Food service organization Flashcards
(25 cards)
Is a process or system where food is served to a guest or customer in an establishment.
Food service
Is composed of the activities and the people with primary function.
Operation subsystem
Consists of the people and the activities involved in the planning, controlling, and making decisions.
Management subsystem
Is the collection of people, machines, ideas, and activities that gather and process data to provide the necessary formal information.
Information subsystem
Money, materials, time, equipment, utilities, facilities, and personnel with the needed information.
Inputs
Finished products or services.
Outputs
The information on the success and failure of the operation, on how they should be modified or changed.
Feedback
One that recognizes the needs of all the parts and decisions are made in accordance with the effect of management on the organization as a whole and its objectives.
Systematic endeavor
Food products, supplies, human resources, money, equipment and facilities, time, space, and information are _____.
Inputs
The resulting _____ are ready-to-serve food, customers and personnel satisfaction, and financial accountability.
Outputs
Common objectives of food services of different establishments:
• To satisfy customers.
• To perceive a high level of service.
• To provide well-balanced nutritious food.
• To offer affordable price of food.
• To include a variety of food to choose from.
Etc…
It is the management and supervision of the food service organization.
Administration
The food service manager may be considered an _____.
Administrator
This is the process of buying food supplies needed for the food service operation.
Purchasing
This is the part of the food service operation involving the inspection of the materials delivered or the items ordered.
Receiving
It involves the proper storage of food immediately after it has been received as an important factor to avoid loss and wastage.
Storing
Is to plan and implement menus for each business.
Menu planning
Performed by the chief cook, assistant cook, and baker.
Food preparation and cooking
Food should be well-prepared, safe, transported, and delivered to customers.
Serving of food
It includes cleaning of the dishes, utensils, equipment, and premises.
Food safety
Involves the maintenance and repair of equipment.
Maintenance and repair
It includes operating statements, budget, and reports filing such accurately.
Accounting
Food is prepared “In a kitchen in the same facility” where meals are served and held in a short time, either hot or cold, until serving time, schools, hospitals, independent restaurants.
Conventional
“Central Production Kitchen”, this system type used by the franchised or chain restaurant organizations providing food for various outlets.
Commissary
