DIE 3125 Chapter 1

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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


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