchising
right granted to an individual or group to market a company's concepts
equifinality
same or similar output can be achieved by using different inputs or by varying the transformation process
environmental scanning
search for and acquisition of information about events and trends external to the organization
decision making
selection of a course of action from a variety of alternatives
environmental factors
things outside the system that can impact the operation of the system
synergy
working together can create greater outcomes than working individually
