Tle 1-3 &4(food servive)

Question 1

art ang service of planning

Answer 1

food service

Question 2

umbrella of parts working foor a goal

Answer 2

system

Question 3

give the 3 major subsystem

Answer 3

operation
management
informatiion

Question 4

people with primary function
EX: chef, employees

Answer 4

operation subsystem

Question 5

people involved in planning
ex: manager, employees, owner

Answer 5

management subsystem

Question 6

people that gather infromation to process to data to get necessary

Answer 6

information subsystem

Question 7

raw materials

Answer 7

input

Question 8

process of turning raw into usable product

Answer 8

throughput

Question 9

product of proces

Answer 9

output

Question 10

reply comment suggestion

Answer 10

feedback

Question 11

___customers by serving quality food

Answer 11

satisfy

Question 12

include a ______of food

Answer 12

variety

Question 13

offer ___ at reasonable prices

Answer 13

food

Question 14

offer___service

Answer 14

prompt and ecellence

Question 15

provide adequate facilities, ___ranks first in selecting a restaurant

Answer 15

atmosphere

Question 16

provide a high standard of___

Answer 16

safety

Question 17

management and supervision of food supervision of food service

Answer 17

administration

Question 18

inspection of materials by delivery clerk

Answer 18

receiving

Question 19

proper___to prevent wastage

Answer 19

storing

Question 20

plan/program that influences every aspect of the operation

payne-palacio theis 2009

Answer 20

menu planning

Question 21

must be expert in food service and management skills

Answer 21

food service manager

Question 22

aftee food is prepared it must be saftely held and transported

Answer 22

serving of food

Question 23

includes operting statement budget and report and filing

Answer 23

accounting

Question 24

traditional, food prepared ina kitchen is held and served either hold or cold

ex. canteen

Answer 24

conventional

Question 25

celtralized food purchasing and delivery of foods to satillete units | cooking many foods

Answer 25

centraal production kitchen/commissary

Question 26

prepared then chilled or frozen and stored for a later time

Answer 26

Ready prepared

Question 27

organized list of duties reflecting skils

Answer 27

job description

Question 28

written standards that must be met by the applicant

Answer 28

job specification

Question 29

outline of work of an employee with stated procedures

Answer 29

work schedules

Question 30

food ittrms that have short shelf life

Answer 30

perishable food

Question 31

longer shelf life

Answer 31

staple/non perishable

Question 32

food items consumed every day

Answer 32

contract item

Question 33

# y providing an invoice and the clerk will quantify

Answer 33

blind method

Question 34

frequently used more traditional method,clerk cheacks delivered goods vs order

Answer 34

invoice receiving

Question 35

where food is checked

Answer 35

receiving area

Question 36

space for storing

Answer 36

storage area

Question 37

close to the cooking area

Answer 37

preparation area

Question 38

heart of the kitchen

Answer 38

cookingg area

Question 39

where servers pick up their order

Answer 39

service area

Question 40

near to preparation and cooking area

Answer 40

dishwashing area

Question 41

holds waste

Answer 41

waste disposal area