W1: Intro to Systems Approach to a Foodservice Organization

Question 1

What is the systems approach?

Answer 1

a collection of interrelated parts or subsystems unified by design to obtain one or more goals

Question 2

Describe the basic systems model of an organization?

Answer 2

Input > transformation > output

Question 3

Why is it good to use a systems approach?

Answer 3

it helps with problem solving and decision making

Question 4

What are all the components of the systems model for food service organizations?

Answer 4

input, transformation, output, control, memory, feedback, environmental factors

Question 5

What are the different types of Input?

Answer 5

materials, human labor, operational, facilities

Question 6

What does transformation consist of?

Answer 6

Management functions, functional subsystems, linking processes

Question 7

What are the components of functional subsystems?

Answer 7

procurement, production, distribution & service, safety & sanitation & maintenance

Question 8

What are the different parts of output?

Answer 8

• meals in proper quantity & quality
• customer and employee satisfaction
• financial accountability

Question 9

What are the components of control? Specify how each helps to maintain control.

Answer 9

Internal- plans, goals, objectives, standards, programs, menu
external- contracts, laws, regulations (local, state, fed.)

Question 10

why is memory important?

Answer 10

provides info for analyzing trends and making adjustments in system

Question 11

what is memory?

Answer 11

stored/updated info for use in food service syst.
records
inventory, financial, forecasting, personnel records, copies of menus

Question 12

why is feedback important? give examples

Answer 12

assists in adapting changing conditions
improving quality
eg. profit/loss, customer feedback, employee morale and performance

Question 13

what are the different types of food service industry and define them.

Answer 13

commercial- primary sells food Eg. McDonalds
onsite/institutional- secondary sells food Eg. TMU

Question 14

What are the characteristics of open systems?

Answer 14

• interdependency
• dynamic EQ
  -Equifinality
  -hierarchy of system
  -interface of systems, subsystems
  -permeable boundaries

Question 15

What are the different types of food service industry operating practices?

Answer 15

self operation
small business ownership
contracting
franchising
partnering
multidepartment, multisite management

Question 16

what is the difference between multidepartment vs. multisite management?

Answer 16

multidepartment is when a food service manager (FSM) manages more than just food serv. dept.

Multisite management is when FSM responsible for FS in multiple sites (hospitals, child care, senior centers, etc.)

Question 17

What are the components of a sustainable food system?

Answer 17

• ecologically sound
• socially acceptable
• economically viable

Question 18

What are the four shades of green in sustainability?

Answer 18

1. stage 1- legal approach (light green)
2. Stage 2- market approach
3. stage 3- stakeholder approach
4. stage 4- Activist approach (dark green)