l1 basic principles

Question 1

Is the goal or what the system would like to accomplish which, in the case of the foodservice, is the service of quality meals

Answer 1

Output

Question 2

Indicates the resources available to the system which include the traditional six MS in management

Answer 2

Input

Question 3

Is the processing of the resources so as to achieve the desired output. Included in this element are administration, assembly of materials, production, distribution, sanitation and safety.

Answer 3

Thruput

Question 4

Is the component of the system that has the responsibility to regulate, direct, check or modify operations by using a set of standards so that all efforts are channeled towards the attainment of the goal

Answer 4

Control

Question 5

Is the element of a system that calls attention to a need for changes or adjustments in the process of inputs so that the desired goal is achieved

Answer 5

Feedback

Question 6

Is the condition within which the elements of the system interact with one another

Answer 6

Environment

Question 7

defined as the facility where large quantities of food intended for individual service and consumption are routinely provided, completely prepared.

Answer 7

Food Service

Question 8

4 types of foodservice system are

Answer 8

1. conventional
2. commissary
3. ready prepared
4. assembly/serve

Question 8

there is large central production area with centralized purchasing and delivery of foods to satellite units located in separate, remote areas, for final preparation service

Answer 8

Commissary

Question 8

typical users are small foodservice operations (restaurant, schools, college). Food is prepared and served under one roof

Answer 8

Conventional

Question 9

Foods are prepared on the premises, then chilled or frozen and stored for future at a later time, distinct feature is the separation between time of preparation service.

Answer 9

Ready prepared

Question 10

Has no off premises for food production. Fully prepared foods are purchased require only storage, final assembling, heating and serving

Answer 10

assembly serve

Question 11

refers to foodservice carried outside the home or in

Answer 11

institutional foodservice

Question 12

defined as a set of interdependent parts that work together to achieve a common goal

Answer 12

system

Question 13

are dependent on each other for achieving the goals of the system

Answer 13

subsystem

Question 14

the activities and people who form primary functions

Answer 14

operation subsytems

Question 15

the collection of people, machines, ideas, and activities that gather and process data to provide information needed

Answer 15

information subsystem

Question 16

all people and all activities that plan, control and make decisions

Answer 16

management subsystems