the systems approach

Question 1

what is a system?

Answer 1

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

Question 2

what are subsystems?

Answer 2

the interdependent parts of a system

Question 3

define systems theory

Answer 3

viewing the system as a whole made up of interdependent parts

Question 4

define inputs

theory

Answer 4

the raw materials required by a system

money, time, information, material

Question 5

define operations

theory

Answer 5

the work performed to transform inputs to outputs

Question 6

what are the outputs

theory

Answer 6

the products or the results

goods, services and information

Question 7

what is feedback important in a system?

Answer 7

feedback is data that can be used to correct errors and improve the system and its component parts

Question 8

what does transformation mean in the systems approach?

double term

Answer 8

the process required to change inputs to outputs

operations, methods, employee activities, management activies

Question 9

equifinality

Answer 9

the same outputs may be achieved from different inputs or transformational processes

Question 10

what are controls?

Answer 10

the self imposed plans nd legal documents that impact the organizations function

plans, contracts, laws and regulations

Question 11

define management

Answer 11

the integration and coordination or resources to achieve the desired objective of the organization

functions, linking processes, communication, decision making

Question 12

memory

Answer 12

records of past performance that assist in improving future effectiveness

financial, personnel, forecasting

Question 13

open systems

Answer 13

a system that interacts with external forces in the environment

Question 14

linking processes

Answer 14

methods used to unify a system

Question 15

entropy

Answer 15

the amount of disorder, uncertainty or randomness in a system

Question 16

hierarchy of needs

Answer 16

characteristics of organization structure ranging from subsystems to systems to suprasystems

Question 17

hierarchy of needs

Answer 17

characteristics of organization structure ranging from subsystems to systems to suprasystems

Question 18

what is a suprasystem

Answer 18

a large entity made up of a number of systems

Question 19

interdependency

Answer 19

the parts of the system interact and are dependent on one another

Question 20

wholism

Answer 20

the whole of the organization is more than the sum of its parts

Question 21

synergy

Answer 21

the working together of parts of a system such that outcomes are greater than individual effort would achieve

Question 22

explain the systems model

system approach

Answer 22

includes: controls , management, memory
input > process > output
feedback

Question 23

list the functional subsystems of a traditional foodservice operation in order

7

Answer 23

1. purchasing
2. recieving
3. storage and inventory control
4. preprep and ingredient assembly
5. production
6. distribution and service
7. sanitation and maintenance

Question 24

what are the benefits of the system approach?

Answer 24

effective:
- problem solving
- communication
- planning
- organizational development

Question 25

what are the 4 types of food service systems?

Answer 25

conventional ready-prepared commissary assembly/serve

Question 26

define conventional systems | pros and cons

Answer 26

raw foods are purchased, prepared on site and served soon after preparation users: restaurants, schools, hospitals and healthcare centres pros: quality control menu flexibility less freezer storage required cons: stressful workday difficulty in scheduling workers (need skills labour)

Question 27

what is a modified conventional system?

Answer 27

some raw foods are substituted with ready-to-cook prepared items

Question 28

what is a ready-prepared system? | pros and cons

Answer 28

foods are prepared on site, then chilled or frozen and stored for reheating at a later time pros: reduction of peaks and valleys of workloads reduction in labor costs improved quantity and quality control decreased need for skilled labor cons: need for large cold storage freezer units need for costly re-thermalization equipment in some cases | cook/chill or cook/freeze

Question 29

what is a commissary system? | pros and cons

Answer 29

central production kitchen or food factory with centralized food purchasing and delivery to off site facilites for final preparations pros: - large volume food purchasing reduces costs - reduces duplication - effective and consistent quality control cons: - many critical points where contamination of food can occur - specialized equipment and trucks are needed for food safety - high cost equipment maintenance

Question 30

assembly/serve | pros and cons

Answer 30

kitchenless kitchen - fully prepared foods are purchased, stored, assembled, heated and served pros: labor saving lower procurment costs minimal equipment and space requirements cons: limited availability of menu items high cost for prepared foods additional freezer space requirement concern over recycling and disposing of packaging materials