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Lecture 1 Flashcards

1
Q

What is the scope of foodservice?

A 
Number and type of food service operation
Large urban hospital
Community based hospital 
School
University/College
Large organization
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2
Q

What is a mission statement?

A

Summary of an organizations purposes, customers, products and services

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3
Q

What are goals?

A

An observable and measurable end result of having one or more objective to be achieved within a more or less fixed timeframe

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4
Q

What are objectives?

A

Specific measurable targets (under goals)

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5
Q

What should a mission statement do?

A

Should be recognizable internally and externally

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6
Q

What is a system?

A

Designed to accom[plish the organizations objectives?

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7
Q

What does a system require?

A

Informal and formal communication

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8
Q

What is the most important thing about a system?

A

The flow of resources through the system is more important than the basic elements

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9
Q

What can be found within a system?

A

Subsystems in an established arrangement

-these can have interrelationships among the subsystem and their elements

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10
Q

What is the system model of organization/

A

Input> Transformation>output

-also has feedback and controls

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11
Q

What are the 2 kinds of control a system can have?

A

Internal–> audit, budget equipment, utilities

External –> food premise regulations being adhered too

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12
Q

What are the 5 forms of transformation?

A 
Procurement 
Production
Distribution/service safety
Sanitation/ maintenance
Management functions
-also keeping record to maintain quality
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13
Q

What do we need to produce the final output?

A

Financial accouuntability

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14
Q

What are the 4 types of input?

A

HR
Material
Facility
Operational Input ($, time)

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15
Q

What is an opened system?

A

All pieces of the system are connected which creates synergies so that the system can adapt to changes to make sure it continues to run as it would

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16
Q

What can open systems do very well?

A

Responds and adapts to changes in the internal and external environment
-do to permeable boundaries between subsystem/system and system/larger organization

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17
Q

What in the system can change which results to the same or similar outputs?

A

Inputs can be changed

Ex: labour rates increase and you are producing something very laborious

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18
Q

What are the 3 levels of an organization?

A
  1. Operational: Where product is being made
  2. Organizational: food service within and establishment (usually considered a support service)
  3. CEO and VP’s make decision and make sure we are all going in the same direction
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19
Q

Which level to environmental factors effect?

A

Every level of an organization

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20
Q

What are the 2 types of food service systems?

A
  1. Commercial - main objective is profit

2. Onsite - main objective is secondary activity and often not for profit

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21
Q

What are some examples of Commercial for profits food services?

A 
Restaurants
Hotel
Airport
Sporting events
Convenience/grocery stores

-all have limited service and limited menu

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22
Q

What are examples of onsite not for profit food service segments?

A 
Hospitals
Schools
Universities
Child/senior care
Military
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23
Q

What are the 4 foodservice ownership options?

A
  1. Contracting
  2. Franchising
  3. Multidepartment/Multisite management
  4. Small business ownership
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24
Q

What are characteristics of franchising?

