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HSPM 391 > Exam 1 Material > Flashcards

Exam 1 Material Flashcards

1
Q

Commercial FS

A

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

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2
Q

Non-commercial (other name and define)

A

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

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3
Q

On site examples

A

Hospital, schools, long term, congregate meals?

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4
Q

How does the demand in on-site change?

A

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

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5
Q

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

A

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)

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6
Q

Challenges in On-site FS

A 
Customer diversity 
Diet accommodations
Governmental control/policies 
Food insecurity
Food safety
Workforce available
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7
Q

Types of FS systems (5)

A

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

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8
Q

Conventional FS system: example/ good and bad?

A

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

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9
Q

Centralized: example good and bads?

A

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

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10
Q

Ready-Prepared: example, pro and cons?

A

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

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11
Q

Assembly-serve: example, good and bad

A

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

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12
Q

Combination System: example, good, and bad

A

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

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13
Q

System definition

A

Parts coordinated to accomplish set of goals

Organized collection of interrelated elements in a boundary and functional unity

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14
Q

4 characteristics of systems

A
  • within an environment
  • made of subsystems
  • have central purpose/goal
  • focus on interrelatedness among subsystems
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15
Q

3 parts of basic system

A

Inputs
Transformation
Outputs

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16
Q

5 levels to a system

A 
Environment: body 
Macro system: digestive system 
System: small intestines 
Subsystem: enterocyte 
Components: hormones, channels
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17
Q

SHPPS, 2012

Policy made…what part of system is this?

A

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

Part of the environment of school system

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18
Q

Examples of inputs

A

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

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19
Q

Parts of transformation process

A

Tasks- required skills

People- expectations, values, needs

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

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

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20
Q

Parts of outputs

A

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

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21
Q

Controls

A

Menu, planning, budgets, standard recipes, forecasting

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22
Q

Feedback

A

Customer satisfaction, did you meet the budget?

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23
Q

Interdependence

A

Parts of a system relying on each other

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24
Q

Integration

A

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

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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)

HSPM 391 (3 decks)

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