Food Service Systems Flashcards
What is interdependency in food service systems?
It is the reliance among system components (e.g., ingredients, staff, equipment) where disruptions in one area can affect the entire system.
Define “integration” in the context of food service systems.
Integration ensures collaboration among various functions and departments to achieve smooth operations and common goals.
What does “synergy” mean in food service systems?
It is when the combined effect of system components exceeds the sum of their individual contributions.
Describe “dynamic equilibrium” in food service systems.
A system’s ability to maintain stability while adapting to internal or external changes, such as fluctuating customer demands.
Explain “equifinality” in food service systems.
Different methods or approaches can lead to the same end goal, like consistent customer satisfaction.
What are “permeable boundaries” in food service systems?
They allow inputs, outputs, and information to flow between the system and its environment.
What are examples of inputs in the food service systems model?
Ingredients, human resources, equipment, financial resources, and market demand.
Name three outputs of the food service systems model.
Prepared food, customer satisfaction, and revenue.
How does feedback improve food service systems?
By monitoring outputs (e.g., customer feedback) to identify improvement areas and implement changes.
What are internal and external controls in food service systems?
Internal controls include inventory tracking and audits, while external controls are regulations like food safety codes.
Define boundaries in a food service system.
Boundaries are limits that separate the system from the external environment, identifying what is included within the system.
What are inputs in the food service systems model?
Resources like ingredients, equipment, human resources, financial assets, and information necessary for operations.
What is the interface of systems and subsystems?
It is the interaction and collaboration between subsystems that have their own functions but work together to achieve the overall goals.
Name examples of throughputs in the food service systems model.
Menu planning, procurement, preparation, cooking, service delivery, and sanitation practices.
What are some outputs of a food service system?
Prepared meals, customer satisfaction, financial performance, waste management, and employee satisfaction.
What is the purpose of internal control in food service systems?
To ensure compliance, minimize risk, and safeguard assets using procedures like audits and inventory tracking.
How does external control impact food service systems?
Regulations and standards like food handling guidelines ensure safety, hygiene, and customer well-being.
Why is feedback essential in food service systems?
It helps monitor outputs, identify areas for improvement, and make informed decisions based on customer feedback or financial data.
What are environmental factors affecting food service systems?
Economic conditions, consumer preferences, sustainability considerations, and market trends.
How does the transformation process enhance food service systems?
By using feedback to implement changes, optimize processes, and improve overall performance.
List examples of inputs in a food service system.
Raw materials, staff, equipment, facilities, financial resources, and regulations.
What are the key outputs of food service systems?
Prepared food, customer satisfaction, revenue, compliance with regulations, and waste management.
What is the role of procurement in the transformation process?
Acquiring necessary ingredients and raw materials for food preparation.
Describe “mise en place” in food preparation of the transformation process
It means “everything in its place” and involves organizing ingredients before cooking, such as washing, cutting, and measuring.