A

Promise of rapid growth

Name recognition

Parent company proceed system found support

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25
What are characteristics of multi department ?
One department has multiple sites spread out
26
What are the 4 kinds of food flow systems?
1. Conventional 2. Cook/Chill/Freeze 3. Commissary 4. Assembly
27
What is a conventional food flow?
Raw food purchased, prepped on site and served soon after
28
What are advantages/ disadvantages of conventional food flow?
Ad: Quality control Menu flexibility (seasonality) Less freezer storage Diss: Stressful Hard scheduling workers High labour costs (requires skill)
29
What is a Cook/Freeze/Chill food flow?
Food is premed on site then chiller or frozen and stored between 1-60 days depending on food item. In which after it is reheated
30
What do you need for a Cook/Freeze/Chill food flow
Lots of specialized equipment such as blast chillers, large fridge and freezer space, water baths
31
What are some advantages and disadvantages of Cook/Freeze/Chill food flow?
``` Ad: Reductoion of peak and valleys Reduce labour costs Improve quality and quantity Decrease need for skilled labour Volume of food procurement may decrease food costs ``` Diss: Need for large cold storage and freezer units Need for expensive reheating equipment
32
What is a commissary food flow?
Central production kitchen with delivery of prepared foods to units located in separate locations -foods can be frozen, chilled or hot help and distributed in bulk
33
What are some advantages and disadvantages to commissary food flow?
Ad: Cost savings due to large volume purchasing and reducing equipment and labour duplication provides food to units with minimal space Better quality control Realize economie sof volume Diss: Food safety challenges Transportation requires special equipment and trucks Environmental factors can result in late delivery High initial cost and then maintenance and repair
34
What is assembly food flow?
Fully prepared meals are purchased and stored, assembled heated and served - Kitchenless kitchen - beginning to use sous vide
35
What are some advantages to assembly food flow?
Ads: Decreased labour costs (no skill required) Uses single use dishes= no need for dishwasher Procurement costs lower Less waste/stealing/space required for equipment Lower operating costs (utilities) Diss: No locally source products Quality may be inferior High amount of fridge/freezer space needed Recycling/disposing of large quantities of packaging Food often high in Na
36
What are economies of scale?
Larger the operation the more efficient it is | -as scale of operation increases the cost of the output decreases
37
Which food flow requires the most skilled employees?
Conventional | -required throughout the day
38
Which food flow requires the least skilled employees?
Assembly
39
Which food flow I the mot labour intensive?
conventional/commissary
40
Which food flow is the least labour intensive?
assembly
41
Which food flow is likely to contribute to a stressful work environment?
Conventional
42
What are the 9 components of food quality?
``` Flavour Texture Aroma Nutritional content Safety Appearance Temp Mouthfeel Freshness ```
43
What are the 9 components of service (customers perspective)?
``` Friendly and attentive servers Neat appearance Clean environment Speed of service Level of service aligned with establishment Product Knowledge Manager visibility Set expectations Provide consistent products ```
44
What are the 2 approaches to quality?
Continuous quality improvement Lean
45
What is continuous quality improvement?
To improve operations and the customer experience by focusing on process rather than assigning blame
46
Where is continuous quality improvement effective?
Public and private sector effective in improving care for patients/residents/clients Effective in improving practice for staff
47
How is Continuous quality improvement used in food service?
food safety -Time vs temp Efficiencies (eliminating all forms of waste) -job tasks
48
Where can change ideas be generated from?
``` Metrics/data Benchmarks Staff Budget Complaints/Compliments ```
49
What is the model for improvement?
Aim to what we are trying to accomplish Measuring how we know if a change is an improvement Change - what changes will result in improvements?
50
What is the rapid cycle improvement?
Act plan do study | - monitor by using "who does what by when then status"
51
What are the 6 tools to help understand and measure quality improvement projects?
1. Fishbone diagram 2. 5 Whys 3. Process Mapping 4. Pareto charts 5. Lean 6. Audits
52
What is the purpose of the fishbone diagram?
Brainstorm main causes of quality problem and the sub causes leading to each main cause
53
What is the purpose of the 5 why's?
Drill down deeper to get to the root cause of problem - need a facilitator - brainstorm possible solutions
54
What is the purpose of the process mapping?
To understand all steps that take place in the process
55
What is the purpose of the Pareto chart?
TO plot your. defect or causes of defects - 80/20 considering most effect come from 20% of the causes - correcting the 80% would improve quality greatly
56
What is the purpose of Charts?
Visual method of identifying findings and contributes to analysis -helps figure out where the problems are are their proportions
57
What is the purpose of the Lean?
Aim for the highest quality by using the most efficient methods to eliminate waste
58
What is the purpose of audits?
To collect data on you quality problem and identify the most important source of the problem
59
When is it a good time to use audits?
When there is a problem in one specific area Or develop new audits to solve a problem
60
How many food borne bacteria/parasite/viruses are there?
30 in canada
61
Out of 1.6 million illnesses how many are food borne related?
40%
62
every year how many Canadians are affected by food borne illnesses?
1 in 8 ~4 million
63
What are challenges in regard to keeping the food supply safe?
Increased trade increasing new pathogens in food Increase consumption of seafood and fresh produce Increase in high susceptible populations More meals consumed outside home Changes in food prep and handling practices Centralized high volume food processing and distribution Globalization of food system
64
What is the number one responsibility of a food service manager?
Reduce the risk of food borne illness and ensure food, staff and customer safety
65
Why are food borne related illnesses under reported?
Some mistake it as the flu Hard to identify the pathogen
66
What are the 5 most common risk factors associated with food borne illness?
1. Purchasing food from unsafe sources 2. Failing to cook food correctly 3. Holding food at incorrect temp 4. Using contaminated equipment 5. Practicing poor personal hygiene
67
What is the difference between risk and hazard?
Risk: Estimate of the likelihood or probability of occurrence of a hazard Hazard: Any source of potential damage, harm or adverse health effects on something or someone
68
What are the top 10 allergens?
``` Eggs Milk Mustard Peanuts Seafood Sesame Soy Sulphites Tree-nuts Wheat ```

FN 3348 (11 decks)

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