Exam 1 Material Flashcards Preview

HSPM 391 > Exam 1 Material > Flashcards

Flashcards in Exam 1 Material Deck (80):
1

Commercial FS

For profit
Restaurant places
Have to accommodate for customers tastes/trends/wants

2

Non-commercial (other name and define)

On-site or institutional: goal is not profit or food service. They have other goals like healthcare in mind but still serve food

3

On site examples

Hospital, schools, long term, congregate meals?

4

How does the demand in on-site change?

Time of year- flu season
Special events planned
Less people in hospitals around holidays
No school in summer or weekends

5

If a form of food purchased is raw what has to happen?

More labor and it is low on the Food Processing Continuum since it has to be prepared (fresh raw carrots versus personal pkg of baby carrots)

6

Challenges in On-site FS

Customer diversity
Diet accommodations
Governmental control/policies
Food insecurity
Food safety
Workforce available

7

Types of FS systems (5)

Conventional (on-site), centralized, ready prepared, assembly serve, combination system

8

Conventional FS system: example/ good and bad?

West haven- cook and serve in same building
Pro: freshly served food, recipe flexibility
Con: more labor costs, food costs low control with bad or changing menus

9

Centralized: example good and bads?

ISU Dining Bakery: one kitchen makes food, holds it frozen/chilled/or hot, then sends to receiving kitchen to serve it.
Pro: can use USDA foods and equipment well, high control, lower labor costs, choose when to produce food, quality and inventory controlled
Con: high investment, transportation, monotonous jobs, food safety, employees don't see customers

10

Ready-Prepared: example, pro and cons?

Place that cook chill or cook freeze in bulk
Pro: flexibility in production schedule, low labor costs
Con: limited menu (only freeze able), perceived loss of food quality, can't use fresh produce

11

Assembly-serve: example, good and bad

A cafe on campus: Buy convenient and pkg food then serve them
Pro: low labor and equipment
Bad: high food cost, lower quality and food variety, small menu

12

Combination System: example, good, and bad

ISU campus= conventional dining centers with centralized bakery and for soup in cafes and assembly serve in cafes
Good: breaks monotony, high food quality and variety, works well with how the specific system needs to function

13

System definition

Parts coordinated to accomplish set of goals

Organized collection of interrelated elements in a boundary and functional unity

14

4 characteristics of systems

- within an environment
- made of subsystems
- have central purpose/goal
- focus on interrelatedness among subsystems

15

3 parts of basic system

Inputs
Transformation
Outputs

16

5 levels to a system

Environment: body
Macro system: digestive system
System: small intestines
Subsystem: enterocyte
Components: hormones, channels

17

SHPPS, 2012

Policy made...what part of system is this?

School Health Policies and Practices
Goal to improve the environment of school nutrition.

Part of the environment of school system

18

Examples of inputs

Resources=
Human, materials, facilities
Labor, food, supplies, energy, technology, money, physical environment

19

Parts of transformation process

Tasks- required skills

People- expectations, values, needs

Structure- organization, menu controls, finances, recipes, forecasting

Processes- leadership, decision making, planning, relationships, problem solving

20

Parts of outputs

Food and labor costs, quality and quantity of food, food safety, quality of service, employee and customer satisfaction, job turnover, operation growth

21

Controls

Menu, planning, budgets, standard recipes, forecasting

22

Feedback

Customer satisfaction, did you meet the budget?

23

Interdependence

Parts of a system relying on each other

24

Integration

Parts of the system sharing the same goals and objectives of entire organization

25

Synergy

Parts working together to make more impact than parts working alone

26

Interface

Point where the system meets the environment (waitress serving food to public)

27

5 management functions

Plan
Organize
Control
Direct/lead
Staffing

28

Effectiveness

Doing the right things

(Are we making what out people want?!)

29

Efficiency

Doing the right/correctly

Do we have a process that lets us meet our quality and quantity goals?

30

TQM

Total Quality Management (now CQI- continuous quality improvement)

Decreased managerial levels, everyone gives input

31

Collaborate

To work with PERSON or GROUP to achieve something

School cook works with kids, parents, and school board

32

Monitor

Watching

33

Controlling

Taking action when monitoring and seeing something wrong

34

Trend

Definite predictable direction of events that impacts:
Social, political, or economy

35

Characteristics of Trends

Slow oncome
Peaks later and longer
Never comes back down to base
Net change is seen and realized

36

Fad

Quick oncome
Returns to base
No net change realized

37

Examples of trends talked about

Local foods, sustainability, plate waste reduction, scratch cooking, move from cost to
Profit center

38

Cost versus profit center

Cost- need more money than you are making

Profit- either make money or break even (schools)

Increase revenue and decrease expenses and hold acct

39

What is the Lesley case?

Violation of disabilities act when Lesley university did not acknowledge celiac disease and accommodate it

40

Other trends...

Aging population
Globalization
Allergies
Difference in training
Hospitals with less LOS so restaurant style LTC

41

Drivers of sustainability movement?

Increase small farm business
Fight corporations
Environment and economic concerns
Obesity
Need to educate children
International food safety concerns
Animal welfare
(Misconceptions- organic=healthy, local=less fuel, local foods=reverse obesity)

42

2 reasons for procurement policies in purchasing?

Make sure farm is approved supplier- GAPs
Meet food safety concerns
Make sure paying methods are fully understood and delivery

43

2 terms used in sustainable procurement?

3rd party buyers- don't go right thru farm (food hub)
GAP- good agricultural practices
FSMA- food safety modernization act
Product specs- producer needs to know what buyer needs

44

Onsite Benefits and challenges to buying from local sources?

Good: smaller cases, promote local and regional economy, unique products, good marketing aspect, fresh and safe food

Bad: not always available, more labor and COSTs, hard to order, not reliable supply, too many vendors, safety/liability

45

Most vulnerable area for food safety when buying local

In the preparation and retail phase (not farm, processing, or consuming)

46

Strategic management definition

Systematic analysis of in and ex environment to provide basis for making best management practices. Goal: better alignment of organization policies and strategic priorities.

47

Strategic planning definition

Process of envisioning organizations future and develop procedures and operations that achieve it.

48

4 types of planning

Tactical- day to day: no show
Short term- 2 week to month: staffing
Long term- 1-3 years
Strategic- 5 years or when something changes

49

Key words in management definition:

Systematic- way of analysis
External environment- customers and competition
Internal environment- organization

50

AND strategic plan uses....

Vision, mission, goals, then strategies

51

ISU strategic plan uses....

Mission, vision, priorities then goals

52

Mission:

Why organization exists

(Statement- guides values and how to meet goals)

53

Vision:

What an organization wants to become

54

Goals:

What an organization wants to accomplish over long period of time

55

Objectives:

Concrete, specific statements on how you plan to accomplish goals

56

Strategy:

Very precise plan to achieve goals and objectives and using resources wisely

57

Concepts with strategic planning

Strategic and systematic process
Choosing priorities
Build commitment

58

SWOT (type of environmental scan)

A situational analysis
Strength, weakness, opportunities, threats

59

Process of making plan

Mission
Environment scan
(Change mission)
Make strategies
Get resources / budget
Try strategies - implement
Evaluate and alter strategies/goal

60

3 things a mission statement should be

Succinct
Clear
Complete

61

What should a strategy of organization try to align with?

Should try to align with macro system goals, too!

62

What is marketing?

Managerial process, Broad
Plan, execute conception, price, promote, and distribute goods/services to satisfy organization

63

What is the marketing concept?

Management philosophy
Figures out customer needs and wants
Organizations primary objective

64

What is merchandising?

Specific activity of promoting the sales of goods/products.
Market research, advertise, product development, selling

(High fashion scarf on model)

65

What is the target market?

The group of people who need the product/good and are willing to pay for it.

66

What are market segments?

Dividing the total target market into smaller groups with similar product/service needs

67

Why should we determine a specific target market?

Makes marketing more efficient

Better need/want understanding of the group

Easier to choose correct promotions (social media for gen Y)

68

What is the marketing mix?

Mix of 4 controllable marketing variables that organizations uses to meet selling goals.

69

What components make up the marketing mix?

Product- anything that might satisfy want or need (menu or service option)
Price- amt of money charged for good
Place- location and how things are sold
Promotion- how you communicate with customer to increase awareness (advertise)

70

What 2 components of the marketing mix does merchandising fall under?

Place (on end of aisle or in health market) and promotion (how it is advertised)

71

General steps of marketing cycle?

Find customer/target market
Develop needed product
Price it
Distribution/sales method
Customer buys it
Monitor buying patterns
Make profit
--> money goes for cycle again

72

AND 4 standards of excellence?

Leadership
Organization
Practices
Outcomes

73

AND SOPP? (Guidelines for behaviors)

Quality in practice
Competency and accountability
Provision of services
Application of research
Communication and app of knowledge
Utilization and management of resources

74

What type of measures are used for product quality?

Objective

Test trays for temp, taste, appearance, portions, accuracy of what is served.

75

What type of measure is used for service quality?

Subjective - surveys, customer perceptions

Meal rounds- ask people how the service, food, menu was.

76

2 types of management in on- site and do they impact quality?

Self-operated versus contracted

Customers usually can't tell. Both can provide good or bad quality products and services.

77

Benchmarking-define

Compare apples to apples within an organization and with similar ones using quantitative comparison.

78

Types of measures used in benchmarking?

Meal equivalents (IP, OP, late trays, meals on wheels)
- EMP: estimated meal price of typical lunch
- EMC: estimated meal cost of typical lunch.

Plain meals are not a good measure.

79

FTE- define

Full time equivalent. Usually the equivalent of 40 hours worked.

80

3 types of benchmarking?

Internal- compare to self
External- compare to similar FS
Generic- compare to totally unrelated org. More for service or business comparison. (Younkers to ISU dining)